Vegan Lamingtons
Vegan Lamingtons - this vegan version of the classic Australian treat are easy to make and taste so good! Squares of moist vanilla sponge cake are filled with raspberry jam, dunked in chocolate icing and coated in desiccated coconut. Perfect for parties!
Servings 16 Lamingtons
Ingredients
Cake:
- 260 g (2 cups + 2 Tablespoons) plain (all-purpose) flour
- 15 g (1 ½ Tablespoons) cornflour (cornstarch)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- pinch salt
- 200 ml (½ + ⅓ cup) unsweetened non-dairy milk (I use soy)
- 60 g (¼ cup) unsweetened non-dairy yogurt (I use Coconut Collaborative)
- 110 g (⅓ cup + 2 Tablespoons) vegan butter melted
- 60 ml (¼ cup) neutral flavoured oil (I use sunflower)
- 200 g (1 cup) caster or granulated sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons vinegar
Filling and Coating:
- about 200 g (7 oz) raspberry jam
- 75 g (7 ½ packed Tablespoons) cocoa powder
- 180 g (1 ½ cups) icing (powdered) sugar
- 180 ml (¾ cup) boiling water
- 75 g (2 ¾ oz) dark chocolate finely chopped
- about 200 g (2 cups) desiccated coconut
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23 cm/9 in square cake tin and line it with baking parchment.
- Sift together the plain flour, cornflour, baking powder, bicarbonate of soda and salt in a large bowl.
- In a jug, whisk together the non-dairy milk, non-dairy yogurt, melted vegan butter, oil, sugar, vinegar and vanilla extract until they are very well combined.
- Pour the wet ingredients into the dry and whisk with a balloon whisk until no dry lumps remain. Be careful not to over-beat the batter.
- Pour the batter into the prepared tin and spread it level. Bake for about 25 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 20 minutes then carefully turn it out onto a wire rack. Leave until it is completely cold.
- Once the cake is cold, use a sharp serrated knife or cake wire to level the top and trim the edges so that they are straight. Cut the cake into 16 squares.
- Slice each square in half with a small, sharp serrated knife and sandwich the two halves back together with a dollop of jam. Spread it almost up to the edges.
- Place the cake squares on a baking parchment lined tray and freeze for at least 30 minutes, until firm.
- To make the chocolate icing, whisk together the cocoa powder, icing sugar and boiling water in a large bowl. Whisk in the chopped chocolate until melted and smooth. Set aside until it has cooled to about room temperature. Place the coconut in a shallow dish.
- One at a time, dip each frozen cake square in the chocolate mixture, making sure that it is completely coated. Use a couple of forks to help you to turn it while keeping your hands clean.
- Shake off the excess icing then then roll it in the desiccated coconut until all sides are covered. Place on a wire rack. Repeat with the rest of the Lamingtons. You may wish to keep most of them in the freezer while you work on a few at a time.
- Leave the Lamingtons on the wire rack for a couple of hours until set then store in an airtight container.
Notes
- See post above for tips, details and step-by-step photos.
- As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- While they are easy to make, Lamingtons can be a bit fiddly, so make sure that you read through the recipe thoroughly and check out the step-by-step photos above before you start.
- You may wish to bake the cake the day before assembling the Lamingtons as it needs to be completely cold before you slice it.