Vegan Chocolate Orange Lamingtons

Directions

1. Preheat oven to 180’C, 160’C fan, Gas mark 4. Grease and line a 9 inch square cake tin with baking parchment.
   

2. In a large mixing bowl sieve the flour, two sugars and bicarbonate of soda. Whisk in the orange zest.
   

3. In a separate bowl whisk together the oil, non dairy milk and golden syrup.
   

4. Pour the wet ingredients into the dry and whisk into a smooth batter making sure there are no lumps. Pour into your prepared cake tin.
   

5. Bake in preheated oven for 40 minutes until golden brown on top and a skewer inserted comes out clean. Leave to cool completely.
   

6. Once the sponge has cooled, using a serrated knife or cake leveller carefully slice across the top of the cake to remove the domed part of the sponge creating a flat top.
   

7. Slice the sponge horizontally to form two halves.
   

8. Remove the top layer of sponge and spread 3 tbsp of marmalade evenly over the bottom half before sandwiching them back together. Cut the sponge into 16 even squares and place in the fridge to chill.
   

9. To make the ganache, melt the chocolate orange bar, chocolate buttons and vegan butter in a pan over a low heat.
   

10. Once melted, remove from the heat and whisk in the icing sugar and non dairy milk until the mixture is smooth and glossy.
    

11. Pour the desiccated coconut onto a plate. Remove the chilled sponge squares from the fridge.
    

12. Dip and coat each sponge square into the chocolate orange ganache and shake off any excess before rolling in desiccated coconut.