Chef Liran’s vegan & gluten-free lamingtons

Photos: Peter Haskin

Makes 6 small lamingtons

Ingredients

For the sponge cakes
300ml soy/rice milk
5ml apple vinegar
325g gluten free flour
200g sugar
150g oil
10ml vanilla
10g baking powder
50g raspberries

For the glaze
50g cacao powder
50g icing sugar
Cold water

For the coating
Fine coconut

Method

1. Preheat oven to 170 degrees celsius.
2. In a mixing bowl, lightly whisk soy/rice milk, apple vinegar and oil. Then, add sugar, flour and baking powder until combined.
3. Lightly grease six silicon moulds.
4. Using a piping bag, fill up half of each mould with cake mixture, then place a raspberry in the middle of each mould. Pipe in the rest of the cake mixture until it fills 3/4 of the height of the mould. Be careful not overfill the moulds until full.
5. Bake for 30 min until golden, then set aside to cool down.
6. In the meantime, make the cacao glazing in a bowl by combining sifted cacao powder and sifted icing sugar.
7. Add cold water slowly and stir the mixture until the glaze has a thickened consistency.
8. Dip each cooled lamington sponge into the cacao mixture and shake off any excess mixture.
9. Dust each coated lamington with fine coconut and serve at room temperature.

These lamingtons can be stored in the fridge for up to 3-4 days, or you can freeze them for up to a month.

Glazed Gluten Free is a gluten-free, dairy-free and nut-free kosher certified café and patisserie located at 2/1-3 Carre Street, Elsternwick. Visit glazedglutenfree.com.au.

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