Easy Low-carb Lamingtons (gluten-free)
Easy to make soft sponge cakes filled with your favorite raspberry jam, coated in dark chocolate and coconut. Enjoy your coffee with this delicious and guilt-free low-carb dessert!
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 9x13 inch (23x33 cm) or 8x12 inch (20x30 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.