Blog post provided by Raw C

Desire a sweet treat without all the nasties? Try this delicious Gluten Free Lamington recipe from Pete Evans! Fun to make with the whole family, and share your delicious reward afterwards!


For the Sponge:

  • 250ml coconut oil, melted
  • 2 vanilla pods, split
  • 160g honey
  • 8 free-range eggs
  • 2 tsp baking powder
  • 125g tapioca flour
  • 180g almond flour

For the chocolate & coconut icing:

  • 3 tbsp raspberry jam (see below)
  • 190ml coconut oil, melted
  • 60g cacao powder
  • 60g carob powder
  • 1 vanilla pod, split
  • 120ml coconut milk
  • 4 tbsp honey
  • 120g shredded coconut
  • Raspberry jam
  • 175g frozen raspberries, defrosted
  • 75g raw honey
  • 1/2 lemon juice


To make the sponge cake:

1.Preheat the oven to 160C. Grease a 25 x 35 cm swiss roll (jelly roll) pan with a little melted coconut oil and line with baking paper. Split the vanilla pods and remove the seeds. Place the coconut oil, honey and vanilla seeds in a medium bowl and whisk together until well incorporated. Set aside. Using an electric mixer, beat the eggs for five minutes until thick and foamy. Gradually add the coconut oil – mixing in while beating the eggs. Remove from the mixer and fold in the baking powder, tapioca and almond meal.

2.Pour mixture into the prepared tray. Bake in oven for 25 minutes or until a skewer inserted into the centre comes out clean. Turn the sponge cake onto a wire rack and set aside to cool completely. Once the sponge cake has cooled down, trim edges and top to form a nicely even sheet. Cut in half so you have two equal slabs.

To make the raspberry jam:

3.Place raspberries, honey and lemon juice in a small saucepan. Mix to combine and place over a medium heat. Bring the mixture to the boil, then reduce heat to a simmer and cook for a further three minutes, stirring occasionally. Reduce heat to low and continue to cook for a further 20 to 30 minutes or until the jam is thickened. Remove from heat and pass half of the jam through a fine sieve, then discard the seeds (this ensures the jam does not have an overly gritty texture from the seeds). Mix the sieved jam back into to the remaining jam and allow to cool. Pour the raspberry jam in a sealed, sterilised jar and refrigerate until needed. Store in refrigerator for up to three months.

To assemble the lamingtons:

4. Spread a thin layer of jam on one side of the sponge and place the two sponge layers together to form a sandwich. Cut into 5-centimetre squares, and set aside.

To make the icing:

5. Combine coconut oil, cacao, carob, vanilla, coconut milk and honey in a bowl. Blend using an electric mixer on a low setting or a whisk for one minute. Dip the sponge cakes into the chocolate and coat evenly with the shredded coconut. Set aside on a rack and allow to stand for one hour before serving.