Three Tiered Vegan Lamington Cake

Posted 2018-02-16 by Jac's Veghead ⇒ follow

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!

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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.