gluten-free lamington recipe
Food & Fuel

Gluten-Free Lamington Recipe

A gluten-free and dairy-free lamington recipe with a secret ingredient!

One of my absolute favourite treats is a good lamington. It’s crucial to get that fluffy, light and airy sponge coupled with a zingy chocolate outer wrapped in rich delicious coconut. This gluten-free lamington recipe has a strange core ingredient: cannellini beans. Don’t bash it until you try it. They lend to the perfect texture but also make these treats a little protein punch. 

With minimal ingredients and an unbelievably easy method, these lamingtons will be a staple in your house from now on. 


For the sponge:

  • 1 can of cannellini beans (approximately 400g) – drained and rinsed thoroughly
  • 5 medium/large good-quality eggs – if they are small use 6
  • ¼ cup of maple syrup or honey
  • 50g of softened coconut oil
  • 1 tablespoon of vanilla essence
  • 40g of coconut flour (measure this!)
  • ½ tsp of baking soda
  • 1 tsp of baking powder
  • A pinch of salt 

For the topping:

  • 100g of good dark chocolate
  • 50g of coconut milk
  • A decent amount of desiccated coconut for rolling

You will also need a decent blender/ Nutribullet.


Set your oven to 180°C and line a brownie tin (23cmx23cm) with coconut oil and baking paper. Add your eggs, vanilla essence and drained cannellini beans to your blender. Blitz for about 30 seconds or until smooth. Remove from the blender and set aside. Without washing your blender, add the coconut oil and maple syrup or honey. Blitz for about 30 seconds or until smooth.

Then add the bean mixture back to the blender and mix that with the maple syrup and coconut oil mixture. Blend until smooth. In a separate bowl, sieve the coconut flour, baking soda, baking powder and salt. Add the dry ingredients to the mixture in the blender and blend until well incorporated.

When smooth, add the complete mixture to the brownie tin and bake for 20-25 minutes. 

Once baked, remove from the tin and leave to cool in the fridge for about 25 minutes or until completely cold. This is important! When your sponge is cooled, remove from the fridge and set aside. Meanwhile, melt your chocolate and 50g of coconut milk and whisk well. I did mine using a double boiler (have a look at the video here if you’re confused) otherwise just melt it in a microwave and whisk together afterwards.

When you’re ready to assemble, cut the sponge into 3 both ways forming 6 cubes. Put the melted chocolate mixture in a bowl and the desiccated coconut in a separate bowl. Coat each sponge in the chocolate mixture and then in the desiccated coconut. This is supposed to be a messy procedure, but it’s all worth it. Leave them to ‘set’ on a cooling rack on a baking tray so that any excess chocolate can drip off. Leave to set in the fridge for about 20 minutes and then eat!

If you’re after something more chocolatey, why not try my sweet potato brownie recipe!

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