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Vegan Mango Coconut Cake

A creamy, moist vegan cake bursting with tropical flavors of mango and coconut that's easy to prepare.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Tropical, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 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
  • 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 sprig rosemary (optional decoration)
  • 1 piece ripe mango (cut into cubes for decoration)

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease two round cake pans with a bit of dairy-free butter.
  2. In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
  3. In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
  4. Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
  5. Add in the softened dairy-free butter and continue mixing until the batter is smooth.
  6. Gradually fold in the desiccated coconut and mix gently.
Baking
  1. Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Icing
  1. 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.
  2. 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.

Notes

Mango puree can be swapped for other fruits like passion fruit for a zesty kick! Ensure your butter is room temperature for fluffy icing. This cake keeps well in the fridge for about 4-5 days.