Vegan Classic Lamingtons
Delight in the nostalgic charm of these Vegan Classic Lamingtons, a cruelty-free take on the beloved Australian treat! With a fluffy vanilla sponge cake base, these squares are coated in a decadent chocolate glaze and rolled generously in shredded desiccated coconut, delivering a perfect balance of texture and flavor in every bite. Made with plant-based staples like almond milk, apple cider vinegar, and vegetable oil, this recipe ensures a moist, tender cake while remaining fully dairy-free and egg-free. Designed to please both vegans and traditional dessert lovers, these lamingtons are easy to prepare in under an hour and make for an irresistible addition to any tea party or special occasion. Whether you serve them fresh or store them for later, these classic bites are sure to be a crowd-pleaser. Keywords: vegan lamingtons, plant-based desserts, dairy-free recipes, egg-free baking, Australian treats, chocolate coconut cake.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 200 g Granulated sugar
- 250 ml Unsweetened almond milk
- 2 tsp Vanilla extract
- 75 ml Vegetable oil
- 1 tbsp Apple cider vinegar
- 240 g Powdered sugar
- 35 g Cocoa powder
- 125 ml Boiling water
- 150 g Shredded desiccated coconut
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 20 cm (8 inch) square baking tin with baking paper.
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In another bowl, whisk together the granulated sugar, almond milk, vanilla extract, vegetable oil, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and fold them together until you have a smooth batter. Be careful not to overmix.
Pour the batter into the prepared baking tin, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once the cake is completely cool, cut it into 16 even squares. Place the squares in the freezer for about 15 minutes to firm them up slightly.
While the cake is chilling, prepare the chocolate glaze by sifting the powdered sugar and cocoa powder into a large bowl. Gradually add the boiling water, mixing until you have a smooth, pourable glaze.
Spread the desiccated coconut evenly on a large plate or shallow bowl.
Remove the cake squares from the freezer. Dip each square into the chocolate glaze, ensuring all sides are coated. Allow any excess glaze to drip off.
Roll the glazed squares in the coconut, pressing gently to help the coconut adhere. Place the coated lamingtons on a wire rack to set.
Once the icing has set, serve the lamingtons or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.3 g | 223% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 43.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2306 mg | 100% | |
| Total Carbohydrate | 693.3 g | 252% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 447.5 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 568 mg | 44% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1738 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
