Home    Share Recipe    FAQ    Contact    HubGarden    Login
Join our Facebook Group to share recipes and cooking advice.

Three Tiered Vegan Lamington Cake

by Jac's Veghead (follow)
Dessert (1063)      Vegan (730)      Chocolate (528)      Sweet (400)      Afternoon Tea (353)      Dairy Free (310)      Cake (268)      Coconut (170)      Egg Free (69)      Australian (62)     
Light, fluffy and delicious vegan tiered lamington cake! Three layers of vanilla sponge covered in chocolate, coconut and spread with sweet jam I made this for my boyfriends 35th birthday and everyone loved it, vegans and non vegans alike!



Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 10

Ingredients
For the Vanilla Sponge
1 and 3/4 cups (220 g) plain flour
1 cup (200g) sugar
1 tsp baking soda
1/2 tsp salt
1 cup (240 ml) soy milk (or other non-dairy milk)
2 tsp (10 ml) vanilla extract
1/3 cup (80 ml) coconut oil
1 Tbsp (15 ml) apple cider vinegar

For The Vanilla Frosting
3 and 3/4 cups (450g) icing sugar
3 tbsp Nutlex
4 tbsp soy milk (or other non-dairy milk)
2 tsp vanilla extract
1/2 cup of raspberry jam

For the chocolate icing
3 and 1/2 cups of icing sugar
1/4 cup cacao powder
1 tablespoon of Nutlex
1/2 cup boiling water
1/2 cup desiccated coconut

Method
Sponge
Preheat the oven to 180 degrees Celsius.
Sift the flour into a mixing bowl.
Add the sugar, baking soda and salt and mix together.
Add the soy milk, vanilla, oil and vinegar and whisk.
Grease three 7 inch round cake tins with coconut oil and divide the mixture evenly between them.
Bake for 30 minutes.
Remove from the oven and using a toothpick, insert into the centre of the cake. If it comes out clean then your cake is done.
Move to a cooling rack to cool completely.



Prepare your icing
Add the icing sugar, Nutlex, water and cacao to a bowl.
Whisk until completely smooth.

To assemble
Once the cake is cool pour icing into a large shallow bowl.
Carefully dip one round of piece of cake in the icing, making sure to cover the sides and put on a plate.
Spread half of the jam on the top half of the cake - the half without icing.



Repeat with the middle piece.
For the last piece do the same as you did the first, but flip so the icing side is on top.



Cover the cake in coconut and put in the fridge to firm up for at least an hour.
Cut into slices and serve.

Categories
#vegan
#cake
#lammington
#dessert
#three tiered
#dairy free
#egg free
#sweet
#australian
#afternoon tea
#chocolate
#Coconut
I like this Recipe - 3
[ print friendly ]
Submit your recipes for a share of ad revenue - click here
More Recipes by Jac's Veghead
view all recipes by Jac's Veghead
My Google Plus Profile
ID: 73732
[ Submit a Comment ]
Trending Recipes
by Finy
5 likes
Categories
Easy (2814)
Healthy (1858)
Vegetarian (1493)
Quick (1364)
Dinner (2209)
Lunch (1740)
Dessert (1063)
Breakfast (572)
Family (1457)
Simple (956)
Snack (804)
Kids (736)
Vegan (730)
Chicken (675)
Baking (672)
Chocolate (528)
Sweet (400)
Cheese (373)
Salad (349)
Winter (310)
Sweets (293)
Pasta (279)
Cake (268)
Soup (254)
Rice (241)
Bread (233)
Snacks (233)
Fish (231)
Summer (230)
Eggs (227)
Brunch (215)
Fruit (209)
Tomatoes (197)
Banana (185)
Mushrooms (184)
Low Fat (183)
Beef (172)
Curry (170)
Coconut (170)
Seafood (165)
Side Dish (164)
Nuts (164)
Biscuits (160)
Cakes (149)
Bacon (147)
Party (142)
Potato (142)
Spicy (141)
Avocado (140)
Entree (137)
Spinach (132)
 
Copyright 2012-2018 OatLabs ABN 18113479226. mobile version