Paleo Raspberry Lamingtons!

Tom and I were on the boat out to snorkel in the Whitsundays and they handed out Lamingtons to everyone for a snack, loser over here with all the intolerances couldn’t have one otherwise it would of pretty well ruined my whole day with the preservatives, shit tins of sugar, crappy quality gluten, food colouring you know all the BAD things that my gut HATES!

I thought it’s about bloody time I enjoyed some lamingtons again because I deserve them so I whipped up these little gems just in time for Australia Day and dear god they are heaven.

They are gluten free, dairy free, refined sugar free and nut free - and they aren’t made of air! Look if they were egg free they probably would of needed to be made out of air and maybe some raspberries.

Anyway… they are real easy, real basic ingredients and real bloody good. So enjoy.

I am sure they freeze well but haven’t gotten that far yet as Tom sits down to the whole batch in one sitting. Thank god they are made with coconut flour not almond meal or we would need to remortgage the house… am I right? I also have a lamington bliss ball recipe you can make if you want because everything is fun in a ball form!

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Yield: 12 sml, 20 lge

Paleo Raspberry Lamingtons

prep time: 15 minscook time: 25 minstotal time: 40 mins


  • 1/2 cup coconut flour
  • 1.5 tsp baking powder
  • 6 free range/organic eggs
  • 1/3 cup raw honey (rice malt or maple syrup)
  • 4 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1 cup fresh raspberries
  • 1/4 cup coconut oil
  • 1/4 cup milk (cows, nut, coconut)
  • 1/3 cup cacao powder
  • 3 tbsp raw honey or maple syrup
  • 1 cup desiccated coconut


  1. Preheat the oven to 180'C and line a rectangle baking tray with baking paper.
  2. In the food processor add the coconut flour and baking powder give it a quick whizz to combine.
  3. Throw in the rest of the base ingredients (except the raspberries) give it another quick whizz until the batter is smooth and creamy.
  4. Stir through the raspberries and pour the mixture into the baking tray.
  5. Bake for 25 - 30 mins until golden brown. Remove from the oven and allow to cool.
  6. Throw all of the chocolate coating ingredients (except the coconut) into a bowl and whisk together allow it to sit in the fridge to cool whilst you wait for the cake to cool.
  7. Pour choc mixture into a bowl, coconut into a bowl and cut up the cake into 12 large rectangles or 20 small squares. Roll the cake into the chocolate then into the coconut place onto a wire rack and stand for at least an hour.
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