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!
PREP TIME: 20 MINS
SERVINGS: 16
Instructions
- Preheat oven to 350°F and grease an 8”x8” baking dish.
- In a large mixing bowl, add the almond milk, almond pulp, vanilla extract, and sugar. Stir until thoroughly combined.
- Next, in a separate mixing bowl, double sift the self-rising flour, baking soda, and baking powder, then transfer to the wet mixture.
- Fold together until all the ingredients are combined, then pour into the baking dish.
- Bake for 20-30 minutes or until thoroughly cooked and passes a toothpick test. Allow to completely cool before preparing the next steps.
- 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.
- Spread the raspberry jam in between then fold the layers back together.
- Next, slice the cake into about 1”x1” cubes. (Optional: you can freeze the pieces at this point to make the dipping process easier.)
- Set up a small bowl with the coconut shreds, then set aside.
- 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.
- 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.
- When ready, dig in and enjoy!
Ingredients
CAKE1 cup almond milk
1 cup almond pulp (from almond milk)
1 tsp vanilla extract
¼ cup granulated sugar
1 cup self rising flour
1 tsp baking powder
1 tsp baking soda
FILLING
½ cup raspberry jam
COATING
1 cup vegan dark chocolate
2 tbsp coconut oil
½ cup almond milk
1½ cups coconut shred or desiccated coconut
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