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Paleo Lamington Cake

Paleo Lamington Cake

Snehal Vaidya
A delightful and a festive cake to take your celebrations to the next level. The Paleo Lamington Cake is one of a kind – festive dessert that can be enjoyed with friends and family. Make this cake for birthdays or bring it along in your new year celebrations with secret resolve to eat clean. No one will know, I promise!
Course Dessert
Cuisine Indian


Dry Ingredients:

  • 3 Cups Almond Flour 400 Gms
  • 2 tbsp Coconut Flour
  • 2 tbsp Psyllium Husk
  • 1/4 tbsp Himalayan Sea Salt
  • 1/2 tsp Cream of tartar
  • 1 tsp Baking Soda

Wet Ingredients:

  • 1 Cup Maple Syrup
  • 3 Free Range Eggs
  • 1/2 Cup Pure Desi ghee / Coconut Oil
  • 2 tsps Vanilla Extract
  • 1 tsp Almond Extract Optional

Chocolate Glaze Icing

  • 3/4th Cup Vegan Chocolate Chips (I used enjoy life)
  • 1/4th Cup Coconut Milk
  • 2 tbsp Maple Syrup (add more if needed)   

Second Layer Icing 

    Unsweetened dry coconut Flakes   

      Third Layer Icing - Strawberry + Raspberry Jam

      • 1 Cup Raspberries + Strawberries combined (I used frozen and chopped the strawberries before putting them in)   
      • 3 tbsp Maple Syrup
      • 1/2 tbsp Vanilla Extract
      • 1 tbsp Lemon Extract OR Lemon juice - 2 tablespoons

      Fourth Layer Frosting - Cane Sugar Free Marshmallow filling

      • 3 Egg Whites
      • 2/3rd Cup Maple Syrup
      • 1/3rd Cup Water
      • 1/4th tbsp Cream of Tartar
      • 1/8th tbsp Himalayan Sea Salt
      • 1 tbsp Vanilla Extract


      • Step 1: Vanilla Cake
      • Step 2: Preheat the oven to 350 degrees
      • Step 3: Assemble all the dry ingredients in a clean bowl except for the the baking soda
      • Step 4: In a separate bowl beat the maple syrup and the eggs together until they are well incorporated. I used a hand blender.
      • Step 5: Next add in the ghee, vanilla and almond extract and blend well again
      • Step 6: Then add in the baking soda to the dry ingredients and mix well using a whisk   
      • Step 7: Next mix the wet ingredients with the dry ones and incorporate them well with the help of a spatula
      • Step 8: Line two 8 inch round baking pans with a parchment paper and grease the pan and the parchment paper, both with either ghee or coconut oil
      • Step 9: Divide the batter equally amongst the 2 pans and bake for 40 mins – Make sure you make the batter as even as possible (from the top)
      • Step 10: Once done – remove and let cool for at least 6 hours
      • Step 11: I put the cake in the fridge over the night and assembled it the next day

      Chocolate Glaze Icing:

      • Create a double boiler by placing a bowl over a vessel of hot water
      • To the bowl add the chocolate chips, coconut milk, maple syrup and vanilla
      • Keep stirring until the chocolate melts and the glaze comes together
      • Set aside and let cool

      Third Layer Icing – Strawberry + Raspberry Jam:

      • To a saucepan over medium heat add berry mix along with maple syrup, vanilla and lemon extract
      • Keep mixing until the berries and mushed and start to come together
      • Make sure you keep stirring time and again until the mixture thickens (about 20-25 mins)
      • Once everything has turned into a paste and starts resembling a jam consistency turn off the gas
      • Set the jam aside to cool off


      • Remove the cakes from the pans and slit off the uneven top layers to make sure you have a flat layer on top – feel the uneven layers with the help of your fingers and slid off the protruding parts
      • Turn the cake upside down and place it on a parchment paper – such that the bottom of the cake is now on top
      • Slather it with the first layer of chocolate glaze – the parchment paper will make sure the chocolate doesn’t spoil your counter top
      • Make sure you cover the cake completely including the sides
      • Next add in the second layer of icing by evenly sprinkling unsweetened coconut flakes. Make sure you cover the chocolate glaze completely including the sides
      • Next repeat this process for the 2nd layer of cake
      • Put the cakes in the fridge for an hour to let the chocolate glaze set itself
      • While the cakes are cooling in the fridge make the next layer of frosting

      Fourth Layer Frosting – Cane Sugar Free Marshmallow filling:

      • To a saucepan add 1/3rd cup water and 2/3rd cup maple syrup
      • Let the mixture come to a boil and keep it on the flame until it reaches 220 degrees F
      • Until then in yet another bowl separate the egg whites from the yellows and start beating the whites together until you get soft peaks
      • When you get soft peaks add the cream of tartar and salt and beat again for 2-3 minutes
      • Add in the maple mixture and beat until you get a fluffy frosting for about 10 mins (or less depending on your satisfaction and your device)
      • Once you achieve the desired fluff set the bowl aside
      • Remove the cakes from the fridge once the chocolate has set
      • Turn one of the cakes upside down such that the chocolate layer is on the bottom
      • I did this using another parchment paper. I placed it on top of the cake which had the chocolate glaze and turned it upside down
      • Next slather the berry jam on the non chocolate part of the cake – cover the circular part and not the sides
      • Top this layer with the marshmallow frosting – again cover the circular part only
      • And lastly place the other cake on top of the frosting in such a way that the chocolate layer is on top this time
      • Use an offset spatula to even out the sides if need be
      • One thing to note is that the marshmallow frosting may not give you the same cream cheese effect – I.e. it may not be stable in consistency – but it tastes perfectly well rather delightful
      • Put the cake again in the fridge for about 30 mins to set completely

      Remove and garnish with whole strawberries before you serve


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