Lamingtons ~ my memory in food
Lamingtons - little bits of delicious spongy cake enrobed in a chocolate glaze and covered in finely shredded coconut (or plain, if you like). It just doesn't get much better than that!
Fortunate enough to have lived in Australia, I not only loved the country and the people that make it so welcoming, I developed a love for the food. Smaller servings, simple preparation, endless barbies, lots of laughter - all good memories for me. And then there were lamingtons - I was introduced to the tiny cake cubes at my very first Australia Day celebration - an afternoon filled with friends, pints, and terrific food in the summer sun. Lamingtons are right up there with Vegemite and kangaroos when the mind conjures notions of the Land Down Under. I know you'll love them as much as I do!
Fortunate enough to have lived in Australia, I not only loved the country and the people that make it so welcoming, I developed a love for the food. Smaller servings, simple preparation, endless barbies, lots of laughter - all good memories for me. And then there were lamingtons - I was introduced to the tiny cake cubes at my very first Australia Day celebration - an afternoon filled with friends, pints, and terrific food in the summer sun. Lamingtons are right up there with Vegemite and kangaroos when the mind conjures notions of the Land Down Under. I know you'll love them as much as I do!
Of course, much has changed since my stay in Australia - my family has doubled in size, we've made several moves within the US, time and distance has caused me to lose touch with some of my Aussie mates, and my diet has changed dramatically. What hasn't changed; however, is my love affair with the rustic landscape and the warm, hospitable people there. Oh, and the food; which takes us to the change in my diet since the early 90s. With no gluten and dairy, I had ruled out things like fairy bread and lamingtons, but then it occurred to me - if I can make a loaf of vegan gluten-free bread without soy and nuts, I can make lamingtons. And that's just what I did!
Lamingtons ~ Vegan, Gluten-Nut-Soy-Free
For the cake:
3/4 cup finely ground brown rice flour (I used King Arthur)
1/2 cup sorghum flour
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon finely ground sea salt
2 Tablespoons soy-free buttery spread (like Earth Balance)
2 Tablespoons light oil (like vegetable oil)
2 chia "eggs" [you could also use prepared powdered egg replacer to equal 2 large eggs if you do not have chia] - click HERE for egg alternatives in baking
3/4 cup icing (confectioner's) sugar
1 teaspoon vanilla extract
1/2 cup coconut milk creamer (or coconut milk)
For the glaze:
2 cups icing sugar
1/3 cup cocoa powder
3 Tablespoons soy-free buttery spread (like Earth Balance)
1/2 cup coconut milk creamer
Finely grated organic unsweetened coconut, for coating
Preheat your oven to 350 degrees. Lightly grease an 8-inch square baking pan.
In a mixing bowl, combine dry ingredients for the cake and stir with a wire whisk to blend.
For the cake:
3/4 cup finely ground brown rice flour (I used King Arthur)
1/2 cup sorghum flour
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon finely ground sea salt
2 Tablespoons soy-free buttery spread (like Earth Balance)
2 Tablespoons light oil (like vegetable oil)
2 chia "eggs" [you could also use prepared powdered egg replacer to equal 2 large eggs if you do not have chia] - click HERE for egg alternatives in baking
3/4 cup icing (confectioner's) sugar
1 teaspoon vanilla extract
1/2 cup coconut milk creamer (or coconut milk)
For the glaze:
2 cups icing sugar
1/3 cup cocoa powder
3 Tablespoons soy-free buttery spread (like Earth Balance)
1/2 cup coconut milk creamer
Finely grated organic unsweetened coconut, for coating
Preheat your oven to 350 degrees. Lightly grease an 8-inch square baking pan.
In a mixing bowl, combine dry ingredients for the cake and stir with a wire whisk to blend.
I used a blend of finely ground brown rice flour, sorghum flour, and tapioca flour for the cake portion.
In your stand mixer (or with hand mixer), mix buttery spread, oil, and icing sugar until fine crumbs are formed.
Instead of granulated white sugar, I used organic powdered sugar with tapioca starch, not corn flour.
Add chia "eggs" and vanilla; mix on low speed.
Chia egg in icing sugar.
Coconut milk creamer adds richness without adding fat.
Alternately add flour blend and coconut milk to the sugar mixture, beginning and ending with the flour; mix on low in between each addition. Give the batter a stir, and one final mix on medium speed for 1 minute.
The batter will be rather thick and spreadable.
Spread the batter evenly into the prepared pan.
Spread the batter as smooth as possible for an even finished cake.
Bake the cake for approximately 30 minutes, or until it springs back in the center when lightly touched. The cake should not brown on the top or around the edges, so watch your baking time carefully! Cool the baked cake to room temperature in the pan, then turn it out onto a wax paper lined tray and place it in the fridge to chill for at least 1 hour.
While the cake chills, make the glaze by combining the ingredients needed, and cooking them over medium-low heat until a uniform mixture is achieved. Do not boil.
Cook the glaze over medium-low heat until glossy and smooth.
Once chilled, cut the cake into small, uniform cubes. I prefer a 1.5"x1.5" cube, as this makes the perfect single bite in the finished product.
Chilled cake is cut into bite-sized cubes.
Now it's time to cover the cake cubes with glaze; perhaps the best part of the entire process! You can choose your method - place cake cubes on a wire rack and drizzle them with the glaze...
OR dunk them, then place them on the wire rack to drip! Either way, place a tray or wax paper underneath the wire rack to catch all the drips!
Clearly, the most fun way to coat the lamingtons!
Now, it's time to roll! Place the coconut in a bowl and roll the glazed cake cubes to coat them completely.
Place the glazed cake cubes in the coconut to coat them.
The lamingtons are ready to serve! Store them at room temperature for 1-2 days, then in the fridge if you have any left (Buckley's chance of that!).
Enjoy!
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