Ingredients

Cake

  • 1 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 tbs coconut oil
  • ½ cup almond milk
  • 1½ cups coconut shred or desiccated coconut

Directions

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!

Ingredients

Cake

  • 1 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 tbs coconut oil
  • ½ cup almond milk
  • 1½ cups coconut shred or desiccated coconut

Directions

Step 1

Preheat oven to 350°F and grease an 8”x8” baking dish.

Step 2

In a large mixing bowl, add the almond milk, almond pulp, vanilla extract, and sugar. Stir until thoroughly combined.

Step 3

Next, in a separate mixing bowl, double sift the self-rising flour, baking soda, and baking powder, then transfer to the wet mixture.

Step 4

Fold together until all the ingredients are combined, then pour into the baking dish.

Step 5

Bake for 20-30 minutes or until thoroughly cooked and passes a toothpick. Allow to completely cool before preparing the next steps.

Step 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.

Step 7

Spread the raspberry jam in between then fold the layers back together.

Step 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.)

Step 9

Afterwards, set 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.

Step 10

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.

Step 11

When ready, dig in, and enjoy!