Vegan Mango Coconut Cake Recipe
If you’re on the lookout for a dessert that’s not only stunning and flavorful but also entirely plant-based, this Vegan Mango Coconut Cake will absolutely captivate your senses. Imagine tender, moist layers swirled with tropical mango puree, enveloped in a luscious mango-infused dairy-free buttercream, and generously coated with fragrant desiccated coconut. This cake brings together the perfect balance of sweetness, creaminess, and a pop of freshness from ripe mango slices. It’s a celebration of vibrant tropical flavors made entirely vegan, and I can’t wait to share this personal favorite recipe with you.
Ingredients You’ll Need
Don’t be intimidated by the idea of tropical desserts! The ingredients here are straightforward yet essential. Each one plays a crucial role — from the dairy-free milk that keeps it vegan to the mango puree injecting juicy tropical goodness and the coconut adding that unique texture and flavor you’ll love.
- Dairy-free milk (480ml): Soya milk works best as it creates a creamy base and reacts beautifully with the vinegar to mimic buttermilk’s tang.
- Apple cider vinegar (2 tsp): Helps curdle the milk to form a vegan ‘buttermilk’ for that perfect tender crumb.
- Self-raising flour (420g): The backbone providing structure and lift without any fuss.
- Caster sugar (300g): Adds the right sweetness and moisture to the cake layers.
- Baking powder (1 tsp): Ensures lightness alongside the bicarbonate of soda.
- Bicarbonate of soda (1 tsp): Reacts with acid to help the cake rise perfectly.
- Sunflower oil (120ml): Keeps the cake moist without overpowering the delicate flavors.
- Vanilla extract (1 tsp): Adds warmth and rounds out the tropical notes beautifully.
- Mango puree (80g + 6 tbsp for frosting): The real star ingredient, offering vibrant color and luscious natural mango flavor.
- Dairy-free butter, block and softened (300g): For a silky smooth frosting that whips up light and airy.
- Powdered (icing) sugar (500g): Sweetens the buttercream to perfection without grit.
- Desiccated coconut (400g): Mixed into the layers and used to coat the cake, adding a lovely texture and tropical flair.
- Rosemary sprigs (optional): Fresh herb garnish to elevate the presentation elegantly.
- One ripe mango, cubed: Adds fresh bursts of juicy flavor and looks irresistible on top.
How to Make Vegan Mango Coconut Cake
Step 1: Prepare Your Cake Tins and Vegan Buttermilk
Start by preheating your oven to 180°C fan and lining three 8-inch loose-base cake tins with greaseproof paper. If you have fewer tins, bake in batches while keeping unused batter covered with a damp tea towel. Mix the dairy-free milk and apple cider vinegar, then set aside for 10 minutes to curdle — this becomes a vegan buttermilk that keeps your cake soft and tender.
Step 2: Mix Dry Ingredients and Wet Ingredients
Next, sift together your self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a large bowl. In a separate bowl, whisk the vegan buttermilk, sunflower oil, and vanilla extract until fully combined. This process ensures even distribution of all the essential leavening agents for a perfect rise.
Step 3: Combine, Divide, and Add Mango Puree
Pour the wet ingredients into the dry ingredients and mix until just combined. Then divide the batter into two halves — one stays plain vanilla and the other gets the mango puree gently folded in. For extra vibrant color, you might want to add a drop of orange or yellow food gel, but this is totally optional.
Step 4: Create a Gorgeous Swirl Pattern and Bake
Pour alternating scoops of mango and vanilla batter into each cake tin, then use a toothpick or skewer to swirl the two batters for a marbled effect. Tap the tins gently on your work surface to release any air bubbles. Bake them front and center in your oven for 25 to 30 minutes, testing doneness by inserting a skewer — it should come out clean and the cakes should spring back when pressed.
Step 5: Cool Cakes Completely
Once baked, place the tins on a rack to cool for a bit before carefully removing the cakes from the tins. Let them cool fully on the rack, then store in an airtight container until you’re ready to frost. This helps maintain their soft texture and makes assembling easier.
