Name: Vegan Mango Coconut Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 480ml dairy-free milk (soya recommended); 2 tsp apple cider vinegar; 420g self-raising flour; 300g caster sugar; 1 tsp baking powder; 1 tsp bicarbonate of soda; 120ml sunflower oil; 1 tsp vanilla extract; 80g mango purée; 300g dairy-free butter (softened); 500g icing sugar; 6 tbsp mango purée (plus extra for drizzling); 400g desiccated coconut (for layers and coating); 1 ripe mango (cubed); Rosemary sprigs (optional)

Are you ready to dive into a tropical paradise? This Vegan Mango Coconut Cake is the ultimate indulgence for anyone who craves a sweet escape. Imagine soft, fluffy layers infused with the natural sweetness of ripe mango and the delightful richness of coconut. This cake not only captivates the senses with its stunning flavors but is also entirely plant-based, making it a guilt-free treat for vegans and non-vegans alike. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress everyone at the table!

The beautiful swirls of mango purée create a striking visual appeal, while the combination of coconut and mango delivers a heavenly taste experience that transports you to sun-kissed beaches. Perfect for picnics, birthdays, or any festive gathering, this cake stands out with its vibrant colors and delicious flavor profile. In addition to its mouthwatering taste, it’s surprisingly simple to make, demonstrating that you don’t need complicated recipes to bake something extraordinary. Let’s walk through this enchanting recipe, ensuring your baking adventure is as enjoyable as the delicious outcome!

Why You’ll Love This Vegan Mango Coconut Cake

Tropical Flavors: The combination of mango and coconut offers a refreshing taste that reminds you of summer.
100% Plant-Based: Suitable for vegans, this cake allows everyone to indulge without compromise.
Fluffy Texture: The fluffy layers of the cake create a light mouthfeel, making it incredibly enjoyable to eat.
Beautiful Presentation: Its stunning layers and decoration make it perfect for any celebration or gathering.
Simple Preparation: With straightforward steps, this cake can be made by bakers of all skill levels.

Preparation Phase & Tools to Use

Before you start baking your Vegan Mango Coconut Cake, it’s essential to prepare your kitchen workspace and gather your tools for a smooth process. First, ensure you have three 8-inch round cake tins ready. Line each tin with baking paper and preheat your oven to 180°C (fan). This will ensure your cake is baked evenly and rises beautifully!

In terms of tools, you will need mixing bowls, a whisk, a spatula, and a measuring jug. A hand mixer or stand mixer is invaluable when making buttercream, as it ensures a light and fluffy texture. Don’t forget a cooling rack to let your cake layers cool properly before frosting. Ensuring your ingredients are at room temperature, particularly the dairy-free butter, will help create a smooth batter and frosting.

Ingredients

480ml dairy-free milk (soya recommended)
2 tsp apple cider vinegar
420g self-raising flour
300g caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
120ml sunflower oil
1 tsp vanilla extract
80g mango purée
300g dairy-free butter (softened)
500g icing sugar
6 tbsp mango purée (plus extra for drizzling)
400g desiccated coconut (for layers and coating)
1 ripe mango (cubed)
Rosemary sprigs (optional)

Instructions

Step 1: Prepare the Cake Batter

Start by preheating your oven to 180°C (fan) and lining three 8-inch cake tins with baking paper. This crucial step ensures your cake will come out cleanly after baking. In a jug, mix the dairy-free milk with apple cider vinegar and let it sit for about 10 minutes to curdle; this creates a perfect vegan buttermilk. In a separate mixing bowl, sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda. This process aerates the ingredients, ensuring a light cake.

Once your buttermilk is ready, add sunflower oil and vanilla extract to the mixture, then combine this wet mixture with the dry ingredients. Stir gently until fully incorporated to avoid overmixing, which can lead to a dense cake texture. Separate the batter into two equal parts: to one half, add the 80g of mango purée. Mixing this in gives half of your batter a vibrant mango flavor, which will create beautiful swirls when layered. Now, you’re ready to move on!

