Name: Vegan Mango Coconut Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (soya milk recommended); 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; 300g dairy-free butter, softened; 500g powdered/icing sugar; 6 tablespoons mango puree (plus extra for drizzling); 400g desiccated coconut (for inside the cake layers and coating the cake); Rosemary sprigs (optional, for decoration); 1 ripe mango, cut into cubes (for decoration)

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Introduction

This Vegan Mango Coconut Cake is a delightful combination of tropical flavors and creamy texture. Perfect for special occasions or a sunny afternoon treat, it’s moist, fluffy, and beautifully decorated with fresh mango and coconut. Enjoy a dairy-free dessert that everyone will love.

A three-layer round cake covered completely with white shredded coconut, sitting on a white round plate with parchment paper underneath. Each cake layer appears light beige with two thick layers of vibrant orange mango filling in between. The outside is decorated with six swirls of smooth pale yellow cream evenly spaced on top, each topped with small cubes of fresh yellow mango and sprigs of green rosemary. A slice is being lifted by a woman's hand, showing the moist texture of the cake and creamy filling. The cake contains fresh and bright colors against a white marbled countertop background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

300g dairy-free butter, block and softened
500g powdered/icing sugar
6 tablespoons mango puree (plus extra for drizzling)

400g desiccated coconut (for inside the layers and to coat the cake)
Rosemary sprigs (optional, for decoration)
1 ripe mango, cut into cubes for decoration

Instructions

Step 1: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake the cakes separately, covering unused batter with a damp tea towel.
Step 2: In a bowl, whisk the dairy-free milk with the apple cider vinegar and set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.
Step 3: Sift the flour, sugar, baking powder, and bicarbonate of soda into a large mixing bowl and combine well.

Step 4: Add the sunflower oil and vanilla extract into the ‘buttermilk’ and whisk together thoroughly.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 6: Divide the batter into two bowls. Stir mango puree into one portion, leaving the other plain vanilla. For brighter color, add a small drop of orange or yellow food gel if desired.

Step 7: Pour equal amounts of vanilla and mango batter into each lined cake tin in alternating layers, swirling with a toothpick or skewer to merge the batters. Tap tins on the countertop to remove air bubbles.
Step 8: Bake the cakes in the oven center for 25-30 minutes until a skewer inserted in the center comes out clean and cakes feel springy.
Step 9: Cool cakes briefly in tins, then remove onto a rack to cool completely. Store in a sealed container until frosting.

Step 10: Whip the dairy-free butter in a large bowl until creamy using a stand or hand mixer with a balloon whisk attachment.
Step 11: Gradually sift in the powdered sugar and add mango puree. Whip on high speed for 5-8 minutes until smooth, creamy, and airy. Adjust consistency by adding cold butter if too thick or more sugar if too soft.
Step 12: Place one cake layer on a serving plate. Spread or pipe a layer of buttercream evenly on top.

Step 13: Optionally drizzle some mango puree over the buttercream and sprinkle with desiccated coconut. Repeat with remaining layers.
Step 14: Apply a thin crumb coat of buttercream over the assembled cake and smooth the sides. Chill in the fridge for 15-20 minutes to set.
Step 15: Remove the cake from the fridge and coat with a second, thicker buttercream layer. Smooth edges with a cake scraper or pallet knife.

Step 16: Press desiccated coconut onto the sides and top of the cake. To pipe, remove some coconut where swirls will go so buttercream sticks.
Step 17: Pipe buttercream swirls around the top edges using a medium star tip. Create small wells in the swirls with a spoon and fill with extra mango puree.
Step 18: Decorate the cake with fresh mango cubes and rosemary sprigs. Pat dry mango well with kitchen paper before decorating to prevent moisture damage.

Step 19: Use a sharp knife to cut the cake into slices and serve.

Tips & Variations

For more vibrant colors, add a drop of orange or yellow food gel to the mango batter.
If you don’t have three cake tins, bake layers one at a time and keep unused batter covered with a damp towel.

Dry fresh mango pieces thoroughly before decorating to avoid soggy buttercream.
Rosemary sprigs add a lovely aroma and contrast but are optional for decoration.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. Leftover cake can be frozen for up to one month, wrapped well in plastic wrap and foil; thaw overnight in the fridge before serving.

How to Serve

A slice of three-layer cake is shown on a white scalloped plate, with each layer consisting of light golden sponge cake and white cream frosting. The frosting has a smooth texture with bits of shredded coconut on the sides. The cake is drizzled with bright orange mango sauce, which adds contrast to the cream and sponge. Next to the cake slice is a swirl of pale yellow frosting with a small piece of mango and a sprig of rosemary for garnish. A gold fork rests on the plate beside the cake. In the background, there is the rest of the cake on a white plate, along with halved lime, diced mango pieces, and a glass container of mango sauce on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of dairy-free milk?

Yes, any unsweetened dairy-free milk like almond, oat, or coconut milk will work, but soya milk is preferred for texture.

Can I make this cake nut-free?

Absolutely. This recipe does not contain nuts, but always check the labels of your ingredients to ensure they are nut-free if you have allergies.