Lamingtons are a quintessential Australian dessert. Imagine a vanilla sponge cake, with a jam filling, rolled in chocolate and coconut. So yummy. Since going vegan at the back of my mind was a desire for this delicious treat, but every recipe I found was full of sugar. I mean, the ratio of flour to sugar was 1:2 (i.e. 1 cup of flour to 2 cups sugar)! Kinda crazy. So naturally, I had to attempt to make a refined sugar free version! The good thing about this recipe is that it doesn't make too much, which means no binge eating!

Instead of all purpose flour, you could even use buckwheat flour, brown rice flour, rye or something else, so that it can contribute to your daily grain needs! Which means it would be an extra awesome treat.

I apologize for the quality of the photos: I don't have access to my DLSR at the moment!

Recipe altered from Blissed Out by Sophie Fisher. I bought this book without realizing it wasn't completely vegan! Eggs are used A LOT. But here is an adapted version of her lamington recipe without eggs and altered quantity of ingredients.

Serves 1-4. Approx. 30 minutes prep, 30 minutes baking + 1 hour cooling: 2 hours.

For the sponge cake:
3 vegan eggs (I used Ener-G egg replacer, and used their instructions for the powder to water ratio)
4 1/2 tbsp maple syrup
1 tsp vanilla
1/3 cup + 3 tbsp all purpose flour
1 tsp baking powder
1 tbsp coconut oil

1. Preheat oven to 150 degrees.
2. Make your vegan eggs in a bowl, and whip until fluffy (1-2 minutes).
3. Add maple, vanilla, coconut oil and beat again for 1 minute.
3. Sift the baking powder and flour into the mix. Beat again for 1-2 minutes until combined.
4. Line a tin (I used 12cm x 12cm) with baking paper, and pour in the cake mix.
5. Bake for 35-40 minutes, or until a cake tester comes out clear.
6. Cool cake for 30 minutes, then put in fridge for another 30 minutes.

For the jam filling:

3/4 cup frozen raspberries
2 tbsp maple syrup
1 tbsp chia seeds

1. In a saucepan on medium heat, combine the raspberries and maple. Mash them into a smooth mix.
2. Add in the chia seeds, mix. Then put in a jar and place in the fridge for an hour or so.

For the chocolate coating:

1/2 cup cacao powder
2 1/2 tbsp coconut oil, melted
4 tbsp maple syrup

+ 1 cup desiccated coconut

1. Combine the cacao, coconut oil, and maple in a bowl.

Assembly:

1. Cut your cake in half.
2. Spread the chia jam on one side.
3. Place the other half on top of the jam cake. Cut into desired sizes.
4. Spread the chocolate coating over the squares, then roll in coconut.