Let the Tropics Come to You
Ever had a cake so lush it transports you directly to a tropical paradise? This Vegan Mango Coconut Cake is that cake! Moist, creamy, and oh-so-delicious, it will have your taste buds dancing with joy. What’s even better? It’s made without any dairy, so everybody can enjoy a slice of paradise!
Why Make This Recipe
You’ll fall head over heels for this cake for a few reasons:
- Easy Cleanup: Did I mention you can whip this up in one bowl? Yes, please! Less mess equals more time lounging in the sun.
- Family-Friendly: This cake has a delightful tropical flavor that kids and adults both love! Plus, it’s perfect for birthday parties or casual get-togethers.
- Showstopper: With its vibrant colors and exquisite texture, this cake is guaranteed to impress. It’s a total Instagrammable moment! 📸
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 480ml of dairy-free milk (soya milk works best)
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 300g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120ml of sunflower oil
- 1 teaspoon of vanilla extract
- 80g of mango puree
- 300g of dairy-free butter (block + softened)
- 500g of powdered / icing sugar
- 6 tablespoons of mango puree (plus extra for drizzling)
- 400g of desiccated coconut (for inside the cake layers and to coat the cake)
- Rosemary sprigs (optional decoration)
- 1 ripe mango (cut into cubes for decoration)
Directions
Let’s make the magic happen with these easy steps:
- Preheat your oven to 180°C (350°F). Grease two round cake pans with a bit of dairy-free butter.
- In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
- Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
- Add in the softened dairy-free butter and continue mixing until the batter is smooth.
- Gradually fold in the desiccated coconut and mix gently.
- Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool before icing with the mango and coconut frosting made by whipping room-temperature dairy-free butter with powdered sugar and mango puree until light and fluffy.
- Once the cakes are cool, stack them, generously layer the frosting, and coat the sides with more desiccated coconut. For decoration, sprinkle chopped mango cubes on top with a sprig of rosemary if desired.
How to Make Vegan Mango Coconut Cake (Overview)
Whipping up this cake is a breeze! Start by preheating the oven and greasing your pans. Get the dairy-free milk mixing with vinegar while you combine your dry ingredients. Combine everything in one bowl, fold in the coconut, and pour into your pans! Pro tip: check the cakes at around 25 minutes to avoid overbaking. Once they’ve cooled, layer on that creamy frosting and get creative with your mango and coconut decoration!
How to Serve Vegan Mango Coconut Cake
This cake shines like a tropical gem on any dessert table! Serve it chilled or at room temperature for an extra treat. Picture this: the light coconut flavor mixed with the sweet, tangy mango, all wrapped up in a fluffy, moist cake. Top it with a drizzle of extra mango puree and watch it disappear in no time! 🍰✨
How to Store Vegan Mango Coconut Cake
You can keep this beauty in the fridge for up to 4 days. Just make sure to cover it to prevent drying out. If you want to prep ahead, you can freeze individual slices for up to 3 months. Just thaw in the fridge overnight and enjoy that tropical goodness again!
Tips to Make Vegan Mango Coconut Cake
- Room Temperature Ingredients: Make sure your dairy-free butter is softened; it helps with blending and getting that fluffy texture.
- Coconut Love: Stirring coconut into the batter adds delightful texture, so don’t skimp on it!
- Fresh Mango: Using ripe mango for decoration enhances the aroma and adds a fresh touch that screams summer.
Variation
Want to mix things up? Try swapping the mango puree with pineapple or banana for a tropical twist! You can even add a hint of lime for an added zing or some nuts to give it a crunchy bite. 🌴
FAQs
- Can I make this cake gluten-free? Absolutely! Just swap the self-raising flour with a gluten-free baking blend.
- How can I make it ahead of time? You can bake the cakes a day or two in advance, store them in the fridge, and frost when you’re ready to serve.
- What if I can’t find dairy-free butter? You can use coconut oil or a vegan margarine as a substitute; just ensure it’s solid and not melted!
📌 Pin this recipe for your next cozy dinner night!
Vegan Mango Coconut Cake
Ingredients
Method
- Preheat your oven to 180°C (350°F). Grease two round cake pans with a bit of dairy-free butter.
- In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
- In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
- Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
- Add in the softened dairy-free butter and continue mixing until the batter is smooth.
- Gradually fold in the desiccated coconut and mix gently.
- Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool before icing with the mango and coconut frosting made by whipping room-temperature dairy-free butter with powdered sugar and mango puree until light and fluffy.
- Once the cakes are cool, stack them, generously layer the frosting, and coat the sides with more desiccated coconut.
- For decoration, sprinkle chopped mango cubes on top with a sprig of rosemary if desired.
