Vegan lamingtons!

I finally succeeded at making lamingtons yesterday. I used a doubled version of this recipe for the sponge cake, and I veganised this recipe for the icing. If I did this again, I would probably use a veganised version of the latter recipe instead, since the one I made was not thick enough to slice in half.

  • 140g vegan butter, melted
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 300 mL unsweetened plant milk
  • 2 cups + 2 tbsp flour
  • 2 2/3 tsp baking powder
  • 2/3 tsp salt

Icing:

  • 500g icing sugar, sifted
  • 200g dark chocolate
  • 15g coconut oil
  • 125 mL plant milk at room temperature
  • 325g dessicated coconut (I used sweetened coconut flakes)

Combine vegan butter with sugar, vanilla and plant milk. Then add dry ingredients and combine. Generously butter a 30cm x 18cm baking pan and sprinkle some flour. Add the cake batter and bake at 180°C for 20 minutes, or until a toothpick comes out clean.

Let cool for 10-20 minutes and then remove from baking pan and place on a cooling rack. It should come out very easily.

Slice into squares and cut in half.

For the icing, melt the chocolate with the coconut oil, either with a bain marie or in the microwave at low heat. Then add the plant milk (make sure it is not cold, or the icing will solidify too much). Then add icing sugar until reasonably thick – thick enough to stick to the cake but thin enough to only leave a thin layer of icing on the cake.

Dip the cake pieces into the icing, then put on a cooling rack. Immediately cover with coconut flakes, then place in the fridge for about 15 minutes so that the icing sets.

Slice in half and spread some fruit jam, then form sandwiches. I didn’t have time to add the jam, but I will next time. I suggest raspberry jam, but any jam would be tasty I think.