We love creating the Noshu version of our Australian classics. These low sugar lamingtons are a great addition to your retro baking tin, perfect for a delicious ‘better for you’ morning tea treat.
MAKES: 6–12 lamingtons (depending on size)
INGREDIENTS
You will need
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
1 packet Noshu 99% Sugar Free Rich Chocolate Cake Mix
20 x 20 cm brownie tin
Electric mixer
Vanilla Lamingtons
1 packet Noshu 98% Sugar Free Vanilla Cupcake Mix
1 extra large egg
40 g melted butter or non-dairy spread
4 tbsp milk or nut milk
Chocolate dip & garnish
1 packet Noshu 99% Sugar Free Rich Chocolate Frosting Mix
3 tbsp milk
1 cup desiccated coconut
½ cup shredded coconut
Option for filling
300 ml thickened cream, whipped
Low sugar strawberry or raspberry jam
METHOD
Lamingtons
Preheat oven to 160°C (150°C fan forced) and line a square 20cm x 20cm cake tin with baking paper.
Combine egg, butter, milk and cupcake mix into a large mixing bowl. Using an electric mixer, mix on medium speed for 1 minute until all ingredients are combined. Scrape down the sides of the bowl with a spatula and mix on high for a further 1 minute and 30 seconds.
Pour the batter into your prepared tin and cover with foil. Bake for 25 minutes, then remove foil and bake for a further 10 minutes or until golden brown and a skewer inserted comes out clean. Set aside to cool completely.
Dipping chocolate
Place your 99% Sugar Free Rich Chocolate Frosting Mix and milk in a bowl and stir to combine until completely smooth.
Decorate
Mix both types of coconut together in a separate bowl and set aside.
Cut the cooled cake slab into even squares or rectangles and dip each side into your chocolate icing. Then dip the chocolate layer into your bowl of coconut.
Either enjoy your lamingtons on their own or sandwich your lamingtons together with whipped cream and jam in the middle. Enjoy!
