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Vegan Mango Coconut Cake Recipe

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★★★★★

4.5 from 59 reviews

This Vegan Mango Coconut Cake is a delightful combination of tropical flavors and creamy dairy-free frosting. Featuring layers of vanilla and mango swirl cake, coated and filled with luscious mango-infused dairy-free buttercream, then wrapped beautifully in desiccated coconut. Perfect for celebrations or a tropical treat, this cake is moist, airy, and completely vegan-friendly.

Ingredients

Scale

Cake Batter

  • 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

Buttercream Frosting

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

Decoration and Coating

  • 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)

Instructions

  1. Preparation: Preheat your oven to 180°C fan. Line three 8-inch loose base/push up cake tins with greaseproof paper. If you have fewer tins, bake cakes separately, keeping unused batter covered with a damp towel.
  2. Create Vegan Buttermilk: Combine dairy-free milk and apple cider vinegar in a bowl, whisk and set aside for 10 minutes to curdle, forming a vegan ‘buttermilk’.
  3. Mix Dry Ingredients: Sift flour, caster sugar, baking powder, and bicarbonate of soda into a large mixing bowl and combine well.
  4. Mix Wet Ingredients: Whisk sunflower oil and vanilla extract into the vegan buttermilk until blended.
  5. Combine Batter: Add wet ingredients to dry ingredients and mix until combined.
  6. Divide and Add Mango Puree: Split batter into two bowls; add mango puree to one and leave the other plain vanilla. Optionally brighten the mango batter with food gel.
  7. Layer Batter in Tins: Alternately pour vanilla and mango batters into cake tins in a swirl pattern. Use a toothpick to create swirls and tap tins to remove air bubbles.
  8. Bake Cakes: Bake in the center of the preheated oven for 25-30 minutes until a skewer comes out clean and cakes feel springy.
  9. Cool Cakes: Let cakes cool partially in tins on a rack, then remove and cool completely on the rack before frosting. Store in sealed container if frosting later.
  10. Make Mango Buttercream: Whip dairy-free butter until creamy using a mixer. Sift in icing sugar, add mango puree, and continue whipping on high speed for 5-8 minutes until smooth and airy. Adjust consistency by adding butter or icing sugar as needed.
  11. Assemble Cake Layers: Place one cake layer on a serving plate, pipe or spread buttercream evenly on top. Drizzle some mango puree and sprinkle desiccated coconut if desired. Repeat with remaining layers.
  12. Apply Crumb Coat: Spread a thin layer of buttercream around the entire cake to seal crumbs. Smooth sides with a cake scraper and refrigerate for 15-20 minutes to set.
  13. Final Frosting: Remove cake from fridge, apply a thicker second coat of buttercream, and smooth edges for a clean finish.
  14. Decorate: Coat cake sides and top with desiccated coconut. Use a piping bag with medium star tip to pipe buttercream swirls on top, removing some coconut where needed for adherence.
  15. Add Mango and Rosemary: Fill wells in buttercream swirls with mango puree, then decorate with fresh mango cubes and rosemary sprigs. Ensure mango pieces are well dried to prevent sliding.
  16. Serve: Slice the cake using a sharp knife, serve, and enjoy your vegan mango coconut delight!

Notes

  • Use soya milk for the best texture, but other dairy-free milks can work.
  • Ensure mango pieces are dried before decorating to avoid moisture making the buttercream slide.
  • If you want brighter swirl colors, add a drop of orange or yellow food gel to mango batter.
  • Refrigerate the cake during crumb coating to firm up buttercream for easier application of the final coat.
  • Buttercream consistency can be adjusted by adding more butter (softens) or icing sugar (thickens).
  • This cake can be made in advance and stored in an airtight container in the fridge for up to 3 days.

Keywords: Vegan mango cake, coconut cake, dairy-free cake, mango buttercream, vegan dessert, tropical cake

Find it online: https://lucabites.com/vegan-mango-coconut-cake-recipe/