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Mocha Lamingtons

Mocha Lamingtons

Mocha Lamingtons are just unforgettably perfect for tea time, after dinner sweet spot or late munchie hour goodness. I absolutely love lamingtons, because like so many small bite size dessert it makes me think of my childhood days. These beauties were devoured after church alongside koeksisters, caramel tarts, and milk tart. So many South African goodies that are in fact unforgettable and attached to my childhood memories.

Mocha Lamingtons are just unforgettably perfect for tea time, after dinner sweet spot or late munchie hour goodness. I absolutely love lamingtons, because like so many small bite size dessert it makes me think of my childhood days. These beauties were devoured after church alongside koeksisters, caramel tarts, and milk tart. So many South African goodies that are in fact unforgettable and attached to my childhood memories. Lamingtons are in fact not South African, they are Australian. Who knew? I guess I am not so clued up as I have thought.

So anything soaked in chocolate is a win. I absolutely love coconut and a dessert covered in coconut is even better. These lamingtons are made from vegan vanilla cake fingers and then dipped in mocha coconut sugar syrup. It sounds pretty intimidating, but it is seriously so easy to make. They taste even better for breakfast. I dipped them in coconut chocolate overnight oats. Since fall is with us, I guess I have to start eating hot oats one of these days, but this overnight oats is too good with these syrupy soaked lamingtons. I add some more chocolate sauce on top a big dollop of homemade coconutella (coconut plus homemade chocolate hazelnut spread). Absolute decadence and perfect for a midweek power breakfast.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Intermediate

Mocha Lamingtons

IMG_3441

Ingredients 

  • 1/2 cup coconut sugar
  • 1/3 cup vegan butter
  • 2 tbsp maple syrup
  • 2 flax eggs (2 tbsp flaw seeds mixed with 1/3 cup water)
  • 2 cups all-purpose flour or quinoa flour will work well too
  • 1/4 cup almond meal
  • 1 tsp baking soda
  • Pinch of salt
  • 1/2 tsp espresso powder
  • 1 tsp vanilla essence
  • 1 tbsp apple cider vinegar
  • 1 cup soy milk

Chocolate sauce

  • 1 cup water
  • 1/2 cup coconut sugar
  • 1/3 cup maple syrup
  • 1/3 cocoa powder
  • 1 espresso shot
  • 1/4 tsp salt

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix together all the dry ingredients and set aside.
  3. Then cream together the butter, coconut sugar, and maple syrup.
  4. Mix the flax eggs and also mix together the soy milk and apple cider vinegar.
  5. Mix the butter mixture, flax eggs, and the soy milk together.
  6. Add the wet into the dry ingredients and pour into a square baking tin (level 1/2 way).
  7. Bake for 25 minutes until brown on top and test with the baking pin, when it’s clean then it is cooked.
  8. Slice the lamingtons when they are cool (about 5 cm each) and then dip into the syrup and then the coconut.

Chocolate sauce

  1. Place all the ingredients in a saucepan and let it simmer until the syrup starts to thicken.
  2. Let it cool before dipping the lamingtons into syrup until they are drenched and then roll in coconut.
  3. Place in a cool dry place or in the fridge for up to three days.

I really do hope you love this recipe and make it part of you Sunday post-church deliciousness. It’s perfect whenever!

M*

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