Vegan Lamingtons

Ingredients

• 2 cups All-Purpose Flour
• 1 cup Sugar
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Plant-Based Milk
• 1/2 cup Vegetable Oil
• 2 tsp Vanilla Extract
• 400 g Vegan Chocolate
• 2 tbsp Coconut Oil
• 2 cups Desiccated Coconut

Instructions

1. 1Preheat your oven to 180°C (350°F). Have a rectangular baking pan ready.
2. 2In a large bowl, whisk together the 2 cups of All-Purpose Flour, 1 cup of Sugar, 2 tsp of Baking Powder, 1/2 tsp of Baking Soda, and 1/4 tsp of Salt until they are thoroughly combined.
3. 3In a separate medium bowl, combine the 1 cup of Plant-Based Milk, 1/2 cup of Vegetable Oil, and 2 tsp of Vanilla Extract. Pour this wet mixture into the large bowl with the dry ingredients and mix gently until just combined, ensuring no dry streaks remain, but do not overmix.
4. 4Pour the batter evenly into the prepared rectangular baking pan. Bake for 20-25 minutes at 180°C (350°F), or until a toothpick inserted into the center of the cake comes out clean.
5. 5Allow the cake to cool completely in the pan on a wire rack for at least 1 hour. This is important to prevent the cake from crumbling when you cut it. Once fully cooled, carefully remove the cake from the pan and cut it into 12 equal squares.
6. 6Melt the 400 g of Vegan Chocolate with the 2 tbsp of Coconut Oil. You can do this in a double boiler over simmering water, stirring frequently, or in a microwave-safe bowl in the microwave, stirring every 30 seconds, until the mixture is completely smooth and glossy.
7. 7Place the 2 cups of Desiccated Coconut in a shallow dish. Dip each cake square into the melted chocolate mixture, ensuring all sides are fully coated, then immediately roll it in the desiccated coconut until completely covered.
8. 8Place the finished lamingtons on a wire rack to allow the chocolate coating to set. Serve once the chocolate has firmed up, which may take about 30 minutes at room temperature.

Substitutions

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