Classic Vegan Lamingtons
Indulge in the deliciousness of Australia's iconic Classic Vegan Lamingtons, now in a completely plant-based version! These treats feature light and fluffy squares of sponge cake, coated in a rich, dairy-free chocolate sauce, and then rolled in desiccated coconut until fully covered. This recipe also includes an option for a delightful raspberry jam filling in the middle, providing a perfect sweet-tart surprise in every bite. These vegan Lamingtons prove that beloved classic desserts can be perfectly adapted to fit a vegan lifestyle, maintaining their tender texture, sweet flavor, and appealing look. Ideal for tea parties, celebrations, or as a sweet snack anytime.
Shared by james
Time
70 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #For the Vegan Sponge Cake:
- 220g (1 ¾ cups) all-purpose flour
- 150g (¾ cup) granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 240ml (1 cup) unsweetened plant-based milk (e.g., almond or soy milk)
- 80ml (⅓ cup) neutral vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- #For the Vegan Chocolate Glaze:
- 120g (1 cup) powdered sugar (confectioners' sugar)
- 4 tbsp unsweetened cocoa powder
- 60ml (¼ cup) unsweetened plant-based milk
- 2 tbsp vegan margarine, melted
- #For Coating & Filling:
- 200g (2 cups) desiccated coconut, unsweetened
- Raspberry jam (or your favorite fruit jam) as needed (optional)
👩🍳 Instructions
- 1
Bake the Sponge Cake: Preheat oven to 175°C (350°F). Lightly grease and flour a square baking pan (approx. 20x20 cm / 8x8 inches). In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, combine the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix). Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan, then remove and cut into square pieces, about 4x4 cm (1.5x1.5 inches).
- 2
Prepare the Chocolate Glaze: In a medium bowl, combine the powdered sugar and cocoa powder. Gradually whisk in the plant-based milk and melted vegan margarine until you get a smooth, thick chocolate glaze. If it's too thick, add a tiny bit more plant-based milk.
- 3
Coat the Lamingtons: Spread the desiccated coconut on a flat plate. Take one sponge cake square, dip all its sides completely into the chocolate glaze. Ensure all surfaces are evenly coated. Lift the cake with a fork, letting any excess chocolate drip off. Immediately roll the coated cake in the desiccated coconut until all sides are evenly covered. Place on a wire rack to set. Repeat for all cake pieces. For Lamingtons with Filling: After the sponge cake squares are cut, slice each one horizontally in half. Spread one half with raspberry jam, then sandwich it with the other half before dipping in the chocolate glaze and rolling in coconut.
- 4
Cool & Serve: Allow the coated Lamingtons to set on the wire rack for at least 2 hours or overnight, until the glaze firms up. Serve and enjoy!