Ingredients
Cake
- 1 1/3 cup of soy milk
- 1 1/2 teaspoons of apple cider vinegar
- 2 cups of plain flour
- 1 tablespoon of cornstarch
- 1 cup of caster sugar
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1/4 cup of sunflower oil
- 1 teaspoon of vanilla extract
Icing
-3 1/2 cups of icing sugar
-1/4 cup of cocoa powder
-1/2 cup of boiling water
- raspberry jam
- 2 cups desiccated coconut
Method
Cake
Begin by whisking your soy milk and apple cider vinegar together in a small bowl. Set the mixture aside. Sift all of your dry ingredients together into a large bowl. Stir the oil and vanilla into the dry ingredients, then add soy milk mixture. Mix it all together, but make sure you don't over-stir it!
Grease and line a 22x22 cm square cake tin. Pop your mixture in and bake in a moderate oven for around 25 minutes. When your cake is cooked through, take it out and stand on a cake rack to cool.
Icing
When your cake has cooled, cut it into pieces. I cut mine into 12 pieces, but it's up to you how big you want your lamingtons. I don't usually worry too much about making them all the same size, but if you want them nice and neat, you can measure them out as you cut.
Cut each piece in half and spread raspberry jam in the middle.
Put the cocoa powder, icing sugar and water in a bowl. Stir until the icing is smooth. It should be very runny.
Using two forks, dip a piece of cake in the icing. Make sure every side is coated, then transfer it into the coconut. Repeat for every piece of cake.
YUM!
