Lamingtons! – Dairy-free, wheat-free, egg-free

Australia Day is coming up and  there is no cake that screams Australian more than the good old lamington! Celebrate this Australia Day with this delicious dairy-free, wheat-free, egg-free treat that we have created for you all to enjoy 🙂


INGREDIENTS: 175 g non-dairy vanilla yogurt (we use a soy yogurt), 2/3 cup non-dairy milk (we use soy milk), 1/4 cup apple puree, 3 tbsp of a vegetable oil of your choice (either light olive oil, canola oil, safflower oil, coconut oil), 1/2 cup raw sugar, 1 ½ tsp vanilla essence, 1 ¼ cup of plain wheat-free flour, 2 tbsp corn flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, pinch of salt

METHOD: Preheat oven to 175°C. Lightly grease and cover with baking paper a 20cm x 30cm baking tray.

Whisk together the yogurt, milk, apple purée, oil, sugar and vanilla essence in a bowl.


Fold in mixed flours, baking powder, bicarbonate of soda and salt.


Pour mixture into prepared tray.


Bake in preheated oven for 20 minutes or until golden brown and cooked through.


Cool for 10 minutes in tray and then transfer to rack to cool fully.



METHOD: Baker’s note: Some say making the cake the day before helps with the icing of the lamingtons and others suggest freezing the cake slightly prior to icing. We just ice after cake is cooled as my kids just can’t wait long enough 🙂 

Sift icing sugar and cocoa into a bowl. Add Nuttelex or coconut oil.


Gradually add boiling water. Stir until smooth, runny consistency.


Cut cake into square pieces. Sizing of your choice. My kids love the bite size. Place desiccated coconut into a separate dish. Using a fork, dip 1 piece of cake into icing mixture at a time. Shake off excess. Toss into desiccated coconut. Place on baking paper covered wire rack.


Repeat with remaining cake, icing and desiccated coconut. Stand for 2 hours or until set. Enjoy!