Fluffy, indulgent, soft, mouthwatering, chocolaty vegan lamingtons will be gone within minutes.


I am so bloody proud of making these vegan lamingtons because they are literally the dream. The reason to be proud is mostly that you’re not able to taste the difference between the vegan and non-vegan versions.

vegan lamingtons - vegan cupavci - thyme with tina

Where are the Lamingtons from?

Lamingtons, also known as Čupavci, are a popular dessert believed to have originated in Australia. Lord Lamington, who served as the Governor of Queensland from 1896 to 1901, lends his name to these delicious treats. While the exact origin story of lamingtons is a subject of some debate, most generally accept that people in Queensland, Australia, first created them

They might be Australian desserts but if you are an Eastern European they most certainly mark your childhood. At every birthday party, a wedding, or a simple family gathering, you can find them on the table. Christmas holidays are not excluded so in case you are looking to fill your Christmas table with another dessert, these are perfect.

These delightful sponge cake squares, coated in chocolate icing and desiccated coconut, are a perfect blend of flavours and textures. While traditional lamingtons are not vegan-friendly due to their use of eggs and dairy, the good news is that you can still enjoy this iconic dessert in a plant-based version. In this blog post, we’ll explore the world of vegan lamingtons (vegan Čupavci) and show you how to make them from scratch.


Have you tried this Mulled wine recipe?

Mulledwinerecipe

vegan cupavi recipe

The key ingredients for the best vegan lamingtons recipe are:

  • Dark chocolate – I’ve seen versions with cocoa powder but I decided to use dark chocolate instead. Also, dark chocolate gives that perfect sweetness, so there is no need to add extra sugar to the sauce.
  • Plant-based milk – I would recommend using soya milk for the best consistency. Feel free to use oat milk, almond milk or even water. Water will make lamingtons more dense but it still works.
  • Desiccated coconut – coconut is the reason why we call Lamingtons Čupavci in Croatia. It translates to ‘fluffy.’ Coconut is responsible for the fluffy look. You are free to use shredded coconut in case you don’t have desiccated.
vegan lamingtons - thyme with tina

Benefits of Vegan Lamingtons:

  1. Cruelty-Free: Vegan lamingtons are made without the use of any animal products, making them a compassionate choice.
  2. Healthier Option: By eliminating dairy and eggs, you reduce saturated fat and cholesterol intake, making lamingtons a healthier treat.
  3. Allergy-Friendly: Vegan lamingtons are suitable for those with dairy or egg allergies, making them an inclusive dessert option for gatherings.
  4. Sustainability: Plant-based ingredients have a lower environmental impact compared to animal products, making lamingtons a more sustainable choice.

I cannot wait to share the recipe with you so without further ado, let’s bake!

Vegan Lamingtons – Chocolate Coconut Squares

Course: Dessert
Servings

32

pieces
Prep time

10

minutes
Cooking time

20

minutes

Bake on 180° // Baking tray 7 inch x 11 inch

Ingredients

  • Sponge
  • 1 3/4 cups + 2 tbsp white flour (300g)

  • 1/2 cup + 2 tbsp coconut flour (100g)

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 3/4 cup caster sugar (super-fine) (100g)

  • 350ml water

  • 50 ml vegetable oil

  • 1 tsp vanilla extract

  • Chocolate sauce
  • 300g dark chocolate

  • 200ml plant-based milk or water

  • 50ml vegetable oil

  • Coconut topping
  • 200g desiccated coconut

Directions

  • Preheat the oven to 180°
  • Into a large mixing bowl sift the flour, and add the baking powder and salt. Mix well.
  • Into a separate bowl mix sugar and oil with an electric hand mixer (or spatula) until sugar starts ‘melting’. After a minute, add water and give it a stir.
  • If you are using an electric mixer, lower the speed and start adding the flour mixture slowly. Add it in three additions. Mix until well incorporated.
  • Now spread the mixture into a baking pan, previously lined with baking paper.
  • Bake for 20-25min or until a toothpick inserted in the cake comes out clean.
  • Once baked, let the cake cool down for about 10 minutes on the wire rack before slicing so it doesn’t fall apart. In the meantime, start preparing your chocolate sauce.
  • Chocolate sauce
  • Combine the chocolate, plant-based milk and oil in a heatproof bowl placed over a saucepan of simmering water. Stir until the chocolate has melted and the mixture turns into a pouring consistency.
  • Assembling
  • Add the desiccated coconut to a large plate.
  • Slice the cake into equal squares, you should get 30-32 pieces.
  • Taking square by square with your fingers, pour the chocolate sauce over with a spoon. If you dip it into the sauce, it could fall apart so better be safe than sorry :).
  • Once covered in chocolate, roll it into the coconut until completely covered.
  • Place it on a plate or a wire rack.
  • Enjoy! 🙂

Notes

  • Storing: I’m pretty sure this note is unnecessary because the Lamingtons will be gone within minutes 😛 but in case there are some leftovers, store them in an airtight container for several days.

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6 Comments

  1. Zaskia De Chazal April 7, 2021 at 2:25 pm

    These really look beautiful! Inside the sponge, you say coconut flour… Is that the kind that’s super fine? Like real flour? I’ve seen varying textures and would like to buy the correct one. Thank you!

    Reply
    1. Thyme with Tina April 7, 2021 at 6:21 pm

      Thank you Zaskia! 🙂 That’s correct, it should say coconut flour on the packaging. You might be able to grind dried coconut flakes or desiccated coconut in a blender or coffee grinder to turn it into flour but I haven’t tried it yet so I think it’s safer to buy it. 😛 Hope you enjoy the lamingtons and let me know how it goes 🙂

      Reply
  2. Tamara Raposo April 9, 2021 at 7:18 pm

    Oh my days, thank you so much for this recipe!! Just yummi delicious have made on a round pan and used coconut sugar. Heaven

    Reply
    1. Thyme with Tina April 12, 2021 at 8:50 am

      Thank you, Tamara. I’m really pleased to hear that! 🙂

      Reply
  3. Katie Love April 16, 2021 at 12:37 am

    Great recipe, I think the cake is too dense to be a sponge but next time I will substitute some liquids for whipped aquafaba! My husband will be so happy tonight, lamingtons are his favourite.
    Also can’t see where to add vanilla in method so added it at the end of mixing 🙂

    Reply
  4. kamia December 28, 2022 at 4:48 am

    Thank you for this amazing piece on Vegan Lamingtons; I love your writing style and feel every line of your writing.

    Reply

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