Guilt-less Desserts & Treats for your Family


Gluten Free Lamington Fingers

I know it’s early but I’m sharing my first Australia Day recipe for 2019.

Now before you light your pitch forks and gather all your friends to start a rally chanting ‘No Lamingtons til the 26th’ I will kindly remind you that Hot Cross Buns where in the shops on Boxing Day. I’m planning to wait til at least Valentines Day to start over sharing my fruity buns with you so Lamingtons in early January isn’t really that bad.

Actually these Gluten Free Lamington Fingers aren’t bad at all; they’re really good!

These Gluten Free Lamington Fingers are really just a distorted Lamington. Instead of getting my CWA measuring stick out I used the old Bunnings ruler to measure 15 rectangular Lamingtons that I baked using my fav 1 bowl GF cake recipe in a baking tray. These Gluten Free Lamington Fingers are not as high as a normal Lamington but they do have a greater chocolate to cake ratio if that’s your thing (it certainly is mine).

As with all Lamington making, the fiddly part is dipping the sponge cake into the chocolate and coating it in coconut. Be prepared to get messy and lick copious amounts of chocolate coconut off your fingers. I found using forks helpful for moving the sponge fingers around and even resorted to just spreading the chocolate on with a knife like icing a cake.

Traditionally, an icing sugar based icing would be used to coat the Gluten Free Lamington Fingers but I have chosen to use chocolate ganache. This Chocolate Ganache has very little sweetener in it as the coconut will provide enough natural sweetness to complement the chocolate. I have made my own Chocolate to use in the ganache but you can substitute this for a commercial chocolate if you prefer.

I have loads of Australia Day themed recipes on Mummy Made.It, including lots of Lamington variations (donuts, cookies and cakes) and a few healthier takes on Aussie classics (Iced Vovos 1 and 2 and Golden Gaytimes 1 and 2h). I have a few more to come as well, including a cheese cake that uses these Lamington Fingers and some really tasty Lamington Ice Creams.

Gluten Free Lamington Fingers

These Gluten Free Lamington Fingers are a delicious treat for Australia Day. Underneath the Chocolate and Coconut is a tasty and super easy to make 1 bowl Gluten Free Cake.
Prep Time10 mins
Cook Time25 mins
Total Time1 hr
Course: Dessert
Cuisine: Australia Day
Keyword: Lamington
Servings: 15 Fingers
Author: Lisa

Ingredients

Gluten Free Lamington Fingers

  • 1 Gluten Free Cake baked in a 20cm X 30cm tin
  • 1 quanity Chocolate Ganache
  • 1-2 Cups desicatted Coconut

Gluten Free Cake

  • 6 Eggs
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 1 1/2 Cups Milk I use Coconut Milk
  • 3 teaspoons Vanilla Extract
  • 1 Cup plus 1 Tablespoon Cococnut Flour
  • 2/3 Cup Arrowroot
  • 3 teaspoons Baking Powder
  • Dash Salt

Chocolate Ganache

  • 1/2 Cup plus 2 Tablespoons Coconut OIl
  • 4 teaspoons Vanilla Extract
  • 2/3 Cup thickened Coconut Cream place an opened can of coconut cream/milk in the fridge overnight. Use only the thickened creama nd discard the watery remains.
  • 2 Tablespoons Maple Syrup
  • 1/2 Cup Cocoa

Instructions

Gluten Free Lamington Fingers

  • Take the Gluten Free Cake fingers and dip them into the chocolate ganache. You can do this using forks to flip them or spread the ganache on using a knife/spatula.
    Dip the chocolate covered fingers in desicatted coconut and coat.
    Place on a piece of baking fingers and place in the fridge to allow the ganche to set before serving.
    The Gluten Free Lamingtons can be served with jam and cream if you like (I LOVE!!)

Gluten Free Cake

  • Preheat the oven to 180C/360F.
    Line and grease a 20cm x 30cm rectangular baking tray.
    In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
    Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
    Pour the misture into the tin and smooth the top.
    Place in the oven and bake for 20-25 minutes, or until cooked through.
    Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
    Once cooled, use your ruler to mark the cake at 4cm intervals across the short edge (will make 5 pieces) and 10 cm intervals along the long edge (will make 3 pieces). Cut the cake along it’s ength at these intervals to give you 15 finger pieces.
    If your cake was a slightly different size just divide the short length into 5 sections and the long into 3 sections.

Chocolate Ganache

  • Over a very low heat, melt the coconut oil.
    Add the maple syrup, vanilla and whisk until combined. Add the coconut cream and whisk until smooth and warm (not and never boiling!!)
    Add the cocoa and whisk until combined.
    Allow to cool slightly before using.
    If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
    Whisk gently until the lumps have broken and the ganache is smooth.
    A ganached cake does not have to be kept in the fridge; however if the ambient temperature is too warm the ganache will soften. If you feel it’s too warm or you notice the ganache becoming soft put it in the fridge.

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