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gluten free vegan lamington

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 minutes
Cook Time 40 minutes
Total Time 1 hour
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

Notes

**For more bite-sized fun great for kiddos and adults alike - see my Mini Lamington Cupcakes! 
Always sift your GF flours for a lighter cake!
Preparing chocolate covered strawberries and strawberry chia jam while cake bakes. 
Dark chocolate covered strawberries garnish prep with vegan chocolate
Drizzle of vegan white chocolate
Cooling cake removed from oven and strawberry chia jam.
Preparing cacao glaze with brown rice syrup and cacao powder
Sliced loaf, filling with strawberry chia jam
gluten free vegan lamington
Final decorations and garnishes - fresh & chocolate dipped berries, vanilla icing, mint & rose petals
Perfect with a velvet latte and your loved one! <3