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Chocolate Dipped Pumpkin Lamington Cakes (Vegan)

This class Australian treat just got a new spin put on it.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 24 cakes (about)

Ingredients

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

Coating:

  • 300 g (about 2 cups) dairy-free semi-sweet chocolate roughly chopped
  • 1 tablespoon coconut oil

Optional toppings:

  • sweetened or unsweetened coconut shreds
  • roasted pumpkin seeds
  • cocoa powder
  • sprinkles

Instructions

  1. 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.)

Filling:

  1. 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.

Assembly:

  1. 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.
  2. 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.

Recipe Notes

You can use all the extras; trimmings, filling, coatings, and any ugly ones, to make yummy cake balls! <- Do this!