G’day fellow foodies!

With our Australia Day holiday nearly here, I thought it was only fitting to try make some scrumptious Brooke-a-fied Lamingtons. For my international readers; Lamingtons are a traditional Aussie desert, consisting of sponge cake, chocolate and desiccated coconut. I’ve never even made a sponge cake before so I must admit this took me a little bit of time to get right, substituting ingredients so that it is gluten free, refined sugar free, and dairy free BUT still light and fluffy. It took a little experimenting, HOWEVER, you will be happy to know that I did all the hard work for you, and now all you have to do is follow the recipe carefully and you should have no trouble making the same.

I’ve never been a Lamington type of gal myself. I don’t see the fuss, I’d probably rather a spoon full of chocolate or peanut butter, or peanut butter mixed with chocolate (now we’re talking). This may be as I don’t really like sponge cake but after making these I think I have been converted. In true style I don’t do things in half so I made a sugar free raspberry jam to tantalise your taste buds with every mouth full. If that’s not enough I will tell you now these Lamington ARE so light and fluffy and have the perfect amount of spring to them, Just the way us Aussies like them.

I know the instructions look a little complicated, but don’t be scared off! Trust me it’s so easy, I just wanted to include everything necessary and more so you don’t make the mistakes I did. And the more info the more easier it is for you!
This recipe can however, be made more simple buy using a store bought jam and melting a high quality dark chocolate, just make sure you look for the most sugar free and natural option available.



Sponge cake:
6 large organic free range eggs separated
1/3 cup rice malt syrup
½ cup sifted coconut flour
½ tsp baking soda
1 vanilla bean
1 – 2 tsp stevia

2 cups frozen or fresh raspberries
1 tbs lemon juice
½ cup rice malt syrup
1tbs chia seeds

1/3 cup melted coconut oil
½ cup melted cacao butter
¾ cup cacao
3 tbls organic maple syrup
2 tsb stevia
2-3 tbs almond milk.

Desiccated coconut to coat.



1. Preheat the oven to 170 degrees Celsius.

2. Grease a slice tin and line with baking paper. I used an 11 x 7 inch.

3. In a large mixing bowl, beat egg whites with an electric beater until soft peaks form.

4. In a separate large bowl, beat the egg yolk, rice malt syrup and stevia for a couple of minutes, until mixture is well combined and is a softer yellow.

5. Mix in the sifted coconut flour, vanilla bean and baking soda to the yolk mixture and continue to mix with an electric beater until well combined.

6. Next you are going to fold in the egg whites with a metal spatular to the yolk mixture a little at a time. (When making a sponge cake, its all about how you fold the egg whites in to give it that airy-ness.. It may look like there is too much white for your mixture and almost looks like its curdling; don’t worry, just keep folding until it is all mixed through and you can still see some whites.)

7. Transfer the mixture to the lined tin and spread out evenly.

8. Place in the oven for 15 minutes until it’s a light golden brown.

9. Take out of the oven and test with a skewer that is cooked right through. Your cake should also lightly spring back up when touched.

10 Using your baking paper, lift out your cake and place on a baking tray to cool completely.

While cooling make the jam


1. In a small saucepan place the berries and mash a little and simmer for a couple of minutes.

2. Add rice malt syrup, lemon juice, chia seeds and stevia if required and continue to simmer for 10 minutes, stirring occasionally to avoid burning the bottom.

3. Remove from saucepan and place in a jar to cool in the fridge. Or freezer for a faster cool down.
Once your jam and sponge cake have cooled off, slice the sponge in half so you now have a top and bottom. Spread a layer of jam in the middle and place the top sponge back on. You can use your baking paper to help you with this.Slice into eight strips then again horizontally in thirds, giving you 24 small lamingtons.

1. Mix all your chocolate ingredients together.

I used an electric beater for a smoother consistency but it’s not necessary. The texture of your mixture will change depending on your room temperature and environment, the colder it is the harder and thicker the mixture, the warmer it is the more runny. You want it in-between so it looks like a smooth frosting that is easy to spread. Here you need to work fast to keep it at that level, if it gets too thick I place another tbs of almond milk and stir. Or heat is up a little in the microwave.

2. With a spatula, spread a smooth layer of chocolate over the top. Work in a way that is easiest for you to coat all sides of the Lamingtons, (I didn’t do the bottom) toss in a bowl of desiccated coconut and set aside.

Store in an air tight container for up to a couple of days, don’t place them in the fridge as it will make the sponge hard.



Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.