Chocolate Lamingtons 🇦🇺

Watch my YouTube recipe video here: https://youtu.be/HrDnSgykrNs

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Read my written recipe here:

Chocolate Lamingtons (Makes ~15 large lamingtons)

Ingredients:

Wet Mix –

3/4 cup (168g) Vegan Butter (melted), 1C sugar,

1 + 1/2 cups (375ml) Plant Milk,

1 tsp (5ml) Vanilla Extract,

Dry Mix –

2 + 1/2 cups Self-Raising Flour,

1 tsp Baking Powder or 1/4 tsp Baking Soda,

1 cup Sugar,

1 tsp Salt

Filling –

1/2 cup Raspberry Jam

Chocolate Dip –

1 cup Icing Sugar,

1/3 cup Unsweetened Cocoa Powder,

1/2 cup Plant Milk,

1/4 cup (56g) Vegan Butter (melted)

Coating –

1 + 1/2 cups Finely Desiccated Coconut,

Method:

1. Preheat the oven to 160C/320F.

2. In a bowl mix together the wet ingredients then set aside.

3. Stir together all of the dry ingredients in a large bowl. Create a well in the centre.

4. Pour the wet mix into the dry mixture, whisk to form smooth cake batter. 5. Pour into a lined/greased tin (use one large or two smaller cake tins).

5. For one large cake bake for 35 mins (rotating after 25 minutes) until cooked in the centre and golden brown (for 2 smaller cakes reduce to 30 minutes and rotate after 20) .

6. Allow to cool slightly, then turn out onto wire rack with the flat side facing up.

7. For one large cake cut in half to form two slabs (for 2 cakes skip this).

8. Heat up jam until runny, spread all over one layer, then sandwich the two flat sides together.

9. Cool fully (or refrigerate) until cold and if time allows until the next day. 11. Cut the cake into cubes.

10. Make the chocolate dipping mix by whisking together the icing sugar, cocoa, plant milk and melted vegan butter.

11. Add the finely desiccated coconut to a separate bowl.

12. Dip the cake pieces quickly in the chocolate, allow the excess to drip off and then coat in coconut. Enjoy.

*Store in a container in the fridge for up to 1 week.