Lamingtons (or coconut and chocolate sponge squares to any non-Australians)

I’ve only once eaten Lamingtons before, you don’t often come across them in the UK… however, having grown up surrounded by Neighbours fever we’ve certainly heard of them! Besides, sponge squares coated in chocolate and rolled in coconut sounds like just my cup of tea.

I based this on my vanilla cupcake recipe but baked in a rectangular baking tray instead. It’s then cut into squares/rectangles, dipped in a warm chocolate icing and sprinkled with coconut. It was rather messy work, but worth it for the taste.

I didn’t have enough coconut to cover all the squares so made half the sponge into a chocolate covered tray bake decorated with sugar stars, which proved more popular with the girls anyway!

Lamingtons (dairy-free, egg-free, nut-free, sesame-free, soya-free, peanut-free, vegetarian and vegan)

• 400g self-raising flour
• 200g caster sugar
• pinch of salt
• 200ml sunflower oil
• 300ml oat milk
• 1 tsp bicarbonate of soda
• 1 tsp lemon juice
• 1 tsp vanilla

– Preheat the oven to 180 degrees Centigrade/Gas mark 5

– Line a rectangular baking tray with parchment.

– Sift the flour and salt into a bowl. Stir in the sugar.

– In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.

– Pour the wet ingredients into the dry and gently mix, until well combines.

– Fill the baking tray and bake for 25-30 minutes, until lightly golden and a knife comes out clean.

– Cool on a wire rack.

– When completely cool, cut into squares with a serrated knife

Chocolate Icing (dairy-free, egg-free, nut-free, sesame-free, soya-free, peanut-free, vegetarian and vegan)

• 1/2 cup oat milk
• 2 tbsps dairy-free spread
• 1 tsp vanilla extract
• 2-3 cups icing sugar
• 1/2 cup cocoa powder

– In a saucepan melt together the oat milk, dairy-free spread and vanilla.

– Whisk in the icing sugar and cocoa until a smooth icing is made.

– In a shallow dish, pour in 1 cup dessicated coconut.

– Using two forks, coat the squares of sponge in the warm chocolate icing.

– Sprinkle all over with the coconut and leave to set on a wire rack.

– Best kept in the fridge until eaten.

Or for a tray bake

– Pour the icing over a large slab of cake and sprinkle with decorations, leave to set.