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.