Soft, moist & #vegan .
When I first made the homemade Jaffa cakes, I knew I wanted to use the sponge for vegan Lamingtons.
Turns out, I had an awesome idea, beacuse it works so well as this cake, so I trully hope you'll make these as soon as possible.
QUANTITY
18
pieces
COMPLEXITY
Intermediate
TIME
40
Minutes
Ingredients
- 100 g vegan butter
- 200 ml oat milk
- 200 g spelt flour
- 2 tsp baking powder
- 1 tbsp apple cider vinegar
- 160 g fine brown sugar
Melt the butter and milk.
Stir together the dry ingredients with a whisk, pour in the wet mixture and stir to combine.
Line the baking tin with parchment paper and pour in the mixture.
My cake tin: 25x15cm.
Bake on 180C degrees for about 25 minutes.
Once baked, leave the sponge for a few minutes in the tin, then carefully take the sponge out with the parchment paper and place it on a wire rack to cool.
You can remove the parchment paper, when cooling down.
Slice the sponge in equal pieces and prepare the coating.
Coating
- 70 g fine brown sugar
- 130 ml water
- abut 4 big tbsp cocoa powder
- 80 g vegan butter
+
- desiccated coconut
Pour the water and sugar in a small pot.
Turn on the heat, stir and wait for the sugar to dissolve.
Add the cocoa powder, stir to combine.
Add the butter blocks and leave it to melt, stiring from time to time.
Once done, turn off the heat, dip in the sponge squares shortly and roll them into dessicated coconut.
Line the lamingtons on a plate or wire rack, leave a little while to cool before serving.
You will enjoy these beauties, I am sure!
