Paleo Lamington Cake | Paleo Australia Day Recipes.

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Our Australia Day celebrations wouldn’t be complete without a lamington! So here’s our version! A very delicious, very easy paleo lamington cake! Whiz this up and trust us, it might even be better than the original! Happy Australia Day all!

BUT WAIT! We created a new version! Get the brand new and way better healthy paleo lamington recipe HERE! You know you want it! Check it out below (DROOOOL!).

gluten free low fructose lamingtons

Always merrymaking,

Emma + Carla

After more Australia Day recipes? Check out our paleo roast lamb in the BBQ and our paleo pavlova! 

paleo lamington cake.
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
stuff you need
  1. 6 eggs whisked
  2. 1 1/4 cups coconut oil melted
  3. 1 cup coconut flour
  4. 3/4 cup coconut sugar (or natural sweetener of choice)
  5. 2 tsp. 100% vanilla extract
  6. 1/2 tsp. baking powder
for the frosting
  1. 1 cup raw cashews
  2. 1 cup coconut cream
  3. 1/2 cup raw cacao powder
  4. 1/2 cup coconut oil melted
  5. 2 tbs. Natvia
  6. 1/2 cup unsweetened shredded coconut (for sprinkling on top)
now what
  1. Pre-heat oven to 180 degrees celsius + line a 20cm x 20cm square cake tin with baking paper.
  2. In a blender, or mix master (we use our Vitamix), whiz the eggs, coconut oil + vanilla until combined.
  3. In a bowl mix the coconut flour, coconut sugar + baking powder.
  4. Add the egg mixture + stir well until combined. The mixture is very thick, don't be alarmed!
  5. Press the mixture into the tin + smooth the top.
  6. Place in the oven for 30 minutes or until golden.
  7. Allow the cake to cool completely in the tin until turning out.
  8. Once the cake has cooled completely cover with delish frosting + sprinkle with desired amount of shredded coconut (we say the more the merrier!).
for the frosting
  1. In a blender or food processor (we use our Vitamix) whiz the cashews + raw cacao powder until a fine meal forms.
  2. Add the coconut oil, coconut cream + Natvia + whiz again until smooth. Spread on top of the cooled cake + sprinkle with shredded coconut.
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