Happy Australia Day!
These Matcha Lamingtons are one of those recipes that have been in my brain for a long time. It so happens that Australia Day is on the 26th of January – therefore I was able to play around and make it happen right on time.
Fun fact! I’m Australian. You can’t tell by looking at me or with my accent, but I’m an Aussie. I moved to Sydney, Australia right after high school and attended University there. The campus I went to mainly focused on Animal Husbandry so there were lots of big open spaces with many sheep and snakes and magpies.
Why did I move there? Well, most of my mom’s side of the family decided to go to Australia instead of the US and now I have all these Filipino cousins who have the most insane Aussie accents that I am so jealous of.
When I first moved there one of my cousins came up to me and asked if I wanted to come to the backyard to have a look at his kangaroo. I got all excited and said yes! Then when I got outside his brother was waiting with a hose and I got wet and he called me an ignorant American for thinking they would have a kangaroo in the backyard.
I have seen one out in the wild and they are freaking big and muscular and scary. Kangaroos are not cute at all.
Matcha Lamingtions
Anyway back to the Matcha Lamingtons. They are grain free, dairy free but flavorful!
Matcha Lamingtons with Hemp Seeds
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 People
For the Vanilla Cake
- 1 Box Vanilla Simple Mills Cake Mix
- 1/3 Cup Melted and Cooled 4th & Heart Vanilla Ghee
- 1/3 Cup Califa Farms Almond Milk
- 1 Teaspoon Vanilla Paste
- 1 Teaspoon Almond Essense
- 3 Eggs
- 1/2 Cup Vanilla Simple Mills Frosting
For the Matcha Glaze
- 1/4 Cup Coconut Butter
- 1/4 Cup Coconut Oil
- 2 Tablespoons Almond Milk
- 2 Teaspoons Matcha
- 1 Teaspoon Warm Water
For the Topping
- 1 Cup Hemp Seeds
- 1/2 Cup Ticings White Chocolate Sprinkles
- 1/2 Cup Shredded Coconut
- 1 Teaspoon Matcha
Special Equipment
- 8×8 Square Pan
- 1 1/2 inch circle cookie cutter
For the Vanilla Cake
Pre-Heat oven to 325 degrees and spray the 8×8 pan with coconut oil and line with parchment.
In a large bowl place the melted ghee, almond milk, essence, vanilla and eggs and whisk until fully incorporated. Add in the cake mix and stir until it’s fully blended. Pour the batter in the cake pan and bake for 20 – 25 minutes. Use a toothpick to test at the 20th minute. If there are no crumbs on the toothpick, the cake is ready. Cool in the cake pan for 10 minutes then transfter to a wire rack until fully cooked down. Wrap in plastic wrap and place in the freezer for at least an hour or ideally overnight.
Take the frozen cake out of the freezer and using the cookie cutter cut out 8 rounds of cake. Place the cake rounds in the freezer again for 1 hour.
Glaze and Toppings
Take the cake rounds out of the fridge and set up a station starting matcha glaze, followed by the topping and a wire rack over some parchment.
Taking one cake at a time roll around the matcha glaze until fully coated. Then drop in the hemp mixture and roll around until fully coated. Set to dry on the wire rack to dry. Repeat with all the cakes.
Serve right away or can be stored in the refrigerator for up to 5 days or in the freezer for up to a month.