The Vegan Baker: Lamingtons and vanilla cake
Home » Blog » Miyuki McGuffie » The Vegan Baker: Lamingtons and vanilla cakeBlogger/baker Miyuki McGuffie veganises a familiar classic.
I originally used this cake recipe for a birthday cake but as soon as I ate it I knew it would be perfect for lamingtons. Coming from vegfamily.com, this basic vanilla cake recipe is perfect for adapting to any occasion.
The chocolate sauce is not the sweetest, so feel free to add extra sugar or decrease the cocoa powder to your taste.
It is important that you use dessicated coconut to coat the lamingtons. Being in America right now, all I could find at the local supermarket was sweetened coconut, basically the inside of a Bounty but in a bag. It was hard to work with and difficult to get it to stick to the lamingtons nicely.
Vanilla cake
- 3 ½ cups twice sifted flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 cups water
- ¾ cup vegetable oil
- 2 tablespoons vinegar
- 4 teaspoons vanilla extract or essence
Preheat oven to 180C.
Combine dry ingredients in a large bowl.
In a separate bowl mix the wet ingredients together.
Add the wet ingredients to the dry and mix until the batter is smooth and free of lumps.
Let the batter stand for 5 minutes.
Pour batter into a square or rectangle cake tin. Don’t bang out the bubbles.
Bake for 40 minutes.
Let cake cool completely before icing or making into lamingtons.
Chocolate Sauce
- 2 tablespoons non-dairy margarine
- 1 ½ cups icing sugar
- 1 cup cocoa powder
- 1 ½ cups hot water
Combine ingredients until margarine has melted and the mixture is smooth.
Put in fridge to cool and set slightly. If this sauce is made while the cake is baking, it will be ready by the time the cake has cooled.
To assemble lamingtons
Put 2 cups of dessicated coconut into a bowl.
Cut the cooled cake into rectangles or squares.
Dip the cake pieces into the chocolate sauce. This is best done one at a time.
Roll the coated pieces in the coconut until all sides are covered.
Place lamington on a sheet of baking paper and leave to set.
If you have any questions, comments or topics you’d like me to write about, please comment below. You can read more from me at good.net.nz/miyuki and for more vegan recipes or ideas, visit me at ecoamico.wordpress.com
Wed December 08, 2010 @ 02:07 PM
