Eggless Lamington Cake ( Australian classic dessert )

Lamingtons are an Australian specialty cake made from squares of sponge cake dipped in a layer of velvety chocolate sauce and rolled in Coconut. The chocolate sauce gets well absorbed into the outer layers of the cake giving it a utterly soft texture and the right amount of moisture. These lovely cake squares are delicious and easy to make. The layer of jam gives the sponge cake an additional dimension of flavor.

I had my first Lamington when I was a little girl in my school canteen back in Melbourne. It has been so many years, but still taking a bite of this cake takes me to my childhood. A cake like no other.

All the layers work so so well and gives this cake a very distinctive flavor. Hands down, one of the most remarkable cakes I have eaten in my life. 

You really have to try one to know how extraordinarily delicious these treats are. These cakes are Australian classics for a reason ! A must must try recipe.


1. Applying a layer of jam is optional, but highly recommended as it gives an amazing flavor.

2. I have used mixed fruit jam, you can use any jam you prefer.

3. This recipe calls for butter and oil but if you prefer, you can use just oil.

4. Freezing the cakes before dipping in chocolate glaze makes it much easier to dip.


Dry Ingredients

  • 1 and 1/2 cups all purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 cup powdered sugar

Wet Ingredients

  • 3/4 cup room temperature whole milk

  • 1 tbsp vinegar

  • 2 tsp vanilla essence

  • 1/4 cup butter

  • 1/4 cup oil

  • 1/2 cup sweetened condensed milk

Ingredients for Chocolate Glaze / Sauce

  • 4 cups Icing sugar / powdered sugar

  • 1/3 cup Cocoa powder

  • 2 tbsp unsalted butter

  • 1/2 cup + 2 tbsp boiling water

For Coating

  • 2-3 cups of unsweetened desiccated coconut


1. Sift all the dry ingredients ( including powdered sugar )

2. In a cup mix milk, vanilla essence,and vinegar.
Keep it aside.

3. In a bowl, take oil and room temperature soft butter. Mix well using a whisk

4. Add condensed milk to oil and butter mixture. Again mix till everything is incorporated well.

5. Now add the milk-vinegar and vanilla essence mixture we had prepared earlier to the bowl. Nicely mix everything.

6.  Add dry ingredients into wet ingredients and make a lump free batter (do not over mix )

7. Pour in desired pan (I used an 7 x 7 inch square pan ). Bake at 350F / 180C for 25 min or till toothpick comes out clean.

8. Once baked let the cake cool completely and refrigerate for minimum one hour before cutting.

9. After the cake has been refrigerated, cut from middle to divide the cake into two layers.

10. Apply a thin layer of jam evenly on the cake.  ( I used mixed fruit jam, you can use any ).

10. Place the other layer of cake on top and cut into small square pieces. Trim the edges out for a clean look.

11. Now, freeze the cake pieces for 30 min before dipping in glaze. A very important step, this makes it easy to dip the cakes into chocolate glaze, else, you might end up dealing with crumbly sponge.

12. While the cake is in the freezer, lets prepare the chocolate glaze

12.1  Sift all the dry ingredients for the chocolate glaze.

12.2 Now add soft butter and boiling water to it. Mix everything very very well until you get a chocolate syrup consistency. The sugar should be dissolved.

13. Take the cake pieces out from the freezer.  Dip them one by one into the chocolate glaze and roll in unsweetened coconut (as shown in video)

13. These amazingly delicious Lamington cakes are ready to be enjoyed.