Australian Lamingtons Recipe! (Dairy and Gluten Free)

A vanilla sponge dipped in a chocolate mixture and rolled in coconut flakes!

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Ingredients:

(for vanilla sponge)

100g rice flour

1 tsp baking powder

100g caster sugar

2 eggs

1 tsp vanilla extract

100g vegetable oil

(for chocolate dip sauce)

25g vegetable oil

80g almond milk

30g cocoa powder

100g icing sugar

pinch of salt

150g dessiccated coconut flakes

Method:

(Preheat the oven at 170°C)

1. In a medium size bowl, whisk sugar and eggs for about 3 minutes

2. Add vanilla extract

3. Sift rice flour and baking soda then add into the mixture in three parts delicately

4. When the mixture absorbed the flour, add oil and mix until smooth

5. Pour the mixture in a square baking pan (about 20 x 20 x 4 cm) and make sure to level up the surface

6. Bake at 170°C for 20 minutes

7. Take out the sponge froom the oven and let sit for 30 mins before letting it cool completely in the fridge for atleast an hour.

8. While waiting, prepare the chocolate sauce by mixing in a small bowl the oil and almond milk

9. Sift cocoa powder and sugar then add to the liquid mixture. Mix until well combined and then add salt. Put aside

10. When the sponge is cooled down, cut it in equal squares.

11. Take a square and dip in the chocolate sauce, with the use of two forks take it out and put it on top of coconut flakes. With your hands roll it in the flakes (repeat this process for the rest of your squares)

12. Let all lamingtons square sit in the fridge for atleast 15 minutes before eating. You can eat them right away but you'll have a messy mouth and coconut flakes will fall everywhere.

Tips:

• You can add marmalade inside your lamingtons. Cut them into half, put your marmalade before dipping into the chocolate sauce and roll them on coconut flakes.

• Lamingtons can last until 2 weeks in fridge in a well sealed container. (Mine never last that long though ^_^ )