Gluten-free cakes are sometimes hard to come by. Moist and flavoursome, these lamingtons won’t disappoint. Those with gluten or wheat intolerances and sensitivities won’t ever have to compromise if wanting to enjoy this Australian classic.
- 80 ml (⅓ cup) thickened cream, whisked to firm peaks
- 180 g (2 cups) desiccated coconut, to coat
Gluten-free butter cake
- 175 g (1¼ cups) purchased gluten-free plain flour mix
- 2½ tsp gluten-free baking powder
- 165 g (¾ cup) caster sugar
- 125 g unsalted butter, cubed, softened
- 2 eggs, at room temperature
- 80 ml (⅓ cup) milk
- 2 tsp natural vanilla extract or essence
- 465 g (3¾ cups) pure icing sugar
- 55 g (½ cup) cocoa powder
- 150 ml boiling water
- 1½ tsp vanilla essence
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 40 minutes
Chilling time 20 minutes
To make the gluten-free butter cake, preheat the oven to 180°C. Grease a 20 x 30cm (base measurement) shallow cake tin and line the base and two longs sides with one piece of baking paper.
Put the flour, baking powder, sugar, butter, eggs, milk and vanilla in a large mixing bowl. Use an electric mixer to beat on low speed until combined. Increase the speed to medium and beat for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly using the back of a spoon. Lightly tap the tin on the bench 3 times to get rid of any excess air bubbles.
Bake for 20 minutes or until cooked when tested with a skewer. Cool for 5 minutes in the tin, then turn onto a wire rack to cool completely (this will take about 40 minutes).
To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the boiling water and vanilla and stir until smooth (it should be the consistency of pouring cream).
Trim the edges of the cooled cake and then cut in half to form two layers about 20 x 15 cm. Spread one half of the cake with a little of the Chocolate Icing and then spread whipped cream. Top with the remaining cake half. Chill for 20 minutes or until the cream is firm enough to cut the cake.
Use a sharp serrated knife to cut the layered cake into 9 portions (about 6.5 x 4.5 cm each). Run a palette knife around the cut surface of each lamington to remove any excess cream.
Spread the coconut on a tray or plate. Rest a cake portion on a fork, dip into the chocolate icing and then and spoon the icing over the top and sides to completely coat. Allow any extra icing to drip off. Roll the cake in the coconut to coat evenly. Place on a wire rack. Repeat with the remaining cake portions, icing and coconut.
• If the icing becomes to thick while you are coating the cake pieces, stir in enough extra boiling water, adding it a teaspoon at a time, to thin to the right consistency.
• These lamingtons will keep in an airtight container in the fridge for up to 2 days. Stand at room temperature for at least 30 minute before serving.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
For more lamington recipes, view our online column Bakeproof: Lamingtons.
Photography by Alan Benson. Styling by Kristine Duran-Thiessen. Food preparation by Tina McLeish.