To Bake the Cake
Preheat oven to 170c.
In a blender, whizz together the sugar, oil, water, egg replacer, milk and vanilla extract until smooth.
Pour this into a large mixing bowl.
Sift together the flour, cornflour, salt and baking powder over the top of the wet ingredients.
Whisk gently until no lumps are left.
Pour into your prepared cake tin. The batter will be quite thin.
Bake for between 25-30 minutes or until light golden and springs back to the touch.
Leave to cool, in the tin, on a cooling rack.
Once the cake is completely cold, cut into 9 squares. Trim them if you have any uneven sides, it will help the icing to adhere to it later.
Icing
To make the icing, melt together the butter, chocolate and milk over very low heat.
Sift in the icing sugar and whisk rapidly until the icing sugar has dissolved and the icing is smooth.
Leave to cool until thick enough to spread. Note: It won't be thick like buttercream, more like the texture of thick cream. It really is used just as an adhesive for the coconut.
Assembly
This is the messy but fun part. Cover the cake squares in icing. I found it best to stand the squares on a cooling rack over some kitchen paper and pour the icing over the top, allowing it to spill down the sides. Then, using a palette knife, spread over any dry spots of cake.
Sprinkle all over with desiccated coconut. You will need to apply the coconut to the sides of the cake with your hands. Make sure to use up all the coconut.
Leave in a cool place to set, preferably overnight (I fridged mine).
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Lamington Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.