Ingredients
Cake
- 2 cups soy milk
- 2 tsp cider vinegar
- 3 cups plain flour
- 50g cornflour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 cups caster sugar
- 1/3 cup vegetable oil
- 4 tsp vanilla essence
Icing
- 1 1/2 cup icing sugar
- 6 teaspoons cocoa powder
- 1 1/2 teaspoon Nuttelex (or other dairy-free margarine)
- 1 1/2 tablespoon soy milk
- 1 1/2 teaspoon vanilla essence
- hot water
Lamingtons
Method
Measure the soy milk into a bowl and whisk in the cider vinegar gently with a balloon whisk or a fork. Then set to one side to curdle.
Sieve the flour, cornflour, baking powder and bicarb soda into a large bowl. Add the sugar and mix. Add the vegetable oil and vanilla extract to the thickened soya milk and whisk to combine. Pour the wet ingredients in with the dry ingredients and stir gently with a wooden spoon until no lumps remain.
Lightly grease two baking trays, or cake tins. (You can also use muffin trays). Divide the cake mixture between these two tins/trays and bake in a pre-heated oven at 180°C for 30-45 minutes. Check the cake after 30 minutes. The cakes are done when they are risen and a skewer inserted into the centre of the cake comes out clean.
Allow the cakes to cool for 15 minutes in their tins before turning them out onto a wire rack to cool completely. When the cakes are completely cool place them in a freezer bag or sealed container and freeze over night.
Get the cakes out of the freezer and cut them to an appropriate size and shape. For the icing, put the icing sugar and cocoa in a bowl. Add the soy milk, vanilla and Nuttelex and one teaspoon of boiling water. Stir well. Keep adding hot water to melt the Nuttelex and give a smooth chocolate paste/icing that is runny enough to drip slowly off a covered cake. Put bowl into a larger bowl 1/3 full of boiling water to keep it soft.
Fill another bowl with desiccated coconut for coating. Dip each cake into the chocolate icing, using 2 forks to turn it. Let the excess drip off and then place it in the coconut bowl. Use 2 more forks to coat the cake in coconut. Allow to set on a wire rack and repeat with the remaining cakes.
Submitted byAnimals Australia
Tips and Tricks
Sponge can be frozen for up to 6 months. If you only want a half batch of lamingtons, leave half the sponge in the freezer in an airtight container/plastic bag for later use.
Leftover coconut from icing can be used in other desserts – sprinkle over ice cream, cakes or muffins, or stir into next morning’s muesli.
