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A healthy twist on an Aussie favourite
Preparation 90 minutes
Serves 8
Nutrition Information
  • All nutrition values are per serve

A healthy twist on an Aussie favourite


With Australia Day 2016 less than 24 hours away, it’s time to fire up your barbies! Cracking out a few classic, Aussie dishes is a good way to celebrate but amongst all the lamb and pavlova, we thought we would offer you a healthy dessert.

Naturopath, Lisa Guy, has shared her gluten-free and lactose-free strawberry lamington cake recipe, which is sure to be a hit on Australia day. This cake provides plenty of protein to help keep blood sugar levels balanced, antioxidant rich phenols and good fats for heart health, magnesium for a healthy nervous system, and zinc and vitamin C to support immune health. Who says Aussie treats can’t be wholesome too?



Place all cake ingredients in your food processor (except strawberries) and blitz until well combined.

Stir through 5 large diced strawberries.

Lightly grease a cake tin with coconut oil then pour in cake mixture.

Bake on 180*C for 45 minutes until golden brown and cooked through. Remove the cake from the oven and allow to cool on a rack.

To make the chocolate icing, place coconut oil, cacao, honey, and coconut cream in a small saucepan and gently stir on a low heat until well combined.

Make sure your cake is completely cooled, then cover it in the chocolate mixture, spoon mixture down the sides so it is well covered. It will be a little runny but will set when you put it in the fridge.

Cover the cake with shredded coconut, pressing coconut around the sides. Then place in the fridge for 30 min to set.

Top with strawberries and enjoy!


  • 1 3/4 cup almond meal
  • 1/3 cup raw honey or maple syrup
  • 4 organic eggs
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste or essence
  • 5 large strawberries (and a few extras for decorating)
  • For the topping:
  • ½ cup Isowhey Organic Cold Pressed Coconut Oil
  • 2 tbsp Isowhey Organic Cacao Powder
  • 2 tbsp raw honey or maple syrup
  • 2 Tbsp coconut cream
  • 3/4 cup shredded coconut