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
Scale
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
