CAKE 1 3/4 cups gluten free flour with xanthan gum 2 tsps baking powder 1/4 tsp baking soda 1/4 tsp salt 150 ml agave nectar 120 ml apple sauce 100 ml coconut oil 15 ml vanilla extract 125 ml warm water 10 ml lemon juice

ICING 2 cups powdered sugar (icing sugar) 1/3 cup raw cocoa powder 1/4 cup coconut milk 1/4 cup hot water 1 tbsp melted coconut oil 150g desiccated coconut

Grease a 22cm square cake pan {recipe yields 16 Lamingtons roughy 4cm x 4cm in size} Preheat oven to 160 degrees Celsius

Sift dry ingredients together

Add agave, apple sauce, coconut oil and vanilla extract. Mix well.

Combine lemon juice and warm water and add to batter. Combine completely.

Pour batter into greased pan and bake for 35 minutes.

Allow cake to cool completely on wire rack. Trim off edges of cake. Cut remaining cake into 4cm x 4cm cubes.


Sift sugar and cocoa powder together

Add wet ingredients and mix with metal spoon until smooth

If icing is too stiff, add 1-2 tablespoons of hot water for slightly more runny consistency.

Spread about half of the coconut in a large rectangular dish. Place a cake square into the chocolate icing. Use two forks to gently move it around until all sides are covered with icing. Allow excess icing to drip off by resting the cake square on one fork over the bowl with the icing.

Place icing covered cake square in coconut and (still using forks) gently move around until all sides are coated in coconut. Place on wire rack and repeat with all the cake. Add more coconut to rectangular dish as needed. It took a bit of practice, but I found this method the least messy.

Allow to rest on wire rack for at least 30 minutes before serving.

#stellersweets #vegan #glutenfree #lamingtons #100daysofveganbaking #the100dayproject

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