Vegan Mango Coconut Cake Recipe

Introduction

This vegan mango coconut cake is a tropical delight, bursting with fresh mango flavor and creamy coconut texture. Perfectly moist and dairy-free, it’s a showstopper for any occasion or casual 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

1. Step 1: Preheat your 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 of 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 and mix gently until just combined. Avoid overmixing.
2. Step 2: 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, then turn them out onto a wire rack to cool completely.
3. Step 3: To make the buttercream, beat the 300g softened dairy-free butter in a large bowl until light and fluffy. Gradually add the powdered sugar, mixing until smooth. Finally, mix in 6 tablespoons of mango puree until the buttercream is well combined and fluffy.
4. Step 4: Level the cooled cake layers if needed. Place one layer on a serving platter. Pipe a border of buttercream around the edge, then spread 80g of mango puree inside the border. Place the second cake layer on top carefully.
5. Step 5: Apply a thin crumb coat of buttercream over the entire cake. Chill it in the fridge for 20-30 minutes to set. After chilling, spread the remaining buttercream smoothly over the top and sides of the cake.
6. Step 6: Decorate the cake with cubed fresh mango and optional rosemary sprigs. Press the remaining 320g desiccated coconut gently onto the sides and top edges. If you like, drizzle extra mango puree over the cake. Chill for at least 1-2 hours before slicing and serving.

Tips & Variations

• For extra coconut flavor, toast the desiccated coconut lightly before adding it to the cake layers and coating the cake.
• You can substitute mango puree with passionfruit puree for a tangy twist.
• If you don’t have dairy-free butter, use margarine suitable for vegans or make a coconut oil-based frosting.
• Make sure not to overmix the batter to keep the cake tender and light.

Storage

Store any leftover cake in an airtight container in the refrigerator for 3-4 days. Before serving, you can let it come to room temperature for about 20 minutes for the best flavor and texture. The cake can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of dairy-free milk?

Yes, you can substitute soya milk with almond, oat, or coconut milk depending on your preference. Just make sure it’s unsweetened to avoid affecting the cake’s sweetness.

Is the cake suitable for nut allergies?

This recipe is nut-free if you use a dairy-free milk alternative that does not contain nuts, such as oat or soy milk. Always check labels to ensure no cross-contamination.

Vegan Mango Coconut Cake Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

A luscious Vegan Mango Coconut Cake featuring moist self-raising flour layers infused with desiccated coconut and mango puree, layered and frosted with a creamy mango-flavored dairy-free buttercream. This tropical-inspired dessert is beautifully decorated with fresh mango cubes, rosemary sprigs, and coated in desiccated coconut, perfect for a vibrant, dairy-free treat.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

• 80g mango puree

Buttercream

• 300g softened dairy-free butter
• 500g powdered sugar
• 6 tbsp mango puree

Decoration

• 320g desiccated coconut (for coating)
• 1 ripe mango, cubed
• Rosemary sprigs (optional)

Instructions

1. 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 and mix gently until just combined, taking care not to overmix to keep the cake light and fluffy.
2. Bake and Cool: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes or until a skewer inserted in the center comes out clean. Allow the cakes to cool in the pans for 15-20 minutes before inverting them onto a wire rack to cool completely.
3. Make Buttercream: In a large bowl, cream the softened dairy-free butter until light and fluffy. Gradually add the powdered sugar, mixing continuously until smooth. Incorporate 6 tablespoons of mango puree into the buttercream and continue to beat until the mixture is light, smooth, and fluffy.
4. Assemble Cake: Level the cooled cake layers if necessary to ensure even stacking. Place one cake layer on a serving platter. Pipe a border of the buttercream around the edge, then spread 80g of mango puree within the border. Carefully top with the second cake layer.
5. Crumb Coat & Frost: Apply a thin layer of buttercream over the entire cake surface to seal in crumbs. Chill the cake in the refrigerator for 20-30 minutes to set the crumb coat. Once set, apply the remaining buttercream smoothly over the top and sides of the cake for the final finish.
6. Decorate & Chill: Decorate the frosted cake with fresh cubed mango and optional rosemary sprigs for an aromatic touch. Gently press the remaining 320g of desiccated coconut onto the sides and top edges of the cake to coat fully. Optionally drizzle extra mango puree over the top for additional flavor and shine. Chill in the refrigerator for at least 1-2 hours before slicing and serving. Store any leftovers in an airtight container refrigerated for up to 3-4 days.

Notes

• Ensure the dairy-free butter is softened to room temperature for a smooth, creamy buttercream.
• Do not overmix the batter to maintain a tender crumb.
• Use ripe mangoes for the best natural sweetness and vibrant flavor in both the filling and decoration.
• Apple cider vinegar reacts with bicarbonate of soda to help the cake rise and tenderize.
• The cake can be stored in the fridge for up to 4 days; bring to room temperature before serving for best texture.
• For a nuttier flavor, lightly toast the desiccated coconut before adding to the batter and decorating.

Keywords: Vegan mango cake, coconut cake recipe, dairy-free cake, mango buttercream, tropical vegan dessert