Gluten-free Lamingtons. A classic Australian favourite inspired by Margaret Fulton, Dame Edna and my grandmother Evie.
Isn’t this just the most fabulous story?
The Margaret Fulton Cookbook—yes, the famous yellow one—was the very first cookbook I ever bought with my own pocket money. It cost just $4 from the bargain basement at Myer Melbourne, and to this day I treasure its well-thumbed, delightfully stained pages.
The recipe I’ve created here probably wouldn’t have thrilled Barry Humphries’ alter ego, Dame Edna Everage. My gluten-free lamingtons aren’t quite as light and fluffy as the traditional versions she would have known and loved. Still, they’re delicious in their own right and perfect for anyone avoiding gluten.
I’ve always had a soft spot for Dame Edna, and I know I’m not alone. Part of the reason is that she reminds me so much of my maternal grandmother, Evie—a fabulous cook and my very first culinary teacher.
In the 1970s, Evie lived next door to Barry Humphries in Camberwell, Melbourne. She loved telling anyone who would listen that she may well have been the inspiration for Dame Edna. Whether that was entirely true or not, it certainly made for a wonderful family story—and I like to think there was at least a little spark of Evie in Barry’s unforgettable creation.
The photograph below is especially precious to me. It shows my grandmother Evie with my father, Dennis, celebrating his 60th birthday and the launch of the Gowings Grace Darling Hotel in November 1990. Dad was in remission from cancer and still undergoing chemotherapy at the time.
The image was taken by the late, great Melbourne society photographer Rennie Ellis. I had no idea it even existed until years later, while searching for photographs of Dad for my book, The Healing Feeling. To my absolute delight, I discovered it in the Rennie Ellis Collection at the State Library of Victoria. Finding it so unexpectedly felt like uncovering a treasured piece of our family’s history.
Now, enough of the stories…
Let’s get back to the Glamingtons.
How to make Gluten Free Lamingtons
- Total Time2 hours 30 minutes
- YieldMakes about 10–12 1x
Ingredients
Instructions
For the cake
- Preheat the oven to 350F / 180C.
- Lightly grease 2 silicone square trays with coconut oil. Set aside.
- In a large bowl, sift together the flour, baking powder and salt. Set aside.
- In a separate bowl cream the butter, coconut sugar mixture together until pale & fluffy.
- Add the eggs one at a time to the butter/sugar mixture.
- Beat well after adding each egg.
- Add the vanilla to the mixture and mix well to combine.
- Add the coconut flour mixture and almond milk.
*Note that this will now resemble breadcrumbs rather than a batter - Bake for about 30 minutes.
- Test the centre of each cake with a toothpick and make sure each comes out clean.
- Cool the cakes in the tin for about 5 minutes and then invert them onto a wire rack to cool.
- Once the cakes have cooled, place them in an airtight container.
- Place the container in the fridge for at least 2 hours or even overnight.
For the cacao coconut icing
- Stir the cacao butter, coconut nectar and salt together in a glass or metal bowl over a larger pot of hot water.
- Slowly add the cacao powder and icing sugar (if using) and stir or whisk gently until smooth.
*Note: Make sure the mixture remains warm while mixing, otherwise it will solidify.
To assemble the Glamingtons
- Place the cake pieces on the racks.
- Have the sugar chocolate icing and desiccated coconut ready.
- Quickly coat the individual coconut cakes on each side in the icing mixture.
- Then gently roll the cake in the coconut.
- Repeat the process.
- Store the Glamingtons in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 2 hours
- Cook Time: 30 mins
- Category: Celebration
- Method: Bake
- Cuisine: Modern Australian
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