Vegan Lamingtons

My second most favourite thing after fitness training, is food!

Check out the recipe for yummy vegan lamingtons below. I modified 

the recipe from Shmooed Food, to make a slightly healthier version. After consultation with fellow food lovers, it was decided that regular 'aussie lamingtons', although delicious, are a little too big. The traditional square shape has been converted into a bite size cupcake version.

* I aim to use little or no refined white sugar in my baking. To sweeten up my treats i use a variety of products such as date syrup, bananas, agave nectar or in this case maple syrup. Usually 2 or 3 tablespoons will do the trick but continue to add depending on how sweet you like it.

Ingredients for fluffy cupcakes:

1 TB apple cider vinegar
1 ½ cups plain soymilk
2 1/8 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp salt
1 1/8 cups sugar (replace with your choice of sweet ingredient)
½ cup oil
1 ¼ tsp. vanilla extract
½ tsp. coconut extract

Method:

Preheat the oven to 180º. Spray muffin tray with nonstick spray or line with paper cupcake liners.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, * sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer

(or bright red, very fun Kitchenaid if you own one)

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting. 

Ingredients for Chocolate Icing:

4 cups icing sugar
½ cup cocoa powder
½ cup non dairy milk
2 tablespoons non hydrogenated margarine
1 ½ teaspoons vanilla

Sift the icing sugar and cocoa powder together in a medium bowl; set aside. 

In a small saucepan, heat the non dairy milk and margarine to a boil over medium-high heat. Add the powdered sugar/cocoa and the vanilla. Whisk until completely smooth.

Dip each cake into the icing, using two forks to help turn and coat all sides. Hold the dripping cake aloft and let the excess icing drip off. Now use two more forks to roll the cake in coconut. Transfer to a wire rack and repeat with the remaining cakes.

Let the icing set for about 15 minutes, then transfer to a covered container and keep refrigerated until ready to serve. 

Hope you enjoy them as much as I did