Chocolate & Peanut Butter Lamingtons [Vegan, Gluten & Sugar Free] |Just Pie Recipes

With their fragrant coconut and sweet chocolate coating teamed with a moist cake centre, it is no wonder that lamingtons are an Aussie favourite.

Since Natvia were kind enough to send me some of their products, I have been doing so more baking. Also, being vegan, I had to find alternatives for the eggs, chocolate, butter and milk which you would usually use in a recipe for lamingtons. After a few unsuccessful attempts, the Chocolate and Peanut Butter Lamingtons were born.

Ingredients

For the cake:

2 Cups of Oat Flour

1 Cup of Natvia for Baking

3/4 Cup of Almond Breeze Unsweetened Vanilla Almond Milk

1/2 Cup of Peanut Flour (mixed with water to make thick peanut butter)

3 tsp Orgran Egg Replacer

2 tsp Baking Powder

1-2 tsp SweetLeaf Vanilla Creme Liquid Stevia

For the coating:

45g Peanut Flour
6-8 tsp Vitarium Drink Mix in Chocolate
1/2 Cup of Water
40g Unsweetened Shredded Coconut

[Alternatives]

Try different types of nut butters - I just prefer peanut (flour) butter as it's far lower in fat

Use orange or peppermint liquid stevia in the cake, rather than vanilla, to balance nicely with the chocolate coating

Directions

Sift the flour, egg replacer and baking powder into a large mixing bowl

In a separate bowl, cream the Natvia and peanut butter

Add the peanut butter, milk and stevia to the flour and mix until well combined

Pour into a 7 x 9 inch silicone mould and place in an oven pre-heated to 180 degrees Celcius

Cook for 35-40 minutes or until a knife comes out of the cake clean

Allow the cake to cool and then cut into 15 even pieces

It is suggested to use day-old cake to coat in the chocolate and coconut, so store the cake in an air-tight container overnight

Mix together the Vitarium, peanut flour and water until it becomes a slightly runny (but thick) icing
Dip each piece of cake into the chocolate and cover all the sides
Sprinkle with the coconut and repeat until they're all covered
Store the lamingtons in the fridge - if they last that long

Makes 15 serves