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.


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