Vegan Lamingtons !
Sponge:
70g / 2.4oz Nuttelex, melted
1/2 cup sugar
1 tsp vanilla extract
Good pinch of salt
150ml / 5fl oz soy milk
1 cup + 1 Tbsp self raising flour
Filling:
Raspberry jam and vegan buttercream Coating:
1/2 cup icing sugar
2 heaped Tbsp cocoa powder
1/2 tsp instant coffee powder
Good pinch of salt
80ml / 2.7fl oz soy milk
2 Tbsp melted Nutellex (or other vegan margarine)
1/2 Tbsp hot water
Desiccated coconut, for rolling
Method
Preheat oven to 175C / 350F. Line a 9”x5” (~23x13cm) loaf tin with non-stick baking paper.
In a bowl, combine melted Nuttelex, sugar, vanilla, salt and soy milk. Whisk to combine. Add in self-raising flour and whisk to form a smooth batter. Don’t overmix!
Pour mixture into prepared tin and bake for 20 minutes or until a skewer inserted into the middle comes out clean.
Leave in tin for 5 minutes and then turn out and let sponge cool thoroughly.
Once cooled, split the sponge into half evenly with a serrated knife. Spread Raspberry Jam on each cut side of the sponge.
Once spread, repeat by spreading vegan buttercream (see notes) on top of the raspberry jam layer for both sponges.
Finally, put sponge layers back together, with both iced sides meeting in the middle once again
Cut the sponge into 8 squares and set aside in the refrigerator for 15 minutes whilst making chocolate coating.
To prepare chocolate coating, whisk all ingredients to combine.
Dip each sponge square into icing and immediately roll in Desiccated Coconut. Repeat with remaining sponge squares and then store Lamingtons in an airtight box in the refrigerator.
Notes: I make a simple Vegan Buttercream by whipping Nuttelex, Vanilla Extract and Icing Sugar to taste till light and fluffy.
