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Vegan Mango Coconut Cake

Vegan Mango Coconut Cake

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Indulge in the delightful flavors of Vegan Mango Coconut Cake, a tropical masterpiece that promises to be the highlight of any celebration. This cake combines the luscious sweetness of ripe mangoes with creamy coconut, creating a moist and fluffy texture that everyone will adore. Perfect for birthdays, gatherings, or simply as a treat to enjoy at home, this vegan dessert is easy to make and visually stunning. Topped with fresh mango cubes and a sprinkle of desiccated coconut, it’s as beautiful as it is delicious. With no dairy or eggs, you can savor each bite guilt-free!

Ingredients

Scale
  • 480ml dairy-free milk (such as soy milk)
  • 2 teaspoons apple cider vinegar
  • 420g self-raising flour
  • 300g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 120ml sunflower oil
  • 1 teaspoon vanilla extract
  • 80g mango puree
  • 300g dairy-free butter (for frosting)
  • 500g powdered / icing sugar
  • 6 tablespoons mango puree (plus extra for drizzling)
  • 400g desiccated coconut
  • 1 ripe mango (cut into cubes for decoration)

Instructions

  1. Preheat your oven to 180°C (350°F) and grease your baking pans.
  2. In a mixing bowl, mix dairy-free milk with apple cider vinegar; let sit for 5 minutes.
  3. Add sunflower oil, vanilla extract, and mango puree to the mixture and whisk well.
  4. In another bowl, sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
  5. Gradually combine dry ingredients into wet ingredients using an electric mixer on low speed.
  6. Evenly distribute batter between prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to a cooling rack.
  8. For frosting: beat dairy-free butter with powdered sugar until fluffy; add mango puree.
  9. Frost cooled cakes and decorate with desiccated coconut and fresh mango cubes.

Nutrition

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