Dairy-Free Lamingtons

Ingredients

• 125 g Dairy-free butter
• 1 cup Caster sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 1.5 cups Self-raising flour
• 1/2 cup Unsweetened almond milk
• 200 g Dairy-free chocolate
• 1/2 cup Coconut cream
• 2 cups Desiccated coconut

Instructions

1. 1Preheat your oven to 180°C (350°F). Line a 20cm x 20cm (8-inch x 8-inch) square baking tin with parchment paper, allowing the paper to overhang on two sides to easily lift the cake later.
2. 2In a large mixing bowl, using an electric mixer, cream together the 125 g of dairy-free butter and 1 cup of caster sugar on medium speed for 3-4 minutes until the mixture is pale in color and fluffy in texture.
3. 3Add the 2 eggs to the creamed mixture, one at a time, beating well after each addition until fully incorporated. Stir in the 1 tsp of vanilla extract until just combined.
4. 4Gradually add the 1.5 cups of self-raising flour to the bowl, alternating with small additions of the 1/2 cup of unsweetened almond milk. Begin and end with flour, mixing on low speed until the batter is just combined and smooth, being careful not to overmix.
5. 5Pour the batter evenly into the prepared square baking tin. Bake in the preheated oven at 180°C (350°F) for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center of the cake comes out clean, with no wet batter attached.
6. 6Remove the cake from the oven and let it cool completely in the tin on a wire rack for at least 1 hour. This is important to prevent the cake from crumbling when cut. Once completely cool, use the parchment paper overhang to lift the cake out of the tin and cut it into 16 equal squares, approximately 5cm x 5cm (2-inch x 2-inch) each.
7. 7In a heatproof bowl, combine the 200 g of dairy-free chocolate (broken into small pieces) and the 1/2 cup of coconut cream. Place the bowl over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water) and stir occasionally until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, microwave in 30-second intervals, stirring after each, until smooth.
8. 8Place the 2 cups of desiccated coconut in a shallow dish. Working with one cake square at a time, dip it completely into the warm chocolate mixture, ensuring all sides are coated. Immediately transfer the chocolate-coated square to the dish of desiccated coconut and roll it gently until fully covered.
9. 9Place the finished Lamingtons on a wire rack set over a baking sheet (to catch any drips) to allow the chocolate coating to set, which will take about 30 minutes at room temperature or 15 minutes in the refrigerator. Serve once the chocolate has set.

Substitutions

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