Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 24th re-creation. Using a number generator, I landed on The Global Vegan and the result was a recipe for Lamingtons. Check out the menu category to see my past attempts. Without further ado, let’s get into it.

As mentioned in The Ultimate Reading Challenge, this is my last post for The Vegan Cookbook Challenge. It’s been fun, but I’m ready to try something new. Thank you to everybody who commented, liked and supported this two-year series. It’s been very well-received. 

LAMINGTONS – THE RECIPE 

INGREDIENTS 

– 1 tablespoon of Flaxseed Meal 

– 1 cup of Self-Raising Spelt Flour 

– 1 cup of Plain Flour 

– 1/4 tsp of Salt 

– 1 tsp of Baking Powder 

– 3 tbsp of Maple Syrup 

– 3 tbsp of Olive Oil 

– 1 cup of Soy Milk 

– 150g of Vegan Dark Chocolate – broken into pieces

– 1 cup of Shredded Coconut

METHOD

1.) Preheat the oven to 180C fan-forced. Line a baking tin (20 cm x 15cm) with baking paper.

2.) Place flaxseed meal and 3 tbsp of water in a bowl. Set aside for 10 minutes.

3.) Sift the flours, salt and baking powder into a bowl. Stir to combine.

4.) Pour the maple syrup, oil and soy milk into the flaxseed meal mixture and mix well, then add the dry ingredients and fold together, until just combined to form a smooth batter. Transfer to the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool completely.

5.) Melt the chocolate in a heatproof bowl, set over a saucepan of simmering water (don’t let the bowl touch the water or the chocolate will seize). Carefully remove from the heat and set aside.

6.) Cut the dessert into eight even-sized pieces (you can trim the edges to make them square). Place the coconut in a shallow bowl.

7.) To coat, dip each side into the melted chocolate and allow the excess to drip off. Transfer to the bowl of coconut and gently roll until each lamington is completely coated.

8.) Store in an airtight container in the fridge for up to a week.

LAMINGTONS – THE RESULT

I’m really glad I got to end this series with a classic Australian dessert. It was very easy to make and so delicious. My daughter scoffed the squares down! I will say, I think the cake part could have been softer but overall, I was happy with how it turned out. Next time I attempt it, I’ll add some strawberry jam in between the layers.

I hope you enjoyed this post from The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo