Lamingtons [Paleo, Gluten free, Grain free]

Cake, drizzled with chocolate, and then sprinkled with coconut. Sounds like heaven, right? Make the lamingtons gluten and grain free, and now you’ve got yourself a paleo treat!

I logged in to Facebook a little while ago and was shown a memory from 4 years ago. It was a picture of some lamingtons that I’d made, however, those were of course, the regular version as I’d not come round to a healthier lifestyle at that stage. So that got my wires buzzing and I wouldn’t sit still until I attempted a batch of Paleo friendly lamingtons. Since this cake is all about the coconut, I didn’t think it would be too difficult to get away with using coconut flour. However, I also wanted the cake to be moist and soft (not too soft though), so I used a combination of coconut, in the form of a Sleek Geek Kitchen premix, and almond flours. 

This is a simple sponge cake recipe with some Paleo cupboard staples. It looks like a long list but really isn’t all that complicated at all. The hardest part is having to wait until the cakes are completely cool before attempting to glaze because that would lead to an oozy, chocolatey mess… You know, I’m struggling to find the downside here! 

So, let’s say a big thank you to Lord Lamington, after whom these little treats are named, and let’s get cracking, shall we? 

Recipe for Paleo Lamingtons

Yield: 12 mini cakes

Prep time: 10-15 minutes 

Cooking time: 15 minutes

What you need

For the cake

1/4 cup SG Kitchen Vanilla mug cake premix (or coconut flour)

1/2 cup almond flour 

2 tspns baking powder 

3 large eggs, lightly whisked

3 tblspns warm water

1 tblspn date paste/raw honey

2 tblspns olive/coconut oil

1/2 tspn vanilla powder/extract 

Pinch of salt

For the glaze

3-4 tspns cacao powder

1 tspn date paste/raw honey

5 tblspns coconut oil

For topping

1/2 cup desiccated coconut


Paleo Chocolate Glaze


What you need to do

1. Preheat oven to 180°C. Grease a muffin/mini bundt pan.

2. Make the cake first: add wet ingredients to a mixing bowl and using an electric whisk, mix well. 

3. Add dry ingredients to egg mixture, and combine thoroughly. 

4. Pour batter (which is quite liquid) into your greased baking pan. Put it into the oven for 15 minutes, or until cooked through. Remove from oven and allow to cool completely. 

5. Mix together the ingredients for the glaze. Drizzle the chocolate sauce over the cakes, then sprinkle on some coconut. Done! 


Now isn’t that just a beauty!? I’m really looking forward to Christmas this year 😉 

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Please note: if you’d like to use and share my recipes, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


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