Vegan Lamington Tart Recipe

This Vegan Lamington Tart is, without a shadow of a doubt, one of the most delightful culinary adventures I’ve embarked on in my plant-based kitchen. When I first conceptualized it, I wondered if I could truly capture the essence of an Australian lamington – that nostalgic combination of light sponge, rich chocolate, and tropical coconut – within the elegant confines of a tart. The answer, I’m thrilled to report, is a resounding YES! The first time I served this, my family was utterly captivated. Even my notoriously picky nephew, who usually eyes vegan desserts with suspicion, went back for a second slice, his chocolate-smudged grin the highest praise I could ask for. It’s become a showstopper at gatherings, with friends often exclaiming, “I can’t believe this is vegan!” The buttery, crisp shortcrust pastry gives way to a tender vanilla sponge, a whisper of tart raspberry jam, all enrobed in a luscious chocolate glaze and generously showered with desiccated coconut. It’s a textural and flavour symphony that’s both comforting and surprisingly sophisticated. Prepare to amaze yourself and your loved ones with this surprisingly straightforward yet incredibly impressive dessert.

The Ultimate Vegan Lamington Tart: A Step-by-Step Guide

This recipe breaks down the classic lamington into a sophisticated tart form, perfect for any occasion. We’ll create a crisp vegan shortcrust pastry, a light and airy vegan sponge, layer it with raspberry jam, and then finish with the iconic chocolate dip and coconut coating.

Yields: 8-10 servings
Prep time: 45 minutes (plus 1 hour chilling)
Bake time: 40-50 minutes
Cooling time: At least 2 hours

Ingredients

For the Vegan Shortcrust Pastry:

• 1 ¾ cups (210g) all-purpose flour
• ¼ cup (30g) icing sugar (confectioners’ sugar)
• Pinch of salt
• ½ cup (113g) cold vegan block butter, cut into small cubes (e.g., Miyoko’s Kitchen Cultured Vegan Butter, Naturli Vegan Block)
• 3-5 tablespoons ice-cold water

For the Vegan Vanilla Sponge Cake Layer:

• 1 cup (120g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (120ml) unsweetened plant-based milk (almond, soy, or oat work well)
• ¼ cup (60ml) light vegetable oil (sunflower or canola) or melted refined coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar (or lemon juice)

For the Raspberry Jam Layer:

• ⅓ cup (approx. 100g) good quality seedless raspberry jam

For the Vegan Chocolate Icing (Lamington Dip):

• 1 cup (120g) icing sugar (confectioners’ sugar), sifted
• ¼ cup (25g) unsweetened cocoa powder, sifted
• 3 tablespoons (45g) vegan butter or refined coconut oil, melted
• 3-4 tablespoons hot (not boiling) plant-based milk or water
• ½ teaspoon vanilla extract

For the Coconut Coating:

• 1 ½ cups (135g) desiccated coconut (unsweetened preferably)

Equipment:

• 9-inch (23cm) round tart tin with a removable bottom
• Rolling pin
• Parchment paper
• Pie weights or dried beans/rice
• Mixing bowls
• Whisk
• Spatula

Instructions

Let’s break down the creation of this delightful tart into manageable steps. Patience during chilling and cooling is key to success!

Part 1: Prepare the Vegan Shortcrust Pastry

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 ¾ cups of all-purpose flour, ¼ cup of icing sugar, and the pinch of salt.
2. Cut in Vegan Butter: Add the cold, cubed vegan butter to the flour mixture. Using your fingertips or a pastry blender, rub or cut the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Work quickly to prevent the butter from melting.
3. Add Ice Water: Sprinkle 3 tablespoons of ice-cold water over the mixture. Gently mix with a fork or your hands until the dough just starts to come together. If it’s too dry, add another 1-2 tablespoons of water, one at a time, until a shaggy dough forms. Be careful not to overmix, as this can make the pastry tough.
4. Chill the Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days). This chilling step is crucial for preventing shrinkage and making the dough easier to roll.

