Really got happy when I found a vegan version of lamingtons on this blog, not only because I have a huge love for coconut, but because it helped me realize what my little one’s godmother was meaning when she was telling me about a greek recipe called “Snow Whites”, too!! ❤
Only changed margarine and the soy milk alternative, due to allergy issues of my family… 🙂
For the cake:
- 2 cups vegetable almond milk (480ml),
- 2 tsp white vinegar or apple cider vinegar
- 3 cups of all-purpose flour (375g),
- ⅓ cup of cornstarch (50g),
- 2 tsp of baking powder,
- 1 tsp baking soda,
- ¼ tsp salt,
- 1½ cups of granulated sugar, finely whipped in a food processor (300g)
- ⅓ cup of coconut oil (75g)
- 4 tsp vanilla extract
For the coating:
- 3 cups of powdered sugar (375g),
- 5 tbsp of unsweetened cocoa powder (35g),
- 2 tbsp coconut oil, melted (30g),
- ¼ cup of almond milk (60ml),
- 2 tsp vanilla extract,
- hot water
In addition, we gonna need
2¼-2¾ cups of coconut grated (200-250g)
- Preheat the oven at 350 F (180 ° C) degrees and place the rack in the second position from the bottom.
- Grease well a 24x34cm sized pan, or slightly smaller, and sprinkle with flour, shaking off the excess to fall.
- In a bowl, mix the almond milk with vinegar and set the mixture aside.
- In a large bowl sift together the flour, cornstarch, baking powder, baking soda and salt.
- Beat sugar for a few seconds in a food processor to become thinner. Add this to the flour mixture and stir.
- Add the coconut oil and vanilla extract in the bowl of almond milk mixture (which has by then got thickened) and mix well.
- Pour the liquid mixture into the bowl with the dry ingredients and mix gently with a spatula or a wooden spoon, until well combined.
- Pour the mixture into the pan and bake in preheated oven for about 35 minutes, until it gets golden brown (check by dipping a toothpick into the cake, to see if it comes out clean).
- Allow to cool for 15 minutes. Cut it in half first and unmold on a rack to let cool. When completely cool, wrap each piece with clear film and place in the freezer overnight.
- Next day, remove the cake from the freezer, remove the membrane and place on a cutting surface. With a sharp knife cut around the edges to form a rectangle. Cut cake into squares with about 4cm side length.
- Prepare the coating. In a bowl, sift the icing sugar with the cocoa. Add the melted coconut oil, almond milk, vanilla extract and 1 tablespoon of warm water. Mix with wire, until a smooth mixture.
- Add warm water as needed, until the mixture obtains the correct consistency to coat the pieces of cake (must flow at a relatively slow pace). Place the bowl over a larger bowl filled 1/3 with boiling water, so as to remain fluid glaze.
- Place a portion of grated coconut in a deep bowl. Using two forks, dip cake cubes one by one at first glaze, leaving to run the excess. Then, using two different forks, roll them in the bowl with grated coconut until well covered.
- Place cake cubes on a baking sheet to dry and sprinkle with grated coconut.
- Keep lamingtons in a tightly closed jar to remain fluffy.
Photos and Recipe adjusted via : kouzinista.wordpress.com