These aren’t your usual lamingtons. The title probably gives that away! They’re gluten free, refined sugar free, made from wholesome ingredients and include a yummy layer of raspberry chia jam in the middle. I’m particularly proud of the chocolate glaze that I think I’ll be using on many baked things to come! Although they are a healthier version they’re also super delicious – for real!

The cake recipe is adapted from Hemsley and Hemsley’s vanilla cake. I adjusted the flavourings slightly to suit my tastes and also the quantity overall. This makes a smaller square cake or you can use two loaf tins. In the end you will have 5 large lamingtons or 10 small so it doesn’t make heaps – but I can’t have HEAPS of baking in my house as I’ll just eat it all…

The raspberry chia jam is an old favourite of mine, I use it when ever I need Jam in a recipe as it’s so full of goodness and has n added sugar – perfect. With the icing I would suggest you use the amount of sweetener I’ve suggested, taste and add more of you think you’ll want it. The cake isn’t overly sweet so most of the sweetness will be coming from the jam and the icing.

And the cake, well it’s full of… beans! This isn’t new it’s been done plenty of times before by others and on this little blog too. I’ve spoken before about how I think I actually prefer using white beans to black beans in baking as the beany flavour isn’t as strong. Let’s be honest, I’m not trying to make bean cake, I’m aiming for vanilla cake here. Also, sorry about the whole half a can of beans thing, but eat the leftovers for lunch with a little olive oil, feta, lemon juice and whatever herbs you have YUM!

Makes 5 large or 10 small

Ingredients

Sponge

600g of canned cannelini beans (1.5 cans)

4 large eggs

3 tsp pure vanilla extract

100 mls maple syrup

2.5 tsps lemon juice or white wine vinegar or apple cider vinegar

45g coconut flour

1 1/4 tsp baking soda

pinch of salt

pinch of cinnamon

60 grams of butter, melted

Jam

1 cup raspberries

1 Tbs water

1 Tbs chia seeds

Icing

3 Tbs maple syrup

2 Tbs coconut sugar or norbu works too

3 Tbs cacao powder (or cocoa)

1 tsp vanilla extract

1/3 cup hot water + more as need to thin

1 tsp vanilla extract

1.5 cups coconut to decorate

Directions

Preheat oven to 180 degrees celsius. Line a 20 x 20cm square tin with baking paper or use two loaf tins.

Place all the sponge ingredients in a food processor and process until smooth and well incorporated. Pour into your lined tins and bake for 25 – 35 minutes. Until golden on top, and the cake bounces back when lightly pressed. A skewer should also come out clean.

Allow the cake to cool for a few minutes in the tin then remove and cool on a wire rack.

Meanwhile make the jam by combining all the ingredients in a small pot. Bring to a boil and then take off the heat and allow to cool.

To make the icing, combine the maple syrup, coconut sugar, vanilla and cacao powder in a small to medium sized bowl (you want it to be big enough to dip a lamington into) and stir until smooth. Then slowly add the hot water to make a smooth glaze. If you make this early you may need to add another tablespoon of hot water just before you use it.

Assemble: Once the cake has cooled, use a large bread knife to trim the curved top away so you have a level surface, then cut it in half lengthways (no need to cut in half lengthways if you used a loaf tin). You should now have two rectangles. Cover the cut side of one of your rectangles in jam as evenly as you can. Place the other rectangle on top of this, cut side down. Cut your loaf into rectangles, you should get 5.

You will now ice and cover in coconut as follows. Read all of the instrcutions before you start dipping! Pour your coconut onto a plate or a flat bowl. Set your icing next to this. Have a wet cloth for wiping your hands nearby. Dip each rectangle in the icing being careful that each side is covered in the icing. Work quickly, and don’t let it sit in the icing as it will soak up too much and you’ll run out! You can use tongs but I find fingers easier as you won’t tear the sponge.

Now dip the glazed lamington straight into the coconut, turning to coat each side. Place on wire rack to set. Repeat with the rest of your lamingtons, cleaning hands each time if you need to.

Store in an airtight container for up to a couple of days.

HH. x