Dairy and Eggfree Lamingtons
Happy Australia Day everyone! My daughter really loves lamingtons any day of the year, and we sometimes make them by substituting sponge with a dairy and egg free cake but it is a bit stodgier than true laming tons…so I thought I would have a play around at making a sponge from aquafaba. I was super pleased with the result and the whole plate disappeared pretty quickly! For anyone who doesn’t know what aquafaba is, it is usually made from the brine of tinned chickpeas…but due to someone clearly making enough aquafaba meringue to make pavlovas for all of Australia, there were no tins of chickpeas left at the supermarket so I used tinned cannellini beans..and it worked just fine 🙂
Lamingtons
2016-01-26 00:46:44
Yields 16
egg and dairy free Lamingtons using aquafaba
Prep Time
45 min
Cook Time
15 min
Nutrition Facts
Serving Size
61g
Yields
16
Amount Per Serving
Calories 203
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 1mg
0%
Sodium 11mg
0%
Total Carbohydrates 30g
10%
Dietary Fiber 3g
11%
Sugars 17g
Protein 4g
Vitamin A
5%
Vitamin C
1%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup brine from chickpeas or beans ( I used nearly 2 tins)
- 1/2 cup sugar
- 1 cup flour, sifted 3 times
- 1 T melted margarine or coconut oil
for the icing
- 100g margarine
- 100g chocolate
- 100g icing sugar
- 1 T cocoa powder
- hot water
- coconut, for dredging
Instructions
- For the sponge, preheat the oven to 180 degrees then place the brine in a cake mixer and whisk til very thick, white and fluffy (I did this for 15-20 minutes). Add the sugar gradually and whisk for a further 5 minutes. Remove from the mixer and very very gently fold in 1/3 of the flour (it doesn't need to be completely incorporated, you want to handle it as minimally as possible), then repeat this with the remaining flour. Add the melted margarine and bake in a tin lined with paper until golden brown (mine took about 10 minutes). When cooked, flip upside down onto a sheet of baking paper and remove the paper attached to the cake. Let cool completely then cut into 16 even squares.
- Prepare the icing: melt the chocolate and margarine together, add the icing sugar and cocoa powder which have been sifted together and whisk til it is smooth and lump free. Add hot water until it is a dipping consistency (I used 3 Tablespoons ). Sprinkle coconut on a plate, dip the sponge squares in icing until completely coated and toss in the coconut. Enjoy!
Fun With Allergy Kids http://allergykids.co.nz/
Heather Johnson
January 29, 2016
This recipe sounds great for kids who cannot eat dairy or eggs.
admin
January 30, 2016
Thanks Heather 🙂 It’s very popular with my eldest!
Lisa
February 5, 2016
chickpeas in lamingtons – mind blown! I have to try this out of curiosity.
Thanks so much for linking up x
admin
February 5, 2016
Thank you! And using chick pea brine takes a bit to get your head around, but you really don’t taste it!
Charlene @ Teacher by trade Mother by nature
February 5, 2016
ooh my best friend will love this! Never would of have thought chickpeas! Thank you for linking up at ‘Friday Favourites’
admin
February 5, 2016
Thank you so much! It sounds weird, but it works I promise!
Jodine [Misses Mac]
February 8, 2016
Wow, I just can’t get my head around the first ingredient, ha ha! But they delish!
admin
February 8, 2016
haha I know, but once you try there’s no going back!