A vegan Lamington sponge cake? Does such thing exist? I have had two vegan lamingtons since going vegan several years ago. The first was incredibly dry, almost stale and the second was tasty, but it was not a sponge cake. For those not familiar with the lamington, it’s an Aussie classic. A traditional sponge, drenched in chocolate icing and smothered with shredded coconut. my favourite variety are the ones with a jam centre and sometimes even a little vegan cream.
I’ve been working on a good sponge recipe for quite some time. I don’t mind my recipes containing a bit of sugar as for me these recipes are considered treats, not every day meals.
This lamington sponge is; lightly textured and complimented by a deliciously thick and rich chocolate ganache. Finished off with a jam centre and topped with shredded coconut, it is the perfect recipe to add to your spring menu. Decorate with fresh strawberries and edible flowers, This lamington sponge really is as pretty on the eye as it is on taste. You can serve with or without whipped dairy-free cream. One thing is for sure, I promise you, it won’t last long before it is all gobbled up.
This sponge cake takes approximately 45 minutes to cook in a gas oven at 180 degrees. My oven is an older oven and so I make sure to use an oven thermometer that sits on the shelf next to the cake. This was I can check every so often to make sure the temp is not fluctuating. if you’re new to baking, or have experienced a few baking disasters I would encourage you to invest in a thermometer so you can be sure your temperature is right.
I set my timer for 45 mins at this time, I lightly press the centre of the cake with my finger. The cake should ‘bounce back’ (not wobble) slightly that’s how you know it is ready. Once the cake is cooked, I like to turn the heat off and have leave the oven door ajar for 10 minutes to allow the cake to gradually cool down instead of removing it straight from the oven.
If after 45 minutes your cake is still wobbly you may need to cook it for slightly longer. This is ok but if you’re cake is turning very brown on top, it’s a sign that the oven is too hot. Turn the oven down slightly and extend your cooking time – Please note i’m adding these tips not because i’m not confident in my instructions but to empower those who are new to baking or have had issues in the past.
The recipe yields enough for 1 standard cake, to build a beautiful layered cake, double the recipe and split amongst 2 cake tins.
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
x
Set oven to 180 degrees (mine is gas) and line a spring form tin with parchment paper. You won't be able to get the lining smooth all the way around but this will make a beautiful rippled edge once the cake is cooked.
Add all of the dry ingredients into a mixing bowl. Strain off 1/2 cup chickpea brine (aquafaba) and add to the mixing bowl along with all the remaining ingredients.
using a cake beater, start on low speed and work up to high speed for approximately 1 minute until all ingredients are well incorporated. scrape down the bowl half way through to ensure everything is mixed in well.
Pour the cake batter into your lined cake tin and place in the oven to cook for approximately 45 minutes or until the top bounces back when you touch with your finger. Turn the oven off and open the oven door slightly to allow the cake to cool down gradually - I would allow at least 30 minutes or if you're in a rush, turn the cake out on to a cooling rack and place in the fridge to speed up the cooling process (don't try and remove the baking paper at this point as you may damage your cake).
While your cake is cooling, add coconut cream into a small saucepan over medium heat and just as it starts to boil, turn off the heat and add in your dark chocolate. Allow the chocolate to sit in the mixture for a minute or two and then fold through the cream until you're left with a lovely thick ganache. Allow the ganache to cool slightly before using.
Remove your cake from the fridge and carefully peel away the baking paper. using a bread knife or cake cutter, carefully cut a top layer off the cake. Cover the exposed bottom half with strawberry jam of your choice before returning the top of the cake (the lid) back on top.
To decorate your cake, load on the ganache and use a spatula to evenly coat your cake. You may choose to leave the rippled edges exposed for a rustic look or you can drench the entire cake in delicious ganache. Sprinkle a generous handful of shredded coconut over the entire cake and then set in the fridge for at least 30 minutes and then you're ready to serve.
Ingredients
Directions
Set oven to 180 degrees (mine is gas) and line a spring form tin with parchment paper. You won't be able to get the lining smooth all the way around but this will make a beautiful rippled edge once the cake is cooked.
Add all of the dry ingredients into a mixing bowl. Strain off 1/2 cup chickpea brine (aquafaba) and add to the mixing bowl along with all the remaining ingredients.
using a cake beater, start on low speed and work up to high speed for approximately 1 minute until all ingredients are well incorporated. scrape down the bowl half way through to ensure everything is mixed in well.
Pour the cake batter into your lined cake tin and place in the oven to cook for approximately 45 minutes or until the top bounces back when you touch with your finger. Turn the oven off and open the oven door slightly to allow the cake to cool down gradually - I would allow at least 30 minutes or if you're in a rush, turn the cake out on to a cooling rack and place in the fridge to speed up the cooling process (don't try and remove the baking paper at this point as you may damage your cake).
While your cake is cooling, add coconut cream into a small saucepan over medium heat and just as it starts to boil, turn off the heat and add in your dark chocolate. Allow the chocolate to sit in the mixture for a minute or two and then fold through the cream until you're left with a lovely thick ganache. Allow the ganache to cool slightly before using.
Remove your cake from the fridge and carefully peel away the baking paper. using a bread knife or cake cutter, carefully cut a top layer off the cake. Cover the exposed bottom half with strawberry jam of your choice before returning the top of the cake (the lid) back on top.
To decorate your cake, load on the ganache and use a spatula to evenly coat your cake. You may choose to leave the rippled edges exposed for a rustic look or you can drench the entire cake in delicious ganache. Sprinkle a generous handful of shredded coconut over the entire cake and then set in the fridge for at least 30 minutes and then you're ready to serve.
