Gluten-Free Lamington Cupcakes

INGREDIENTS

Makes 10 lamingtons

300 g (10 1/2 oz / 3 cups) almond meal

75 g (1 cup / 21/2 oz) desiccated coconut

2 1/2 teaspoons baking powder

80 ml (2  3/4 fl oz / 1/3 cup) extra virgin olive oil

80 ml (2  3/4 fl oz / 1/3 cup) organic maple syrup

4 organic eggs

1 teaspoon vanilla extract

pinch sea salt

125 ml (1/2 cup) almond milk or coconut milk

FROSTING

500 g (16 oz) cream cheese, quark or strained Greek-style yoghurt (labna). For this recipe I've used cream cheese

60 g (2 oz / 1/2 cup) Naked Chocolat or raw cocoa powder

60 ml (2 fl oz / 1/4 cup) organic maples syrup

2 teaspoons vanilla extract

METHOD

PREHEAT your oven to 160°C (320°F).

COMBINE almond meal, coconut and baking powder in a large bowl.

ADD olive oil, maple syrup, organic eggs, vanilla and sea salt.

MIX well then add almond milk or coconut milk if using.

SPOON lamington cupcake batter into 10 lined cupcake tins.

BAKE for 40 minutes or until cooked through and golden.

REMOVE from the oven and cool completely.

COMBINE all the frosting ingredients until smooth using a whisk or stand mixer.

APPLY generous amounts of frosting to each lamington cupcake.

TOP with coconut flakes and store in the fridge until required.

STORE cupcakes in the fridge (covered) for up to 4 days.

NOTES & INSPIRATION

ADD the zest of 1 orange and use orange juice in place of almond milk.

SCATTER the top with raspberries.