Cake:

2 cups of oat flour
1 cup of Natvia for baking
3/4 cup of almond breeze unsweetened vanilla almond milk
1/2 cup of peanut flour (mixed with water to make thick peanut butter)
3 teaspoons orgran egg replacer
2 teaspoons baking powder

Coating:

45g peanut flour
6-8 teaspoons du Chocolat Chocolate Drink Mix
1/2 cup of Water
40g unsweetened shredded coconut

2 cup s of oat flour 1 cup of Natvia for baking 3/4 cup of almond breeze unsweetened vanilla almond milk 1/2 cup of peanut flour (mixed with water to make thick peanut butter) 3 teaspoons orgran egg replacer 2 teaspoons baking powder 45 g peanut flour 6 -8 teaspoons du Chocolat Chocolate Drink Mix 1/2 cup of Water 40 g unsweetened shredded coconut

Sift the flour, egg replacer and baking powder into a large mixing bowl
In a separate bowl, cream the Natvia and peanut butter
Add the peanut butter and milk to the flour and mix until well combined
Pour into a 7 x 9 inch silicone mould and place in an oven pre-heated to 180 degrees Celcius
Cook for 35-40 minutes or until a knife comes out of the cake clean
Allow the cake to cool and then cut into 15 even pieces
It is suggested to use day-old cake to coat in the chocolate and coconut, so store the cake in an air-tight container overnight
Mix together the Du Chocolat powder, peanut flour and water until it becomes a slightly runny (but thick) icing
Dip each piece of cake into the chocolate and cover all the sides
Sprinkle with the coconut and repeat until they're all covered
Store the lamingtons in the fridge - if they last that long