News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Australia Day GF Lamingtons

These gluten free lamingtons are easy to make and a lovely treat for your Australia Day celebrations.

Celebrate Australia Day with these delicious gluten free lamingtons


¼ cup cornflour
¼ cup fine rice flour
½ teaspoon cream of tartar
¼ teaspoon bicarbonate of soda
2 eggs at room temperature
⅓ cup caster sugar
1 tablespoon pure icing sugar
1 cup desiccated coconut for coating


1½ cups icing sugar, sifted
30g Dutch cocoa
30g soft butter
½ teaspoon vanilla extract

Preheat oven to 160℃ (fan-forced) or 180℃ conventional oven. Grease a muffin tray with a capacity for twelve ½-cup muffins. Line the bases with a round of baking paper.

Sift the cornflour, rice flour, cream of tartar and bicarbonate of soda together twice. Using an electric mixer beat the eggs, caster sugar and icing sugar together on high speed for 3-5 minutes until thick, pale and creamy. Sift the flour mix again over the egg mixture, then using a metal spoon gently fold in flour until just combined.

Half fill each muffin hole with the sponge mixture. Bake approximately 15 minutes or until a skewer inserted comes out clean. Leave in tray for a few minutes, then using a knife carefully loosen the edge of each sponge and turn onto a wire rack lined with a sheet of baking paper.

For icing, combine all ingredients with 50ml boiling water and mix until smooth. Dip each cake briefly into the icing, using a spoon or spatula to cover with icing. Scrape any excess then roll in coconut. Use a spoon to spread coconut over the cakes, so they’re not so sticky to handle. Place lamingtons on a wire rack for 1-2 hours or until dry. Will keep in an airtight container 3-4 days.

Makes 12 cakes.

Note: For one larger sponge, double the recipe and bake in two sandwich tins for 15-20 minutes. Don’t forget to double the icing mix as well.



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