Kai's Lush Lamingtons - Gluten free, egg free, dairy free

[JuanitaS]

Kai’s Lush Lamingtons are simply divine. They are the softest, lightest, gluten free cakes I have made. This recipe does not need any gums or methylcellulose egg replacers to ‘fluff’ it up.  This too-hard-to-resist gluten free lamington is inspired by a vegan, wheat-based recipe http://whyveg.com/recipes/print-recipe.php?recipe=113&clickto=1.




Makes   24            Prep time   20 minutes              Cook time   30 minutes            Gluten Free, Top 8 allergen free, Vegan

Ingredients

Cake
100g Gluten free oats
45g   White chia seeds
1 pinch Himalayan rock salt
180g Maize flour (not starch)
130g Corn starch (or 165g potato starch)
220g Sugar
1.5 teaspoons Cream of tartar
1 teaspoon  Bicarbonate of soda

2 Apples, peeled and cored
1 Vanilla bean, seeds of
2 teaspoons Apple cider vinegar
80g Coconut oil (or subtle flavoured oil)
250g Milk of choice (e.g., rice milk)

Icing
600g Sugar (Instead of sugar and tapioca flour, you can use 600g gluten free icing sugar.)
45g Tapioca flour
75g Cocoa powder (100% pure)
150g Nuttlex or dairy free margarine
90g Milk of choice (e.g., rice milk)
3 cups Shredded coconut

Directions

Cake
Step 1.   Preheat oven to 180ºC (fan forced). Grease two square-muffin tins (with 12 square muffins per tin).
Step 2.   Add gluten free oats, chia and salt to the TM bowl and mill for one minute at speed 9.
Step 3.   Add maize flour, starch, sugar, cream of tartar, & bicarbonate of soda to the TM bowl. Mix for 15 seconds at speed 5. Pour this dry mixture into a separate bowl.
Step 4.   Add to the TM bowl the peeled and cored apples, cut into quarters, vanilla bean seeds, vinegar, and oil and puree for 10 seconds at speed 7. Scrape down the sides of the bowl and puree for a further 20 seconds at speed 9.
Step 5.   Add the milk and mix for 5 seconds at speed 5.
Step 6.   Turn the TM to speed 3 and gradually add the flour mixture. Increase the speed to 5 and mix for a further 15 seconds.
Step 7.   Pour into greased tins. Bake at 180ºC for 20-35min until a skewer inserted into the middle of the lamingtons comes out clean. Remove lamingtons from the oven, but keep in their tins for 15 minutes before turning out on a wire rack. Ice when cool.

Icing
NB This mix will likely make more icing than needed, but will ensure each lamington is easily dipped into the icing mixture.
Step 1.   Add the sugar to the thermomix bowl and mill for 40 seconds at speed 9. Add the tapioca flour and mix for 5 seconds, speed 6. (Skip this step if using packet gluten free icing sugar). Pour into a separate bowl
Step 2.   Add the margarine to the TM bowl and melt for one minute at 70ºC on speed 2.
Step 3.   Add the milk to the margarine and mix for 3 seconds, speed 5.
Step 4.   Continue at speed 5 and gradually add the sugar (and tapioca) and cocoa until well combined (around 5 seconds). If the mixture is not runny, heat for further minute at 70ºC.
Step 5.   Pour the icing into a bowl. Place this bowl into a larger bowl containing some boiling water. This will keep the icing runny while the lamingtons are iced. Put the shredded coconut into another bowl.
Step 6.   Dip the cool lamington squares into the chocolate icing mixture and turn with forks to completely cover them. Use a skewer inserted into the middle of the lamington to lift it out. Allow excess icing to drip off before placing the lamington carefully into the shredded coconut. With clean forks carefully turn the lamington before using the skewer to lift it out and onto a wire rack. Once all lamingtons have been iced, place them in the fridge for 15 minutes for the icing to set.
Step 7.   Devour


You can see the full blog post where this is published here:
http://nomorereactions.com/blog/kais-lush-lamingtons-gf-ef-df/