Part 2: Blind Bake the Tart Crust

1. Preheat Oven & Prep Tin: Preheat your oven to 375°F (190°C). Lightly grease your 9-inch tart tin with a removable bottom.
2. Roll Out Dough: On a lightly floured surface, roll out the chilled pastry dough into a circle about 12 inches in diameter and ⅛ inch thick. Work from the center outwards, rotating the dough to ensure even thickness.
3. Line Tart Tin: Carefully transfer the rolled-out dough to the tart tin. Gently press it into the bottom and up the sides of the tin. Trim any excess dough from the edges using a sharp knife or by rolling your rolling pin over the rim. Prick the base of the pastry a few times with a fork.
4. Second Chill (Optional but Recommended): Place the pastry-lined tin in the freezer for 15 minutes or the refrigerator for 30 minutes. This further helps prevent shrinkage.
5. Blind Bake: Line the pastry shell with a piece of parchment paper, ensuring it covers the base and sides. Fill with pie weights, dried beans, or uncooked rice, spreading them evenly. Bake for 15-20 minutes.
6. Remove Weights & Bake Again: Carefully remove the parchment paper and pie weights. Return the tart crust to the oven and bake for another 10-15 minutes, or until the pastry is lightly golden and looks dry.
7. Cool: Remove from the oven and let the tart shell cool in the tin on a wire rack while you prepare the sponge.

Part 3: Prepare the Vegan Vanilla Sponge Cake Layer

1. Reduce Oven Temperature: Reduce the oven temperature to 350°F (175°C).
2. Combine Dry Ingredients: In a medium mixing bowl, whisk together 1 cup of all-purpose flour, ½ cup of granulated sugar, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.
3. Combine Wet Ingredients: In a separate small bowl or jug, whisk together ½ cup of plant-based milk, ¼ cup of oil, 1 teaspoon of vanilla extract, and ½ teaspoon of apple cider vinegar.
4. Mix Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are okay. Overmixing will result in a tough sponge.
5. Assemble Tart Base: Spread the ⅓ cup of raspberry jam evenly over the base of the cooled, blind-baked tart crust.
6. Add Sponge Batter: Gently pour or spoon the vanilla sponge batter over the jam layer, spreading it evenly to the edges of the tart crust.
7. Bake the Tart: Bake in the preheated oven at 350°F (175°C) for 20-25 minutes, or until the sponge is golden brown and a skewer inserted into the center of the sponge comes out clean.
8. Cool Completely: Let the tart cool in the tin on a wire rack for at least 15-20 minutes before attempting to remove the outer ring. Then, allow it to cool completely on the wire rack (this can take 1-2 hours). It must be completely cool before icing.

Part 4: Prepare the Chocolate Icing and Finish the Tart

1. Prepare Icing: In a heatproof bowl suitable for dipping (or a wide, shallow bowl), whisk together the sifted 1 cup of icing sugar and ¼ cup of cocoa powder. Add the 3 tablespoons of melted vegan butter (or refined coconut oil) and ½ teaspoon of vanilla extract. Gradually add 3-4 tablespoons of hot plant milk or water, whisking continuously until you achieve a smooth, glossy, and pourable icing. It should be thin enough to coat but not watery. If it’s too thick, add a tiny bit more hot liquid; if too thin, add a bit more sifted icing sugar.
2. Coat the Tart: Once the tart is completely cool, carefully place it on a wire rack with a sheet of parchment paper or a tray underneath to catch drips. Pour the chocolate icing evenly over the sponge layer of the tart, using a spatula to gently guide it and ensure the entire sponge surface is covered. You can let some drip down the sides of the sponge for a classic lamington look, but try to keep it off the pastry crust if you want a neater finish.
3. Add Coconut: Immediately, while the chocolate icing is still wet, generously sprinkle the 1 ½ cups of desiccated coconut all over the chocolate-coated sponge. Gently press the coconut into the icing to help it adhere.
4. Set: Allow the chocolate icing to set completely. This can take 30 minutes to an hour at room temperature, or you can speed it up by placing the tart in the refrigerator for about 20-30 minutes.
5. Serve: Once set, carefully transfer the Vegan Lamington Tart to a serving plate. Slice and enjoy!

