These vegan Lamingtons are an easy and healthier take over of the iconic Australian treat! Squares of fluffy and moist vanilla sponge cake are filled with homemade raspberry jam, dipped in silky chocolate ganache, before to be rolled in desiccated coconut. The perfect delightful treat for parties or indulgent snack.

What are lamingtons?

Lamingtons are a very popular treat in Australia and New Zealand. They even have their designated national day in Australia, July 21st! Lamingtons traditionally consist of squares of vanilla sponge cake dipped in chocolate icing, then rolled in desiccated coconut. The thin chocolate mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. They are soft, fluffy, sweet and seriously delicious. Sometimes lamingtons are also filled with a layer of jam or cream in the middle.

Traditional lamingtons are not vegan. The sponge conventionally has eggs, butter and dairy milk. The chocolate for the coating can also contain dairy.

Ingredients to make vegan lamingtons

Sponge cake

• Dairy-free milk – I recommend to use soy milk that has good coagulating properties and a neutral flavor, or almond milk. Preferably use unsweetened and unflavored milk.
• Dairy-free yogurt – I highly recommend to use soy yogurt. I didn’t try the recipe with an other yogurt, I suppose that almond, oats or even coconut yogurt should work as well.
• Neutral flavored oil – my favorite are grapeseed oil or rapeseed oil that are light in flavor and suitable for cooking. You can also use melted coconut oil.
• Apple cider vinegar – don’t worry, I promise you won’t taste the vinegar at the end! Adding vinegar to the batter helps to get a light and fluffy cake.
• Granulated sugar – I recommend blond cane sugar that has a light flavor and color. Coconut sugar works as well but can color the cake. Try to avoid brown sugar that is too strong in flavor.
• Vanilla – I love to add vanilla extract to flavor the cake.
• Flour – just regular blanched all-purpose flour, type 55. Not self-raising flour.
• Almond meal – I used blanched almond meal to fet a light and bright cake. Make sure that your almond meal is finely grounded. If necessary, blend it to reduce in a finer meal.
• Baking powder – the raising agent for the sponge cake. Not baking soda.

Raspberry jam

• Raspberries – you can equally use fresh or frozen raspberries. Frozen raspberries will release more water when the cook, so you may have to cook them longer or remove the excess water to avoid the jam to be too watery.
• Chia seeds – they are the biding ingredients for our jam! Dry chia seeds have the capacity to swallow a high quantity of liquid, so thicken the preparation.
• Lemon juice – just to add a little hint of punch to the jam.
• Maple syrup – to lightly sweeten and balance the jam. You can also use agave or coconut nectar.

Coating

• Chocolate – we will melt chocolate to make a ganache to coat the lamingtons. You can use chocolate chips or dark chocolate roughly chopped to make it easier to melt.
• Coconut cream – we melt the cream with the chocolate to get a smooth ganache. The richer the coconut cream, the thicker the ganache! So I recommend to use full fat cream.
• Desiccated coconut – preferably use small shredded coconut to make it easier to coat the lamingtons.

Watch how to make vegan lamingtons

Top tips to make vegan lamingtons

Vegan lamingtons might seem a little tricky to make the first time as there are several preparations. But I promise, there’s really nothing complicated in it! Here are my favorite tips for a perfect moist sponge cake, and to never fail this recipe!

• Weight your ingredients. First thing first, as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are inaccurate and you have to be precise in pastry.
• Follow the recipe closely. Don’t skip a step and don’t change the ingredients. Changing any of the ingredients could significantly affect the result. I give you some ingredients substitutions in the FAQ part, but I cannot comment on how well any substitutions will work.
• Don’t over-mix the batter. To get a light, fluffy and flexible sponge cake, mix the batter by hand just to combine the ingredients and stop as soon as there are no lumps left. Don’t use an electric mixer or a food processor to mix the dough.
• Sift the dry ingredients. Sifting the dry ingredients helps to get a light, airy and homogeneous texture while avoiding to create lumps. You can use a sifter or a strainer.

• Spread the batter evenly. Make sure you have an even thickness, not too thick, not too thin. Use an offset spatula to smooth the surface. Tap the tray on the worktop to remove any air bubbles and to spread the batter to the corners.
• Don’t over-bake the sponge! Or it will turn dry and brittle. You will know when it’s done when you put a knife in and it comes out clean and it is soft to the touch. It should springs back when gently pressed with a finger.
• Don’t over-fill the sponge. Spread a thin layer of raspberry jam on the sponge, there might be some leftover.
• Freeze the sponge squares. Freezing the laminions before dipping them in the chocolate is really important to help hold them together. Don’t skip this step!
• Coating the lamingtons. When dipping the sponge in the ganache, I’d recommend using a fork to allow excess chocolate to drip away. Don’t over-soak the lamingtons in the chocolate or they will become soggy. Just turn them in it until they are coated then shake off the excess. When coating the sponge in coconut, avoid touching the wet chocolate with your fingers.

