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–+ servings

Vegan Lamington Recipe

Easy Vegan Lamington recipe
An easy recipe for these vanilla cakes, cut into squares, dipped in chocolate and coconut
Freya 9
4.94 from 64 votes
Prep 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Equipment

  • 9" brownie pan, lined
  • Cooling Rack
  • Greaseproof Paper or Tin Foil

Ingredients

Cake

  • 1 cup Soy Milk - or plant-based milk of your choice
  • 1 cup White Sugar
  • ¼ cup Oil - I use vegetable or sunflower
  • 1 tablespoon Egg Replacer - I like to use Orgran
  • 3 tablespoon Water
  • 1 teaspoon Vanilla Extract
  • 1½ cups Plain Flour
  • ¼ cup Cornflour
  • 2 teaspoon Baking Powder
  • pinch Salt

Icing

  • 170 g Icing Sugar
  • 100 g Dark Chocolate
  • 2 teaspoon Butter - vegan
  • 8 tablespoon Soy Milk
  • 1½ cups Desiccated Coconut
US Customary - Metric

Instructions

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
Calories
375
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
6
mg
2
%
Sodium
 
141
mg
6
%
Potassium
 
141
mg
4
%
Carbohydrates
 
63
g
21
%
Fiber
 
2
g
8
%
Sugar
 
41
g
46
%
Protein
 
4
g
8
%
Vitamin A
 
161
IU
3
%
Vitamin C
 
3
mg
4
%
Calcium
 
112
mg
11
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.