Gluten Free and Eggless Lamingtons

 These lamingtons, or chocolate and coconut covered cake pieces are fantastic in their balance of soft and crunchy, sweet and nuanced. As I’ve said before, achieving this sort of balance of contrasts makes desserts (and probably all food items) taste wonderful. Its origin is supposedly from Australia, though from my research I’ve seen that many of the desserts from Australia and New Zealand seem to have hazy beginnings. I’ve made these gluten free and eggless, and it still tastes great.

Recipe adapted from:


For the cake:

  1. 1-1/2 cup gluten free all purpose flour
  2. 1-1/2 teaspoons baking powder
  3. 1/4 teaspoon salt
  4. 1/2 cup unsalted butter, at room temperature
  5. 1 cup granulated sugar
  6. 2 eggs
  7. 1 teaspoon vanilla extract
  8. 3/4 cup milk

For the chocolate frosting:

  1. 4 cups icing sugar, sifted
  2. 1/3 cup cocoa powder
  3. 3 tablespoons unsalted butter, cut into pieces
  4. 1/2 cup milk

For assembly:

  1. 1-1/2 cup desiccated/shredded unsweetened coconut


For the cake:

  1. Preheat the oven to 180C, and grease and line a square 9″ pan,
  2. Sift the flour, baking powder and salt into a medium bowl.
  3. In a large bowl, cream the butter and sugar together with an electric mixer until soft and fluffy.
  4. Add the egg replacer and the vanilla extract, and beat until well combined.
  5. Add the flour, a little at a time, and beat well.
  6. Next, add the milk and mix until well combined.
  7. Pour the batter into the pan, and bake for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean.
  8. Once the cake has cooled, cut it into equal sized 2″ squares.

For the chocolate sauce:

  1. Once the cake has been cut, make the chocolate sauce as follows:
  2. Dump all of the ingredients for the chocolate sauce in a medium bowl set on a bowl of simmering water (on the stove). This is like a double boiler.
  3. Stir the ingredients continuously, until melted and well combined.

For assembly:

  1. Set up a tray with a wire rack on it (you will be placing the iced lamingtons on these, to catch the dripping frosting), and on another plate/tray, place the coconut.
  2. Dip the cake pieces in the chocolate sauce and let it dry on the wire rack for a minute,  before rolling it in the coconut. (I suggest looking at the video at the website I linked to in the beginning for assembly, to make it clearer).


Gluten Free and Eggless Chocolate Orange Cake


This cake is really special for me, because it was a birthday cake I made for my mum when I was 13. The chocolate Ferrari logo on top of the cake was made by piping melted chocolate on a baking paper with a print out of the logo stuck behind it, so I piped using the print out. It’s a gluten free and eggless chocolate cake, with an orange frosting, and some melted chocolate decorations. I know the frosting job was horribly messy, but hey, I was 13, and this is one of the first layer cakes I have made. The chocolate on the top sides of the cake is just swiggly piped chocolate, and the chocolate at the bottom was made by piping a thick layer of chocolate at the bottom, then using a fork to mix it with the frosting to give it that effect.

Chocolate cake recipe adapted from: “Piece of Cake” cookbook by Camilla V. Saulsbury 

Orange frosting recipe adapted from :


For the cake:

2 cups gluten free all purpose flour 

2 cups granulated sugar 

1/2 cup coca powder

 2 teaspoons baking powder

 1/2 teaspoon baking soda 

1/2 teaspoon salt 

Egg replacer equivalent of 2 eggs

1 cup vegetable oil 

1 cup buttermilk 

1 cup boiling water 

For the frosting:

4 cups confectioners sugar 

1 teaspoon vanilla extract

1 cup unsalted butter, softened 

4 tablespoons milk

2/3 tablespoon orange zest

Orange food coloring, optional


For the cake: Preheat the oven to 180°C. 

Line with parchment paper or grease and flour 2 9″ round cake pans. 

In a bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. 

Add the egg replacer, oil and buttermilk to the flour mixture and stir until blended. Gradually pour in the boiling water, stirring until blended (The batter will be very thin) 

Pour the batter equally into the prepared pans and bake for 35 minutes, or until a toothpick inserted in the centre of the cakes come out with a few moist crumbs attached. Let it cool before frosting.

For the frosting : Beat the butter until soft, with an electric mixer. 

Add in the vanilla extract and mix well. Slowly sift in the confectioners sugar with the mixer running. Add in the milk and beat.

Add the orange zest, and the food coloring if using, and mix well.

To assemble: Lay the bottom cake layer on your base, slather on some frosting, add the top cake layer, then frost the sides and the top.