Vegan Classic Lamingtons

Indulge in the ultimate plant-based treat with these Vegan Classic Lamingtons, a delightful twist on the beloved Australian dessert. Featuring a soft and fluffy vanilla sponge cake made with almond milk and apple cider vinegar for a perfect vegan rise, these lamingtons are coated in a rich cocoa glaze and generously rolled in shredded coconut. With a preparation time of just 30 minutes and simple pantry staples like all-purpose flour, vegetable oil, and cocoa powder, this recipe is both easy to follow and irresistibly delicious. Ideal for afternoon tea, parties, or a sweet snack, these dairy-free and egg-free lamingtons are a crowd-pleaser that will have everyone asking for seconds.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 16

Ingredients

• 250 g All-purpose flour
• 2 tsp Baking powder
• 0.5 tsp Salt
• 200 g Granulated sugar
• 250 ml Unsweetened almond milk
• 2 tsp Vanilla extract
• 75 ml Vegetable oil
• 1 tbsp Apple cider vinegar
• 240 g Powdered sugar
• 35 g Cocoa powder
• 125 ml Boiling water
• 150 g Shredded desiccated coconut

Directions

Step 1

Preheat the oven to 180°C (350°F). Grease and line a 20 cm (8 inch) square baking tin with baking paper.

Step 2

In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In another bowl, whisk together the granulated sugar, almond milk, vanilla extract, vegetable oil, and apple cider vinegar until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and fold them together until you have a smooth batter. Be careful not to overmix.

Step 5

Pour the batter into the prepared baking tin, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Step 7

Once the cake is completely cool, cut it into 16 even squares. Place the squares in the freezer for about 15 minutes to firm them up slightly.

Step 8

While the cake is chilling, prepare the chocolate glaze by sifting the powdered sugar and cocoa powder into a large bowl. Gradually add the boiling water, mixing until you have a smooth, pourable glaze.

Step 9

Spread the desiccated coconut evenly on a large plate or shallow bowl.

Step 10

Remove the cake squares from the freezer. Dip each square into the chocolate glaze, ensuring all sides are coated. Allow any excess glaze to drip off.

Step 11

Roll the glazed squares in the coconut, pressing gently to help the coconut adhere. Place the coated lamingtons on a wire rack to set.

Step 12

Once the icing has set, serve the lamingtons or store them in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1364.6g)

Amount per serving	% Daily Value*
Calories	4321.1

Total Fat 174.3g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 43.5g
Cholesterol 0mg	0%
Sodium 2305.8mg	0%
Total Carbohydrate 693.3g	0%
Dietary Fiber 44.0g	0%
Total Sugars 447.5g
Protein 43.3g	0%

Vitamin D 92.8IU	0%
Calcium 568.5mg	0%
Iron 22.4mg	0%
Potassium 1738.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 3.8%

Carbs: 61.4%