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For the dough: 300 g cake flour, 100 g coconut flour, 150 g ground brown sugar, 350 ml water, 50 ml sunflower oil, 1 packet vanilla sugar, 1 packet baking powder
For chocolate sauce and decoration: 300 g cooking chocolate, 200 ml plant-based milk (or water), 50 ml sunflower oil, 250-300 g coconut flour


In a bowl mix coconut flour with baking powder. Turn the oven on. Mix the rest of the ingredients with electric mixer. Add coconut flour and baking powder and slowly mix into the mixture. Bake at 180°C. Melt chocolate with water/plant-based milk and oil using a water bath or over low heat (be careful you don't boil it) and set aside to cool. Put coconut flour in a wider bowl. When the cake is cooled, cut it into cubes, dip every cube into chocolate first (be careful the dough doesn't absorb too much liquid), and then into coconut flour.

* Enjoy your lamingtons with a cup of hot tea. Sweeten it with agave nectar.

Photo: Maja Sokolean
Cooked by: Anita Euschen

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