Raw vegan lamingtons which taste just like the classic lamington! An aerated cashew 'sponge' covered in chocolate ganache and coconut with a cashew cream and raspberry chia jam filling.
To be honest, I never really understood why a food blogger or anyone on social media would say that they are excited to bring their readers a recipe. But after I made these raw vegan lamingtons, I finally got it!
I took one bite into a lamington and my eyes rolled to the back of my head. I wish someone else was there to enjoy them with me... or laugh at my weird facial expression. I'm sharing this recipe with you so you can enjoy them too!
Even though I made these lamingtons from scratch, I can't believe that they are vegan, made of wholefood ingredients and are (mostly) raw. They are fluffy, have a good amount of chocolate on them and are covered in crisp coconut. The jam and cream in the middle just make you want more.
But how can something raw be fluffy? Just like my raw vegan donuts, the coconut oil in the desiccated coconut and coconut cream in the 'sponge' stabilises the other ingredients. With the help of a food processor or just enough hand-mixing, the coconut oil solidifies and keeps the ground cashews aerated. The 'sponge' mixture is reminiscent of a friand, which makes it so much fancier and delicious than conventional lamingtons.
I hope this recipe brings you as much joy as it did for meeee!
Check out my other vegan lamington recipes:
Or my other vegan Australian recipes:
- Creamy Vegan Custard Tart
- Vegan Cherry Ripe Cups
- Baked Vegan Mango Cheesecake Bars
- Reverse Caramel Slice (vegan)
Raw vegan lamingtons with cashew cream and raspberry jam
- 3 cups raw cashews
- 1 ½ cups desiccated coconut
- ¼-1/2 cup canned coconut cream
- ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
Raspberry chia jam
- 1 ½ cups raspberries
- 2 tbsp chia seeds
- 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup, to taste
- 1 ½ cup raw cashews, soaked in water overnight
- ½ cup canned coconut cream
- 2 tbsp coconut oil
- 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup, optional
- ½ cup cacao butter or coconut oil, melted
- ¼ cup canned coconut cream
- ¼ tbsp cocoa or raw cacao powder
- 2 tbsp any liquid sweetener, such as maple syrup or coconut nectar, to taste
- 1 ½ cups desiccated coconut
- Line 2 containers of the same size with baking paper.
To prepare the 'sponge':
- Add the cashews to a food processor and process until it forms fine crumbs. Add the remaining ingredients to the food processor and pulse until just combined. Do not over process the mixture otherwise you'll end up with a very solid sponge.
- Halve the sponge mixture and press each mixture into your lined containers. Set aside in the fridge.
To make the raspberry chia jam:
- Mash the raspberries with a fork and mix through the chia seeds and optional sweetener. Set aside to thicken
To make the cashew cream:
- Drain the cashews. Add all ingredients to a high-powered blender and blend until it forms a very smooth cream. Remove and set it aside in fridge.
To make the coating:
- Gently melt all ingredients except the desiccated coconut over a double boiler. Mix until well combined.
- Remove the chilled 'sponge' from the containers. Place one sponge on top of the other and cut into even-sized pieces.
- Using a fork, dip a sponge into the chocolate (dip all sides except one) then quickly dip into the coconut and set aside. Repeat for the remaining sponge cakes.
- Separate the iced sponge cakes into 2 groups. Spread raspberry chia jam on the plain side of one group of sponge cakes. Spread cashew cream on the plain side of the other half of sponge cakes. Sandwich together a sponge with jam and a sponge with cream.
- Enjoy the lamingtons immediately. The lamingtons can be stored in an airtight container in fridge for up to 3 days.
Tip 2: A quicker way to coat and decorate the lamingtons is to spread the jam and cream on the sponge slabs in Step 1 of 'To assemble'. Then sandwich the slabs together, cut them into pieces then dip each 'sandwich' in chocolate and coconut.