The best vegan lamingtons made with a soft vegan vanilla sponge dipped in chocolate and covered with coconut, SO YUM! One of the famous and loved Australian desserts quite simple to make and tastes great.
Ingredients to make the Best Vegan Lamingtons
for vanilla sponge cake,
- All-Purpose Flour or Plain Flour
- Organic Sugar. Use organic sugar for any vegan recipes to make sure it is vegan. Regular refined sugar has bone char added to give that white color.
- Baking Soda.
- Salt.
- Vegetable Oil. Use vegetable oil or any neutral flavor lite cooking oil. I would not recommend using coconut oil as it might overpower the vanilla flavor of the cake.
- Water.
- Vanilla Extract. Try using good quality vanilla extract over imitation if possible, there will be a huge difference in flavor.
for chocolate dip and coconut coating,
- Semi-Sweet Chocolate Chips.
- Soy Milk
- Coconut or Vegetable Oil
- Shredded Coconut
The process to make Vegan Lamingtons
for Vegan Vanilla Sponge Cake,
- Add all dry ingredients of cake to a mixing bowl and mix to combine. Add wet ingredients to the same bowl and whisk to combine.
- Do not over mix, just mix till no lumps are found and no dry flour is seen.
- Transfer cake batter to a parchment-lined square baking tray and tap lightly on the countertop for an even spread of the batter. Bake at 350F for 25-20 mins or till fork/toothpick inserted at the center comes out clean.
- Remove the cake pan from the oven and let it cool to handle.
- When the cake is almost cool, cut bite-size squares keeping it in the cake pan ( like in the images below ).
- Now freeze your cake for 1 hr ( yes, freeze it.) This step makes coating the cake very easy!
- Add chocolate chips, soy milk, coconut oil to a microwave-safe bowl and microwave for 30 sec. Whisk it to get icing type of consistency. Make sure it is like icing than frosting.
- And add shredded coconut to a plate or large bowl.
- Dip the frozen cake piece into chocolate and then coat with shredded coconut. Keep on a plate to set.
- Repeat for all cake pieces.
- Keep all prepared lamingtons in the refrigerator for 20 mins before serving!
Frequently asked questions
- Q. Where is jam and cream in lamingtons?
- A. You can add strawberry jam and cream as a layer in lamingtons, it is optional. The original version tastes great as it is!
- Q. Can we use cacao powder instead of chocolate chips?
- A. The authentic recipe actually using cacao powder, powdered sugar, milk, and butter. The use of chocolate chips like in this recipe is easy and vegan-friendly.
Best Vegan Lamingtons
Soft vegan vanilla sponge cake dipped in chocolate and coated with shredded coconut. Perfect as tea time snack or party dessert!
Ingredients
Vegan Vanilla Sponge Cake
- 1 1/2 cup All-Purpose Flour
- 1 cup Organic Sugar
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Vegetable Oil
- 1 cup Water
- 1 1/2 tsp Vanilla Extract
For Coating
- 3/4 cup Semi-Sweet Chocolate Chips
- 3 tbsp Soy Milk
- 1 tbsp Coconut Oil
- 1 cup Shredded Coconut
Instructions
Vegan Vanilla Sponge Cake
- Add all dry ingredients to a mixing bowl and mix to combine. Add wet ingredients to the same bowl and whisk to combine.
- Do not over mix, just mix till no lumps are found and no dry flour is seen.
- Transfer cake batter to a parchment-lined square baking tray and tap lightly on the countertop for an even spread of the batter. Bake at 350F for 25-20 mins or till fork/toothpick inserted at the center comes out clean.
- Remove the cake tray from the oven and let it cool to handle.
- When the cake is almost cool, cut bite-size squares keeping it in the cake pan ( see the images above ).
- Now freeze your cake for 1 hr ( yes, freeze it.) This step makes coating the cake very easy!
for Coating
- Add chocolate chips, soy milk, coconut oil to a microwave-safe bowl and microwave for 30 sec. Whisk it to get icing type of consistency. Make sure it is like icing than frosting. Add 2 tbsp of more soy milk if needed.
- And add shredded coconut to a plate or large bowl.
Final Steps
- Dip the frozen cake piece into chocolate and then coat with shredded coconut. Keep on a plate to set.
- Repeat for all cake pieces.
- Keep all prepared lamingtons in the refrigerator for 20 mins before serving!
Notes
STORAGE: Can store in an air-tight container on the counter-top for 3 days or in the refrigerator for 2 weeks.
