Discover the ultimate indulgence with this Vegan Lamington Cake, a delightful twist on the classic Australian dessert. This cake features two soft, coconut-infused sponges layered with sweet jam, and enveloped in a luxurious chocolate coating. The combination of the light, airy sponges with the rich, smooth chocolate frosting and the sweetness of the jam creates a symphony of flavors and textures. Topped with an additional layer of desiccated coconut, this cake not only tastes heavenly but also presents beautifully. It's perfect for those looking for a vegan-friendly version of the beloved Lamington, and is sure to impress with its decadent layers and exquisite taste.
Ingredients:
- Cake:
- 350g self-rising flour
- 50g desiccated coconut
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g sugar
- 360g dairy-free milk mixed with 1 tsp vinegar (coconut milk recommended)
- 90g coconut yogurt
- 50g light olive oil
- Frosting:
- 60g icing sugar
- 100g dairy-free butter
- 120g dark chocolate, chopped
- 75-100g desiccated coconut
- Filling:
- 200g jam
Method:
- Preheat the oven to 170°C and line two 18x18cm round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Sift dry ingredients into a bowl.
- Mix wet ingredients in another bowl.
- Combine wet and dry ingredients gently until just mixed.
- Divide batter between the tins and bake for 20-25 minutes.
- For the frosting, sieve icing sugar into a large bowl, add butter and chocolate, and melt over simmering water, stirring for 10 minutes. Transfer to a bowl.
- Place coconut in a bowl/plate. Roll the edges of the sponge in chocolate icing, then in coconut. Set for 30 minutes.
- Spread jam on one sponge, top with the other sponge.
- Apply remaining icing on top and sprinkle with desiccated coconut.
Enjoy this luxurious Vegan Lamington Cake, a delightful treat for any occasion!