Gluten-free lamington cupcakes
Prep
20m
Cook
40m
makes
10
Gluten-free cupcake lamingtons.
"Introducing my latest creation… Gluten-Free Lamington Cupcakes! They’re made from almonds, coconut and organic eggs then topped with a velvety smooth chocolate frosting made from Naked Chocolat that will truly satisfy the tastebuds. I have two more glorious lamington recipes in my latest cookbook Healthy Baking. This healthy twist on the traditional Australian Lamington won’t disappoint!" – Teresa Cutter
Ingredients (13)
- 300g (10 1/2 oz/3 cups) almond meal
- 75g (1 cup /2 1/2oz) desiccated coconut
- 2 1/2 teaspoons baking powder
- 80 ml (2 3/4 fl oz/1/3 cup) extra virgin olive oil
- 80 ml (2 3/4 fl oz/1/3 cup) organic maple syrup
- 4 organic eggs
- 1 teaspoon vanilla extract
- pinch sea salt
- 125 ml (1/2 cup) almond milk or coconut milk
Frosting
- 500g (16 oz) cream cheese, quark or strained Greek-style yoghurt (labna). For this recipe I’ve used cream cheese
- 60g (2 oz/1/2 cup) Naked Chocolat or raw cocoa powder
- 60ml (2 fl oz/1/4 cup) organic maple syrup
- 2 teaspoons vanilla extract
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat your oven to 160°C (320°F).
-
2.Combine almond meal, coconut and baking powder in a large bowl.
-
3.Add olive oil, maple syrup, organic eggs, vanilla and sea salt.
-
4.Mix well then add almond milk or coconut milk if using.
-
5.Spoon lamington cupcake batter into 10 lined cupcake tins.
-
6.Bake for 40 minutes or until cooked through and golden.
-
7.Remove from the oven and cool completely.
-
8.Combine all the frosting ingredients until smooth using a whisk or stand mixer.
-
9.Apply generous amounts of frosting to each lamington cupcake.
-
10.Top with coconut flakes and store in the fridge until required.
-
11.Store cupcakes in the fridge (covered) for up to 4 days.
Reviews
Join the conversation
Log in Register