An Aussie classic made vegan and gluten-free just for you! If you love lamingtons, but follow a vegan and gluten-free diet, we've made these magical little sponge cakes that are best enjoyed with an afternoon cuppa'.
Vegan & Gluten-Free Lamingtons
Makes 16
Ingredients:
1 packet The Gluten Free Food Co. Cupcake Mix
¾ cup canola oil
1 ¼ cup water
3 cups icing sugar, sifted
1/3 cup cocoa powder
1 tbsp dairy-free margarine
½ cup boiling water
4 cups desiccated coconut
Method:
- Preheat oven to 150°C.
- Line a 20x20 cm baking pan with baking paper and lightly grease the baking paper with a small amount of oil.
- Empty the entire bag of cupcake mix into a large mixing bowl, then add the canola oil and water and whisk until combined.
- Pour into prepared baking pan and bake for 30 minutes, or until a skewer inserted comes out clean.
- Allow to cool for 10 minutes, then carefully lift the cake out of the baking pan and place on a cooling rack to cool completely.
- Once cooled, cut into 16 squares.
To make the icing:
- Whisk the icing sugar and cocoa powder together in a medium bowl.
- Combine the margarine and boiling water in a jug and allow the margarine to melt completely.
- Pour the water and margarine into the icing sugar and cocoa powder then whisk until smooth.
To assemble the lamingtons:
- Pour desiccated coconut onto a shallow dish.
- Dip the bottom of the cake in the icing, then place on a fork. Use a large spoon to scoop icing over the top of the cake until it is completely covered.
- Allow excess icing to drip off, then cover in coconut and press gently to help it stick.
- Place on a cooling rack to set.
If you liked this recipe, make sure you check out our other vegan recipes:
