An Australian classic given a healthier vegan twist.
Vegan Lamingtons
Time 60 mins | Makes 12
Ingredients
Vanilla Sponge
- 1 1/2 tbsp Apple Cider Vinegar
- 2 1/4 cups Almond Milk
- 3/4 cup melted Coconut Oil
- 3 tbsp Vanilla Extract
- 3 cups Wholemeal Spelt Flour
- 1 cup Coconut Sugar
- 1 tbsp Baking Powder
- 1 tbsp Bi-Carb Soda
- 1/2 tsp Salt
Lemon Cream Filling
- 1 cup Cashews (soaked in boiling water for 15 mins)
- 2 tbsp Maple Syrup
- 2 tbsp Vanilla Extract
- 1 tbsp melted Coconut Oil
- 1 tbsp thick Coconut Cream
- 3 tbsp Lemon Juice
- Zest of 1 Lemon
Strawberry Jam Filling
- 2 cups fresh or frozen Strawberries
- 1 tbsp White Chia Seeds
- 1 tbsp Maple Syrup
Chocolate Coating
- 1 cup Cacao Powder
- 1/3 cup melted Coconut Oil
- 4 tbsp Maple Syrup
- 1 tbsp Vanilla Extract
- 3/4 cup Hot Water
Method
First preheat the oven to 180°C.
Start by making the Vanilla Sponge. First combine the vinegar and milk and leave to sit for 5 mins to curdle. Then add in the oil and vanilla and whisk top combine. Next ad in the dry ingredients and beat again till fully combined. Pour the batter into a large rectangular tin lined with baking paper. Bake for 35 mins and leave to cool in the fridge when done.
To make the Lemon Cream simply blend all of the ingredients till smooth and leave to cool in the fridge till needed.
For the Strawberry Jam do the same, blend all of the ingredients till smooth and leave to cool in the fridge till needed.
Make the Chocolate Coating by first combining the first 4 ingredients together, then gradually add in the water to form a smooth, fairly thin consistency.
To assemble the Lamingtons first ensure all of the elements are cold. Now slice the Sponge in half to get two thin slices (see video). Spread one half with the Lemon Cream and the other with the Strawberry Jam then sandwich them together. Place the cake into the freezer to firm up then remove an cut into 12 large squares. Place the Lamingtons on the freezer again to firm up a bit more. When ready, roll the Lamingtons in the chocolate coating to fully cover them and finally roll inn some desiccated coconut. Shake off any excess and place in the freezer once again to set.
