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Vegan Mango Coconut Cake

A moist and creamy vegan cake infused with tropical mango and coconut flavors, perfect for parties or casual gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Tropical, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 480 ml dairy-free milk (soya milk works best)
  • 2 teaspoons apple cider vinegar
  • 420 g self-raising flour
  • 300 g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 120 ml sunflower oil
  • 1 teaspoon vanilla extract
  • 80 g mango puree
Frosting Ingredients
  • 300 g dairy-free butter (block + softened) Ensure it's room temperature
  • 500 g powdered / icing sugar
  • 6 tablespoons mango puree (plus extra for drizzling)
Decoration Ingredients
  • 400 g desiccated coconut For inside the cake layers and to coat the cake
  • 1 ripe mango (cut into cubes for decoration) Optional decoration
  • Rosemary sprigs Optional decoration

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F). Grease two round cake pans with a bit of dairy-free butter.
  2. In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to curdle.
  3. In a large mixing bowl, combine the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
  4. Pour in the sunflower oil, the curdled milk mix, vanilla extract, and mango puree. Blend until creamy.
  5. Add in the softened dairy-free butter and continue mixing until the batter is smooth.
  6. Gradually fold in the desiccated coconut and mix gently.
Baking
  1. Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick comes out clean.
  2. 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.
Assembly
  1. Once the cakes are cool, stack them, generously layer the frosting, and coat the sides with more desiccated coconut.
  2. For decoration, sprinkle chopped mango cubes on top with a sprig of rosemary if desired.

Notes

To store, keep the cake in the fridge for up to 4 days. Cover to prevent drying out. Freeze individual slices for up to 3 months. Thaw in the fridge overnight.