Nutrition Facts

• Servings: 8-10 slices
• Calories per serving (approximate, based on 8 servings): 550-600 kcal

Disclaimer: Nutritional information is an estimate and can vary depending on the specific brands of ingredients used and exact serving sizes.
A single serving of this Vegan Lamington Tart provides a delightful indulgence. The calories primarily come from the carbohydrates in the flour, sugar, and jam, and the fats from the vegan butter and oil. While it’s a dessert, it’s made with entirely plant-based ingredients, meaning it’s cholesterol-free. The desiccated coconut adds some dietary fiber.

Preparation Time

• Active Preparation Time: Approximately 45-60 minutes (includes making pastry, sponge, and icing)
• Chilling Time (Pastry): At least 1 hour (can be longer)
• Baking Time:
  • Pastry blind bake: 25-35 minutes
  • Tart with sponge: 20-25 minutes
  • Total baking: Approximately 45-60 minutes
• Cooling Time: At least 2 hours for the tart to cool completely before icing, plus 30-60 minutes for the icing to set.
• Total Time (Start to Finish): Approximately 4.5 – 5.5 hours (including chilling and cooling)

This might seem like a long process, but much of it is inactive time (chilling, baking, cooling). You can break it up: make the pastry a day ahead, for example.

How to Serve

This Vegan Lamington Tart is a star on its own but can be elevated with a few simple accompaniments. Here are some serving suggestions:

• Simply Sliced: Enjoy a slice as is, allowing the textures and flavours of the tart to shine.
• With Vegan Cream:
  • Serve with a dollop of whipped vegan cream (coconut cream or a soy/oat-based whipping cream). The coolness and creaminess provide a lovely contrast.
• Fresh Berries:
  • A side of fresh raspberries, strawberries, or a mixed berry compote complements the raspberry jam in the tart and adds a fresh, tart counterpoint.
• Dusting of Cocoa or Icing Sugar:
  • For an extra touch of elegance, lightly dust the tart or individual slices with unsweetened cocoa powder or icing sugar just before serving.
• A Scoop of Vegan Ice Cream:
  • Vanilla bean or even a chocolate vegan ice cream would be a decadent accompaniment.
• Warm or Cold:
  • This tart is delicious served at room temperature. Some may enjoy it slightly chilled, especially on a warm day. Reheating individual slices slightly might make the sponge extra tender, but be mindful of the icing.
• Beverage Pairings:
  • Hot Drinks: Perfect with a cup of black tea, Earl Grey, or a milky coffee/latte made with plant milk.
  • Cold Drinks: A glass of unsweetened plant milk or a berry-flavoured iced tea.

Occasions:

• Afternoon tea centrepiece
• Birthday parties or celebrations
• Potlucks and gatherings (it travels reasonably well if kept flat and cool)
• A special weekend treat
• Holiday dessert alternative

