Delightful Vegan Australian Lamington Tower

Allergens

None (gluten-free and dairy-free)

Ingredients

• 1. 2 cups almond milk 2. 1/2 cup coconut oil, melted 3. 1 tablespoon white vinegar 4. 2 cups all
• purpose flour 5. 1 1/2 teaspoons baking powder 6. 1/2 teaspoon salt 7. 1 cup granulated sugar 8. 1 teaspoon vanilla extract 9. 1 1/2 cups dairy
• free chocolate chips, melted 10. 2 cups unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch round cake pan.
2. In a large bowl, combine almond milk, melted coconut oil, and white vinegar. Mix well.
3. In another bowl, whisk together flour, baking powder, salt, and sugar.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Add in vanilla extract.
5. Pour the batter into the prepared cake pan and bake for 25 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
6. Once cooled, cut the cake into 4 equal layers.
7. To assemble the Lamington Tower, place one layer on a serving plate. Spread half of the melted chocolate over the top and sides of the layer. Sprinkle shredded coconut evenly over the chocolate to cover it completely.
8. Repeat with the remaining layers, ensuring each layer is covered in chocolate and coconut before adding the next one. Finish with the top layer.
9. Refrigerate the Lamington Tower for at least 30 minutes to set the chocolate.
10. When ready to serve, use a sharp knife to cut the cake into wedges and enjoy this delightful vegan Australian dessert!

Chef’s Insight

To enhance the aroma and flavors of this dish, consider infusing the almond milk with vanilla bean or using dairy-free whipped cream to serve alongside.

Notes

For the best results, use good quality dairy-free chocolate chips and unsweetened shredded coconut.