Lamington cakes are a classic Australian dessert consisting of sponge cake cubes filled with raspberry or strawberry jam, dipped in chocolate icing, and coated with desiccated coconut. Here’s a recipe to make them in a low-carb version. Moist and soft in texture, these sugar-free lamingtons are delicious and flavourful, unrecognizable from the sugary original.
Why make these low-carb lamingtons
Gluten-free All the ingredients in this recipe are naturally gluten-free, making these lamingtons a perfect treat if you are gluten intolerant.
Low-carb This recipe is specifically designed to contain a minimum amount of carbs. The main ingredient in these lamingtons is almond flour, they are sweetened with low-carb sweetener erythritol, filled with sugar-free raspberry jam, dipped in 90% dark chocolate, and covered in unsweetened desiccated coconut.
What are these low-carb lamingtons made of and substitutes
The cake is made of
Almond flour is the main ingredient in this recipe and a holy grail of low-carb baking. To ensure the fluffiest result possible use finely ground almond flour, not almond meal.
Tapioca flour gives this sponge cake a better more soft and fluffy texture. It’s the only non-low-carb ingredient in this recipe, but because of its good attributes, I’m using a small amount of tapioca flour, to balance a denser texture that’s typical for almond flour cakes. If you for some reason, don’t want to use it, use can substitute it 1:1 with almond flour – the texture will be less fluffy, but still acceptable.
Erythritol is a common low-carb sweetener. I used granulated erythritol for the cake. Can be substituted with xylitol or other granulated sweeteners of choice.
Desiccated coconut is a typical ingredient for lamingtons. In this recipe, I used it not only for the coating but also for the batter. It provides a natural sweetness and more coconutty flavor to these lamingtons.
Eggs This recipe calls for 3 eggs in a room temperature. It is crucial to separate them, whip the whites, and add them to the batter separately. Egg yolks with other wet ingredients go first and whipped whites are folded in in the last step, to give the batter the necessary airiness and softness.
Oil I used MCT oil, but you can substitute it with any neutral oil or even melted butter.
Milk I used a plant-based one, but dairy is also fine.
Vanilla extract gives these lamingtons a nice warm and sweet flavor.
Baking powder Necessary leavening agent.
The filling
Jam Lamingtons do not have to be necessarily filled, but when they are, it’s typically with raspberry or strawberry jam. Both go nicely with the coconutty, chocolaty flavor of the lamingtons. I used raspberry jam without added sugar. Fill free to use your favorite brand of berry jam.
The coating is made of
Dark Chocolate is the main ingredient in the chocolate coating. I used 90% dark chocolate (Lindt).
Butter helps with the syrupy texture and taste.
Water is used in this chocolate coating to give it a syrupy consistency. It also prevents the chocolate coating to harden on lamingtons even when refrigerated. I do not recommend substituting it with milk of any kind.
Erythritol is used in this coating to balance the strong cocoa taste of dark chocolate. I prefer to use here powdered erythritol as it dissolves much quicker than granulated one. Can be substituted with another powdered or liquid sweetener of choice.
Desiccated coconut is used as the final coating of the lamingtons – they are dipped in the chocolate coating first and then rolled in coconut. The chocolate coating acts as a glue for the coconut.
Other low-carb desserts you might like
Orange Protein Muffins (low-carb & gluten-free)
Easy Low-carb Lamingtons (gluten-free)
Ingredients
For the lamington cake
Dry ingredients
- 1 cup (112g) almond flour
- 4 tbsp (30g) tapioca flour or substitute 1:1 with tapioca starch or almond flour
- 1/3 cup (75g) granulated erythritol or sweetener of choice
- 1/3 cup (30g) desiccated coconut
- 1 1/2 tsp baking powder
Wet ingredients
- 3 eggs in a room temperature
- 2 tbsp (30g) oil (I used MCT oil. Can be substituted with other neutral oil or melted butter.)
- 1/3 cup (80g) milk diary or plant-based
- 1 tsp vanilla extract
- pinch of salt
For the filling
- 1/3 cup (100g) raspberry or strawberry jam without added sugar
For chocolate & coconut coating
- 1/2 cup (90g) chocolate (I used 90% Lindt chocolate)
- 1/3 cup (80g) water
- 2 tbsp (30g) butter unsalted
- 1/3 cup (65g) powdered erythritol
- 2 cups (180g) desiccated coconut
Instructions
Prepare and bake the cake
- Preheat the oven to 350°F/180°C. Line a 9×13 inch (23×33 cm) or 8×12 inch (20×30 cm) baking pan with parchment paper.
- Whisk together dry ingredients – almond flour, tapioca flour, baking powder, erythritol, and desiccated coconut in a large mixing bowl. Set aside.
- Separate egg yolks and whites into two (clean & dry) bowls. Make sure no yolk is in the whites. Add a pinch of salt to the whites and beat them with a hand mixer for 2-4 minutes on medium speed until stiff peaks form. Set whipped whites aside.
- Add oil, milk, and vanilla extract to egg yolks and mix until combined. Add this mixture to the bowl with dry ingredients and whisk until well combined.
- Lastly, gently fold in whipped whites. It will take a bit of time to incorporate everything well – to get as fluffy batter as possible, be patient, and gently move the spatula from the bottom up along the sides of the bowl, don't stir.
- Pour the batter evenly into the prepared baking pan. Slightly shake with the pan to ensure the batter is evenly distributed.
- Bake for 30-35 minutes or until the cake gets slight light golden brown color.
- Remove from the oven and let cool for 10 minutes. Then transfer the cake onto a wire rack and let cool completely.
Before assembling the Lamingtons
- It is best to work with chilled cake, to ensure a smooth assembling process. Chill the cake for at least 2 hours in a refrigerator or put it in a freezer for one hour before assembling.
- In the meantime, prepare the chocolate coating. Place the chocolate, water, and butter in a double boiler over medium heat. Melt and mix until smooth. Add powdered erythritol and mix again. Set aside and let cool so the coating is still runny but not warm. If in a hurry, refrigerate for 10-15 minutes.
- Before assembling, prepare a shallow bowl with desiccated coconut and a flat plate or baking sheet covered with parchment for finished lamingtons to rest on.
Assemble the Lamingtons
- Place your cooled cake on a cutting board, remove the parchment, and with a sharp long knife, cut the cake in the middle vertically. Both halves should be more or less similar in size (like two pieces of sandwich).
- Spread the jam over one half of the cake and place the other half over it like a sandwich. Slice sandwiched cake into 12 even rectangular pieces.
- Use a fork to support a piece of cake and dip it into the melted chocolate coating. You can also use a spoon to pour the chocolate over the cake piece to make sure the cake is fully covered in the chocolate. Let excess chocolate drip off and place the piece of cake into the coconut bowl. Roll it quickly so each side gets fully covered in coconut. Set on a parchment-covered plate and repeat with each piece of cake.
- Let the covered cakes set for an hour before serving. Store in the refrigerator for up to 4 days.