Eggless Lamingtons (Australian Lamingtons)
Fluffy and light vanilla cake squares coated in chocolate and then coated in desiccated coconut. Lamingtons is an Australian dessert where plain vanilla sponge cake are cut into squares, dipped in chocolate sauce and coated in dessicated coconut. Soft, spongy and melt in the mouth dessert. The tiny sponge squares are party pleasers and the kids love them!
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- weighing scale
- 7 inches square baking tin
Ingredients
For Cake:
- 1 cup all purpose flour (128 grams)
- ½ cup curd/yogurt
- ½ cup powdered sugar (62 grams)
- 50 grams butter room temperature
- 2 tablespoon oil
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon vanilla essence
- ¾ cup milk (180 ml)
For Chocolate Sauce:
- ½ cup confectioners sugar /powdered sugar (62 grams)
- ¼ cup cocoa powder (30 grams)
- ½ cup chocolate melted
- ¼ cup water (4 tablespoon)
- 2 tablespoon butter melted
For Coating:
- 1-2 cups desiccated coconut or dry grated coconut
Instructions
Making The Sponge Cake
- Preheat oven @180°C (350°F) for 10 minutes. Lightly grease a 7″ square baking pan with oil and dust it with flour. You can line the bottom with parchment paper.
- In a mixing bowl add the butter and powdered sugar and whisk to combine.
- Add the oil and whisk well until smooth and fluffy.
- Add the curd, milk, vanilla essence and mix well until well combined.
- Sift in the flour, baking powder, baking soda, salt.
- Gently fold them to make a smooth and lumps free batter.
- Pour the batter into the prepared baking pan and tap the pan on the surface for 3-4 times to release any air bubbles inside.
- Bake the cake for 30-35 minutes or until a toothpick or skewer inserted in the middle of the cake comes out clean.
- Remove the cake from the oven and let it cool down in the pan for about 5 minutes.
- Invert and let it cool down completely. Cut the cake into squares.
Making Chocolate Sauce:
- In a bowl add the ingredients mentioned under the chocolate sauce list.
- Whisk it well and make a smooth, lumps free sauce. The consistency of the sauce is not very thick nor a runny sauce.
- Your chocolate sauce is ready.
Assemble The Lamingtons:
- Take the desiccated coconut and spread them in a plate or bowl.
- Take the cake squares, dip them in the chocolate sauce nicely.
- Now coat them in the dessicated coconut all over nicely.
- Place them in a platter and set aside for few minutes to set. Continue the same with rest of the cakes squares.
- Your eggless lamingtons are ready to be served.
Video
Notes
- You can use only butter to bake the cake. Use 100 gms butter (½ cup/1 stick).
- If you want to bake with eggs, used 2 eggs instead of curd. Leave out the baking soda if you’re baking with eggs.
- You can use desiccated coconut or dry grated coconut to coat the lamingtons.
- You can sandwich the Lamingtons with jams, cream or chocolate ganache or spreads before dipping in the chocolate icing.
- To make fancy lamingtons coat the cake squares in your favourite jam instead of chocolate sauce and then roll in coconut.
- If confectioners sugar is not available, you can simply powder your regular sugar. Just grind them finely in your blender or mixie.
- Recommended to use square cake pan for baking the cake.
- If you don’t have square pan, you can bake in rectangle baking pan.
- Always preheat the oven and bake any goodies in preheated oven.
- Baking time will vary as every oven reacts differently. Check after 25-30 minutes. If not don’t done bake for few minutes extra.
- All ingredients should be at room temperature.