There’s something so heartwarming about the thought of gathering with loved ones, sharing stories over a plate of sweet treats, and creating lasting memories. When I think of cozy kitchens and that delicious aroma wafting through the house, I can’t help but smile, especially when thinking about these Vegan Lamingtons. They embody all that warmth and love, making our homes feel just a little bit sweeter.
Why make this recipe
These Vegan Lamingtons are not just a delightful dessert; they bring with them a sense of nostalgia, a nod to gatherings long past where treats like these held a special place at our tables. Made with simple, wholesome ingredients, they easily transform into a charming centerpiece for any occasion, reminding us that dessert can be enjoyed by everyone, regardless of dietary choices. Plus, they are oh-so-fun to make and share!
How to make Vegan Lamingtons
This delightful recipe requires just a little bit of time and a dash of love. Gather your ingredients, roll up your sleeves, and let’s make some magic happen!
Ingredients:
- 2 1/2 cups (310g) self-raising flour
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 1/2 cups (375g) dairy-free milk, room temperature
- 1/2 cup (125g) neutral flavored oil, or melted vegan butter
- 3 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar, or white vinegar
- 1 1/4 cup (210g) roughly chopped vegan chocolate or chocolate chips, slightly sweetened
- 1 cup (240g) thick scoopable canned coconut cream
- 1/2 cup (160g) raspberry jam, optional
- 2 cups (160g) desiccated coconut / fine shredded coconut
Directions:
- Preheat your oven to 350 degrees F (180 degrees C) and line a large baking tin with baking paper, making sure it’s cozy and ready to hold all that goodness.
- In a large mixing bowl, lovingly combine the dry ingredients: flour, sugar, baking powder, and salt. Stir gently until no lumps remain, as we want our cake to be smooth as a Southern summer breeze.
- Next, add in your wet ingredients: dairy-free milk, oil, vinegar, and vanilla. Mix until it’s as smooth as cream.
- Pour that enchanting batter into your prepared tin, and pop it in the oven for 20-25 minutes. You’ll know it’s ready when a skewer comes out clean. Let it cool in the tin just a spell before sending it to the fridge for a nice, long chill of at least 2 hours.
- While that’s happening, let’s whip up some ganache! In a saucepan over medium heat, melt the chopped chocolate and coconut cream until it’s velvety and combined. If things start to separate, just keep stirring until it comes together beautifully.
- When your cake is nice and chilled, slice it in half if it’s too thick. Slather on raspberry jam (if you love it) on one half and lovingly place the other half on top like a great big hug.
- Cut the cake into delightful squares. Dip each piece in the ganache, letting the excess dribble back into the bowl, before rolling it lovingly in desiccated coconut.
Store these scrumptious bites in an airtight container in the fridge, where they’ll keep for up to 3 days, or freeze them for a whole month, if you can resist that long!
How to serve Vegan Lamingtons
Serve your Vegan Lamingtons with a side of laughter and love. They’re best enjoyed fresh, perhaps over a warm cup of tea or coffee, while sharing stories with family and friends. Gather around the table, let the sweetness linger in the air, and watch as everyone delights in this simple yet indulgent treat.
How to store Vegan Lamingtons
Keep your glorious squares in an airtight container, safely tucked away in the fridge for up to 3 days. If you find yourself blessed with leftovers that are just a tad too scrumptious to resist, feel free to freeze them for up to a month—perfect for a rainy day or an unexpected guest!
Tips to make Vegan Lamingtons
- Use the best-quality vegan chocolate you can find; it truly makes a difference in flavor.
- Don’t skip the chilling time! It allows the cake to firm up, making it much easier to frost and roll.
- If you’re in the mood for a bit of a twist, try swapping the raspberry jam for your favorite jam or even a layer of fresh fruit.
Variations
Feel free to get creative! Add a touch of almond extract with the vanilla, or fold in some chopped nuts or dried fruits into the batter for an added crunch. Your Vegan Lamingtons can be as unique as your family gatherings.
FAQs
-
Can I make these Vegan Lamingtons gluten-free?
Yes indeed! Substitute the self-raising flour for a good-quality gluten-free flour blend, and they’ll be safe for gluten-sensitive folks. -
What if I can’t find desiccated coconut?
No worries at all! You can use finely shredded coconut instead; just make sure it has no added sugar if you’re looking for a healthier option. -
Can I use regular milk instead of dairy-free milk?
Of course! Regular milk will work just fine if you don’t need them to be vegan. The charm of this recipe lies in its flexibility to accommodate everyone.
A beloved recipe like this invites you into a world of warmth and joy, reminding us of the beauty found in kitchens filled with laughter and the clinking of plates. There’s magic in sharing food, a kind of alchemy that turns simple moments into cherished memories. So, gather your loved ones, whip up these Vegan Lamingtons, and let the smiles unfold. Here’s to the joy of sharing!
Vegan Lamingtons
Ingredients
Method
- Preheat your oven to 350°F (180°C) and line a large baking tin with baking paper.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt, stirring gently until smooth.
- Add in the wet ingredients: dairy-free milk, oil, vinegar, and vanilla, mixing until smooth.
- Pour the batter into the prepared tin and bake for 20-25 minutes, or until a skewer comes out clean.
- Let the cake cool in the tin before chilling it in the fridge for at least 2 hours.
- In a saucepan over medium heat, melt the chopped chocolate and coconut cream until combined and velvety.
- After chilling, slice the cake in half if it's too thick and spread raspberry jam on one half.
- Place the other half on top and cut the cake into squares.
- Dip each piece in ganache, allowing excess to drip off, and roll in desiccated coconut.
- Store in an airtight container in the fridge for up to 3 days or freeze for up to a month.