Fruit Lamingtons

Serves 12

12 gluten-free and vegan cupcake sponges – link
one 337ml jar jam of choice
337ml water
desiccated coconut

Dairy-free buttercream
dairy-free margarine
500g icing sugar
few drops vanilla extract

These are similar to coconut Madeleine’s but the sponges are soaked in a jam syrup.

Place the jam and water into a large saucepan and bring to the boil.
Take off the heat.

Take the sponges out of their cases.

Pour desiccated coconut onto a plate and have another plate next to the coconut.

Lift each cupcake with a fork and support underneath with another fork, dip into the boiled jam for a few seconds then roll in the coconut. Place onto the plate to set.

You can finish the cake by piping a swirl of dairy-free buttercream on the top and topping with a piece of fruit or sugar decoration.

Dairy Free Butter cream
Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.
This is a lot of icing sugar. If you use less icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream. *see note.

If you have dariole moulds or other shaped baking moulds, you can bake the sponges in those instead of the cupcake cases. Follow the recipe as for gluten-free vegan cupcakes.

In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.

You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.

For dairy-free buttercream: Most dairy-free margarine is quite soft. You will need to add four times as much icing sugar to the dairy-free margarine or it will split. I like to use Naturli block margarine as it is a firmer margarine. You only need twice as much icing sugar to this block margarine. It is a lot tastier and doesn’t contain palm oil.