Vegan Lamingtons: Coconut Cake Squares
- 1/2 cup plant-based butter (room temperature)
- 3/4 cup organic cane sugar
- 2 Tbsp. Bob’s Red Mill Egg Replacer (+ 1/4 cup water)
- 1/4 tsp. almond extract
- 1 tsp. vanilla extract
- 1/2 cup oat milk
- 1/2 tsp. lemon juice
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/8 tsp. Himalayan fine pink salt
Chocolate glaze
- 3 cups organic cane sugar
- 2/3 cup cocoa powder
- 1/3 cup plant-based butter
- 1 cup oat milk
Topping
- 2 cups fine coconut flakes
- Preheat oven to 350 degrees F. Line 8-inch square pan with parchment paper.
- In mixing bowl, cream together butter and sugar. Add pre-combined egg replacer and extracts; stir until smooth.
- In small bowl, combine oat milk and lemon juice; set aside for 1 minute. Mix into butter/sugar mixture until well combined.
- Into mixing bowl with dry ingredients, sift flour, baking powder and salt and stir until batter comes together. (Note: Do not over-mix.)
- Pour batter into prepared pan and tap pan on counter to remove any air pockets.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool 5 minutes before removing from pan to cool completely. Wrap cake and refrigerate 4 hours to overnight.
- After cake is chilled, in small saucepan over medium heat, melt together ingredients for chocolate glaze. Remove from heat and allow to cool.
- On two separate plates, spread out coconut flakes. (Note: This helps to prevent them from discoloring and clumping together.)
- Remove cake from refrigerator and slice into squares or rectangles. Thinly shear off top and bottom so chocolate sauce better adheres and absorbs.
- Dip one side of cake square quickly into chocolate glaze, repeating on all sides. Dip each side into coconut to cover completely and set on plate; repeat with all cake squares.
- Refrigerate until ready to serve.
(Note: Refrigerate chocolate glaze for other desserts such as topping for ice cream.)
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