Mastering Vegan Lamingtons: A Delicious Dairy-Free Twist on an Australian Icon

Welcome to the ultimate guide for creating irresistible Vegan Lamingtons! This plant-based rendition of Australia’s beloved classic dessert is not only surprisingly easy to make but also incredibly delicious. Get ready to delight your taste buds with squares of moist, fluffy vanilla sponge cake, generously filled with tangy raspberry jam, then decadently dunked in a rich chocolate icing, and finally coated in a snowy blanket of desiccated coconut. These delightful treats are perfect for any occasion – from casual afternoon tea to festive party platters!

Many of you have expressed interest in a reliable vegan Lamingtons recipe, and I’m thrilled to finally share my perfected version. These delightful cakes boast a wonderfully moist and airy vanilla sponge, complemented by a luscious dark chocolate glaze, a vibrant layer of sweet-tart jam, and the signature coating of desiccated coconut. They truly capture the essence of the traditional Lamington, offering all the flavour and texture without any dairy or eggs.

What Exactly Are Lamingtons?

Lamingtons are an iconic Australian cake, so deeply ingrained in the country’s culinary heritage that they even have their own dedicated national day on July 21st! Traditionally, they consist of soft squares of butter cake or sponge cake. These cake squares are first dipped in a sweet chocolate icing, which gives them their distinctive dark exterior, and then rolled in fine desiccated coconut, creating a beautifully textured and flavourful crust.

While the basic chocolate and coconut combination is classic, many variations exist. Often, Lamingtons feature a layer of fruit jam in the middle, sandwiching two halves of cake together. Some versions even include a layer of cream or buttercream, adding another dimension of richness. Our vegan recipe embraces the popular jam-filled variety, ensuring a burst of fruity flavour in every bite, all while adhering to plant-based principles.

Why Choose Vegan Lamingtons?

Opting for vegan Lamingtons isn’t just about catering to specific dietary needs; it’s about enjoying a delicious treat that is accessible to more people, ethical, and often surprisingly light yet satisfying. For those following a vegan lifestyle, whether for ethical, environmental, or health reasons, these Lamingtons offer a guilt-free indulgence that doesn’t compromise on taste or texture. They are perfect for sharing with friends and family, ensuring everyone can enjoy a slice of this Australian classic, regardless of their dietary preferences.

Moreover, modern vegan baking techniques allow us to achieve the same moist crumb, rich chocolate flavour, and delightful coconut coating as their traditional counterparts, often with ingredients that are readily available. This recipe proves that you don’t need dairy or eggs to create a truly spectacular and authentic-tasting Lamington.

Essential Ingredients for Crafting Your Vegan Lamingtons:

Creating these delightful vegan Lamingtons requires a thoughtful selection of plant-based ingredients to ensure that signature moist texture and rich flavour. Here’s a detailed look at what you’ll need and why:

