These gluten free and sugar free mini lamingtons using Perfect Sweet Bake Mixes, are ideal when you want to watch the waistline and your health, this Australia Day. 


  • Chocolate Coating

  • 20g (¾ oz) butter, softened

  • 4 teaspoons pure cacao or good quality cocoa powder

  • 35g (1 ¼ oz) Perfect Sweet™ xylitol

  • 1 teaspoon pure vanilla extract

  • 125ml (4 ¼ fl oz) boiling water

  • 160g (5 ¾ oz) desiccated coconut for coating


  • 1.

    Preheat oven to 160°C/140°C fan-forced (320°F/280°F). Line a 16cm (61/2 inch) square cake pan with baking paper.

  • 2.

    Place butter, egg and milk in a medium bowl and beat with an electric beater to combine.

  • 3.

    Sift baking powder and Classic Bake Mix together and add to egg mixture. Mix on low speed to combine. Beat on medium speed for 2 minutes.

  • 4.

    Pour mixture into lined cake pan and bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10-15 minutes then turn onto a wire rack to finish cooling, cut cake into 3cm (1 ¼ inch) cubes.

  • Chocolate Coating:

  • 1.

    Place butter, cacao or cocoa, xylitol, vanilla and boiling water in a medium bowl and mix well until smooth.

  • 2.

    Quickly coat the cake cubes on all sides in the chocolate mixture.

  • 3.

    Then gently roll each cube in the desiccated coconut.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 212kj
  • Fat Total 14g
  • Saturated Fat 9g
  • Protein 2g
  • Carbohydrate 20g
  • Sugar 11g
  • Sodium 169mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes 25

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