Gluten & Refined Sugar-Free Lamington’s

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Gluten & Refined Sugar-Free Lamington’s

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The perfect recipe for a healthier Australia Day! (or any day for that matter.)
I have to confess TWD readers, I used to spend Australia day working my way through many a bottle of red wine at BBQ’s, parties and clubs.

Another confession… these days, on Australia Day, I say a prayer for the native Australian people, the Aborigines who are thought to be the oldest living race of mankind on the earth and spend the day quietly.


I know that Australia Day is often a day for gathering friends and family around, and I recognise the wonder in this and the joy and connection that can be created around a table of good food. I have never eaten a supermarket bought lamington myself, however I know for sure that I would rather eat real nourishing food than ever go there. So for any of you who may be looking to bring real food to your gathering on Australia Day (or any day), I wanted to make sure you’re covered.

These are the most amazing lamington’s because chocolate, sponge, coconut, jam. Enough said. 

Oh… and also, I have used a ‘hack’ for eh jam and used a brand called ‘St Dalfour’ which you can find in the jam section at the supermarket. It is a 100% fruit jam with no added refined sugar. They do a good jam. If you have time you can make 100% fruit jam with no added sugar if you google recipes. (there’s a heap out there)

These lamingtons are made using a mix of arrowroot flour and almond meal.

Arrowroot flour, the only starch with a calcium ash, is a nutritious food obtained from the fleshy root of a tropical American plant. It is an easily digested food, which makes it easily digested by infants and also the elderly or invalid and is gluten-free. The type of calcium found in arrowroot flour is important for the maintenance of proper acid and alkali balances in the human body – Royal Lee, DDS, Journal of the Nutritional Academy of Research Biochemists

Here is the recipe, if you like it I would love if if you would share it about. I’m on a mission to help people feel well, it starts with nourishment, and I could do with your help.



Gluten & Sugar-Free Lamington’s

Makes 12 (1.5 x 1.5) inch lamingtons


  • 250ml melted coconut oil
  • 1 tsp vanilla bean paste or the seeds from 1 vanilla bean pod
  • 160g coconut nectar syrup (honey would make lighter coloured and flavoured lamingtons – so will look more like a traditional sponge. You can see mine are a little more golden brown.)
  • 8 free-range eggs
  • 2 tsp baking powder
  • 130g arrowroot flower
  • 170g almond flour

You will need 3 tbs of raspberry jam for the inside of the lamington. 


Chocolate icing

  • 160ml melted coconut oil
  • 120g raw cacao powder
  • 1 tsp vanilla bean paste
  • 125ml coconut milk
  • 4 tbsp honey
  • 120g desiccated coconut



Method for lamington sponge

Preheat the oven to 160C (320F). Grease a 25 x 35 cm cake tin  Swisse roll pan) witha bit of coconut oil (I use my fingers) and then line with baking paper. Beat the eggs in a mixing bowl for around four minutes or more, until they’re thick and foamy. In another mixing bowl, whisk the melted coconut oil, coconut nectar (or honey) and vanilla bean paste until they are well combined and slowly pour into the eggs with the electric beaters going. In a dry bowl, combine the arrowroot, baking powder and almond meal and then gently (gently, gently) fold it into the egg and oil mix.

Pour the mixture into your baking tin and bake for 25 minutes, or until the center of the sponge springs back lightly when touched. Allow to sit for five minutes before turning out onto a wire rack and cooling completely.

Using a sharp bread knife, trim the edges and then gently slice in half so you have two equal slabs of sponge.

Spread a thin layer of jam on one side of the sponge and then place one slab on top of the other, like a jam sandwich. Slice into sqaures with a bread knife.

Method for icing

Whisk the coconut oil, cacao, vanilla bean paste, coconut milk and honey together in a small bowl until it thickens and is completely combines.  Dip the the sponge cakes into the chocolate and coat evenly with the desiccated coconut. Allow the icing to set, around one hour and serve.



Gluten & Refined Sugar-Free Lamington’s was last modified: January 21st, 2015 by Alice Nicholls

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