Lorraine CounsellComment

Vegan Lamingtons

Lorraine CounsellComment
Vegan Lamingtons

I first came across these delightful cakes when in Australia visiting family more than 10 years ago. They seemed to range from tiny bite size treats to much larger cakes but all kept that classic combination of light sponge cake filled with jam, coated in chocolate and shredded coconut.  I have seen them a few times since in the UK but they are certainly not  common. Last Thursday was Australia Day and what better time to recreate a vegan, gluten free version of these favourites. I gifted some of these to friends from down under and the rest were scoffed by my greedy brood. I defy you to make these last the day!

N.b Apologies for the mixture of cups and weights in the ingredients. I adapted several recipes and forgot to reweigh all my ingredients as I made them. 

Ingredients (makes 16)

Coconut cake

  • 1 1/2 cups coconut milk
  • 2 tsp apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 tbsp vanilla extract
  • 2 cups self raising flour (I used Doves Farm gluten free)
  • 1 cup golden caster sugar
  • 3/4 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/3 cup raspberry jam for filling 

Chocolate icing

  • 200g dark chocolate (I used Lindt 70%)
  • 200g icing sugar
  • 135ml plant milk

To assemble

  • 200g desiccated coconut

 

Method

1. Preheat oven to 180 ºC and grease and base line a 20x20cm brownie pan.
2. Mix the coconut milk and vinegar together and set aside for 5 minutes.
3. In another bowl whisk together the sugar, oil and vanilla extract. 
4. Add the coconut milk mixture to the sugar and oil mix and combine.
5. Sift together all the dry ingredients then finally combine the wet and dry and stir well.
6. Pour into the prepared tin and smooth the surface.
7. Bake for approx 20 minutes until risen and golden brown. A skewer should come out clean.
8. Leave to cool slightly in the tin before transferring to a wire rack.
9. Once cake is completely cool, cut in half and sandwich back together with raspberry jam.
10. Cut cake into 16 equal squares and trim off the edges foe a super neat look.
11. To make the chocolate icing, heat the plant milk and icing sugar in a saucepan. Once hot and the sugar has dissolved take off the heat and add the chocolate. Stir until melted.
12. Spread a thick layer of dedicated coconut on a baking sheet.
13. Using two forks (or just your fingers!) dip each piece of cake into the chocolate sauce then immediately roll in coconut. Coated will harden as it cools.
14. Enjoy!