Vegan Lamingtons Recipe

When I was little, I loved lamingtons. I remember you could buy them either plain or filled with jam. There is nothing yummier than a fluffy mouthful of sponge cake, coated in decadent chocolate and rolled in luscious coconut. I really do believe that coconut makes EVERY dessert better... don't you? Anywho, when I was a wee-little-lady (being 5ft2" I am probably still classed as a wee-little-lady), every weekend I would go to my best-friend's house for a sleepover. Her mum always bought the pre-packaged supermarket lamingtons and sat them in a dish under a dome on their kitchen bench. It is a fond memory. It didn't matter what time of year it was, she always had a bunch ready to be eaten... and a few emergency packets kept away just in case hungry-sweet-obsessed-ladies like myself came over and ate them all. She was like a machine! As soon as the last lamington had slightly lifted off the dish, another packet was poured in and 'VOILA!', it was round 2. Now personally, I believe our vegan lamington balls are MUCH yummier than the packaged kind. This is in no way trying to offend my friend's mum who I personally believe did such a great job of filling my belly every time I visited. These balls are fluffy, slightly sweet, coconutty, delicious, decadent, incredibly easy to make and VEGAN. A perfect recipe for a vegan Australia Day! There is no way you will wish to buy the packaged sort when you can make these little babies. Have a go. I promise you will love them!

makes 24

Balls:

   1 cup self-raising flour

   1/2 cup white sugar

   1/4 cup plain-flavoured oil

   3/4 cup plant milk (such as Soy Milky Lite)

   1 teaspoon vanilla extract

   1/2 tablespoon apple cider vinegar

Chocolate Icing:
   2 tablespoons cocoa

   1/2 cup icing sugar

   1/3 cup plant milk (such as Soy Milky Lite)

   2 tablespoons margarine, melted

   desiccated coconut, to roll 

These are Australian measurements, so 1 cup = 250ml and 1 tablespoon = 20ml.

1. Preheat oven to 180 degrees celsius and spray a 24 hole mini cupcake tray with oil (I use spray coconut oil).
2. Beat all 'ball' ingredients until smooth.
3. Pour the batter into the mini cupcake tray in about 1 tablespoon portions.
4. Bake for 8 to 10 minutes until lightly browned on top.
5. Allow the balls to cool.
6. In the meantime, mix together all chocolate icing ingredients until smooth. 
7. When the balls have cooled, dip each one in chocolate icing and roll in coconut. Do this with all balls.
8. Serve immediately or keep in an airtight jar until devoured. Enjoy!