cooking Time
30
serves
12
preparation Time
1:45

Red Velvet Lamingtons

Although known as a classic Australian dessert, when you break it down, lamingtons are really just mini cakes dipped in icing and coconut. And yet, somehow they are so tasty life giving they completely live up to their reputation. This recipe is a twist on the classic lamington flavours, instead using a red velvet sponge and about 50kg of red food dye. You can use the sponge recipe to create a regular red velvet cake with vegan cream cheese icing, or even add a delicious coconut cream layer to this one. To make it gluten free just switch out the regular flour for one of your choice.

Ingredients for the batter

  • 2 1/2 cups self raising flour, sifted
  • 1 1/2 cups caster sugar
  • 1/3 cup cocoa, sifted
  • 1 tsp baking powder
  • 1 cup soy milk
  • 1 cup warm water
  • 1/2 cup vegetable or canola oil
  • 1 1/2 tsp apple cider vinegar
  • Red food colouring (I usually use far more than I expect - it takes a lot to make dark mixture red!)

Ingredients for the icing

  • 2 cups icing sugar
  • 1 tbs cocoa
  • A few tbs of water
  • Red food colouring

To assemble

  • 3 cups shredded coconut

Instructions for the batter

  • Preheat oven to approximately 180 degrees Celsius and grease a square or rectangular cake tin.
  • Place flour, sugar, cocoa and baking powder in a large bowl and mix until combined.
  • Add milk, water, oil, vinegar and food colouring and mix until just combined. You may need to keep adding food colouring until you see the desired colour.
  • Pour batter into prepared tin and lightly hit against the kitchen counter to remove any air bubbles.
  • Bake for approximately 30 minutes or until an inserted skewer comes out clean.
  • Leave to cool for 15 minutes, then remove from tin and leave to cool completely.

Instructions for the icing

  • While the cake is cooling, combine icing sugar, cocoa, water and food colouring in a small bowl. You may need to keep adding water until the consistency starts to thin and the mixture becomes runny.

To assemble

  • Cut cake into 12 equal pieces.
  • Dip each piece into icing and shake to remove excess, then toss in coconut.
  • If you don't mind seeing the red icing then place on baking paper and in the fridge to set for at least an hour.
  • Alternativey, sprinkle clean coconut over lamingtons and then place in the fridge.
This is a recipe by
Sweet Lancey
View all my recipes

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