High Protein Traditional Lamingtons

Enjoy all the nostalgia of a classic Aussie lamington with a high-protein twist. This light and fluffy vanilla sponge is coated in a rich chocolate icing, then rolled in coconut for the perfect protein-packed afternoon treat.

Ingredients

Vanilla Sponge

• 1½ cups self-raising flour
• 1 tsp baking powder
• 2 scoops Tasteless Protein Collagen by Feel Good Protein
• 80g softened butter
• ½ cup allulose
• 3 large eggs, room temperature
• ⅓ cup unsweetened almond milk, room temperature
• 1 tsp vanilla bean paste

Chocolate Coating

• 1 cup Truvia For Baking Icing
• 1 scoop Whey Protein by Feel Good Protein (Chocolate Milk)
• ¼ cup cocoa powder
• 25g softened butter
• ¾ cup warm unsweetened almond milk
• 1 tsp vanilla bean paste
• 2 cups desiccated coconut

Method

1. Preheat the oven to 170°C. Grease and line a square cake tin with baking paper.
2. In a mixing bowl, beat the softened butter and allulose with an electric mixer for 4–5 minutes, until light and fluffy.
3. Beat in the vanilla bean paste.
4. Add the eggs, one at a time, beating well after each addition.
5. In a jug, whisk together the almond milk and Tasteless Protein Collagen until fully dissolved.
6. In a separate bowl, sift together the self-raising flour and baking powder.
7. Fold half of the flour mixture into the butter mixture until just combined.
8. Add the milk mixture, mixing gently until incorporated.
9. Fold through the remaining flour mixture until no dry streaks remain. Do not overmix.
10. Spoon the batter into the prepared cake tin and gently smooth the surface.
11. Bake for 28 to 35 minutes, or until lightly golden. The cake is ready when the centre springs back when lightly pressed and a skewer inserted into the centre comes out clean.
12. Leave the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely.
13. Once cooled, wrap the sponge and refrigerate for at least 4 hours, preferably overnight.
14. Cut the sponge into 9 even squares.
15. To make the chocolate coating, whisk together the Truvia For Baking Icing, Whey Protein, and cocoa powder.
16. Add the softened butter and vanilla bean paste, mixing until smooth.
17. Gradually whisk in the warm almond milk until the icing is smooth and pourable. Add a little extra almond milk if needed.
18. Place the desiccated coconut into a bowl.
19. Dip each sponge square into the chocolate icing, allowing any excess to drip off.
20. Roll each sponge in the desiccated coconut until evenly coated.
21. Set aside until the icing has set, then serve.

Macros

Recipe makes 9 serves. Each serving contains:

Calories: 294 | Protein: 10.7g | Carbohydrates: 24.0g | Fat: 18.0g

Recipe Cost

Cost per serve: $1.73

(Costing based on current supermarket pricing and current Cost Price Supplements RRP.)

Watch How To Make It