Vegan Mango Coconut Cake Recipe
Introduction
This vegan mango coconut cake is a tropical delight that’s perfect for any occasion. Moist layers infused with mango puree are paired with creamy mango buttercream and a coconut coating for a refreshing, dairy-free treat.
Ingredients
- 420g self-raising flour
- 300g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 480ml dairy-free milk (soya)
- 120ml sunflower oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 80g desiccated coconut (for cake layers)
- 80g mango puree (for filling)
- 300g softened dairy-free butter
- 500g powdered sugar
- 6 tbsp mango puree (for buttercream)
- 320g desiccated coconut (for coating)
- 1 ripe mango (cubed, for decoration)
- Rosemary sprigs (optional, for decoration)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together self-raising flour, caster sugar, baking powder, bicarbonate of soda, and 80g desiccated coconut. In a separate bowl, combine dairy-free milk, sunflower oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry; mix gently until just combined. Do not overmix.
- Step 2: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Cool cakes in pans for 15-20 minutes, then invert onto a wire rack to cool completely.
- Step 3: In a large bowl, cream 300g softened dairy-free butter until light and fluffy. Gradually add 500g powdered sugar, mixing until smooth. Incorporate 6 tbsp mango puree and mix until the buttercream is light and fluffy.
- Step 4: Level cooled cake layers if needed. Place one cake layer on a serving platter. Pipe a border of buttercream around the edge and spread 80g mango puree within it. Place the second cake layer on top.
- Step 5: Apply a thin layer of buttercream over the entire cake to create a crumb coat. Chill for 20-30 minutes. Then apply the remaining buttercream smoothly over the top and sides of the cake.
- Step 6: Decorate the cake with cubed fresh mango and optional rosemary sprigs. Gently press the remaining 320g desiccated coconut onto the sides and top edges of the cake. Drizzle extra mango puree if desired. Chill for at least 1-2 hours before slicing and serving.
Tips & Variations
- Use ripe, fragrant mangoes for the freshest flavor in the puree and decoration.
- If you prefer a nutty taste, lightly toast the desiccated coconut before adding it to the batter and coating the cake.
- For a gluten-free version, substitute self-raising flour with a gluten-free baking mix, adjusting the baking time as needed.
- Swap the sunflower oil with melted coconut oil to enhance the coconut flavor.
Storage
Store the cake in an airtight container in the refrigerator for up to 3-4 days. Let it sit at room temperature for about 20 minutes before serving for the best texture. Leftovers can also be frozen; wrap tightly and thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other fruit purees instead of mango?
Yes, passionfruit or pineapple purees work well and complement the coconut flavor beautifully. Adjust sweetness if needed.
Is this cake suitable for nut allergies?
Yes, this recipe contains no nuts, making it safe for those with nut allergies. Just ensure all ingredients are processed in nut-free facilities if necessary.
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Vegan Mango Coconut Cake Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Mango Coconut Cake is a moist, tropical-inspired dessert perfect for any occasion. Made with dairy-free ingredients, it features fluffy self-raising flour cake layers infused with desiccated coconut, layered and frosted with a luscious mango-infused dairy-free buttercream, and decorated with fresh mango cubes and shredded coconut for a delightful texture contrast and visual appeal.
Ingredients
Scale
Cake Layers
- 420g self-raising flour
- 300g caster sugar
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 480ml dairy-free milk (soya)
- 120ml sunflower oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 80g desiccated coconut
Filling and Frosting
- 80g mango puree (for filling)
- 300g softened dairy-free butter
- 500g powdered sugar
- 6 tbsp mango puree (for buttercream)
Decoration
- 320g desiccated coconut (for coating)
- 1 ripe mango, cubed
- Rosemary sprigs (optional)
Instructions
- Prepare Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the self-raising flour, caster sugar, baking powder, bicarbonate of soda, and 80g desiccated coconut. In a separate bowl, combine the dairy-free milk, sunflower oil, apple cider vinegar, and vanilla extract. Pour the wet ingredients into the dry, mixing gently until just combined. Avoid overmixing to keep the cake light.
- Bake and Cool: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool in the pans for 15-20 minutes before inverting them onto wire racks to cool completely.
- Make Buttercream: In a large bowl, cream the softened dairy-free butter until light and fluffy. Gradually add the powdered sugar, mixing until smooth and creamy. Incorporate 6 tablespoons of mango puree and continue mixing until the buttercream is light, fluffy, and well blended.
- Assemble Cake: Level the cooled cake layers if necessary. Place one layer on a serving platter. Pipe a border of buttercream around the edge of this layer and spread 80g mango puree inside the border as a filling layer. Carefully place the second cake layer on top.
- Crumb Coat & Frost: Apply a thin layer of buttercream over the entire cake to seal in crumbs and chill it for 20-30 minutes to set the crumb coat. Once chilled, smoothly apply the remaining buttercream over the top and sides of the cake, creating a clean finish.
- Decorate & Chill: Decorate the cake with cubed fresh mango pieces and optional rosemary sprigs for a fresh look. Gently press the remaining 320g desiccated coconut onto the sides and top edges for texture and tropical flair. Optionally, drizzle extra mango puree over. Chill the cake for at least 1-2 hours before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Use room temperature dairy-free butter for the creamiest buttercream.
- Do not overmix the batter to ensure a light and fluffy cake texture.
- You can substitute mango puree with other tropical fruit purees like passion fruit or pineapple for a flavor twist.
- Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
- Ensure mango used for decoration is ripe and sweet for best flavor.
- Store the cake refrigerated and allow it to come to room temperature before serving for optimal taste and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: vegan mango cake, coconut cake, dairy-free cake, vegan dessert, tropical cake, mango buttercream, egg-free cake
