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eggless lamingtons recipe
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5 from 1 vote

Eggless lamingtons

Eggless lamingtons is an Australian cake, a rich and delicious butter cake. It is with chocolate sauce coating and desiccated coconut.
Prep Time20 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: Australian
Servings: 36 mini lamingtons


  • 8 Inch tin


  • 1 cup All purpose flour
  • ¾ cup Sugar fine grain
  • 1 tablespoon Baking powder
  • ¼ teaspoon Baking soda
  • ¼ cup Butter Unsalted at room temperature
  • cup Milk
  • 2 tablespoon Plain yogurt Thick curd
  • ½ teaspoon Vanilla Pure extract
  • teaspoon Salt
  • 1.5 cups Desiccated coconut

For chocolate icing

  • ¼ cup Coco powder
  • cup Butter melted
  • 1.5 cups Icing sugar
  • cup Milk 80 ml
  • A pinch Salt


  • Pre heat oven at 170 deg C for 10 to 15 minutes to begin with.
  • Take a square baking tray firstly. I used 8 Inch tin. Grease with butter all the sides and base.
  • I lined with butter paper/ baking sheet. You can also dust with flour instead.
  • After that, take flour, baking soda, baking powder, salt in a sieve. Sift to ensure even mixing. Set aside.
  • In another mixing bowl, take soft butter and beat for 30 seconds. I used my hand mixer, but you can do in stand mixer as well as hand whisk.
  • After that, add sugar and beat until mixed well.
  • Furthermore, pour milk, vanilla and curd. Beat well until mixed properly.
  • Now, add the sifted dry ingredients little at a time. I did in three parts.
  • Gently fold in to the wet ingredients. Do it patiently, do not over mix.
  • Repeat to finish all. The batter should be smooth without lumps.
  • Furthermore, transfer the batter to the lined baking tin.
  • Spread evenly and tap twice to ensure there is not large air bubble.
  • Bake for 20 minutes. Keep an eye after 15 minutes and check by inserting a tooth pick. If it comes out clean, then take out from oven.
  • Invert over a wire rack for cooling. Peel off the baking sheet after 15 minutes.
  • Let it completely cool down. Store in refrigerator atleast 2 hours or overnight.
  • After that, take out and trim the sides. Then cut into squares.

For chocolate icing

  • Take melt butter, and whisk it with milk,
  • In goes coco powder and beat well to make it smooth.
  • Finally add icing sugar (sifted) and mix well to get a smooth sauce.

How to make eggless lamingtons

  • Take icing, butter cake squares and desiccated coconut in a tray.
  • First dip the cake in icing from all the sides briefly. Let the excess drip off by using two forks.
  • Using fork, transfer to the coconut tray. Coat all the sides (I used couple of forks or hands too) so that a coconut layer forms.
  • Arrange in a wire rack or in a tray lined with butter paper.



  • Depending on the oven make and model, the baking time might vary. So keep an eye after 15 minutes.
  • I could have baked 2-3 minutes less as it was just a thin cake. Was skeptical about sugar quantity, may try with less sugar next time. 
  • I have used vanilla extract, if you are using essence, use half the amount only.