Vegan Lamingtons
Vegan lamingtons which are easy to make, fluffy and uses only common pantry staples. Enjoyed by vegans and non-vegans alike!
Servings: 12
Ingredients
Lamington cake
- 2 ½ cups (310g) self-raising flour, (note 1)
- 1 ¼ cups (250g) granulated sugar
- 1 tsp baking powder
- Pinch of salt
- 1 ½ cups (375g) dairy-free milk
- ½ cup (125g) neutral flavored oil, or melted vegan butter
- 1 tbsp apple cider vinegar, or white vinegar
- 1 tbsp vanilla extract
Filling and coating
- 1 ¼ cup (210g) roughly chopped vegan chocolate or chocolate chips, slightly sweetened
- 1 cup (240g) thick scoopable canned coconut cream
- ~½ cup (160g) raspberry jam, optional
- ~2 cups (160g) desiccated coconut / fine shredded coconut
Instructions
To make the cake:
- Preheat the oven to 180°C (350°F). Line large baking tin with baking paper. I used a 33 cm x 23 cm (13 in x 9 in ) cake tin.
- Add all the dry ingredients (flour, sugar, baking powder, salt) to a large mixing bowl. Mix until there are no big lumps. Add all the wet ingredients (milk, oil ACV, vanilla) to the bowl and mix until smooth.
- Pour the cake batter into the baking tin. Bake for 20-25 minutes or until a skewer can be inserted into each cake and it comes out clean. Allow the cake to cool in the tin.
- Cover the cake and chill it in the fridge for at least 2 hours or in the freezer for 1 hour. You can also chill the cake overnight. (note 2)
To make the ganache coating (after your cake has chilled):
- Add the chocolate and coconut cream to a small saucepan or double boiler over medium heat. Melt and mix the ganache until it's smooth. Your ganache can seperate if it's gets too hot. To fix this, keep mixing until the mixture has emulsified. Set aside to cool slightly.
To assemble the lamingtons:
- If your slab of cake is thick, slice it in half horizontally with a serrated knife. Or if your cake is thin, slice it in half vertically (see pictures above).
- Spread the jam liberally on half of the cake and sandwich it with the other half (or omit the jam). Slice the cake into 12-16 squares.
- Place your chocolate ganache in a shallow bowl and the dessicated coconut in another.
- Using a fork, fully coat a piece of cake in the ganache. Allow the excess chocolate to drip off. Then quickly toss the cake in the coconut until it's fully coated. Set aside and repeat for the remaining pieces of cake. (note 3)
- Store the lamingtons in an airtight container in the fridge until ready to serve. The lamingtons can be stored in the fridge for up to 3 days or in the freezer for up to 1 month.
Notes
- If you don't have self-raising flour, substitute for 2 ½ cups (310g) plain flour and increase the baking powder to 3 teaspoons (total) and add ½ teaspoon of baking soda.
For gluten-free vegan lamingtons, use 1 ¼ cups (125g) almond flour (blanched almond meal) and 1 ¼ cups (200g) of a gluten-free flour blend. Use 3 teaspoons of baking soda and ½ tsp baking soda. - Chilling the cake makes it MUCH easier to handle when you cut and coat it. Make sure you keep the cake in an airtight container or cover it well to prevent it from drying out.
- This step can be fiddly and messy. That's part of the process! For quicker lamingtons, skip the jam and just dip them in chocolate and coconut.
Nutrition
Calories: 534kcal | Carbohydrates: 62g | Protein: 6g | Fat: 33g | Sodium: 83mg | Potassium: 176mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 3mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!