Lamingtons with Raspberry Chia Jam

Lamingtons make for such a satisfying snack. Between the soft sponge, the rich chocolate and the chewy coconut, it may be an impossibility to stop at just one. Add some raspberry jam, and you might as well just start eating straight out of the cake tin. My version of this classic has all those elements, AND is healthier, vegan, and refined sugar free. You'll have plenty of chocolate sauce left over too, so why not experiment with your own creations?


  • 1 1/2 cups soy milk
  • 2 tsp apple cider vinegar
  • 2 cups self-raising flour
  • 2 tsp ground vanilla
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 cup rice malt syrup or liquid sweetener of your choice
  • 1/3 cup melted coconut oil
  • 2 cups frozen raspberries
  • 1 1/2 tbs chia seeds
  • 1 tbs maple syrup or liquid sweetener of your choice
  • 1 cup coconut cream
  • 1/2 cup cacao
  • 1/2 cup maple syrup or liquid sweetener of your choice
  • 2 cups desiccated or shredded coconut


  • Preheat oven to 175 degrees Celsius and grease and line a square cake tin
  • Combine soy milk with apple cider vinegar and leave for 10 minutes
  • In a medium sized bowl, combine flour, vanilla, powder and bicarbonate of soda
  • Add rice malt syrup and coconut oil to milk mixture, and pour into flour mixture
  • Combine all ingredients and bake in oven for approximately 30 minutes
  • Remove from oven and leave to cool
  • Meanwhile, to make raspberry jam, combine raspberries, chia seeds and maple syrup in a saucepan and cook on a low heat for 10 minutes
  • Remove from heat and place in fridge for at least 1 hour, preferably overnight
  • To make chocolate sauce, combine coconut cream, cacao and maple syrup in a saucepan over a medium heat until combined
  • Remove from heat and place in fridge for at least 1 hour
  • To assemble lamingtons, cut cake into squares and cut across the middle
  • Sandwich jam into the middle of each lamington
  • Dip each lamington into chocolate sauce, letting excess chocolate drip off
  • Finally, dip lamingtons into coconut and refrigerate until ready to serve

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