GF/Vegan Lamington Loaf

The Aussie classic, Gluten Free & Vegan! Vanilla coconut oil cake filled with a strawberry chia jam and vanilla yoghurt icing covered in a cacao glaze, desiccated coconut and finished with dark chocolate strawberries, mint and rose petals.

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Prep Time 20

Cook Time 40

Total Time 1

Course Dessert

Cuisine Australian

Servings 8

Equipment

1 Standard Loaf Pan
1 Kitchen Scale
1 Hand or electric whisk
1 Saucepan

Ingredients

Simple Coconut Oil Vanilla Cake

200 g Gluten Free Plain Flour
200 g Raw Sugar or Coconut Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 tsp Apple Cider Vinegar
4 tbsp Coconut Oil
1 tsp Vanilla Bean Paste
240 ml Plant-based Milk I used coconut

Strawberry Chia Jam

200 g Fresh Strawberries sliced
1 tbsp Chia Seeds

Cacao Glaze

130 g Brown Rice Syrup
70 g Cacao Powder
70 ml Boiling water
80 ml Coconut Oil

Yogurt Vanilla Frosting (optional)

200 g Vegan Powdered Sugar
20 g Vegan Butter
30 ml Coconut Yogurt
1 tsp Vanilla

Garnishes

50 g Desiccated coconut
5-10 Dark Chocolate-Covered Strawberries
Rose Petals
Mint

Instructions

Simple Coconut Oil Vanilla Cake

Preheat oven to 160C fan/350F. Prepare standard bread tin, lining with parchment baking paper
Combine dry ingredients in a bowl
200 g Gluten Free Plain Flour, 200 g Raw Sugar, 1/2 tsp Baking Soda, 1 tsp Salt, 1 tsp Baking Powder
Create three holes in dry mixture and add three wet ingredients to each
1 tsp Apple Cider Vinegar, 4 tbsp Coconut Oil, 1 tsp Vanilla Bean Paste
Pour plant-based milk in bowl and combine until smooth batter forms
240 ml Plant-based Milk
Pour batter into prepared bread tin. Bake for 40-50 minutes or until knife inserted into center comes out clean.
Allow to cool on a wire rack before carefully slicing in half lengthwise

Strawberry Chia Jam

Meanwhile, cut berries and add to saucepan with chia seeds. Let simmer until berries release their water and then reduce by about half. (10-15 minutes).
200 g Fresh Strawberries, 1 tbsp Chia Seeds
Set aside to cool

Cacao Glaze

Prepare cacao glaze by combining syrup, cacao & boiling water
130 g Brown Rice Syrup, 70 g Cacao Powder, 70 ml Boiling water
Slowly whisk in coconut oil
80 ml Coconut Oil

Yogurt Vanilla Frosting

Combine all ingredients in bowl and whisk until smooth frosting forms. You can add a bit more coconut yogurt if frosting is too thick to easily pipe or spread.
200 g Vegan Powdered Sugar, 20 g Vegan Butter, 30 ml Coconut Yogurt, 1 tsp Vanilla

Lamington

Add strawberry jam to bottom half of sliced vanilla cake
Replace top of vanilla cake and pop into the freezer to set for 10-15 minutes.
Cover the cake with the cacao glaze, allowing it to coat the outside edges
Sprinkle all sides with desiccated coconut and top with desired toppings
50 g Desiccated coconut, 5-10 Dark Chocolate-Covered Strawberries, Rose Petals