Vegan Lamingtons ★★★★★13 reviews

Sponge, raspberry jam and vegan buttercream wrapped in a delicious coating of chocolate and coconut.

Serves 8 | Prep time: 30 mins | Cooking time: 20 mins

INGREDIENTS

Sponge

  • 70g / 2.4oz Nuttelex (vegan butter), melted
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • Good pinch of salt
  • 150ml / 5fl oz soy milk
  • 1 cup + 1 Tbsp self raising flour

Filling

  • Raspberry jam and vegan buttercream* (see note)

Coating

  • 1/2 cup icing sugar
  • 2 heaped Tbsp cocoa powder
  • 1/2 tsp instant coffee powder
  • Good pinch of salt
  • 80ml / 2.7fl oz soy milk
  • 2 Tbsp melted Nuttelex (or other vegan margarine)
  • 1/2 Tbsp hot water
  • Desiccated coconut, for rolling

METHOD

  1. Preheat oven to 175C / 350F. Line a 9”x5” (~23x13cm) loaf tin with non-stick baking paper.
  2. In a bowl, combine melted Nuttelex, sugar, vanilla, salt and soy milk. Whisk to combine. Add in self-raising flour and whisk to form a smooth batter. Don’t over mix!
  3. Pour mixture into prepared tin and bake for 20 minutes or until a skewer inserted into the middle comes out clean.
  4. Leave in tin for 5 minutes and then turn out and let sponge cool thoroughly.
  5. Once cooled, split the sponge into half evenly with a serrated knife. Spread Raspberry Jam on each cut side of the sponge.
  6. Once spread, repeat by spreading vegan buttercream (see note) on top of the raspberry jam layer for both sponges.
  7. Finally, put sponge layers back together, with both iced sides meeting in the middle once again.
  8. Cut the sponge into 8 squares and set aside in the refrigerator for 15 minutes whilst making chocolate coating.
  9. To prepare chocolate coating, whisk all ingredients to combine.
  10. Dip each sponge square into icing and immediately roll in Desiccated Coconut. Repeat with remaining sponge squares and then store Lamingtons in an airtight box in the refrigerator, until ready to serve.

Note: *I make a simple Vegan Buttercream by whipping Nuttelex, Vanilla Extract and Icing Sugar to taste till light and fluffy.

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Guest Blogger Amrita Bala

I definitely prefer animals to most human beings, cos I mean, who wouldn't right? See all recipes by Amrita

Leave a Rating or Comment

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  • Wendy ★★★★★
    6 June 2021

    I turned the recipe into one large lamington for my daughters wedding cake, it was a huge hit with everyone vegan or not

    • VeganEasy
      7 June 2021

      Wow, that’s wonderful to know! Congratulations for your daughter!

  • Simon ★★★★★
    1 November 2020

    These lamingtons are so easy and very delicious and sweet. The sweetness is balanced by the coconut and chocolate making a decadent vegan treat.

    • Vegan Easy
      10 November 2020

      thanks for the feedback Simon!😃

  • Akira ★★★★★
    26 July 2020

    Best and easiest lamingtons ever

  • Bec ★★★★★
    18 July 2020
  • mia ★★★★★
    1 May 2020

    super delicious and easy! sponge was light and fluffy. Didn’t bother with the coffee, jam or buttercream and was still good!

  • Alisha ★★★★★
    26 January 2020

    These lamingtons are the bomb, so easy 👍

  • Ruth
    8 July 2019

    Is there a good substitute for the coffee?

    • Bonnie Brown
      9 July 2019

      Hi Ruth, If you don’t like the coffee flavour you could use cocoa powder instead, or leave it out :)

  • Sophie ★★★★★
    15 February 2019

    These are the best!

  • Danielle ★★★★★
    20 July 2018

    Perfection! Made without the middle layer. Quick, simple, and delicious

  • Charlie ★★★★★
    27 June 2018

    Best vegan laminating recipe

  • kayla ★★★★★
    15 May 2018

    ive made this 3 times now, its delicious, but my end result keep falling apart. i dont know if its too dry or just because i have a bad oven. :^( does anyone know how i could fix it?

  • Bella H ★★★★★
    21 December 2017

    Easy and delicious recipe, the chocolate coating is delicious :) Made it simpler by leaving out the jam and buttercream in the middle and it worked great!

  • Carla ★★★★★
    19 December 2017

    So yummy!

  • Tj ★★★★★
    16 September 2017