Step 2: Combine and Bake

Now it’s time to bring both batters together! Pour both the mango-flavored and plain batter into the prepared cake tins in a swirl pattern. Use a skewer or a knife to gently swirl the batters together, creating a marbled effect within the tins. Bake in the preheated oven for 25–30 minutes or until the cakes spring back when lightly touched, and a skewer inserted into the center comes out clean. Once baked, remove from the oven and allow them to cool completely in the tins—this will help maintain their moisture.

Step 3: Prepare the Buttercream

While the cakes are cooling, prepare the buttercream. In a mixing bowl, beat the softened dairy-free butter until creamy and smooth. Gradually add in your icing sugar and the remaining 6 tablespoons of mango purée, blending until it’s fully incorporated. The secret to a fluffy buttercream is to whip it for about 5–8 minutes, as this allows for maximum air incorporation, creating that light, fluffy texture we all adore. If the buttercream is too thick, you can adjust the consistency by adding more dairy-free butter or icing sugar as needed until you achieve the desired spreadable texture.

Step 4: Assemble Your Cake

When your cake layers are completely cool, it’s time for assembly! Start by placing one cake layer on a serving plate and spread a layer of the mango buttercream evenly on top, followed by a drizzle of mango purée and a sprinkle of desiccated coconut for added texture and flavor. Layer the second cake on top and repeat the process until all layers are stacked. Once you’ve stacked your layers and added the fillings, apply a thin crumb coat to the outside of the cake. This means spreading a thin layer of buttercream around the entire cake to trap any loose crumbs. Chill it in the refrigerator for about 15–20 minutes to set.

Step 5: Final Frosting and Decoration

After chilling the cake, remove it from the fridge and apply a thicker, final coat of buttercream around the sides and top. Smooth this layer out with a spatula for a clean finish. To complete the look, press additional desiccated coconut over the entire cake to give it a coconut-coated exterior that’s visually appealing! For the decoration, pipe some buttercream swirls on the top, adding mango purée to the centers of each swirl for an extra pop of flavor. Finally, garnish the top with fresh mango cubes and optional rosemary sprigs for a beautiful presentation.

Variations

Protein: Add a scoop of plant-based protein powder to the batter for an extra nutritional boost.
Vegetables: Incorporate grated zucchini or finely shredded carrot into the batter for added moisture and nutrition.
Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, aromatic flavor twist.

Cooking Notes

Always ensure all ingredients are at room temperature for the best results.
Don’t skip the cooling process; it is vital for a stable and stackable cake.
You can use other plant-based milk alternatives if you prefer, just verify they are unsweetened.
The cake layers can be made a day in advance and refrigerated until ready to frost.

Serving Suggestions

Pair the cake with a scoop of dairy-free vanilla ice cream.
Serve with fresh fruit on the side for added color and flavor.

Tips

For easier frosting, warm your butter slightly—this makes it easier to spread and create a smooth finish.
To make the cake even more flavorful, consider adding lime juice into the buttercream for a citrusy kick.

Prep Time, Cook Time, Total Time

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Nutritional Information

Calories: Approximately 320 per slice
Protein: 3g
Sodium: 45mg

FAQs

Can I substitute the flour for a gluten-free option?

Absolutely! You can use a gluten-free self-raising flour blend that measures cup for cup compared to regular flour.

How long does the cake last?

This cake can be stored in an airtight container in the fridge for up to 5 days. It also freezes well!

Can I use other fruits instead of mango?

Yes, you can replace the mango with other fruits like pineapple or passion fruit, adjusting the purée quantity and flavors.

Is it necessary to use vinegar with the milk?

Yes, the vinegar helps to curdle the milk, creating a vegan buttermilk that enhances the cake’s texture and flavor.

Conclusion

In conclusion, the Vegan Mango Coconut Cake is not just a dessert; it’s an experience to savor. Bursting with tropical flavors and adorned in a picturesque way, every slice invites you into a world of sweetness and delight. Whether you’re a seasoned baker or new to the kitchen, this recipe proves that with a few simple ingredients and steps, you can create something truly memorable for your loved ones. So, go ahead and make this cake for your next celebration, and don’t forget to share your experiences in the comments below—happy baking!