Vegan lamingtons FAQ

Can I make vegan lamingtons gluten free?

We use all-purpose flour to make these vegan lamingtons, so they do have gluten. I do not recommend using store bought gluten-free flour, or make your own blend for this recipe. Sponge cake is aimed to be fluffy and light. Moist of the time, gluten free flour tend to make sponge cakes more chewy and dense.

How can I replace the raspberry jam?

The recipe gives the instruction to make your own raspberry chia jam. It’s a very easy way to make a delicious jam like preparation, with much less sugar than the regular jam! However, you can absolutely use regular jam, store-bought or homemade. I choose raspberry, but you can use any other fruit (like strawberry or apricot), or even replace with cream, nut butter, caramel or chocolate spread!

How to store lamingtons?

The vegan lamingtons will keep in an airtight container in the fridge for up to 3 days (or more to be honest, mine kept for 5 days in the fridge). Just keep in mind that the sponge can become a little soggy after a few days.

You can also freeze the lamingtons. Store them in freezing bags or in a container, trying not to overlap them. They’ll keep for up to 1 month. Before to serve, allow the lamingtons to thaw at room temperature.

For more festive vegan desserts, check out my

• 5-Ingredient After Eight Chocolate Peppermint Patties GF
• Chocolate Yule Log cake with Chestnut Cream
• No bake Hazelnut and Cream Chocolate Slices GF
• No bake Cranberry and Orange Gingerbread Cheesecake
• Raw Chocolate Peanut Snickers Truffles GF

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Vegan Lamingtons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 16 1x
• Category: Dessert
• Method: Oven
• Cuisine: Australian
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Vegan Lamingtons are an easy and healthier version of the iconic Australian treat! Squares of fluffy vanilla sponge cake are filled with homemade raspberry chia jam, dipped in chocolate and coated in desiccated coconut.

---

Ingredients

Units MUS Scale 1x2x3x

Sponge cake

• 90ml dairy-free milk (almond or soy)
• 150g dairy-free yogurt
• 50g neutral flavored oil
• 1 tbsp apple cider vinegar
• 60g granulated sugar
• 2 tsp vanilla extract
• 80g all purpose flour
• 40g blanched almond meal
• 5g baking powder
• 1/4 tsp salt

Raspberry jam

• 200g fresh or frozen raspberries
• 30g chia seeds
• 1 tbsp lemon juice
• 1–2 tbsp maple syrup

Coating

• 120g roughly chopped vegan chocolate
• 120g coconut cream
• 80g desiccated shredded coconut

Cook Mode Prevent your screen from going dark

---

Instructions

Sponge cake

1. Preheat the oven to 350°F / 180°C. Line one large baking tin (about 13×9 inches), or two smaller cake tins, with parchment paper.
2. In a large mixing bowl, add the milk, yogurt, oil, sugar, vinegar and vanilla. Whisk to combine.
3. Sift the dry ingredients (flour, almond meal, baking powder, and salt) into the mixing bowl. Whisk to combine, just until you get a smooth batter. Don’t over-beat.
4. Pour the cake batter into the prepared baking tin. Use a spatula to spread the batter in an even, about 1/2 inch thick layer and smooth the surface. Bake for 13-15 minutes or until the cake is set and a toothpick comes out clean.
5. Remove from the oven. Place the tin on a cooling rack and cover the cake with a clean wet towel to keep the moisture. Leave the cake to cool in the tin for 15 minutes, then carefully turn it out onto the wire rack and allow to cool thoroughly.

Raspberry chia jam

1. Add the raspberries in a small saucepan. Simmer over medium-high heat, stirring occasionally, until the raspberries are soft and begin to break down. Use a fork or a potato mash to finely mash the fruits.
2. Stir in the chia seeds and lemon juice until combined. Cook for 2 minutes more. Then stir in 1 tablespoon of maple syrup. Taste the jam and adjust the quantity of sweetener if needed.
3. Remove the saucepan from heat and let cool for 5 minutes. When the jam has cooled and thickened, give it one final good stir. Transfer to a glass jar and store in fridge.

Assembly

1. Once the sponge cake is completely cold, use a sharp knife to trim the edges so that they are straight. Split the sponge into half evenly.
2. Spread the raspberry jam onto one half of the sponge, and sandwich it with the other half. Slice the cake into about 16 squares. Place the cake squares on a lined baking tray and freeze for 15 minutes to firm.
3. Meanwhile, prepare the chocolate ganache coating. Add the chopped chocolate and coconut cream to a double boiler. Heat over medium heat until melts, then mix to get a smooth ganache. Set aside to cool slightly.
4. Place the chocolate ganache in a shallow bowl and the desiccated coconut in another bowl.
5. One by one, dip each piece of cake in the chocolate ganache and use a fork to fully coat it. Allow the excess chocolate to drip off. Then immediately roll the square in the coconut to coat. Set aside, and repeat with remaining cake squares.
6. Store the laminations in an airtight container in the fridge for up to 3 days.

