by Stacie Mayer from


  • Cake:

  • 2 cups of oat flour

  • 1 cup of Natvia for baking

  • 3/4 cup of almond breeze unsweetened vanilla almond milk

  • 1/2 cup of peanut flour (mixed with water to make thick peanut butter)

  • 3 teaspoons orgran egg replacer

  • 2 teaspoons baking powder

  • Coating:

  • 45g peanut flour

  • 6-8 teaspoons du Chocolat Chocolate Drink Mix

  • 1/2 cup of Water

  • 40g unsweetened shredded coconut


  • 1.

    Sift the flour, egg replacer and baking powder into a large mixing bowl

  • 2.

    In a separate bowl, cream the Natvia and peanut butter

  • 3.

    Add the peanut butter and milk to the flour and mix until well combined

  • 4.

    Pour into a 7 x 9 inch silicone mould and place in an oven pre-heated to 180 degrees Celcius

  • 5.

    Cook for 35-40 minutes or until a knife comes out of the cake clean

  • 6.

    Allow the cake to cool and then cut into 15 even pieces

  • 7.

    It is suggested to use day-old cake to coat in the chocolate and coconut, so store the cake in an air-tight container overnight

  • 8.

    Mix together the Du Chocolat powder, peanut flour and water until it becomes a slightly runny (but thick) icing

  • 9.

    Dip each piece of cake into the chocolate and cover all the sides

  • 10.

    Sprinkle with the coconut and repeat until they're all covered

  • 11.

    Store the lamingtons in the fridge - if they last that long

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