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.
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.
Place butter, egg and milk in a medium bowl and beat with an electric beater to combine.
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.
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.
Place butter, cacao or cocoa, xylitol, vanilla and boiling water in a medium bowl and mix well until smooth.
Quickly coat the cake cubes on all sides in the chocolate mixture.
Then gently roll each cube in the desiccated coconut.
Nutritional analysis per serving (10 servings)
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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