Vegan Gluten-Free Lamingtons with Coconut Coating
Ingredients
- 6 vegan eggs
- 2/3 cups (159g) cornflour (cornstarch)
- 1/2 cup (75g) plain gluten-free flour
- 1/3 cup (50g) gluten-free self-raising flour
- 3 cups (225g) shredded coconut
Chocolate icing
- 4 cups (649g) icing sugar
- 1/2 cup (50g) cocoa powder
- 15g vegan butter
- 1 cup (250ml) vegan milk
Preparation
Preheat oven to 180°C/350°F. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending the paper 5cm over sides.
Beat the eggs in a large bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved. Fold in triple sifted flours. Spread the mixture into the pan.
Bake cake about 35 minutes. Turn cake immediately onto a baking-paper-covered wire rack to cool.
Meanwhile, make chocolate icing: Sift icing sugar and cocoa into a medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water, stir until icing is of a coating consistency.
Use serrated knife to trim edges from all sides of cake. Cut cake into 20 squares; dip each square in the icing, drain off excess. Toss squares in coconut. Place lamingtons onto a wire to set.
Lamingtons will keep in an airtight container for up to three days.