• Flour: For the perfect light and tender crumb, I use a combination of plain (all-purpose) flour and cornflour (cornstarch). The cornflour is key to achieving that delicate, almost melt-in-your-mouth texture that distinguishes a great sponge cake. If cornflour isn’t available, you can substitute it with an equal amount of additional plain flour, though the texture may be slightly denser.
• Non-Dairy Yogurt: This is a superstar ingredient in vegan baking! Unsweetened plant-based yogurt (soy or coconut are excellent choices) acts as a fantastic egg replacer, contributing significant moisture to the cake batter and enhancing its overall flavour. I particularly like using Coconut Collaborative for its consistency and subtle taste. Unfortunately, I haven’t thoroughly tested other direct substitutes for yogurt, but unsweetened applesauce or Oatly creme fraiche might offer comparable results, though I recommend sticking to yogurt for optimal texture.
• Plant Milk: Any unsweetened plant milk will work, but for the best results, I highly recommend using unsweetened soy milk. Soy milk has a higher protein content compared to other plant milks, which can contribute to a slightly sturdier and more consistent cake structure, especially when combined with other leavening agents.
• Vegan Butter and Oil: This recipe calls for the best of both worlds! Vegan butter provides that rich, familiar buttery flavour reminiscent of traditional Lamingtons, while a neutral-flavoured oil (such as sunflower oil) ensures the cake remains incredibly moist and tender. For the vegan butter, choose a block-style vegan butter like Naturli Vegan Block or Flora Plant block, as these have a higher fat content and better baking performance than spreadable tub varieties. Avoid margarine spreads for this recipe.
• Sugar: You’ll need caster sugar or granulated sugar for the cake batter, providing sweetness and contributing to the cake’s structure. For the luscious chocolate icing, fine icing (powdered) sugar is essential for a smooth, lump-free glaze. It’s crucial to avoid brown sugar, coconut sugar, artificial sweeteners, or liquid sugars (like maple syrup or agave) in this cake, as they can significantly alter the cake’s delicate texture and moisture balance.
• Baking Powder and Bicarbonate of Soda (Baking Soda): Using both these leavening agents is vital for achieving the perfect rise and a light, airy texture. They work synergistically: the baking powder provides initial lift, while the bicarbonate of soda reacts with the acidic vinegar to create additional bubbles, ensuring a truly fluffy sponge. Do not substitute one for the other; you won’t get the same impressive results.
• Vinegar: This ingredient is essential for activating the bicarbonate of soda. I typically use either apple cider vinegar or white wine vinegar. Lemon juice can also be used as an effective alternative. The chemical reaction between the vinegar and baking soda helps the cake rise beautifully and contributes to its tender crumb.
• Vanilla Extract: High-quality vanilla extract is crucial for imparting a rich, aromatic flavour to the vanilla sponge. Always opt for extract over essence for a more natural and pronounced vanilla taste. Vanilla bean paste is another excellent option for an even richer flavour profile.
• Cocoa Powder: For the chocolate icing, you can use any good quality cocoa powder – Dutch-processed, natural, or cacao powder will all work well. The cocoa powder provides the deep chocolate base for the glaze.
• Dark Chocolate: To ensure the chocolate icing isn’t overly sweet and has a rich, intense chocolate flavour, I recommend using dark chocolate with around 70% cocoa solids. Finely chopping the chocolate will help it melt smoothly into the warm icing mixture.
• Jam: A good quality jam is key to the classic Lamington experience. While raspberry jam is my personal favourite for its vibrant colour and tangy contrast to the chocolate and coconut, feel free to use any flavour you prefer. The most important thing is to choose a jam that is not too chunky and has a relatively thick consistency; runny jams might cause the cake squares to fall apart or make assembly messier.
• Desiccated Coconut: The iconic coating! Make sure to use unsweetened desiccated coconut. Sweetened varieties will make your Lamingtons excessively sweet and can overpower the other flavours. The unsweetened version provides a perfect textural contrast and a natural coconut aroma.

How To Make Irresistible Vegan Lamingtons: A Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)

Crafting these delicious vegan Lamingtons is a rewarding process. Follow these steps for perfect results:

1. Prepare the Cake Batter:

Begin by preheating your oven to 180°C/160°C fan/350°F/gas mark 4. Grease and line a 23 cm (9 inch) square cake tin with baking parchment, ensuring an overhang on two sides to easily lift the cake later. In a large mixing bowl, meticulously sift together all your dry ingredients: the plain flour, cornflour, baking powder, bicarbonate of soda, and a pinch of salt. Sifting ensures there are no lumps and helps aerate the flour. In a separate jug, whisk vigorously until very well combined the non-dairy milk, non-dairy yogurt, melted vegan butter, neutral oil, caster sugar, vinegar, and vanilla extract. This ensures all the wet ingredients are evenly distributed. Gently pour the wet ingredient mixture into the bowl of dry ingredients. Using a balloon whisk, mix until just combined and no pockets of dry flour remain. Be careful not to over-beat the batter, as this can lead to a tough cake.

2. Bake the Sponge Cake:

Carefully pour the prepared batter into your greased and lined square cake tin. Use a spatula to spread it evenly across the tin’s base, ensuring a level surface for consistent baking. Transfer the tin to the preheated oven and bake for approximately 25 minutes. The cake is ready when it feels firm to the touch in the centre and a skewer inserted into the middle comes out completely clean, indicating it’s fully cooked through. This vanilla sponge will be the perfect foundation for your Lamingtons.

3. Cool and Prepare the Cake Squares:

Once baked, remove the cake from the oven and let it cool in its tin for about 20 minutes. This allows the cake to firm up slightly before handling. After 20 minutes, carefully invert the cake onto a wire rack and gently peel off the baking parchment. Allow the cake to cool completely at room temperature. This step is crucial; attempting to cut a warm cake will result in crumbling. Once the cake is thoroughly chilled, use a sharp serrated knife or a cake leveller to trim off any domed top, creating a perfectly flat surface. Next, carefully trim the edges to ensure all sides are straight and even. Finally, cut the cooled, trimmed cake into 16 uniform squares, ready for filling.

