The Lamington is an Australian Classic. Sweet Vanilla sponge coated in Chocolate and rolled in coconut.

This version, which is my mothers' classic, is slightly different as the chocolate is a buttercream. Its thick, super sweet and oh, so good. And of course, I made it Vegan.

The recipes for the sponge and buttercream follow here. I encourage you to make this, you will love it. And leave a comment, I would love to see your thoughts.

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Vegan Sweet Vanilla Cake

Ingredients
2 Tablespoons apple cider vinegar
2 cups soy or other non dairy milk
2 cups sugar
1 ½ cups plain ( all purpose) flour
1 ½ cups self-raising flour
1 teaspoon baking soda ( bi carbonate soda)
1 teaspoon sea salt
2/3 cup vegan butter melted
1 tablespoon vanilla extract

Method
Preheat your oven to 350°F / 180° C. Line your 9 x 14” ( 18 x 28 cm) pan with baking paper.
In a small bowl, add the apple cider vinegar to the soy milk. Stir together and set aside. It will curdle, that is what we want to see.
In a larger bowl add the flours, baking soda, salt and sugar. To this add the melted vegan butter, vanilla and the milk mixture. Using an electric mix master, beat gently to combine the ingredients, then turn the mixer to a medium speed. Beat for 1 minute until the ingredients are combined. Do not over mix, otherwise your cake will be tough.
Turn the mixture out into the lined baking pan. Tap lightly on the counter 3 times to remove any air bubbles. Bake for 30-35 minutes until cooked.
Leave the cake in the pan to cool.

Chocolate Buttercream Icing
Ingredients
¾ cup unsweetened cocoa powder
½ cup vegan butter softened
2 ½ to 3 cups pure icing sugar - sifted
1 teaspoon vanilla extract
1/3 cup vegan milk
Method
In an electric mix master, place the cocoa, vegan butter, 2 cups icing sugar, vanilla extract and ½ of the amount of milk.
Turn the mixer on a slow speed until all ingredients are moist, gradually increase the speed , Add the extra ½ to 1 cup of icing sugar and milk until it is a smooth and a thick consistency.

Making the Lamingtons:
Cake cut into 24 squares ( as demonstrated in the video)
Chocolate Butter cream
Desiccated coconut
Baking paper

To assemble, first place 1 cup coconut onto some baking paper.
Starting on one side of a cake square, smooth buttercream over, turn to the next side, smooth butter cream over, turn again and do another side. Place the sides with the buttercream onto the coconut and coat. Continue covering each side with buttercream and coat into the coconut. When all sides are covered, place on a tray to set.
Continue until all pieces of cake are covered in chocolate and coconut.
Serve to your friends and family, store any leftovers in a container in the fridge.

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