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–+ servings
Vegan Mango Coconut Cake

Irresistibly Moist Vegan Mango Coconut Cake for Sweet Delights

Enjoy a tropical escape with this Vegan Mango Coconut Cake, a delightful plant-based twist that's easy to make and absolutely delicious.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Dairy-Free Milk soy milk works best
  • 1 tablespoon Apple Cider Vinegar substitute with lemon juice if unavailable
  • 2 cups Self-Raising Flour or all-purpose flour with a baking powder addition
  • 1 cup Caster Sugar can replace with coconut sugar
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Bicarbonate of Soda omit if using only self-raising flour
  • 0.5 cup Sunflower Oil substitute with coconut oil if preferred
  • 1 teaspoon Vanilla Extract use pure vanilla
  • 1 cup Mango Puree fresh or canned
For the Buttercream
  • 1 cup Dairy-Free Butter block butter offers better texture
  • 4 cups Powdered/Icing Sugar no substitutions recommended
  • 0.5 cup Mango Puree extra for drizzling on top

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Tins
  • Oven

Method
 

Preparation
  1. Combine the dairy-free milk and apple cider vinegar in a bowl, stir well, and let sit for 5-10 minutes to thicken.
  2. In a separate bowl, whisk together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda until well combined.
  3. Mix the prepared vegan buttermilk, sunflower oil, vanilla extract, and mango puree until smooth, then gradually add the dry ingredients.
  4. Preheat your oven to 180°C (350°F) and grease three 6-inch round cake tins lined with parchment paper. Divide the batter among the tins and bake for 25-30 minutes.
  5. While cooling, beat the dairy-free butter until creamy, then gradually add powdered sugar and mango puree until light and fluffy.
  6. Once cool, layer the cakes with mango buttercream and extra mango puree in between each layer.
  7. Cover the top and sides with the remaining buttercream, sprinkling desiccated coconut and decorative mango slices before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

Store in an airtight container for up to 3 days, or freeze layers wrapped tightly for up to 2 months. Reheat slices in the microwave for 10-15 seconds to refresh.

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