Enjoy my egg free, microwave version of one of the most popular Australian classic sweet treats. This easy Microwave Double Chocolate Lamingtons are baked in just 12 minutes. Then dipped in chocolate sauce and rolled in coconut, these little delights are the perfect any time treat.
Traditional Australian Lamingtons are made up of a delicious vanilla sponge cake. They are cut into little squares, coated in a chocolate sauce and rolled in coconut.
My recipe is more of a chocolate lovers edition😋. A quick egg free chocolate cake baked in the microwave. Then dipped in chocolate sauce for that double chocolate decadence. Rolled in coconut, its chocolate bliss with every bite!
Taking under 40 minutes from start to finish, these are super easy, irresistibly delicious and perfect for any occasion.
How to make Microwave Lamingtons
NOTE:This is just a visual guide so you can see the process. When you are baking, you’ll need to scroll to the end for the full printable recipe with ingredient measurements and method.
1. Make the chocolate cake
- Combine the dry ingredients: In a bowl, combine the dry ingredients (flour, sugar, unsweetened cocoa powder, baking soda and salt.
- Add the wet ingredients: Pour in the wet ingredients (water, oil, vinegar, and vanilla extract). Whisk to combine.
- Bake: Pour the batter into a microwave safe dish, lined with parchment paper, and cook in the microwave for 8 to 12 minutes on high. The cake is ready when a toothpick inserted in the center of the cake comes out clean.
- Cool and cut into squares: Allow to cool, then cut into squares.
2. Make the chocolate sauce
- Combine all ingredients: Combine all the chocolate sauce ingredients in a bowl.
- Whisk: Whisk to form a smooth chocolate sauce.
- Dip squares in chocolate sauce: Use tongs or a fork to dip the individual cake squares into the chocolate sauce.
- Coat in coconut: Toss the chocolate coated squares, in the coconut, coating them evenly. Leave on a cooling rack to dry.
Frequently asked questions
The container or pan used must be microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
Never use regular metal oven pans for any of your microwave baking.
Microwave cakes bake very quickly, here are a few guidelines to have an idea of when it has baked.
Check if the cake is baked by inserting a toothpick or thin metal skewer into the middle of the cake. If there is batter clinging to the toothpick, put the cake back into the microwave and bake at 1-minute increments until baked.
The cake will be firm to the touch and will pull away from the sides of the pan when baked.
Pop the bake lamington cake squares into the freezer for about 30 minutes before dipping them into the chocolate sauce. The frozen cake is much easier to handle with the tongs or fork. In addition, once the cake is firm, it will not crumble or break when dipped in the chocolate sauce.
Tips when baking in any microwave
- When using a regular microwave at full power to make a cake, cook for 8-10 minutes. Stop every 4 minutes and check your bake by using a toothpick to pierce the cake. If the toothpick comes out clean, your cake’s done. It’s also important to stop and check because timing can differ slightly depending on the microwave.
- The baking time in my recipe is based on my 1000 watt microwave. This means that your baking time will vary by either a few minutes more or less depending on your microwave.
- Do not overbake. Keep in mind that the cake continues to bake for at least another 2 minutes after it has been removed from the microwave.
- The container or pan used must be microwave safe. Keep in mind that the type of container used can affect the baking time and sometimes the texture of the cake. For example, I find that baking in a silicone container creates a denser bake compared to a glass container which creates a more fluffy texture.
Microwave Double Chocolate Lamingtons
Ingredients
For the cake
Dry ingredients
- 1 ½ cups all-purpose OR cake flour
- 1 ¼ cups white granulated or brown sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda(bicarbonate of soda)
- ¼ teaspoon salt
Wet ingredients
- 1 cup cold water
- ⅓ cup vegetable oil (neutral flavored like canola or sunflower oil)
- 1 tablespoon vinegar (white or apple cider vinegar)
- 1 teaspoon vanilla extract
For the chocolate sauce
- 2 cups powdered sugar, sifted (icing sugar)
- 1 ½ Tablespoons unsweetened cocoa powder
- ½ Tablespoon butter
- ¼ cup boiling water
Coating
- 1 cup unsweetened fine shredded (desiccated) coconut
Instructions
- Grease and line a microwave safe dish with parchment paper. Leave an overhang of parchment to make it easier to lift out the cake once baked. (see note on microwave dish to use)
Make the cake
- Combine the dry ingredients: In a bowl, combine the dry ingredients (flour, sugar, unsweetened cocoa powder, baking soda and salt)
- Add the wet ingredients: Pour in the wet ingredients (water, oil, vinegar, and vanilla extract). Whisk to combine.
- Bake: Pour the batter into the lined dish and cook in the microwave for 8 to 12 minutes on high. (See notes on baking time)
- The cake is ready when a toothpick inserted in the center of the cake comes out clean.
- Stand for 5 minutes then use the overhang parchment paper to lift the cake out onto a wire rack and cool completely.
- Once cool cut the cake into squares.
- Freeze the squares for 30 minutes before dipping in the sauce. (See note on freezing cake squares)
Make the chocolate sauce
- Combine all the chocolate sauce ingredients in a bowl.
- Whisk to form a smooth consistency.
Chocolate sauce and coconut coating
- Use tongs or two forks to hold the individual cake squares and dip into the chocolate sauce. Drip out the excess sauce.
- Transfer the the chocolate coated squares, in the coconut. Roll them around to coat them evenly. Leave on a rack or plate to dry for a few minutes before serving.
Storage
- At room temperature: In an airtight container for up to 3 days
- In the refrigerator: In an airtight container for up to one week
- Freezer: In an airtight container for up to 2 months. Thaw completely in the refrigerator or at room temperature.
Video
Notes
The cake will be firm to the touch and will pull away from the sides of the pan when baked. The baking time in my recipe is based on my 1000-watt microwave. This means that your baking time will vary by either a few minutes more or less depending on your microwave. Do not overbake. Keep in mind that the cake continues to bake for at least another 2 minutes after it has been removed from the microwave. Freeze cake squares before dipping in sauce: Pop the bake lamington cake squares into the freezer for about 30 minutes before dipping them into the chocolate sauce. The frozen cake is much easier to handle with the tongs or fork. In addition, once the cake is firm, it will not crumble or break when dipped in the chocolate sauce.
Nutrition
Enjoy ♡
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