A vegan take on the Aussie classic lamington.
Set oven to 180 degrees (mine is gas) and line a spring form tin with parchment paper. You won't be able to get the lining smooth all the way around but this will make a beautiful rippled edge once the cake is cooked.
Add all of the dry ingredients into a mixing bowl. Strain off 1/2 cup chickpea brine (aquafaba) and add to the mixing bowl along with all the remaining ingredients.
using a cake beater, start on low speed and work up to high speed for approximately 1 minute until all ingredients are well incorporated. scrape down the bowl half way through to ensure everything is mixed in well.
Pour the cake batter into your lined cake tin and place in the oven to cook for approximately 45 minutes or until the top bounces back when you touch with your finger. Turn the oven off and open the oven door slightly to allow the cake to cool down gradually - I would allow at least 30 minutes or if you're in a rush, turn the cake out on to a cooling rack and place in the fridge to speed up the cooling process (don't try and remove the baking paper at this point as you may damage your cake).
While your cake is cooling, add coconut cream into a small saucepan over medium heat and just as it starts to boil, turn off the heat and add in your dark chocolate. Allow the chocolate to sit in the mixture for a minute or two and then fold through the cream until you're left with a lovely thick ganache. Allow the ganache to cool slightly before using.
Remove your cake from the fridge and carefully peel away the baking paper. using a bread knife or cake cutter, carefully cut a top layer off the cake. Cover the exposed bottom half with strawberry jam of your choice before returning the top of the cake (the lid) back on top.
To decorate your cake, load on the ganache and use a spatula to evenly coat your cake. You may choose to leave the rippled edges exposed for a rustic look or you can drench the entire cake in delicious ganache. Sprinkle a generous handful of shredded coconut over the entire cake and then set in the fridge for at least 30 minutes and then you're ready to serve.