Eggless lamingtons is an Australian cake, a rich and delicious butter cake. It is with chocolate sauce coating and desiccated coconut.
Best for Christmas or for New Year celebrations. Also can be a part of your Holiday season get togethers.
Also check out my Indian Bakery style Honey cake. It so close to the jelly lamingtons version.
Wishing All those celebrate a Merry Christmas 🎄🎅🏼
[feast_advanced_jump_to]About
Lamingtons are said to be named after the Governor of Queensland Lord Lamington (or his wife).
Originated in Australia, still they are popular. You can see fundraisers with name Lamington drive. Also found popularly at Birthday parties, or as tea time treats.
Basically Lamingtons are butter cake or sponge cake squares, dipped in chocolate icing and rolled out in desiccated coconut.
I have
Ingredients
- All purpose flour
- Sugar
- Butter
- Vanilla
- Baking powder
- Baking soda
- Yogurt
- Cocoa powder
- Milk
- Icing sugar
- Desiccated coconut
See Recipe card for full list and measurements.
Step by step photos
For butter cake
1. Pre heat oven at 170 deg C for 10 to 15 minutes to begin with.
2. Take a square baking tray firstly. I used 8 Inch tin. Grease with butter all the sides and base.
I lined with butter paper/ baking sheet. You can also dust with flour instead.
3. After that, take flour, baking soda, baking powder, salt in a sieve. Sift to ensure even mixing. Set aside.
4. In another mixing bowl, take soft butter and beat for 30 seconds. I used my hand mixer, but you can do in stand mixer or hand whisk too.
5. After that, add sugar and beat until mixed well.
6. Furthermore, pour milk, vanilla and curd. Beat well until mixed well.
7. Then, add the sifted dry ingredients little at a time. I did in three parts.
8. Furthermore, gently fold in to the wet ingredients. Do it patiently, do not over mix.
9. Repeat to finish all. Equally important, the batter should be smooth without lumps.
10. Furthermore, do it gently, do not over mix.
11. After that, transfer this to the lined baking tin. Spread evenly and tap twice to ensure there is not large air bubble.
12. Bake for 20 minutes. Keep an eye after 15 minutes and check by inserting a tooth pick. If it comes out clean, then take out from oven.
13. Then, invert over a wire rack for cooling. Peel off the baking sheet after 10 – 15 minutes.
14. Let it completely cool down. Then, store in refrigerator at-least 2 hours or overnight.
15. After that, trim the sides and then cut into squares.
For chocolate icing
1. Take melt butter, and whisk it with milk. I used milk directly from fridge in cold temperature.
2. In goes coco powder (sieve) and beat well to make it smooth.
3. Finally add icing sugar (sifted) and mix well to get a smooth sauce.
How to make eggless lamingtons
1. Firstly, take icing, butter cake squares, desiccated coconut in a tray.
Secondly, dip the cake in icing from all the sides briefly. Let the excess drip off by using two forks.
2. Then, transfer to the coconut tray. Coat all the sides (I used couple of forks or hands too) so that a coconut layer forms.
3. After that, arrange in a wire rack with the tray lined with butter paper. Eggless lamingtons ready!
Variations
There are many versions of Lamingtons. One of the popular variation is sandwiching the cakes between cream and jam.
Other than that, there is jelly Lamingtons, cheese cake version, coconut bars, variations with the flavor of jam used, fruits like raspberry, mango.
You can also make them easily by using store bought sponge cake or butter cake. Even use the leftover plain cake!
Can use your own plain cake recipe to bake one and just use the chocolate icing to prepare your version.
Substitutions
Want to make this recipe vegan? Here are some substitutions.
Milk – Swap dairy milk with vegan milk like coconut, soy or almond milk.
Butter – Use Oil, any neutral smelling one like sunflower, vegetable oil or coconut oil is my choice.
For icing – You can adapt chocolate icing recipe without any butter or milk and just using hot water. Many vegan recipes are out there, just google to find one which suits you best.