4. Fill with Jam and Freeze:

Using a small, very sharp serrated knife, carefully slice each cake square horizontally in half, creating two thinner layers. Be gentle to avoid crumbling. Take a dollop of your chosen jam (raspberry is highly recommended!) and spread it almost to the edges on one half of the cake square. Then, gently sandwich the two halves back together. Repeat this process for all 16 cake squares. Once filled, arrange the jam-filled cake squares on a baking parchment-lined tray and place them in the freezer for at least 30 minutes. This freezing step is vital as it helps the cake squares firm up, making them much easier to handle and preventing them from falling apart during the dipping process.

5. Prepare the Chocolate Icing and Coconut:

While the cake squares are firming up in the freezer, prepare your delicious chocolate icing. In a large bowl, whisk together the cocoa powder, icing sugar, and boiling water until smooth. Immediately add the finely chopped dark chocolate and whisk continuously until it has completely melted into the mixture, creating a glossy, smooth chocolate glaze. Set the icing aside to cool down to approximately room temperature. It should still be liquid but not hot. In a separate shallow dish, spread out the desiccated coconut, creating an even layer for coating.

6. Dip in Chocolate Icing:

Retrieve a few frozen cake squares from the freezer (it’s best to work in small batches to keep the others cold). One at a time, carefully dip each frozen square into the cooled chocolate mixture. Ensure the entire surface of the cake square is completely coated in the luscious icing. Use two forks to gently turn the Lamington in the chocolate, allowing you to coat it thoroughly without getting your hands messy. Lift the Lamington from the icing, letting any excess drip off back into the bowl.

7. Coat in Coconut:

Immediately after dipping, transfer the chocolate-coated Lamington to the shallow dish of desiccated coconut. Gently roll it around, ensuring all sides are generously covered with coconut flakes. Once fully coated, place the finished Lamington onto a clean wire rack to set. Repeat this dipping and coating process with the remaining cake squares. If the chocolate icing starts to thicken too much, you can gently warm it slightly over a bain-marie or in the microwave for a few seconds to restore its dipping consistency. Continue keeping the unused cake squares in the freezer until you are ready to coat them, which will help maintain their structure.

8. Set and Store:

Once all your vegan Lamingtons are dipped and coated, leave them on the wire rack at room temperature for a couple of hours. This allows the chocolate icing to firm up and fully set. Once set, transfer the Lamingtons to an airtight container. They are now ready to be enjoyed or stored for later indulgence!

Top Tips for Perfect Vegan Lamingtons Every Time:

Achieving bakery-quality vegan Lamingtons is entirely possible with a few key tips and careful attention to detail:

• Embrace Metric Measurements: For all my baking recipes, I cannot stress enough the importance of using metric measurements and a digital kitchen scale. Cup conversions, while provided, are notoriously inaccurate and can lead to inconsistent results. A scale ensures precision, which is crucial in baking, and often makes for a cleaner process too!
• Follow the Recipe Precisely: For the best outcome, adhere strictly to the ingredient list and quantities provided. Vegan baking can be quite sensitive to ingredient ratios, and even small changes can significantly impact the final texture and flavour of your Lamingtons. I cannot guarantee results if substitutions are made without prior testing.
• Read Through Completely: Although Lamingtons are straightforward, the assembly can be a bit ‘fiddly’. Take a moment to read the entire recipe, including all instructions and tips, before you begin. Reviewing the step-by-step photos will also give you a clear visual guide.
• Bake Ahead for Best Results: For optimal handling, I highly recommend baking the vanilla sponge cake the day before you plan to assemble the Lamingtons. The cake needs to be completely, utterly cold before you attempt to cut it. A well-chilled cake is much less likely to crumble when sliced.
• Precision Slicing: When cutting the cake squares and slicing them in half for the jam filling, use a small, very sharp serrated knife. Employ a gentle sawing motion rather than pressing down firmly. This technique minimises crumbling and ensures clean cuts.
• Mind the Jam Quantity: While a generous jam filling is delicious, be cautious not to overfill your cake squares. Too much jam can make the Lamingtons difficult to handle and prone to falling apart when dipped. A modest dollop spread thinly is perfect.
• Don’t Skip the Freeze: Freezing the jam-filled cake squares for at least 30 minutes before dipping them in chocolate icing is a non-negotiable step. This firms up the cake, making it much easier to coat without it disintegrating into the icing. Cold cake equals less mess and better-looking Lamingtons!
• Avoid Over-Soaking: When dipping in the chocolate glaze, be quick and efficient. Just turn the Lamington until it’s completely coated, then lift it out immediately and gently shake off any excess icing. Over-soaking will lead to a soggy cake, compromising the delightful texture.
• Leftover Glaze: You’ll likely have some chocolate glaze leftover, as it’s necessary to make a slightly larger quantity to ensure easy and thorough coating. Don’t waste it! Any remaining glaze can be stored in an airtight container in the fridge for up to 5 days and makes a fantastic topping for vegan ice cream or other desserts.
• Jam-Free Option: If you prefer Lamingtons without the jam filling, simply omit the step of slicing the cake squares in half and proceed directly to the freezing and dipping stages. They will still be incredibly delicious!

