Asia Vegan Recipes

Vegan Lamingtons-Vegan Lamingtons Recipe

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Introduction: Vegan Lamingtons are a delightful twist on the classic Australian dessert, traditionally made with sponge cake cubes dipped in chocolate sauce and coated with desiccated coconut. This plant-based version maintains the beloved flavors and textures of the original while omitting animal products. The result is a batch of fluffy sponge cake squares, coated in a rich chocolate-coconut glaze and generously rolled in shredded coconut. These vegan Lamingtons make for a scrumptious treat suitable for all, whether you’re vegan or simply looking to enjoy a cruelty-free dessert.

Cooking Time: Approximately 2 hours (including baking and assembly)


For the Sponge Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1/3 cup vegetable oil (such as canola or coconut oil)
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Chocolate-Coconut Glaze:

  • 1 1/2 cups vegan chocolate chips or chopped dark chocolate
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract

For Assembly:

  • 2 cups desiccated coconut


  1. Prepare the Sponge Cake:
    • Preheat your oven to 350°F (175°C) and grease a square baking pan.
    • In a mixing bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle.
    • Add in the sugar, vegetable oil, and vanilla extract. Mix until well combined.
    • Sift in the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
    • Pour the batter into the prepared baking pan and smooth the top.
    • Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool completely before cutting it into squares.
  2. Make the Chocolate-Coconut Glaze:
    • In a heatproof bowl, combine the chocolate chips, coconut milk, and coconut oil.
    • Microwave in 20-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.
    • Stir in the vanilla extract. Let the glaze cool slightly.
  3. Assemble the Lamingtons:
    • Prepare a large tray lined with parchment paper for assembly.
    • Place the desiccated coconut in a shallow bowl.
    • Dip each sponge cake square into the chocolate-coconut glaze, ensuring it’s fully coated.
    • Allow the excess glaze to drip off, and then roll the cake square in the desiccated coconut until it’s coated on all sides.
    • Place the coated Lamington onto the prepared tray. Repeat with the remaining cake squares.
  4. Set and Serve:
    • Once all the Lamingtons are assembled, refrigerate them for about 1 hour to allow the glaze to set.
    • After the glaze has set, the vegan Lamingtons are ready to be enjoyed.
    • Serve these fluffy, chocolatey, and coconut-covered treats to your delight.


  • If you want to add a fruity twist, consider spreading a layer of raspberry jam between the sponge cake squares before dipping them in the glaze.
  • Make sure the chocolate-coconut glaze is not too hot when dipping the cake squares to prevent them from becoming too soggy.
  • You can adjust the sweetness of the glaze according to your preference by using more or less sugar in the chocolate mixture.
  • Store the vegan Lamingtons in an airtight container in the refrigerator for up to 4-5 days.

Enjoy indulging in these delectable vegan Lamingtons that capture the essence of the traditional Aussie dessert while aligning with your plant-based lifestyle!

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