Chefs' Recipes

Jaclyn Koludrovic's gluten-free and dairy-free raspberry, vanilla and chocolate lamingtons

A diet-inclusive take on the much-loved Australian treat.

By Jaclyn Koludrovic
  • 40 mins preparation
  • 20 mins cooking (plus chilling)
  • Makes 15 lamingtons
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"I make this for the kids all the time," says Jaclyn Koludrovic, who has two sons who are gluten- and dairy-intolerant. "The lime zest adds a bit of tartness and zing, and the coconut cream and cocoa powder makes it a bit fudgier and not too sweet." Lamingtons can be made a day ahead. This recipe is gluten-free and dairy-free.


  • 185 gm softened dairy-free butter
  • 1 tsp vanilla bean paste
  • 220 gm (1 cup) caster sugar
  • 3 eggs, at room temperature
  • 270 gm gluten-free plain flour
  • 2¾ tsp gluten-free baking powder
  • 125 ml (½ cup) almond milk, at room temp
  • 2 tbsp Dutch-process cocoa
  • 175 gm raspberry jam
  • Finely grated zest of ½ lime
  • 200 gm shredded coconut
  • 20 gm freeze-dried raspberries, crushed
  • 500 ml (2 cups) coconut cream
  • 100 gm caster sugar
  • 100 gm Dutch-process cocoa


  • 1
    Preheat oven to 180°C. Grease and line a 30cm x 20cm x 3.5cm lamington pan with baking paper. Beat butter, vanilla and sugar using an electric mixer until combined and creamy (5 minutes). Add eggs one at a time, beating well between additions. Beat combined sifted flour and baking powder into butter mixture on low speed alternating with almond milk until just combined. Transfer half the mixture into another bowl. Sift cocoa into one half and beat to combine. Drop spoonfuls of both batters into prepared pan, then use a knife to gently swirl. Tap pan on bench to settle mixture, then bake until a skewer inserted in the centre comes out clean (18-20 minutes). Set aside to cool in pan.
  • 2
    Invert cake onto a board lined with baking paper. Evenly trim top with a serrated knife. Spread raspberry jam over the top and sprinkle with lime zest. Cut cake in half widthways and sandwich together with jam in the middle. Freeze until firm (30 minutes). Cut cake into 5cm squares and return to freezer to chill (10 minutes).
  • 3
    For the icing, bring coconut cream, sugar and 40ml water to a simmer in a small saucepan over medium heat. Add sifted cocoa and whisk continuously until very smooth (1 minute). Strain into a bowl.
  • 4
    Combine shredded coconut and freeze-dried raspberries on a tray. Coat cakes with icing, then with coconut mixture. Chill until firm before serving.