Print

Easy Vegan Lamingtons Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 26 reviews

Easy Vegan Lamingtons are a delightful dairy-free twist on the classic Australian treat. Made with a moist self-raising flour cake, coated in a rich vegan chocolate ganache and rolled in desiccated coconut, these lamingtons are perfect for a vegan-friendly dessert or afternoon snack. The optional raspberry jam adds a burst of fruity flavor for a traditional taste experience. This recipe is simple, no complicated ingredients, and yields tender, flavorful squares that everyone will love.

Ingredients

Lamington Cake

  • 2 ½ cups (310g) self-raising flour (see note 1 for substitutions)
  • 1 ¼ cups (250g) granulated sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 ½ cups (375g) dairy-free milk, room temperature
  • ½ cup (125g) neutral flavored oil or melted vegan butter
  • 3 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar or white vinegar

Filling and Coating

  • 1 ¼ cup (210g) roughly chopped vegan chocolate or chocolate chips, slightly sweetened
  • 1 cup (240g) thick scoopable canned coconut cream
  • ~1/2 cup (160g) raspberry jam (optional)
  • ~2 cups (160g) desiccated coconut / fine shredded coconut

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 180°C (350°F) and line a 33 cm x 23 cm (13 in x 9 in) baking tin with baking paper. In a large mixing bowl, combine the self-raising flour, sugar, baking powder, and salt. Mix well to remove large lumps. Add the dairy-free milk, oil (or melted vegan butter), vanilla extract, and vinegar to the dry ingredients. Mix until you achieve a smooth batter with no lumps.
  2. Bake the Cake: Pour the batter into the prepared baking tin and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Once baked, allow the cake to cool completely in the tin.
  3. Chill the Cake: Cover the cooled cake and refrigerate it for at least 2 hours or freeze for 1 hour to firm up. This step makes the cake easier to handle and slice for coating. Alternatively, chilling overnight is also suitable.
  4. Make the Ganache Coating: In a small saucepan or double boiler over medium heat, melt the chopped vegan chocolate together with the canned coconut cream. Stir continuously until smooth and emulsified. Be careful not to overheat to avoid separation of the ganache. Let it cool slightly while maintaining a smooth consistency.
  5. Slice and Assemble the Lamingtons: Depending on the thickness of your cake slab, slice the cake horizontally into two layers or vertically if thin. Optionally, spread raspberry jam on one half and sandwich with the other half. Cut the cake into 12-16 squares.
  6. Coat the Cake Squares: Pour the chocolate ganache into a shallow bowl and place the desiccated coconut in another. Using a fork, dip each cake square fully into the ganache, allowing excess chocolate to drip off. Immediately roll or toss in the coconut until evenly coated. Place coated lamingtons on a tray to set.
  7. Store: Place the finished lamingtons in an airtight container and refrigerate until serving. They can be stored in the fridge for up to 3 days or frozen for up to 1 month.

Notes

  • If you don’t have self-raising flour, substitute with 2 ½ cups (310g) plain flour plus increase the baking powder to 3 teaspoons total and add ½ teaspoon baking soda.
  • For gluten-free vegan lamingtons, replace self-raising flour with 1 ¼ cups (125g) blanched almond meal and 1 ¼ cups (200g) gluten-free flour blend, using 3 teaspoons baking powder and ½ teaspoon baking soda.
  • Chilling the cake is crucial as it makes slicing and coating easier and prevents crumbling. Keep the cake well-covered to avoid drying out.
  • Coating the lamingtons can be a bit messy and takes some practice. For a quicker version, omit the jam and just dip the cake in chocolate ganache and coconut.

Find it online: https://flavorspath.com/easy-vegan-lamingtons-recipe/