Dreaming of Tropical Flavors?
Picture this: a slice of Vegan Mango Coconut Cake, bursting with tropical goodness that dances on your taste buds! This cake is not just any dessert; it’s a creamy, moist delight that’s incredibly easy to whip up in one go! Who knew satisfying your sweet tooth could be this straightforward and delightful?
Why Make This Recipe
If you’re on the hunt for a cake that’s as fun to make as it is to devour, this is it!
- Quick Cleanup: One-bowl mixing means less scrubbing later, hooray! 🎉
- Affordable Ingredients: You likely have most essentials on hand. Budget-friendly desserts? Yes, please!
- Family Favorite: With its fruity flavor and fluffy texture, everyone will be clamoring for seconds. Who can resist it?
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- Preheat your oven to 180°C (350°F). Grease two round cake pans with a bit of dairy-free butter.
- In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
- Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
- Add in the softened dairy-free butter and continue mixing until the batter is smooth.
- Gradually fold in the desiccated coconut and mix gently.
- Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool before icing with the mango and coconut frosting made by whipping room-temperature dairy-free butter with powdered sugar and mango puree until light and fluffy.
- Once the cakes are cool, stack them, generously layer the frosting, and coat the sides with more desiccated coconut. For decoration, sprinkle chopped mango cubes on top with a sprig of rosemary if desired.
How to Make Vegan Mango Coconut Cake (Overview)
Making this cake is a breeze! Start by preheating your oven and greasing those pans. While the milk curdles, mix your dry ingredients for a fluffy base. Then, it’s blending time! Pour in the wet ingredients, adding that coconut magic at the end. Bake and cool before frosting with a tropical twist. Pro tip? Don’t skimp on the mango puree in the icing, it makes every bite a dream!
How to Serve Vegan Mango Coconut Cake
Serve this beauty to wow guests at any gathering! Picture this: layers of golden cake topped with fluffy frosting that swirls with shades of yellow and white, and a sprinkle of desiccated coconut lending a lovely crunch. The aroma of mango fills the air as you slice it up. It pairs beautifully with a scoop of dairy-free ice cream or fresh fruit on the side. Pure bliss!
How to Store Vegan Mango Coconut Cake
This delightful cake keeps well in the fridge for about 4-5 days. Keep it covered to maintain its moistness. If you need to stash it longer, pop it in the freezer for up to 3 months. Just remember to wrap it tightly. When ready to eat, let it thaw at room temperature and dig in!
Tips to Make Vegan Mango Coconut Cake
- Mango puree can be swapped for other fruits like passion fruit for a zesty kick!
- If you’ve got it, use coconut milk instead of dairy-free milk for an even richer flavor.
- Ensure your butter is room temperature—this keeps the icing whippable and fluffy.
- Don’t over-mix after adding the coconut; you want to keep that airy texture!
Variation
Feeling adventurous? Try adding a zest of lime for a zingy twist or toss in some chopped pineapple to elevate the tropical vibe. Or even fold in some dark chocolate chips for a surprise in every bite. You do you! 😄
FAQs
- Can I substitute the dairy-free butter? Absolutely! You can use coconut oil or another vegan butter alternative.
- How can I make this cake gluten-free? Swap the self-raising flour with a gluten-free flour blend that’s designed for baking.
- Can I make this ahead of time? Totally! Prep a day in advance and store it in the fridge. Just frost before serving for that fresh taste.
📌 Pin this recipe for your next cozy dinner night!
Vegan Mango Coconut Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease two round cake pans with a bit of dairy-free butter.
- In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
- Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
- Add in the softened dairy-free butter and continue mixing until the batter is smooth.
- Gradually fold in the desiccated coconut and mix gently.
- Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool before icing with the mango and coconut frosting made by whipping room-temperature dairy-free butter with powdered sugar and mango puree until light and fluffy.
- Once the cakes are cool, stack them, generously layer the frosting, and coat the sides with more desiccated coconut. For decoration, sprinkle chopped mango cubes on top with a sprig of rosemary if desired.