Alongside pavlova, lamingtons are the quintessential Australian treat. Unfortunately, they’re also loaded with an unhealthy amount of kilojoules and sugars.If you’re currently dieting but still want to show your patriotism this Australia Day, try this recipe for delicious, healthy lamingtons. The secret ingredient? Cannellini beans!

This unusual lamington recipe comes from health blogger Lorna Jane. It’s completely grain- and dairy-free and uses cannellini beans instead of flour. The steps are relatively straightforward and the process takes a little over an hour (including prep time).


A traditional Aussie favourite, lamingtons can not be missed when it comes to a good old celebration! Whether it’s birthdays, Christmas or Australia Day, these have to make an appearance. If you’ve been on the hunt for a good ol’ fashioned lamington recipe, without the hidden nasties, well look no further. Here at MNB, we didn’t mean to ruffle Lady Lamington’s feathers, but we made it our mission to come up with a recipe suitable for our sporty sisters! With our grain & dairy-free lamington recipe you can, literally, have your cake and eat it too! And don’t worry, even your Nan won’t notice the difference from our MNB approved recipe to the traditional kind. After all, it would be a travesty if Aussie’s were without their lamington in hand this Australia Day!

Grain and Dairy-Free Lamingtons

Makes 12 serves, prep time 50 mins, cook time 20 mins.

Vanilla Sponge Cake:

400g can cannellini beans, drained and rinsed well

5 eggs

2 1/2 tsp. baking powder

1 tsp. vanilla paste

3 tbsp. maple syrup

How to make it:

Preheat oven to 160°C.

Blend beans in food processor until smooth.

Add eggs and continue to blend for another 3 mins on low.

Add baking powder, vanilla paste and maple syrup and blend until well combined.

Pour mix into lined square cake tin and cook in oven for approx 20 mins or until skewer comes out clean.

Allow to cool for 20 mins on wire rack.

Chocolate coating:

1/2 cup coconut oil

3 tbsp. cacao powder

1-2 tbsp. maple syrup

Shredded or desiccated coconut, to cover.

How to make it:

Stir together all of the chocolate coating ingredients in a bowl until well combined.

Place a generous amount of shredded coconut on a large plate.

Slice the cake into 12 rectangles.

Dip each slice of cake into the chocolate coating mixture and turn until thoroughly coated.

Immediately place into the shredded coconut and coat again.

Place the coated piece of cake on a wire rack over a tray to catch any drips.

Repeat for each slice of cake.

Place in the fridge to set for at least ten minutes before serving.