This store requires javascript to be enabled for some features to work correctly.

Our Last Post - Order by 10am Monday 23rd December

Shop By Range

Christmas

Vegan

Gifts

By Type
- Milk Chocolate
- Dark Chocolate
- White Chocolate
- Vegan
Organic & Fairtrade Gifts
Someone Special

Corporate Gifts

Corporate Gifts
Customised Chocolate Bars

Vegan Chocolate Orange Lamingtons

August 24, 2021

Vegan Chocolate Orange Lamingtons

These fantastic Vegan Chocolate Orange Lamingtons bring together our velvety dark chocolate couverture with zesty orange...If you agree that there's no better combination out there, you should definitely try Eva Sayer's @theborrowerbakes fantastic recipe today!

Older post Newer post

Vegan Chocolate Orange Lamingtons

Rated 5.0 stars by 1 users

Category

Baking

Author:

Eva Sayer @theborrowerbakes

Cook Time

40 minutes

Traditionally an Australian classic, this is my zesty vegan twist on a Lamington. With a chocolate orange ganache coating and a marmalade filling, these are a cake sandwich that Paddington Bear himself would approve of. Alongside a warm brew, I think you’ll have hit the nail on the head.

Image of Vegan Chocolate Orange Lamingtons

Ingredients

Sponge

300 g Self Raising Flour
1 tsp Bicarbonate of Soda
115 g Light Soft Brown Sugar
75 g Golden Caster Sugar
Zest of 1 Large Orange
85 ml Sunflower Oil
300 ml Non Dairy Milk
2.5 tbsp Golden Syrup
3 tbsp Marmalade Jam

Ganache

100 g Cocoa Loco Dark Chocolate Orange Bar
50 g Cocoa Loco Couverture Dark Chocolate Buttons
75 g Vegan Butter
115 g Icing Sugar
3 tsp Non Dairy Milk
200 g Desiccated Coconut

Directions

Preheat oven to 180’C, 160’C fan, Gas mark 4. Grease and line a 9 inch square cake tin with baking parchment.
In a large mixing bowl sieve the flour, two sugars and bicarbonate of soda. Whisk in the orange zest.
In a separate bowl whisk together the oil, non dairy milk and golden syrup.
Pour the wet ingredients into the dry and whisk into a smooth batter making sure there are no lumps. Pour into your prepared cake tin.
Bake in preheated oven for 40 minutes until golden brown on top and a skewer inserted comes out clean. Leave to cool completely.
Once the sponge has cooled, using a serrated knife or cake leveller carefully slice across the top of the cake to remove the domed part of the sponge creating a flat top.
Slice the sponge horizontally to form two halves.
Remove the top layer of sponge and spread 3 tbsp of marmalade evenly over the bottom half before sandwiching them back together. Cut the sponge into 16 even squares and place in the fridge to chill.
To make the ganache, melt the chocolate orange bar, chocolate buttons and vegan butter in a pan over a low heat.
Once melted, remove from the heat and whisk in the icing sugar and non dairy milk until the mixture is smooth and glossy.
Pour the desiccated coconut onto a plate. Remove the chilled sponge squares from the fridge.
Dip and coat each sponge square into the chocolate orange ganache and shake off any excess before rolling in desiccated coconut.