These vegan lamingtons are a bonzer Aussie basic with a plant-based twist, that includes comfortable sponge cake, wealthy chocolate icing, and loads of coconut, all with a cheeky dollop of jam inside. They’re the proper deal with for afternoon tea, birthday events or any time you fancy a candy journey down beneath.
Lamingtons are one in every of Australia’s most iconic bakes, and this vegan model captures all of the nostalgic flavour with not one of the dairy.
You’ll get a comfortable, fluffy sponge that’s soaked in shiny chocolate icing, rolled in desiccated coconut for that signature texture, and stuffed with candy raspberry jam for an irresistible centre.
Each chunk is a steadiness of moist cake, chewy coconut, and fruity zing. They’re a bit messy, however that’s half the enjoyable, so get caught in, mate!
These lamingtons make an excellent bake for birthdays, fundraisers, or simply treating your self with a cuppa. Serve them chilled or at room temp, and in the event you’re feeling fancy, add a little bit of whipped vegan cream on the facet.
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Why you need to make vegan lamingtons
- A scrumptious vegan various to the enduring Aussie lamington
- Supreme for birthdays, bake gross sales or afternoon tea
- Appropriate for dairy-free and egg-free diets
- Nut-free and simple to make gluten-free
- Makes use of on a regular basis grocery store elements
- Jam-filled sponge provides an additional layer of flavour
- Retains nicely for sharing (in the event you don’t eat all of them your self first!)
Learn how to make vegan lamingtons
The premise of each good lamington is a comfortable, fluffy sponge cake, often vanilla-flavoured. However there are not any ‘bum nuts’ right here; as a substitute of eggs, we use curdled soya ‘buttermilk’ as a vegan egg substitute, giving the sponge a wealthy texture and an important rise.
To make the vegan buttermilk, combine cider vinegar with soya milk and go away it for a couple of minutes to curdle. Then, mix this with the remainder of the cake elements to make a clean batter, able to bake.
Traditional Australian lamingtons are sq., so this vegan cake recipe must be baked in a big, sq. or rectangular pan. A brownie tin ought to do the trick.
As soon as the cake has baked and been left to chill, it ought to be sliced into 12 squares, which ought to every be minimize in half horizontally to create a ‘sandwich’. The colder the cake is, the simpler will probably be to slice cleanly.
Not all lamingtons have a filling, however we predict raspberry jam makes these mini plant-based truffles additional tasty. Unfold a teaspoon of raspberry jam on the underside half of the sponge cake and sandwich it again collectively. Then it’s time for the basic Australian lamington coating.
To make the vegan chocolate glaze for the lamingtons, gently soften the darkish chocolate, soya milk, and butter in a bain-marie (a heatproof bowl set over simmering water). Then, stir within the icing sugar till clean and glossy.
Lastly, dip every sponge sandwich into the chocolate icing, letting the surplus drip off, and roll in desiccated coconut till utterly coated. Pop them within the fridge to set earlier than serving.
Elements in vegan lamingtons:
- Vegan ‘buttermilk’: Constructed from a curdled combination of soya milk and apple cider vinegar, this helps the cake to rise and provides it a wealthy, comfortable texture.
- Self-raising flour: Together with a bit of additional baking powder, this ensures the cake is extremely comfortable and fluffy.
- Dairy-free butter: Helps to maintain the sponge cake moist.
- Caster sugar: Offers the lamington cake its signature sweetness.
- Raspberry jam: An non-compulsory filling that makes this vegan recipe fruity and scrumptious.
- Chocolate icing: Made with actual darkish chocolate, melted into soya milk. This coats the lamington in wealthy, chocolatey flavour, soaking into the sponge barely because it units to create the distinctive lamington texture.
- Desiccated coconut: A vital for a correct Aussie lamington, a beneficiant coating of coconut enhances the flavour and texture of the dessert.
Vegan lamington recipe FAQs
How ought to I retailer vegan lamingtons?
Hold them in an hermetic container within the fridge for as much as 5 days. Allow them to come to room temperature earlier than serving for one of the best texture.
Can I make these gluten-free?
Sure, you’ll be able to swap the self-raising flour for a gluten-free self-raising mix. Make sure that it comprises xanthan gum or add ½ tsp your self to assist bind the sponge. For greatest outcomes, use your favorite tried-and-tested vegan and gluten-free cake recipe to make the sponge, then bake and embellish as described beneath.
Can I freeze lamingtons?
Completely. Freeze them as soon as totally assembled and set. Wrap individually and retailer in a container for as much as 2 months. Thaw within the fridge in a single day.
Can I skip the jam filling?
After all, conventional lamingtons are typically served plain, so you’ll be able to go away the jam out or swap it for vegan vanilla buttercream.
What’s a bain-marie?
It’s a cooking instrument which incorporates a meals container over a bigger container of scorching water, permitting for even, oblique heating. Generally known as a water bathtub or double boiler, that is superb for cooking delicate meals like chocolate with out burning.
To keep away from shopping for fancy gear, you need to use a heatproof bowl over a small saucepan of simmering water. Simply ensure that the underside of the bowl doesn’t contact the water.
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Vegan Lamingtons
These vegan lamingtons are a bonzer Aussie basic with a plant-based twist, that includes comfortable sponge cake, wealthy chocolate icing, and loads of coconut, all with a cheeky dollop of jam inside. They’re the proper deal with for afternoon tea, birthday events or any time you fancy a candy journey down beneath.
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Preheat the oven to 180°C/355°F/Gasoline 4. Stir the cider vinegar into the soya milk and go away to curdle barely, creating buttermilk.
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To a bowl, add the flour, sugar, butter, baking powder and buttermilk and beat with a picket spoon or an electrical mixer till clean. Pour the combination right into a lined baking tray, and place into the oven to bake for roughly 40 minutes. As soon as baked, take away from the oven and permit to chill.
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When cool, minimize the cake into 12 squares and minimize every sq. in half horizontally and fill each with a teaspoon of jam, then sandwich again collectively.
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To make the icing, soften the chocolate, butter and soya milk collectively in a bain-marie. As soon as melted, stir within the icing sugar till clean and shiny.
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Dip every sq. of sponge within the icing, then, roll within the coconut and go away to set within the fridge.
Serving: 147gEnergy: 532kcalCarbohydrates: 80gProtein: 6gFats: 22gSaturated Fats: 10gPolyunsaturated Fats: 4gMonounsaturated Fats: 7gTrans Fats: 2gSodium: 145mgPotassium: 214mgFiber: 4gSugar: 55gVitamin A: 130IUVitamin C: 3mgCalcium: 81mgIron: 2mg
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