Vegan Lamingtons
Makes 16

3/4 cup Aquafaba
1 tsp Lemon Juice
3/4 cup Sugar
2 tbsp Oil
1 tsp Vanilla Extract
1 1/2 cups All Purpose Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
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Strawberry Jam + Peanut Butter (I used PBandME powdered peanut butter, as I found it mixes into the jam much more easily, I highly recommend getting some!)
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2 cups icing sugar
1/2 cup cacao powder
100g chocolate
3 tbsp vegan butter
1/2 cup boiling water
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2 cups desicatted coconut

Preheat oven to 180°C. Mix together flour, baking soda and baking powder in a bowl. In another bowl take the aquafaba and lemon juice, and start whipping with a beater on high until stiff peaks form (about 7-10 minutes) Now gradually add sugar and keep on beating until all the sugar is dissolved and the mixture is thick and glossy. Keeping the mixer running, drizzle oil and beat until incorporated. Finally add vanilla and beat until it is mixed.

Now remove the beaters and have a spatula handy. Add the flour mixture and gently fold the flour into the aquafaba. Do not over fold. Just fold it until all the flour gets incorporated. Grease and dust two loaf pans and divide the batter between them. Bake the cakes for 35 minutes or until a tooth pick comes out clean.

Remove the cake from oven and let it cool for 5 minutes on wire rack. Allow it to cool completely before slicing. Slice each loaf in equal halves on the horizontal axis (i used a cake leveller to do this). Now slice the cake down the middle (down the longer edge) and then 4 more times so you get 8 little cube ‘sandwiches’ from each loaf.

Place a dollop of jam and peanut butter between each of the 16 pairs and sandwich them together. To make the icing, simple sift icing sugar and cacao powder together. Melt the chocolate and vegan butter until smooth, either on a double boiler or in the microwave (about 1-2 min). Add chocolate mixture to icing sugar mixture, and add the boiling water. Stir into a smooth paste.

One by one, dip the sandwiches into the chocolate icing, then toss in a bowl containing the coconut mix. Icing will harden as it cools!

Store in an airtight container.