Oat Mānuka Lamington by Léonie Bouchet
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Vegan genoise with mānuka syrup, chocolate glaze and coconut.
A plant-based take on the Kiwi classic. A light vegan genoise-style sponge made with oat milk is soaked with mānuka syrup, dipped in dark chocolate glaze and rolled in desiccated coconut. Soft, fragrant and nostalgic with a slightly more refined texture.
Vegan Oat Genoise Sponge
Ingredients
200 g plain flour
100 g raw sugar
20 g mānuka honey
2 tsp baking powder
½ tsp fine sea salt
240 ml Boring Oat
60 ml neutral oil (or melted vegan butter)
1 tsp vanilla extract
1 tsp apple cider vinegar
Method
- Preheat oven to 180°C and line a 20×20 cm square tin.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk oat milk, oil, vanilla, and vinegar.
- Pour the wet mixture into the dry ingredients and mix gently until smooth.
- Pour into the tin and bake for 25–30 mins, till lightly golden and springy.
- Let the sponge cool completely, then cut into even squares.
Mānuka Syrup
An optional step - the genoise is already soft as it is. If used, reduce the sugar in the sponge slightly.
Ingredients
3 tbsp mānuka honey (or mānuka syrup) 3 tbsp lukewarm oat milk
Mix together until smooth. Lightly brush the sponge squares so they stay soft and fragrant.
Chocolate Lamington Glaze
Ingredients
200 g dark chocolate
120 ml Boring Oat
Method
- Gently melt the chocolate with the oat milk over low heat.
- Stir until smooth and glossy.
Assembly
Optional filling - slice each square before dipping and add one of the following:
- Almond butter or coconut cream with mānuka honey
- Traditional raspberry jam
Dip each sponge square into the chocolate glaze.
Roll immediately in desiccated coconut. Finely grating gives the most even, delicate coating. Chunky flakes give a more rustic, textured finish. Both are lovely; it comes down to the look you want.
Place on a rack and allow to set.