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Vegan Mango Coconut Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/vegan-mango-coconut-cake-recipe/