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  Easy Vegan Lamingtons recipe


Easy Vegan Lamingtons Recipe

Reteta in limba romana o gasiti aici (link).

This dessert, very popular worldwide, is also one that my family loves very much and I often choose to prepare, when I need something delicious, fluffy, easy to prepare – and at last but not at least, with chocolate. Lamingtons are a vanilla sponge squares dipped in chocolate then coated with coconut.

Because one of my daughters is vegan, I thought of adapting the classic recipe, without using eggs and dairy. I used instead a creamy canned coconut milk, coconut oil and some corn starch and I got an extraordinary flavored, fluffy, tasty cake that melts in your mouth. It also can be used for assembling a layered cake, when you need a vegan one.

Fluffy lamington sponge cake egg free no dairy soy free 

I used coconut milk, but it can be replaced with any other vegetable milk. Also, coconut oil can be replaced with sunflower (or canola or grape seed) oil, with the mention that coconut oil smells like coconut and I think it fits wonderfully with this cake, in which coconut is a specific ingredient. The lemon juice has the role of activating the baking soda. If you don’t like baking soda, you can replace it with baking powder, which does not require an acidic ingredient to activate.

So, this cake is extremely easy to prepare, it just needs to mix the wet ingredients + sugar + flavorings in one bowl; the dry ingredients in another bowl, then mix together. It’s an unpretentious dessert, which can be made by anyone, even without any experience in the kitchen. Note: I baked the cake in a small pan. For a larger tray, the quantities of ingredients need to be proportionally increased (divide the surface of your tray by the surface of my tray – ie 375 square cm, and you get how many times you need to multiply the quantities from my recipe).

Easy Vegan Lamingtons Recipe

Ingredients Easy Vegan Lamingtons recipe

 For the fluffy vegan sponge:

  • 240 g canned coconut milk
  • 1 small lemon (zest and juice)
  • 150 g granulated sugar
  • 50 g coconut oil
  • 1 teaspoon vanilla extract
  • 180 g cake flour
  • 25 g corn starch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt


For the glaze:

  • 250-300 g vegan dark chocolate
  • 150 g canned coconut milk
  • 200 g shredded (dessicated) coconut

Easy Vegan Lamingtons Recipe


Directions Easy Vegan Lamingtons recipe

Preparing the fluffy vegan sponge:

Preheat the oven at 175⁰C (347⁰F). Prepare a pan of about 15×25 cm (6×10”), grease it with some oil (or vegan butter) and line the bottom with baking paper.  Sift together flour, salt, baking soda and corn starch.

In a bowl mix coconut milk, sugar, coconut oil, lemon zest, lemon juice and vanilla extract. Add dry ingredients and homogenize. The batter should be pale yellow and quite thick.

fluffy sponge cake without eggs

Pour the bateer onto the pan, level it using a spatula and bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean.

Fluffy sponge cake no eggs no dairy


When the cake is baked, take the pan out of the oven. Let it rest for about 10 minutes, then extract the cake from the pan by turning it onto a wire rack, with the bottom of the cake facing up. Discard carefully the baking paper and let the cake cool completely. This step is necessary to flatten the top of the cake. Then portion it in squares, using a serrated knife. Ideally, the Lamingtons have the shape of a cube, the closer to perfect cube the better. And they have to be quite small-sized – like 3-4 cm on one side. I take the height of the cake as a reference.

Easy Vegan Lamingtons Recipe

Fluffy lamington sponge cake egg free no dairy soy free 


Prepare two bowls, one for the chocolate and other for the coconut flakes. Chop the chocolate and put in into a bowl. Bring the coconut milk to a boil. Then pour it over chocolate and mix to homogenize.

Take the cakes one at a time and glaze them with chocolate on all sides, then roll them in coconut flakes.

Fluffy lamington sponge cake egg free no dairy soy free

This cake can be stored in the refrigerator or at room temperature. Because of not having proteins of animal origin in the composition, the storage term is quite long, 4-5 days at room temperature; up to 10 days in the fridge), but I guarantee that it won’t last more than a day or two, that’s how delicious it is 🙂 You can find me on Facebook, Instagram and Youtube ❤️

Easy Vegan Lamingtons Recipe



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