Step 6: Whip Up the Mango Buttercream
Using a stand mixer or hand mixer, whip your softened dairy-free butter in a large bowl until creamy. Slowly sift in the powdered sugar and add six tablespoons of mango puree, whipping on high speed for 5 to 8 minutes until super fluffy and light. Tweak the frosting’s consistency by adding more butter if it’s too thick or more powdered sugar if it feels too soft — you want it smooth and easily spreadable.
Step 7: Assemble and Frost Your Cake
Place your first cake layer on a plate or cake stand. Spread or pipe a generous layer of your mango buttercream, then drizzle a little mango puree and sprinkle some desiccated coconut for extra tropical punch. Repeat with the remaining layers, topping off with a crumb coat — a thin layer of frosting to lock in crumbs — then chill in the fridge for 15-20 minutes to set.
Step 8: Final Coat and Decorate
After chilling, apply a thicker second layer of frosting and smooth the sides and top with a scraper. Press desiccated coconut onto the sides and top of the cake. Pipe pretty swirls of buttercream around the edges, making little wells in the middle to add more mango puree drizzle. Finish your masterpiece by decorating with fresh mango chunks and a few rosemary sprigs if you like a touch of herbaceous elegance. Be sure to dry the mango pieces well; otherwise, they might make the frosting slide.
How to Serve Vegan Mango Coconut Cake
Garnishes
To keep the tropical vibe strong, fresh mango cubes and sprigs of rosemary add a gorgeous finish that’s as tasty as it is beautiful. Desiccated coconut sprinkled lightly on top not only looks inviting but gives a subtle crunch with every bite.
Side Dishes
This cake pairs wonderfully with a simple tropical fruit salad or a scoop of coconut-based vegan ice cream to amplify the luscious island flavors. For a more refreshing touch, serve alongside a chilled mango juice or an herbal tea like lemongrass or mint.
Creative Ways to Present
Want to impress at your next gathering? Slice the cake into petite squares and serve them on tropical-patterned plates. You can also create mini trifles using crumbled cake, mango puree, and whipped coconut cream layered in glasses for a fun twist on the classic Vegan Mango Coconut Cake.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake properly covered in an airtight container in the fridge. This keeps it fresh and moist for up to 3 days. Make sure to loosely cover it to prevent the frosting’s texture from becoming too hard.
Freezing
You can freeze the cake layers before frosting, wrapped tightly in cling film and placed in a freezer bag for up to 2 months. Defrost in the fridge overnight before assembling and frosting for the best texture and flavor retention.
Reheating
Since this is a chilled, frosted cake, it’s best served cold or at room temperature. Avoid microwaving, which can cause separation of the dairy-free buttercream. Simply let slices sit at room temperature for 20 minutes before serving if you want it less chilled.
FAQs
Is the Vegan Mango Coconut Cake gluten-free?
This particular recipe uses self-raising flour, which contains gluten. However, you can experiment with gluten-free baking blends, but results may vary. Be sure to use a blend that includes xanthan gum for best texture.
Can I substitute mango puree with fresh mango?
Puree is best to mix into the batter and frosting for even distribution of mango flavor and moisture. Fresh mango pieces are fantastic as decoration but won’t integrate as seamlessly into the cake or buttercream.
What if I don’t have sunflower oil?
Any neutral oil like canola or vegetable oil works fine. Avoid strong-flavored oils to keep the delicate mango and coconut flavors shining through.
How do I make sure my cake layers bake evenly?
Using the right size cake tins lined with greaseproof paper and making sure your batter fills the tins evenly helps. Also, baking all layers together if possible prevents overbaking one layer while waiting for another.
Can I make this cake nut-free?
Absolutely! This recipe is naturally nut-free if you use nut-free dairy-free butter/milk alternatives. Always check labels to be certain if allergies are a concern.
Final Thoughts
This Vegan Mango Coconut Cake is more than just a dessert — it’s a joyful celebration of tropical flavors and textures you can genuinely feel good about. Whether it’s a special occasion or simply a treat-yourself moment, I encourage you to dive into making this cake. The combination of mango and coconut wrapped in tender, moist layers with a dreamy mango frosting is utterly irresistible. Trust me, once you try this, it will quickly become one of your go-to favorites!
