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–+ servings
Vegan Mango Coconut Cake

Delight in Vegan Mango Coconut Cake: A Tropical Treat

This Vegan Mango Coconut Cake combines tropical flavors of mango and coconut for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 480 ml Dairy-Free Milk Soya milk works best.
  • 2 teaspoons Apple Cider Vinegar Activates baking soda.
  • 420 g Self-Raising Flour Provides structure.
  • 300 g Caster Sugar Coconut sugar can be used.
  • 1 teaspoon Baking Powder For additional lift.
  • 1 teaspoon Bicarbonate of Soda Works with vinegar.
  • 120 ml Sunflower Oil Melted coconut oil is an alternative.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 80 g Mango Purée Used in batter.
For the Buttercream
  • 300 g Dairy-Free Butter Use at room temperature.
  • 500 g Powdered/Icing Sugar
  • 6 tablespoons Mango Purée For buttercream.

Equipment

  • 8-inch round cake pans
  • mixing bowls
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and prepare two 8-inch round cake pans.
    Vegan Mango Coconut Cake
  2. Make the vegan buttermilk by combining dairy-free milk with apple cider vinegar; let sit for 5-10 minutes.
    Vegan Mango Coconut Cake
  3. Mix the dry ingredients: flour, sugar, baking powder, and bicarbonate of soda.
    Vegan Mango Coconut Cake
  4. Combine wet ingredients with dry ingredients and mix gently until just combined.
    Vegan Mango Coconut Cake
  5. Pour the batter evenly into the prepared cake pans and smooth the tops.
    Vegan Mango Coconut Cake
  6. Bake for 25-30 minutes, checking with a toothpick for doneness.
    Vegan Mango Coconut Cake
  7. Cool cakes in pans for 10-15 minutes, then transfer to a wire rack.
    Vegan Mango Coconut Cake
  8. Prepare the buttercream by beating dairy-free butter and gradually adding powdered sugar and mango purée.
    Vegan Mango Coconut Cake
  9. Assemble the cake by layering sponge and buttercream, drizzling mango purée and sprinkling coconut in between.
    Vegan Mango Coconut Cake
  10. Decorate the cake with remaining buttercream, coconut, and fresh mango chunks before serving.
    Vegan Mango Coconut Cake

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Allow cake layers to cool completely before frosting to maintain structure.

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