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.
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
- 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.
- 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.
- 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.
- 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
- 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