Vegan Mango Coconut Cake

Why Make This Recipe

Vegan Mango Coconut Cake is a delightful dessert that is perfect for any occasion. It’s fruity, moist, and rich in flavor while also being completely dairy-free. Whether you’re vegan or just looking for a delicious cake without animal products, this cake is a great choice. The combination of mango and coconut creates a tropical taste that feels like a little slice of paradise.

How to Make Vegan Mango Coconut Cake

Ingredients

• 480ml of dairy-free milk (soya milk works best)
• 2 teaspoons of apple cider vinegar
• 420g of self-raising flour
• 300g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 120ml of sunflower oil
• 1 teaspoon of vanilla extract
• 80g of mango puree
• 300g of dairy-free butter (block + softened)
• 500g of powdered / icing sugar
• 6 tablespoons of mango puree (plus extra for drizzling)
• 400g of desiccated coconut (for inside the cake layers and to coat the cake)
• Rosemary sprigs (optional decoration)
• 1 ripe mango (cut into cubes for decoration)

Directions

Method (cakes)

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
2. In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for 5-10 minutes to create a buttermilk effect.
3. In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
4. Add the sunflower oil, vanilla extract, and mango puree to the dry ingredients. Then, pour in the dairy-free milk mixture. Stir until everything is just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

How to Serve Vegan Mango Coconut Cake

Once your cake is cooled, it’s time to frost and decorate! Spread a layer of dairy-free buttercream made by mixing softened dairy-free butter with powdered sugar and mango puree between the two cake layers. Coat the entire cake in the frosting and sprinkle with desiccated coconut. Add mango cubes on top and a drizzle of extra mango puree for a beautiful finish. Enjoy your cake with a cup of tea or as a dessert after a meal!

How to Store Vegan Mango Coconut Cake

Store your Vegan Mango Coconut Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week. Just remember to bring it to room temperature before serving.

Tips to Make Vegan Mango Coconut Cake

• For best results, ensure all ingredients are at room temperature before getting started.
• You can use fresh mango puree or canned mango puree based on availability.
• Be careful not to overmix the batter; mix until just combined for a light and fluffy cake.

Variation

If you want to add an extra crunch, consider mixing in some chopped nuts like cashews or almonds into the batter. You can also swap desiccated coconut for shredded coconut for a different texture.

FAQs

Can I use different flavors of puree?
Yes! You can use other fruit purees like pineapple or passionfruit for a different flavor combination.

Is this cake gluten-free?
No, this cake uses self-raising flour, which contains gluten. You can try using gluten-free flour as a substitute, but the texture may vary.

Can I freeze the cake?
Absolutely! You can freeze the cake layers before frosting for up to 3 months. Just wrap them well in plastic wrap. Allow them to thaw completely before frosting and serving.

Vegan Mango Coconut Cake

A fruity, moist, and dairy-free dessert, this Vegan Mango Coconut Cake combines the tropical flavors of mango and coconut for a delightful treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: Tropical, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 480 ml dairy-free milk (soya milk works best)
• 2 teaspoons apple cider vinegar
• 420 g self-raising flour
• 300 g caster sugar
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 120 ml sunflower oil
• 1 teaspoon vanilla extract
• 80 g mango puree

Frosting and Decoration

• 300 g dairy-free butter (block + softened)
• 500 g powdered / icing sugar
• 6 tablespoons mango puree (plus extra for drizzling)
• 400 g desiccated coconut (for inside the cake layers and to coat the cake)
• 1 ripe mango (cut into cubes for decoration)
• Rosemary sprigs (optional decoration)

Method

 

Preparation

1. Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
2. In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for 5-10 minutes to create a buttermilk effect.
3. In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
4. Add the sunflower oil, vanilla extract, and mango puree to the dry ingredients. Then, pour in the dairy-free milk mixture. Stir until everything is just combined.
5. Divide the batter evenly between the two prepared cake pans.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Frosting and Serving

1. Once your cake is cooled, spread a layer of dairy-free buttercream made by mixing softened dairy-free butter with powdered sugar and mango puree between the two cake layers.
2. Coat the entire cake in the frosting and sprinkle with desiccated coconut. Add mango cubes on top and a drizzle of extra mango puree for a beautiful finish.
3. Enjoy your cake with a cup of tea or as a dessert after a meal!

Notes

For best results, ensure all ingredients are at room temperature before getting started. You can use fresh or canned mango puree based on availability. Be careful not to overmix the batter; mix until just combined for a light and fluffy cake. Store your Vegan Mango Coconut Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can refrigerate it for about a week. Just remember to bring it to room temperature before serving.