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Sizable Little Allergy Friendly World Sweet Comes To Life

Today’s allergy friendly offering comes to us from Down Under. Growing up, I remember my mom baking chocolate chip cookies. In Australia, that ritual involves bite size sponge cakes. If you like our gluten free take on these you may want to revisit previous versions of clafautis and tea cakes too. Check out Kitchology’s Eat.Better app for even more ideas.

Lamington are little sponge cakes just the right size for one. Sandwiched between them is typically a cream or jam filling. Today, we’re keeping ours simple with a single cake layer. After pieces are cut from the baked square, they are covered in a thin chocolate icing that soaks into the sponge cake creating a most decadent treat. Finally, the iced tiny cakes are immediately rolled in shredded coconut. Is your mouth watering yet?

To think, just by making a few allergy friendly swaps you, too, are ready, mate. So, throw another shrimp on the barbie and let’s get cooking!

Allergy Friendly Lamington

Cake Ingredients

2 cups of Bob’s Red Mill 1 to 1 flour or your favorite gluten free mix

2 tsp of baking powder

1/4 tsp of sea salt

2 large eggs

1/2 cup of dairy free butter

3/4 cup of white sugar

1 tsp of pure vanilla extract

1/2 cup of rice milk

Icing ingredients

2 cups of sugar

1/3 cup of cocoa powder

3 tbs of dairy free butter

1/2 cup of rice milk

shredded coconut

  1. Preheat the oven to 350F

  2. Spray an 8″ square pan with cooking spray.

  3. In a large bowl mix the flour, baking powder and salt.

  4. In a separate bowl cream the butter and sugar together.

  5. Mix VeganEgg according to the package and slowly add to the butter and sugar mixture.

  6. Add vanilla and mix well to combine.

  7. Slowly mix in flour alternating with the milk.

  8. Spread the mix evenly into prepared pan.

  9. Bake for 30 minutes or until a toothpick comes out clean.

  10. Allow the cake to cool a bit. Flip onto a wire rack to finish cooling.

  11. Once cooled cut into squares and place in an airtight container. Place in the refrigerator for 2 hours or overnight.

  1. Before starting the icing prepare the cakes on a wire rack sitting over a mat or paper.

  2. Using a double broiler place sugar, cocoa powder, butter and rice milk over simmering water.

  3. Stir until smooth but don’t let it become too thin.

  4. Once mixed, quickly coat the sponge cakes on all sides. Then, gently roll in shredded coconut.

  5. Repeat until all are covered.

  6. Store in the refrigerator in an air tight container.

Show us your #allergy friendly Lamington @Kitchology and @Kitchenchick123. Stay tuned for next time in the Netherlands.


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