Aussie lamingtons make a brilliant tea time treat with their spongy heart, indulgent chocolate frosting and coconut coating.
We cut down on fats and sugars and made them vegan, gluten-free, and sugar-free.
Soak the flaxseeds in milk for 10 minutes.
Blend the bananas until creamy.
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Combine rice flour, almond flour, sifted starch, baking powder, and a pinch of salt in a bowl.
Then, add the olive oil, vanilla, banana mash, and flaxseed mixture.
Mix all with an electric mixer into a creamy cake batter.
Transfer the batter into a 20 cm (8 inches) square baking tin greased with oil and bake it for 25 minutes at 200°C (390°F).
Once the cake has cooled down, trim the edges and cut it into 4 cm (1 1/2 inches) cubes.
Warm the oat milk over a double boiler, add chopped chocolate and let it melt. Then, remove the bowl from the heat.
Dip each cake cube into the chocolate, rolling it with two forks until it's completely coated.
Finally, roll it in a bowl with coconut until well coated.
Set the lamington on a wire rack to harden and repeat with the remaining squares.