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 🙂
- 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
- 100g margarine
- 100g chocolate
- 100g icing sugar
- 1 T cocoa powder
- hot water
- coconut, for dredging
- 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!