My notes
I halved the recipe and tried as already for this Christmas posts, couple of my trials went flops. Was so afraid about the ingredients wastage and kept minimum in this trial.
So you can easily double the recipe. Still this was perfect for my family.
I could have baked 2-3 minutes less as it was just a thin cake.
In fact, I was skeptical about sugar quantity, may try with less sugar next time. Adapted from here and I use curd as egg replacer as well as a quarter teaspoon of baking soda for texture.
And my chocolate coating is adapted from Cupcake Jemma’s recipe.
I have used vanilla extract, if you are using essence, use half the amount only.
Top tip
- If your cake is crumbly, I suggest to divide the icing to two, to prevent the crumbs affecting last few coatings.
- Actually, refrigerating the cake overnight helps in perfect cutting as well as you can avoid crumbly texture.
- Setting in fridge after coating will make non sticky and firm outer layer. Not that it is sticky earlier.
- The cocoa powder is un sweetened one.
Storage/ Shelf life
The cake can be good in room temperature for couple of days. Store in fridge for a week or maximum 10 days.
I put inside the tray and cling wrap it. You can use airtight box too for storing.
Eggless lamingtons video
Recipe card
Eggless lamingtons
Equipments (Amazon Affiliate links)
-
8 Inch tin
Ingredients
- 1 cup All purpose flour
- ¾ cup Sugar fine grain
- ¼ cup Butter Unsalted at room temperature
- ⅓ cup Milk
- ½ teaspoon Vanilla Pure extract
- ⅛ teaspoon Salt
- 1.5 cups Desiccated coconut
For chocolate icing
- ¼ cup Coco powder
- ⅛ cup Butter melted
- 1.5 cups Icing sugar
- ⅓ cup Milk 80 ml
- A pinch Salt
Instructions
-
Pre heat oven at 170 deg C for 10 to 15 minutes to begin with.
-
Take a square baking tray firstly. I used 8 Inch tin. Grease with butter all the sides and base.
-
I lined with butter paper/ baking sheet. You can also dust with flour instead.
-
After that, take flour, baking soda, baking powder, salt in a sieve. Sift to ensure even mixing. Set aside.
-
In another mixing bowl, take soft butter and beat for 30 seconds. I used my hand mixer, but you can do in stand mixer or hand whisk too.
-
After that, add sugar and beat until mixed well.
-
Furthermore, pour milk, vanilla and curd. Beat well until mixed well.
-
Now, add the sifted dry ingredients little at a time. I did in three parts.
-
Gently fold in to the wet ingredients. Do it patiently, do not over mix.
-
Repeat to finish all. The batter should be smooth without lumps.
-
Do it gently, do not over mix.
-
Now, transfer this to the lined baking tin. Spread evenly and tap twice to ensure there is not large air bubble.
-
Bake for 20 minutes. Keep an eye after 15 minutes and check by inserting a tooth pick. If it comes out clean, then take out from oven.
-
Invert over a wire rack for cooling. Peel off the baking sheet after 15 minutes.
-
Let it completely cool down. Store in refrigerator atleast 2 hours or overnight.
-
After that, take out and trim the sides. Then cut into squares.
For chocolate icing
-
Take melt butter, and whisk it with milk,
-
In goes coco powder and beat well to make it smooth.
-
Finally add icing sugar (sifted) and mix well to get a smooth sauce.
How to make eggless lamingtons
-
Take icing, butter cake squares and desiccated coconut in a tray.
-
First dip the cake in icing from all the sides briefly. Let the excess drip off by using two forks.
-
Using fork, transfer to the coconut tray. Coat all the sides (I used couple of forks or hands too) so that a coconut layer forms.
-
Arrange in a wire rack with the tray lined with butter paper.
Video
Notes
- Depending on the oven make and model, the baking time might vary. So keep an eye after 15 minutes.
- I could have baked 2-3 minutes less as it was just a thin cake. Was skeptical about sugar quantity, may try with less sugar next time.
- I have used vanilla extract, if you are using essence, use half the amount only.
The post Eggless Lamingtons recipe | Australian cake appeared first on Raks Kitchen.
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