Eleni McCallum kindly shares her delish Raspberry Lamington recipe with us. You can find more of her creations @veganella.nz
1 and 2/3 cup self raising flour
4 tsp baking powder
1 cup soy milk
2 tsp apple cider vinegar
1/4 cup plain oil
1 cup sugar
2 cups icing sugar
1/4 cup plant milk
2 tbsp vegan butter
1 tbsp coconut oil
A few drops red food colouring
2 tbsp Sujon raspberry powder
Fine coconut for coating
Optional raspberry jam for serving
Preheat oven to 180 degrees Celsius. For the sponge, sift flour and baking powder into a mixing bowl and combine. In a separate bowl mix together soy milk and apple cider vinegar then add oil and sugar. I like to add these ingredients to a blender to blitz to fully combine them. Add wet mix to dry and mix to combine. Pour into a lined square or rectangle baking pan. Mine was about 20cmx20cm. Bake in the oven for 30-40 minutes until knife comes out clean and leave to cool completely. Cut into squares depending on how big you want your lamingtons.
For the raspberry icing, melt butter and coconut oil then add the rest of the ingredients until fully combined and you have a smooth liquid. Leave to cool to thicken slightly.
Add fine coconut to a separate bowl.
One by one, dip each square of sponge into the raspberry icing. I use tongs to keep it less messy. Drop off as much excess icing from the sponge as you can then coat in fine coconut.
Repeat until all your lamingtons are coated. Leave to set for about an hour in the fridge then enjoy!