---

Recette version française

Lamingtons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice Pagès
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 16 1x
• Category: Dessert
• Method: Four
• Cuisine: Australienne
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Le dessert emblématique australien revisité en version vegan, avec deux tranches de génoise moelleuse et légère, garnies de confiture de framboise maison, le tout recouvert de chocolat et enrobé de noix de coco! 

---

Ingredients

Units MUS Scale 1x2x3x

Génoise

• 90ml de lait végétal (soja ou amande)
• 150g de yaourt végétal (soja de préférence)
• 50g d’huile végétale neutre
• 60g de sucre en poudre
• 1 cuil. à soupe de vinaigre de cidre
• 2 cuil. à café d’extrait de vanille
• 80g de farine de blé T55
• 40g de poudre d’amandes
• 5g de levure chimique
• 1/4 cuil. à café de sel

Confiture de framboises

• 200g de framboises, fraiches ou congelées
• 30g de graines de chia
• 1 cuil. à soupe de jus de citron
• 2–3 cuil. à soupe de sirop d’érable

Enrobage

• 120g de chocolat noir
• 120g de crème de coco
• 80g de noix de coco râpée

Cook Mode Prevent your screen from going dark

---

Instructions

Génoise

1. Préchauffer le four à 180°C. Chemiser une grande plaque d’environ 23 x 33 cm, ou deux plaques ou moules rectangulaires plus petits avec du papier cuisson. 
2. Dans un grand saladier, mélanger le lait, le yaourt, l’huile, le sucre, le vinaigre et la vanille. Mélanger au fouet pour bien incorporer les ingrédients.
3. Ajouter en tamisant la farine, la poudre d’amandes, la levure et le sel. Mélanger juste assez pour obtenir une pâte lisse et homogène. Attention à ne pas trop travailler la pâte.
4. Verser la pâte sur la plaque ou dans les moules préparés. A l’aide d’une spatule, étaler la pâte en une couche régulière d’environ 1,5 cm d’épaisseur, et lisser la surface. Cuire pendant 13 à 15 minutes, jusqu’à ce que la génoise soit sèche et moelleuse au toucher, et que la pointe d’un couteau en ressorte propre.
5. Retirer du four et déposer la plaque sur une grille de refroidissement. Recouvrir avec un torchon propre pour éviter que la génoise ne sèche. Laisser refroidir 15 minutes ainsi, puis retourner délicatement la génoise pour la laisser refroidir complètement sur la grille.

Confiture de framboises

1. Placer les framboises dans une petite casserole sur feu moyen. Laisser cuire à petit bouillon en remuant de temps en temps, jusqu’à ce que les framboises soient bien tendres et se délitent. Avec une fourchette ou un presse purée, écraser les framboises pour obtenir une purée.
2. Ajouter les graines de chia et le jus de citron. Mélanger et cuire pendant 2 minutes. Ajouter le sirop d’érable, en commençant par 2 cuillères, puis gouter la confiture et ajuster la quantité si nécessaire.
3. Retirer la casserole du feu et laisser refroidir 5 minutes que le mélange épaississe. Transférer la confiture dans un bocal propre et réserver au frais.

Assemblage

1. Quand la génoise a refroidi, tailler les côtés avec un couteau bien aiguisé pour que les bords soient bien droits. Puis couper la génoise en deux parties égales dans la largeur.
2. Etaler la confiture de framboise sur une moitié de génoise puis déposer l’autre moitié par dessus. Découper la génoise en environ 16 carrés réguliers. Déposer les cubes sur une plaque et placer au congélateur 15 minutes pour les raffermir.
3. Pendant ce temps, préparer la ganache. Placer le chocolat et la crème de coco dans un bol et faire fondre complètement au bain marie. Mélanger pour obtenir une ganache fluide. Laisser refroidir quelques instants.
4. Préparer la ganache et la noix de coco râpée dans un bol à portée de main.
5. Un par un, tremper les cubes de génoise dans le chocolat fondu et utiliser une fourchette pour bien les enrober. Laisser couler l’excédent de chocolat puis déposer immédiatement dans la noix de coco râpée, en les tournant pour les enrober. Déposer sur une grille et répéter avec les autres cubes.
6. Conserver les lamingtons dans une boite hermétique au réfrigérateur pendant 3 jours.

---