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Here’s our healthier spin on an Aussie classic: lamingtons! They may not be like a traditional lamington, but these jammingtons are a crowd favourite amongst my family. A delicious wholemeal sponge cake, filled with chia jam and finished with a coconut chocolate icing.

🍴 Serves: 12
🕒 Prep: 40 mins   Cook: 35 mins



  • 1 and 1/4 cups wholemeal flour
  • 2 teaspoons baking powder
  • 1/3 cup corn flour
  • 1/2 cup caster sugar
  • 3 eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • 2 teaspoons vanilla


  • 1 and 1/2 cups fruit (I used frozen raspberries, defrosted)
  • 2 teaspoons maple syrup or honey
  • 1/2 teaspoon vanilla
  • 2 tablespoons chia seeds

Chocolate Icing

  • 1 tablespoon coconut oil (use another oil if you’d like, if using another oil add 1/2 tablespoon)
  • 150g dark chocolate
  • Sprinkle of coconut



  1. Preheat oven to 180ºC
  2. Line a slice tray or medium cake tin with baking paper
  3. Mix all ingredients with hand beaters or in a food processor for 1 minute
  4. Pour mixture into cake tin or tray and cook for 30 minutes


  1. While cake is cooking, make the chia jam
  2. Mix ingredients in a medium bowl
  3. Leave for 10 minutes
  4. When cake is cooked, cut in half (good luck!) and spread with chia jam

Chocolate Icing

  1. Once cake is filled with jam, make icing
  2. Melt oil together with dark chocolate in a small bowl over medium heated water, or using the microwave
  3. Spread on top of the cake (I found it easier to cut into pieces before spreading)
  4. Sprinkle over the top with coconut



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