Vegan Lamingtons

Vegan Lamingtons

These delightful Vegan Lamingtons are a plant-based twist on the classic Australian treat. These bite-sized sponge cake squares are generously coated in rich chocolate icing and rolled in coconut for a perfect balance of flavors and textures. The soft, moist cake contrasts beautifully with the crisp coconut exterior, while the chocolate adds a luxurious touch. Ideal for afternoon tea, picnics, or as a sweet snack, these vegan lamingtons are sure to impress vegans and non-vegans alike!

Cake Instructions

  1. Preheat your oven to 180°C (350°F). Grease and line a 20x30cm baking dish with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mix aside.
  3. In another bowl, combine the sugar, vanilla sugar, vegan yoghurt, soy milk, and sunflower oil. Whisk until the sugar dissolves and the mixture is smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix - a few small lumps are okay!
  5. Finally, stir in the apple cider vinegar. You might see some fizzing - that's the vinegar reacting with the baking soda, which will help our cake rise.
  6. Pour the batter into your prepared baking dish, smoothing the top with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely.
  9. Once the cake is completely cool, cut it into even cubes, about 5cm (2 inches) square. You should get around 24 pieces.

Chocolate Icing Instructions

  1. In a heatproof bowl, combine the cooking chocolate, sugar, vegan butter, oat milk, and rum.
  2. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn't touch the water.
  3. Stir the mixture gently as it heats, until everything is melted and well combined. The result should be a smooth, glossy chocolate icing.
  4. Remove the bowl from heat and let the icing cool slightly - you want it warm enough to coat the cake, but not so hot that it soaks in completely.
  5. Spread the shredded coconut on a large plate or shallow dish.
  6. Now for the fun (and slightly messy) part! Using two forks, dip each cake cube into the chocolate icing, making sure it's evenly coated.
  7. Allow excess icing to drip off, then roll the coated cube in the shredded coconut, pressing gently to ensure the coconut sticks.
  8. Place each finished lamington on a wire rack or parchment-lined tray.
  9. Once all lamingtons are coated, place them in the refrigerator for about an hour to set.
  10. Your Vegan Lamingtons are now ready to serve! They're best enjoyed at room temperature, so take them out of the fridge about 15 minutes before serving.
  11. Store any leftovers in an airtight container in the refrigerator for up to 3 days. The coconut might soften a bit over time, but they'll still be delicious!

Nutrition Facts

24 Servings per container
Serving Size 1 pieces (120 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Cholesterol 0 mg
0%
Sodium 100 mg
4%
Total Carbohydrate 25 g
9%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 20 mg
2%
Iron 1 mg
6%
Potassium 150 mg
4%
The % Daily Value (DV) 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.
Nutrition information is an estimate and has been calculated automatically