The Vegan Cookbook Challenge #24: Lamingtons – December 2022

Hi all!

In 2020, I outlined the ins and outs of: The Vegan Cookbook Challenge! Click the title for more information.

Today I am sharing my 24th re-creation. Using a number generator, I landed on The Global Vegan and the result was a recipe for Lamingtons. Check out the menu category to see my past attempts. Without further ado, let’s see how I went below.

As I mentioned in The Ultimate Reading Challenge post, this is my last dive into The Vegan Cookbook Challenge. It’s been fun but I’m ready to try something new. Thank you to everybody who has commented, liked and supported this two-year series. It’s been very well-received. 



– 1 tablespoon of Flaxseed Meal 

– 1 cup of Self-Raising Spelt Flour 

– 1 cup of Plain Flour 

– 1/4 tsp of Salt 

– 1 tsp of Baking Powder 

– 3 tbsp of Maple Syrup 

– 3 tbsp of Olive Oil 

– 1 cup of Soy Milk 

– 150g of Vegan Dark Chocolate – broken into pieces

– 1 cup of Shredded Coconut


1.) Preheat the oven to 180C fan-forced. Line a baking tin (20 cm x 15cm) with baking paper.

2.) Place flaxseed meal and 3 tbsp of water in a bowl. Set aside for 10 minutes.

3.) Sift the flours, salt and baking powder into a bowl and stir to combine.

4.) Pour the maple syrup, oil and soy milk into the flaxseed meal mixture and mix well, then add the dry ingredients and fold together until just combined to form a smooth batter. Transfer to the prepared tin and bake for 40 minutes or until a skewer inserted into the centre of the dessert comes out clean. Remove from the oven and set aside to cool completely.

5.) Melt the chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water or the chocolate will seize). Carefully remove from the heat and set aside.

6.) Cut the dessert into eight even-sized pieces (you can trim the edges to make them square if you like). Place the coconut in a shallow bowl.

7.) To coat, dip each side into the melted chocolate and allow the excess to drip off. Transfer to the bowl of coconut and gently roll until each lamington is completely coated.

8.) Store in an airtight container in the fridge for up to a week.


I’m really glad I got to end this segment with a classic Australian dessert. It was very easy to make and so delicious. My daughter scoffed the squares down! I will say, I think the cake part could have been softer but overall, I was happy with how everything turned out. Next time I attempt to make it, I’ll add some strawberry jam in between the layers.

I hope you enjoyed this post in The Vegan Cookbook Challenge! Let me know if you’ve made this dish before and have any tips on how to improve it. Thanks for reading!

Peace & Love xoxo

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