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Vegan Mango Coconut Cake

Irresistible Vegan Mango Coconut Cake for Tropical Bliss

Experience the delightful Vegan Mango Coconut Cake, a perfect blend of tropical flavors that's easy to make and a crowd-pleaser for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 1 cup dairy-free milk almond or oat milk as a substitute
  • 1 tablespoon apple cider vinegar lemon juice can be used as a substitute
  • 2 cups self-raising flour can be replaced with all-purpose flour mixed with baking powder
  • 1 cup caster sugar brown sugar can be used for a deeper flavor
  • 1 teaspoon baking powder ensure it’s fresh
  • ½ teaspoon bicarbonate of soda no alternatives needed
  • ⅓ cup sunflower oil other neutral oils or melted coconut oil are suitable substitutes
  • 1 teaspoon vanilla extract almond extract can provide a different twist
  • 1 cup mango puree can be homemade or store-bought
For the Buttercream
  • 1 cup dairy-free butter ensure it's in block form
  • 3-4 cups powdered/Icing sugar adjust for desired sweetness
  • ⅓ cup extra mango puree alternative fruit purees can be used

Equipment

  • Mixing Bowl
  • whisk
  • Spatula
  • Cake Pans
  • Oven
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Combine dairy-free milk and apple cider vinegar in a mixing bowl, let it sit for about 5 minutes. In another bowl, whisk self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
  2. Add sunflower oil, vanilla extract, and mango puree to the milk mixture, stir until smooth and creamy.
  3. Preheat oven to 180°C (350°F). Grease and line three 8-inch round cake pans. Divide the batter and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then on wire rack.
  4. Beat dairy-free butter until light and fluffy, gradually add powdered sugar, and mix until smooth. Blend in extra mango puree until creamy.
  5. Layer the cooled sponge with mango buttercream and extra mango puree, repeat for the second layer, top with the third layer, and frost the outside with remaining buttercream.
  6. Coat the cake in desiccated coconut, optionally decorate with mango puree, fresh mango chunks, and rosemary.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 50gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature. Avoid overmixing the batter for the best texture. Store in an airtight container in the fridge for up to 3 days.

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