Go Back

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
Cook Time 30 minutes
Total Time 50 minutes
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.