Easy Vegan Lamingtons
These petite bite-sized lamingtons are adapted from Teresa Cutter's The Healthy Chef website. To make this vegan, simply substitute the eggs with flax eggs and the gluten free flour with traditional flour. And, if you would like a sugar-free recipe, you can substitute the ganache with one of the cacao based icings in the recipe index, but it may change the texture. These are quite small in size, so you can serve with some yummy coconut yoghurt or enjoy on their own! BB xxx
6 organic free range eggs (or flax eggs).
1 tablespoon vanilla extract
2 tablespoons organic maple syrup
1/4 cup coconut oil
1/2 cup coconut flour (or traditional flour if you are baking vegan)
2 teaspoons gluten free baking powder
1 cup fresh or frozen raspberries
1 cup shredded or desiccated coconut for rolling
100 grams organic dark eating chocolate finely chopped
1/4 cup coconut coconut milk
The Bondi Baker Method
Step 1- Preheat your oven to 150 degrees.
Step 2- Whip the eggs (or substitute), vanilla and honey for 10 minutes until light and creamy. Pour in the coconut oil with the eggs still whipping and mix well.
Step 3- Add the coconut flour and baking powder and mix until combined. Pour lamington cake mix into round cupcake tins lined completely (and carefully!) with baking paper. Sprinkle the raspberries evenly over each one.
Step 4- Bake for 35 – 40 minutes or until cooked through. Cool for 30 minutes before lifting out from the tin to completely cool.
Step 5- Heat the coconut milk in a small pan until almost boiling. Turn off the heat. Add the chocolate and stir it through the coconut until you have a smooth silky ganache. Spread each lamington with a little chocolate ganache very lightly and thinly with a small knife on all sides. Roll in coconut and place onto a tray lined with baking paper to set.