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Serves
18
Prep
15
mins
Cooking
25
mins
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  • Vegan Lamingtons

Vegan Lamingtons

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Directions
Step 1

Preheat oven to 175C (160C fan-forced). Line a 23x23cm square tin with non-stick baking paper.

Step 2

In a bowl, combine melted Nuttelex, sugar, vanilla, salt and soy milk. Whisk to combine. Add flour and baking powder and whisk to form a smooth batter. Do not overmix!

Step 3

Pour mixture into prepared tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean.

Step 4

Leave to cool in tin for 5 minutes and then turn out onto a rack and allow sponge to cool thoroughly.

Step 5

Once cooled, split the sponge into half evenly with a serrated knife. Spread raspberry jam onto one side of the sponge.

Step 6

Neatly place sponge layers back together (one on top of the other)

Step 7

Cut the sponge into 18 squares (5cm x 5cm) and set aside in the refrigerator for 15 minutes whilst making the chocolate coating.

Step 8

To prepare the chocolate coating, whisk all ingredients to combine well (mixture is quite thin).

Step 9

Dip each sponge square into icing mixture and immediately roll in coconut. Repeat with remaining sponge squares. Store lamingtons in an airtight container in the refrigerator.

Step 10

Ingredients
  • 140g Nuttelex, melted
  • 1 cup caster sugar
  • 2 tsp vanilla extract
  • Good pinch of salt
  • 300ml soy milk
  • 2 cups and 2 Tbsp plain flour
  • 4 tsp McKenzie's Baking Powder
Filling & Coating
  • 1/2 cup raspberry jam (for filling)
  • Coating:
  • 1 cup icing sugar, sifted
  • 1/4 cup cocoa powder, sifted
  • Good pinch of salt
  • 160ml Soy milk
  • 4 tbs melted Nuttelex (or other vegan margarine)
  • 1 tbs hot water
  • 2 cups McKenzie's Fine Desiccated Coconut (for rolling)
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Related Products


  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Baking Powder 125g

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