How long does raw lamingtons [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can raw lamingtons [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make raw lamingtons [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw lamingtons [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw lamingtons [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Raw Lamingtons
[Vegan, Gluten-Free]

HT By: Heidi Turunen

Author Bio

Raw vegan desserts and quick, meat-free dinners that anyone can make. Heidi Turunen is a self... Read More

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Discover more recipes with these ingredients

Raw Lamingtons [Vegan, Gluten-Free]

556

10-12

Dairy Free

A lamington is an Australian dessert made from sponge cake coated in chocolate and then rolled in coconut flakes, typically with jam or cream sandwiched in the middle. These raw lamingtons have two pieces of sponge cake made with almond and coconut flour with a layer of mixed berry chia... Read More

Ingredients You Need for Raw Lamingtons [Vegan, Gluten-Free]

For the Cake:

2 cups almonds meal
1 cup coconut flour
1 cup desiccated coconut
1/2 cup rice malt syrup
1 cup coconut cream
1/4 cup coconut oil
1-2 teaspoons vanilla powder

For the Chia Jam:

1 1/2 cup frozen mixed berries
2 tablespoons rice malt syrup
3 tablespoons chia seeds

For the Chocolate:

1/2 cup cacao powder
1/3 cup rice malt syrup
1/3 cup coconut oil

For the Coating:

2 cups desiccated coconut

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How to Prepare Raw Lamingtons [Vegan, Gluten-Free]

Blend all the cake filling ingredients in a food processor. Add coconut cream until smooth and wet consistency. You want the filling to be nice and moist.
Take the half out and spread over a small cake pan. Save the other half of the filling for later.
Blend all the ingredients for chia jam. Spread the jam evenly over the top of cake filling. Pop the cake pan in the freezer to set for 30 minutes.
Remove from the freezer and carefully add the remaining cake filling on top. Pop back in the freezer for about an hour.
Melt coconut oil if needed and mix all the chocolate ingredients. Remove the cake from the freezer and cut into square pieces. One by one, coat the pieces in chocolate and then roll them in the coconut. Refrigerate until set.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.