Storage Guidelines:

These delectable vegan Lamingtons are best stored in an airtight container at room temperature. They will maintain their freshness and delightful texture for up to 5 days. While Lamingtons do freeze well, I generally don’t recommend making and freezing them significantly in advance of serving if you want them at their absolute best. If freezing, thaw them slowly in the refrigerator before bringing to room temperature to serve.

Exciting Variations & Customizations:

While the classic raspberry jam and vanilla sponge combination is divine, feel free to get creative with your Vegan Lamingtons!

• Different Jams: Experiment with other fruit preserves like apricot, strawberry, or even a tart cherry jam for a different flavour profile. Ensure it’s thick and not too runny.
• Citrus Zest: Add a teaspoon of finely grated lemon or orange zest to the cake batter for a brighter, more aromatic sponge.
• Chocolate Sponge: For an extra chocolatey treat, replace 20g (about 2 tablespoons) of the plain flour in the cake recipe with cocoa powder to make a rich chocolate sponge cake.
• Flavoured Coconut: For an exotic twist, lightly toast your desiccated coconut before coating, or mix in a tiny pinch of cinnamon or cardamom for a subtle spice note.

Frequently Asked Questions About Vegan Lamingtons:

Q: Can I make these Lamingtons gluten-free?

A: While I haven’t specifically tested a gluten-free version of this recipe, you might be able to substitute the plain flour and cornflour with a good quality 1:1 gluten-free all-purpose baking blend that contains xanthan gum. The texture may differ slightly, so proceed with caution and ensure your chosen blend is suitable for cakes.

Q: What if I don’t have non-dairy yogurt?

A: Non-dairy yogurt is a crucial ingredient for moisture and as an egg replacer. As mentioned above, unsweetened applesauce could potentially work, or Oatly creme fraiche. However, the results may vary, and I highly recommend sticking to unsweetened non-dairy yogurt for the best outcome.

Q: My chocolate icing is too thick/thin. What should I do?

A: If your chocolate icing is too thick, try adding a tiny amount (half a teaspoon at a time) of additional boiling water and whisking until it reaches the desired dipping consistency. If it’s too thin, you can add a little more sifted icing sugar, a teaspoon at a time, until it thickens. Remember to do this slowly to avoid over-correcting.

Q: How can I prevent the Lamingtons from getting soggy?

A: The key steps to prevent sogginess are ensuring your cake squares are thoroughly chilled (frozen is best!) before dipping, and not over-soaking them in the chocolate icing. Dip quickly, coat fully, and lift out promptly, allowing excess icing to drip off.

Q: Can I use fresh coconut instead of desiccated?

A: Desiccated coconut is traditionally used and works best for its dry, fine texture that adheres well to the icing. Fresh coconut would be too moist and would not give the characteristic Lamington coating.

More Delicious Vegan Coconut Recipes to Explore:

If you love the tropical flavour of coconut, here are some other fantastic vegan recipes to try:

• Vegan Jam and Coconut Sponge Cake
• Decadent Coconut Layer Cake
• Zesty Coconut Lime Curd (Vegan)
• Vegan Strawberry Tart with Coconut Pastry Cream
• Vegan Lemon Almond Cake with Coconut Whipped Cream and Strawberries
• Refreshing Chocolate Coconut Sorbet (Vegan)

I’d love to hear about your experience making these Vegan Lamingtons! If you give this recipe a try, please take a moment to rate it, leave a comment below, or share your creations on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback is truly appreciated!

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