“Vegan Australian Lamington Delight: A Decadent Coconut-Chocolate Treat for Your Sweet Tooth!”
Discover the perfect vegan twist on the classic Aussie dessert with our Vegan Australian Lamington Delight! This easy-to-follow recipe creates scrumptious, moist sponge cubes dipped in rich chocolate and coated in luscious coconut for a delightful treat. Try it today and enjoy a vegan dessert that's perfect for any celebration or dessert craving!
Allergens
Nuts (almond milk, coconut) - Soy (implied in dairy-free chocolate chips)
Ingredients
- 1 cup almond milk
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/2 cups all
- purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp coconut oil, melted
- 1 cup dairy
- free chocolate chips
- 1 1/2 cups shredded coconut, toasted
- 1/4 cup almond milk (for dipping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan.
- In a large bowl, whisk together almond milk, sugar, vanilla extract, and melted coconut oil until well combined.
- In another bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Cut the cooled sponge cake into 1 inch cubes.
- Melt the dairy free chocolate chips in a microwave safe bowl, stirring every 30 seconds until smooth.
- Dip each sponge cube into almond milk and then into the melted chocolate, coating all sides.
- Immediately roll the coated cubes in toasted shredded coconut, pressing gently to adhere. Place on a wire rack to set.
- Serve and enjoy your Vegan Australian Lamington Delight!
Chef’s Insight
Experiment with different types of chocolate and coconut flakes for varying textures and flavors.
Notes
Be sure to use dairy-free chocolate chips and almond milk for a truly vegan dessert.