Yo, it’s cake time, be happy!
This last weekend was gorgeous here in my little town and we’ve been getting out to walk to town a lot. Oooh, and I found some really cool new props at the local artisan shops that I can’t wait to use! One of which is the most random item ever but it’s one I’ve been looking for for a while, a honey thingy. You know, one of those iconic wooden spinners that you see on every box of honey nut cheerios or any product trying to visually say “honey was here”. Yeah, anyway, you’ll see that popping up in pictures soon. I also got some dishes to work with. My family jokes that my prop storage area is looking like an old couple’s garage sale but if they only understood how hard it is to reinvest the same items without it getting boring, they would appreciate my stuff more.
But more on topic, I’m not sure what started it, but there is an epidemic of Australian recipes going around the food blogosphere for some reason. I’ve been seeing a lot of them lately and it’s had me thinking I’d like to get in on some of that action! Hey, don’t go saying “if everybody jumped off a cliff, would you do it too?” ’cause I’m not just following a fad here. It’s just, those Aussies know a thing or two about flavor and who am I to argue with that? I can’t resist a great source of fresh inspiration.
So basically, a lamington is an Aussie ding-dong dipped in coconut. I know, what! What are we Americans doing with their lives? Now, I’ve put a bit of a spin on the classic (I know, shocker) and made these a little more autumny. Have you ever tried pumpkin with malt? Oh my goodness, it’s so good together, you’ve got to try!
You see, usually when you bake with malt it likes to make things kind of dry and candied so by adding the pumpkin you create a perfect balance in the cake texture. It’s ultra soft and (for lack of a less hated word) moist. Can you think of a better replacement for said word, ’cause I can’t.
The filling is just a simple chocolate buttercream and then, after I dunked them all in a generous amount melty chocolate goodness, I tried a few different coatings because my house is full of coconut haters. I did some coconut, but then I also tried some in cocoa powder and some in roasted pumpkin seeds, In fact, I left most of them plain and simple with only chocolate, but I really liked how the ones with roasted pumpkin seeds turned out. Feel free to mess around with any coating you want. Spooky sprinkles would be fun for October.
Oh, and did you guys notice Paxton (my “pumpkin“) is making a second appearance here. Yeah, I think he’s going to get a face soon but I just haven’t wanted to risk messing up his perfection yet.
Chocolate Dipped Pumpkin Lamington Cakes (Vegan)
This class Australian treat just got a new spin put on it.
Pumpkin Malt Cake:
- 1 3/4 cups sugar
- 3/4 cup vegetable oil
- 1 cup unsweetened plant-based milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup pumpkin puree
- 3 cups all purpose flour
Chocolate Buttercream Filling:
- 1/2 cup (1 stick) vegan butter softened to room temp
- 3 cups powdered sugar
- 1/3 cup cocoa powder
- 2 teaspoons plant-based milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 300 g (about 2 cups) dairy-free semi-sweet chocolate roughly chopped
- 1 tablespoon coconut oil
- sweetened or unsweetened coconut shreds
- roasted pumpkin seeds
- cocoa powder
Grease a 13x9 inch glass pan with oil and preheat oven to 350 degrees F (180 C). Combine sugar and oil in a large mixing bowl and stir until smooth. Whisk in milk, vinegar, and vanilla. Add baking powder, salt, and pumpkin and mix until smooth, then stir in flour until batter is completely mixed. Pour into prepared pan and bake for 30 to 45 minutes until a toothpick inserted in center comes out clean. Cool completely before assembling cakes. (You can place it in the fridge or freezer once pan is cool to touch if you want this to go faster.)
To prepare the frosting, beat butter until creamy then add powdered sugar one cup at a time until combined ,(it will be thick). Add cocoa powder and stir on low until combined with mixture, then slowly stream in milk while still on low speed. Add salt and vanilla and whip for about 1 minute until fluffy.
Once cake is completely cooled, trim rounded or overdone edges, and cut it into squares, I did 4 by 6 to get a total of 24, Slice each square horizontally, like a sandwich bun, and spread filling between the 2 layers. Place cakes side by side on a large tray and place in refrigerator while you melt the chocolate.
Line another tray or clean counter with parchment and place a wire rack on top. Melt chocolate and coconut oil in a double boiler over medium low heat until creamy smooth. Remove cakes from fridge and dip them gently into chocolate and turn to coat all sides. If desired, dip cakes in coconut or other toppings then place on rack allowing excess to drip off. Repeat until all 24 are dipped. Allow to dry completely before devouring.
You can use all the extras; trimmings, filling, coatings, and any ugly ones, to make yummy cake balls! <- Do this!