Vegan Lamingtons

Lamingtons are essential Aussie icons served at morning and afternoon tea time particularly at Anzac Day celebrations. I loved the idea of chocolate layered with coconut encasing cake right away. How can chocolate and cake ever, not be good for me?!

We need,

Vegan White Sponge Cake – 1
Chocolate Icing – 1.5 cups
Desicated Coconut Flakes – 1 cup

For the Cake, I used –

  •  Self Raising Flour – 2 cups
  • Raw Sugar, powdered – 3/4 cup
  • Baking Powder – 1.5 teaspoons
  • Soy Milk, room temperature – 1 cup
  • Vanilla Extract – 2 teaspoons
  • Vegetable Oil – 5 tablespoons

Bake the cake,

1. Preheat the oven to 180 degrees Celsius and grease a square 8″ cake tin.

2. Sift together all the dry ingredients – flour, sugar & baking powder into a large mixing bowl.

3. Make a well in the center and add vegetable oil, vanilla & soy milk.

4. Mix thoroughly for atleast 5 minutes by hand. I used the whisk attachment on my mixer for 4 minutes.

5. Pour the batter into the prepared cake pan.

6. Bake at 175 degrees C for 20 to 25 minutes. Check with a skewer inserted in the center to check if done.

7. Remove from oven and cool completely.

In the mean time mix together,

  • Cocoa – 1/2 cup
  • Icing sugar – 1 cup
  • Warm water – 1 – 2 tablespoons to make a a runny chocolate dip.

Cut the cooled cake into squares and keep a flat plate ready with lots of Coconut Flakes.

Use a fork to coat the cake pieces with the chocolate mixture first.

Roll them next in the coconut flakes till well covered and then, set them on to dry on a flat surface.

Yummy!!

Priya@MasalaVegan

I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️