Lamingtons

An Australian classic with an Almond Cow spin. Soft sponge cake featuring almond milk and pulp, layered with a sweet raspberry jam, dipped in chocolate, and coated with coconut. The perfect treat any time of day!
RUN TIME: 20-30 min MINS PREP TIME: 20 MINS SERVINGS: 16
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Lamingtons

Instructions

  1. Preheat oven to 350°F and grease an 8”x8” baking dish.
  2. In a large mixing bowl, add the almond milk, almond pulp, vanilla extract, and sugar. Stir until thoroughly combined.
  3. Next, in a separate mixing bowl, double sift the self-rising flour, baking soda, and baking powder, then transfer to the wet mixture.
  4. Fold together until all the ingredients are combined, then pour into the baking dish.
  5. Bake for 20-30 minutes or until thoroughly cooked and passes a toothpick test. Allow to completely cool before preparing the next steps.
  6. When ready and cooled, carefully flip the cake out of the pan and lay on a cutting board. Slice the cake parallel to the surface, through the center to create 2 layers.
  7. Spread the raspberry jam in between then fold the layers back together.
  8. Next, slice the cake into about 1”x1” cubes. (Optional: you can freeze the pieces at this point to make the dipping process easier.)
  9. Set up a small bowl with the coconut shreds, then set aside.
  10. In a separate heat-safe bowl, mix the dark chocolate, coconut oil, and almond milk. Microwave on high for one minute, then stir until silky smooth.
  11. Using a fork, dunk each piece into the chocolate then transfer to the bowl of coconut. Gently roll the pieces to cover, then place on a cooling rack, plate, or wax paper. Repeat the coating process with the remainder, then allow to cool off.
  12. When ready, dig in and enjoy!
Find it online at https://almondcow.co/blogs/pulp-recipes/lamingtons

Ingredients

  • 1 cup almond milk
  • 1 cup almond pulp
  • 1 tsp vanilla extract
  • ¼ cup granulated sugar
  • 1 cup self rising flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Cake: 1 cup almond milk
  • Cake: 1 cup almond pulp
  • Cake: 1 tsp vanilla extract
  • Cake: ¼ cup granulated sugar
  • Cake: 1 cup self rising flour
  • Cake: 1 tsp baking powder
  • Cake: 1 tsp baking soda
  • Filling: ½ cup raspberry jam
  • Coating: 1 cup vegan dark chocolate
  • Coating: 2 tbs coconut oil
  • Coating: ½ cup almond milk
  • Coating: 1½ cups coconut shred or desiccated coconut

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    This is the best cow ever! (Haha) I grew up on a farm with real cows. Little did I know my body and cows milk did not like each other. This Almond Cow is wonderful it makes my milk so fast and it is delicious! Now it would be great to be able to get a book with all the recipes so I can then use the pulp that is left over. Yes I am old enough to wish for a real paper type book.

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    I have had my system since the beginning of COVID and have never regretted my purchase. I have 3 auto immune diseases. MCS multiple chemical sensitivity along with celiac disease so to make my own nut milk with a few organic ingredients is awesome. You won’t regret it!

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    Easiest Way to make Healthiest Milks

    This machine has been the best investment in maintaining good health. The fresh almond milk is DELICIOUS - VERY EASY to make and the pulp, I love to add chia seeds and frozen raspberries - leave overnight and it's a fantastic breakfast the next day. The craftsmanship of the Almond Cow is the highest quality and I know it'll last the rest of my life! It also looks nice in my kitchen.

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