Benno & Lara's
"Nothing will benefit human health and
increase chances for survival of life on Earth
as much as the evolution to a vegetarian diet."
Index » Cakes » Aussie Lamingtons
- 1 tablespoon vinegar
- 1 ½ cups plain soymilk
- 2 cups plain flour
- 1 teaspoon bicarb
- pinch salt
- 1 cup sugar
- ½ cup oil
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater, coconut or almond essence (you choose)
- 1 cup icing sugar
- 4 teaspoons cocoa powder
- 1 teaspoon Nuttelex
- 1 tablespoon soy milk
- 1 teaspoon vanilla essence
- hot water
- desiccated coconut
- Place the vinegar in a non-metallic bowl and add the soy milk. Stir well and set aside to allow the mixture to curdle.
- In a large bowl, mix together the flour, sugar, bicarb, salt, vanilla and rosewater essences. Add the soy milk mixture with the oil and beat until smooth.
- Lightly grease a friand tray (or muffin tray) and fill each muffin/friand cup with 3 tablespoons of batter. Bake in a preheated 180 degree oven for 25 minutes, or until the cakes are lightly browned on top and spring back lightly to the touch.
- Cool in the pans for 5 minutes, then cool on a rack. When completely cool, place in a freezer bag and freeze at least overnight, up to 3 days.
- Get the cakes out of the freezer and cut them into squares if smaller lamingtons are desired.
- For the icing, put the icing sugar and cocoa in a bowl. Add the soy milk, vanilla and Nuttelex and one teaspoon of boiling water. Stir well. Keep adding hot water to melt the Nuttelex and give a smooth chocolate paste/icing that is runny enough to drip slowly off a covered cake. Put bowl into a larger bowl 1/3 full of boiling water to keep it soft.
- Fill another bowl with coconut for coating.
- Dip each cake into the chocolate icing, using 2 forks to turn it. Let the excess drip off and then place it in the coconut bowl. Use 2 more forks to coat the cake in coconut. Allow to set on a wire rack and repeat with the remaining cakes. Enjoy your Aussie Lamingtons on Australia [for Compassion] day.