Mouthwatering Vegan Australian Lamington Cake – A Sweet Explosion of Flavors!
Discover this mouthwatering vegan adaptation of the classic Australian dessert, Lamington Cake. Rich chocolate sponge cake is coated in velvety smooth custard and fluffy coconut shavings, making it a perfect treat for vegans and those with allergies. Enjoy a sensory explosion of flavor and texture with every bite!
Allergens
Nuts, Coconut
Ingredients
- 1 1/2 cups almond flour
- 1 1/2 cups coconut sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup vegan custard (store
- bought or homemade)
- 1 1/4 cups shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8 inch square baking pan and line it with parchment paper.
- In a large bowl, whisk together the almond flour, coconut sugar, cocoa powder, baking soda, and salt.
- Add the almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
- Pour the batter into the prepared pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack.
- Once cooled, cut the cake into squares or cubes and set aside.
- Dip each piece of cake into the vegan custard and then into the shredded coconut, coating it evenly. Place the covered pieces onto a serving plate.
- Refrigerate the Lamington Cakes for 30 minutes to set. Serve chilled and enjoy!
Chef’s Insight
To achieve a perfect custard coating, dip the cake pieces into slightly warmed vegan custard. This will ensure an even and smooth layer of custard before coating it in coconut shavings.
Notes
Be sure to use vegan custard and shredded coconut for a completely vegan dish.