LUSCIOUS Lamington Cupcakes
Prep time
Cook time
Total time
This recipe is a stage 2 reintroduction on the Autoimmune Protocol
Recipe type: Sweets
Serves: 10
  • 6 happy eggs
  • 1 teaspoon vanilla bean paste
  • 2 Tablespoons raw honey
  • ¼ cup macadamia nut oil
  • ½ cup coconut flour
  • 2 teaspoons gluten-free baking powder
  • ½ cup raspberry jam or preserve*
  • 1 cup desiccated coconut for rolling
  • 100 g best quality dark chocolate, roughly broken up
  • ¼ cup coconut milk
  1. Heat your oven to 160° C / 320° F. Line a muffin tray with 10 papers.
  2. Throw your eggs, vanilla and honey into your mixing bowl. Mix on high for 10 minutes until light and creamy.
  3. While the machine is still running, pour in the macadamia nut oil. Mix well.
  4. Add the coconut flour and baking powder. Mix until thoroughly combined.
  5. Using a ¼ cup as a measure, pour lamington cake mix into your prepared muffin tray.
  6. Bake for 15 - 18 minutes or until cooked through.
  7. Fill a piping bag with raspberry jam. Stick the nozzle into the middle of each cupcake and fill with a healthy squeeze of raspberry jam.
  8. While waiting for your cupcakes to cool, heat your coconut milk in a small pan until almost boiling. Turn off the heat and add your chocolate. Stir until you have a smooth silky ganache.
  9. When your cupcakes are cool, spread a little chocolate ganache on the top of each.
  10. Dip in coconut and pop onto a tray to set.
* check the labels for a preservative free, low sugar number
Recipe by at