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Vegan Mango Coconut Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Mango Coconut Cake is a delightful, dairy-free dessert combining the tropical flavors of mango and coconut with a moist, fluffy texture. Perfect for special occasions or any time you crave a light, fruity cake, it features layers of vanilla and mango swirled sponge, coated with creamy vegan mango buttercream and finished with desiccated coconut and fresh mango chunks.
Ingredients
Cake Batter
- 480ml dairy-free milk (soya milk works best)
- 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
Buttercream Frosting
- 300g dairy-free butter (block, softened)
- 500g powdered / icing sugar
- 6 tablespoons mango puree (plus extra for drizzling and piping)
Decoration
- 400g desiccated coconut (for inside the cake layers and to coat the cake)
- Rosemary sprigs (optional decoration)
- 1 ripe mango (cut into cubes for decoration)
Instructions
- Prepare cake tins: Preheat your oven to 180°C fan and line three 8 inch loose base / push up cake tins with greaseproof paper. If you have fewer tins, bake cakes in batches, covering unused batter with a damp tea towel to keep fresh.
- Make vegan buttermilk: Combine dairy-free milk and apple cider vinegar in a bowl and whisk well. Set aside for 10 minutes to curdle.
- Mix dry ingredients: In a large bowl, sift flour, caster sugar, baking powder, and bicarbonate of soda. Mix thoroughly.
- Combine wet ingredients: Add sunflower oil and vanilla extract to the vegan buttermilk, whisking until combined.
- Form batter: Pour wet ingredients into the dry and mix until just combined.
- Divide batter: Split the batter into two bowls. Add mango puree to one bowl, leaving the other plain vanilla. Optionally, add orange or yellow food gel for more vivid colors.
- Fill cake tins: Alternate spoonfuls of vanilla and mango batter into the tins, creating a swirl effect with a toothpick or skewer. Tap tins on the counter to release air bubbles.
- Bake cakes: Place tins in the oven and bake for 25-30 minutes. Check doneness by inserting a skewer, which should come out clean, and cakes should feel springy.
- Cool cakes: Remove from oven, cool in tins briefly, then transfer to a rack to cool completely. Store in airtight container until frosting.
- Make buttercream: Beat dairy-free butter until creamy using a stand or hand mixer. Sift in icing sugar, add mango puree, and whip on high for 5-8 minutes. Adjust consistency by adding butter if too thick or more sugar if too soft.
- Assemble layers: Place one cake layer on a plate. Spread a layer of buttercream evenly. Optionally drizzle mango puree and sprinkle desiccated coconut. Repeat with remaining layers.
- Crumb coat: Apply a thin layer of buttercream around the cake to lock in crumbs. Smooth sides with a spatula or scraper.
- Chill cake: Refrigerate for 15-20 minutes to firm the crumb coat.
- Final coat: Apply a thicker, smooth final layer of buttercream and smooth edges with a cake scraper.
- Decorate: Press desiccated coconut onto the sides and top of the cake. Remove coconut where swirls will be piped to help them stick.
- Pipe swirls: Using a piping bag with a star tip, pipe buttercream swirls around the top edges. Create small wells in each swirl and fill with mango puree.
- Garnish: Decorate with fresh mango cubes and rosemary sprigs. Ensure mango pieces are dried well to prevent sliding.
- Serve: Slice with a sharp knife and enjoy your vegan mango coconut cake!
Notes
- Use soya milk for best texture in the vegan buttermilk substitute.
- If you want more vivid cake colors, add a drop of orange or yellow food gel to the mango batter.
- Ensure mango pieces for decoration are patted dry to avoid moisture ruining the buttercream.
- Buttercream consistency can be adjusted by adding softened butter or more icing sugar.
- For easier layering and decorating, chill the cake after applying the crumb coat.
- If you don’t have three cake tins, bake layers one at a time and cover batter to prevent drying out.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Vegan mango cake, dairy-free cake, coconut cake, mango buttercream, vegan dessert, tropical cake
