Lamingtons are an Australian cake that consists of sponge covered in chocolate icing and desiccated coconut, sometimes sandwiched together with jam or chocolate inside. Australians celebrate National Lamington Day on 21st July.

Makes 12
Lamingtons

For the cake:

  • 300ml (1¼ cups) soya milk
  • 1 tbsp cider vinegar
  • 300g (10.5oz) self-raising flour
  • 200g (7oz) caster sugar
  • 150g (5oz) dairy-free butter
  • 1 tsp baking powder
  • 4 tbsp raspberry jam
  • 100g (3.5oz) desiccated coconut

For the icing:

  • 150g (5oz) dark chocolate
  •  1 tsp dairy-free butter
  • 80ml (⅓ cup) soya milk
  • 375g (13oz) icing sugar

Method 

  1. Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the soya milk and leave to curdle slightly, creating buttermilk.
  2. To a bowl, add the flour, sugar, butter, baking powder and buttermilk and beat with a wooden spoon or an electric mixer
    until smooth. Pour the mixture into a lined baking tray, and place into the oven to bake for roughly 40 minutes. Once baked, remove from the oven and allow to cool.
  3. When cool, cut the cake into 12 squares and cut each square in half horizontally and fill each one with a teaspoon of jam, then sandwich back together.
  4. To make the icing, melt the chocolate, butter and soya milk together in a bain-marie. Once melted, stir in the icing sugar until smooth and glossy
  5.  Dip each square of sponge in the icing, then, roll in the coconut and leave to set in the fridge.

Per serving (146g)
Calories: 505, Carbohydrates: 78g, Sugars: 54g, Salt: 0.47g, Fat: 20g, Saturates: 9.4g, Protein: 4.5g

Taken from November 2019 (Issue 56) Vegan Life Magazine

Vegan Lamingtons
Lamingtons 1

Lamingtons are an Australian cake that consists of sponge covered in chocolate icing and desiccated coconut, sometimes sandwiched together with jam or chocolate inside

Type: Cake

Cuisine: Australian

Keywords: Vegan, Lamingtons

Calories: 505

Cooking Time: 40M

Recipe Ingredients:

  • 300ml (1¼ cups) soya milk
  • 1 tbsp cider vinegar
  • 300g (10.5oz) self-raising flour
  • 200g (7oz) caster sugar
  • 150g (5oz) dairy-free butter
  • 1 tsp baking powder
  • 4 tbsp raspberry jam
  • 100g (3.5oz) desiccated coconut
  • 150g (5oz) dark chocolate
  • 1 tsp dairy-free butter
  • 80ml (⅓ cup) soya milk
  • 375g (13oz) icing sugar

Recipe Instructions: 1. Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the soya milk and leave to curdle slightly, creating buttermilk. 2. To a bowl, add the flour, sugar, butter, baking powder and buttermilk and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture into a lined baking tray, and place into the oven to bake for roughly 40 minutes. Once baked, remove from the oven and allow to cool. 3. When cool, cut the cake into 12 squares and cut each square in half horizontally and fill each one with a teaspoon of jam, then sandwich back together. 4. To make the icing, melt the chocolate, butter and soya milk together in a bain-marie. Once melted, stir in the icing sugar until smooth and glossy 5. Dip each square of sponge in the icing, then, roll in the coconut and leave to set in the fridge.

2 Comments

  1. Gina on July 23, 2020 at 3:47 am

    Hi my daughter has an allergy to eggs but not dairy – could I still make the Lamingtons with milk ?

    • VeganLife on July 23, 2020 at 10:38 am

      Hi Gina, we’ve used milk in this recipe to create vegan buttermilk to substitute for eggs. We have only used soya milk so can’t be sure that a non plant-based milk would have the same outcome.

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