Additional Tips for Perfection

1. Cold Ingredients are Key for Pastry: For the flakiest, most tender vegan shortcrust pastry, ensure your vegan butter is very cold, and use ice-cold water. Handle the dough as little as possible to prevent the butter from melting and to avoid developing too much gluten. If your kitchen is warm, chill your flour and bowl too!
2. Don’t Skip Blind Baking & Chilling: Blind baking the tart shell is crucial to prevent a “soggy bottom,” especially since we’re adding a moist sponge layer. Chilling the dough before rolling and after lining the tin helps prevent shrinkage during baking, ensuring your tart crust maintains its shape and height.
3. Choose Your Vegan Butter Wisely: For the pastry, a firm, block-style vegan butter will give you the best results, mimicking traditional butter more closely than spreadable margarine. For the chocolate icing, refined coconut oil can be a good substitute for vegan butter if you prefer, as it sets firmly. Ensure it’s refined to avoid a strong coconut flavour in the icing itself (though some might enjoy that!).
4. Achieving the Right Icing Consistency: The lamington chocolate icing should be pourable but not too thin, or it will just soak into the sponge or run off completely. If it’s too thick, it will be hard to spread and won’t give that classic lamington look. Add your hot liquid tablespoon by tablespoon, whisking well, until it’s just right. If it accidentally becomes too thin, whisk in a little more sifted icing sugar. If too thick, a tiny bit more hot liquid.
5. Make-Ahead Strategy:
   • Pastry Dough: Can be made up to 2-3 days in advance and kept well-wrapped in the refrigerator, or frozen for up to 3 months (thaw overnight in the fridge).
   • Baked Tart Shell: Can be blind-baked a day in advance. Store it in an airtight container at room temperature once completely cool.
   • Assembled Tart (un-iced): You can bake the tart with the sponge layer, cool it completely, and store it in an airtight container at room temperature overnight. Ice it on the day of serving for the best results. The finished, iced tart is best eaten within 1-2 days.

FAQ Section (Frequently Asked Questions)

Q1: Can I make this Vegan Lamington Tart gluten-free?
A1: Yes, you likely can, with some adjustments. For the shortcrust pastry, you’d need to use a good quality gluten-free all-purpose flour blend that contains xanthan gum (or add it if it doesn’t). Gluten-free pastry can be more fragile, so handle it with extra care; chilling thoroughly is even more critical. For the sponge, a gluten-free all-purpose flour blend designed for cakes should work. You might find the texture slightly different, potentially a bit denser or crumblier, but it should still be delicious. Always check that your baking powder is also gluten-free. Experimentation with your preferred GF flour blend will yield the best results for your taste.

Q2: How should I store the finished Vegan Lamington Tart, and how long will it last?
A2: Once the chocolate icing has fully set, store the tart in an airtight container. It can be kept at cool room temperature for up to 2 days if your environment isn’t too warm or humid. If it’s warm, or for longer storage, keep it in the refrigerator for up to 3-4 days. Note that refrigeration can sometimes make the pastry a little less crisp over time, but it will still be enjoyable. Bring to room temperature for about 20-30 minutes before serving if desired.

Q3: Can I freeze the Vegan Lamington Tart?
A3: Freezing the fully assembled and iced tart is possible, though the texture might change slightly upon thawing. The coconut can sometimes absorb moisture, and the pastry might not be as crisp.
* To freeze: Let the tart set completely. Wrap it well in plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe airtight container. It can be frozen for up to 1-2 months.
* To thaw: Thaw it uncovered in the refrigerator overnight. Allowing it to thaw uncovered helps prevent too much condensation from making the coconut soggy.
Alternatively, you can freeze components: the unbaked pastry dough, the blind-baked tart shell, or even the baked (but un-iced) tart with the sponge. Thaw and then proceed with icing.

Q4: What’s the best type of plant-based milk to use in the sponge and icing?
A4: For the vegan sponge, neutral-flavored plant milks like unsweetened soy milk, almond milk, or oat milk work best. Soy milk often provides good structure in vegan baking due to its protein content. For the chocolate icing, any of these will work, or even just hot water. The key is that the liquid is hot (but not boiling) to help melt the sugars and cocoa powder smoothly. If using a sweetened plant milk, you might want to slightly reduce the sugar in the sponge, but it’s generally not a significant issue.

Q5: Can I use a different flavour of jam instead of raspberry?
A5: Absolutely! While raspberry jam is traditional for lamingtons and provides a lovely tartness to balance the sweetness, feel free to experiment. Strawberry jam would be a classic alternative. Apricot jam could also work beautifully, offering a different kind of fruity tang. Cherry jam could also be delicious. Opt for a good quality, slightly tart jam for the best flavour contrast. If you’re feeling adventurous, a thin layer of lemon curd (vegan, of course) could offer an interesting citrusy twist, though it would deviate more from the traditional lamington profile.

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