Name: Delicious Vegan Mango Coconut Cake That Will Wow Everyone
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 480 ml Dairy-free milk (Soya milk is recommended for best results.); 2 teaspoons Apple cider vinegar (Essential for vegan buttermilk.); 420 g Self-raising flour (Can substitute with all-purpose flour plus baking powder.); 300 g Caster sugar (Coconut sugar can enhance flavor.); 1 teaspoon Baking powder (Check for freshness.); 1 teaspoon Bicarbonate of soda (No substitute necessary.); 120 ml Sunflower oil (Olive or melted coconut oil can be alternatives.); 1 teaspoon Vanilla extract (Almond extract is an alternative.); 80 g Mango puree (Store-bought or homemade works.); 300 g Dairy-free butter (Ensure softened before mixing.); 500 g Powdered/icing sugar (Look for cornstarch-free options if desired.); 6 tablespoons Mango puree (Adjust amount for more mango flavor.)

Have you ever taken a bite of something that instantly transports you to a sun-soaked beach, palm trees swaying in the breeze? That’s exactly what this Ultimate Vegan Mango Coconut Cake brings to the table. This delightful dessert is not just any cake; it’s a soft, fruity mango sponge layered with a creamy, luscious mango buttercream, perfect for celebrating summer or elevating your afternoon tea. What’s more? It’s completely plant-based, making it an ideal treat for everyone, regardless of dietary preferences. With quick prep and the magical combination of tropical flavors, this cake is sure to be a crowd-pleaser. Are you ready to create a slice of paradise right in your kitchen?

Why Is This Cake So Irresistible?

Decadent Flavors: The combination of sweet mango and creamy coconut creates a tantalizing symphony that dances on your palate.

Easy Preparation: With straightforward steps, you don’t need to be a master chef to impress your friends and family.

Guilt-Free Indulgence: This Vegan Mango Coconut Cake is a heart-healthy option, perfect for those seeking a delicious dessert without the added guilt.

Versatility: Serve it chilled with fresh fruit or alongside a scoop of coconut ice cream, making it suitable for any occasion. For a refreshing side dish, consider pairing it with a Mango Avocado Salad to complete your tropical theme!

Crowd Favorite: Whether it’s a summer gathering or a birthday celebration, this cake is sure to wow every guest, leaving them asking for the recipe!

Vegan Mango Coconut Cake Ingredients

For the Cake

Dairy-free milk (480ml) – Provides moisture and structure; soya milk is recommended for the best results.
Apple cider vinegar (2 teaspoons) – Activates the baking soda for leavening; essential for a DIY vegan buttermilk.
Self-raising flour (420g) – Forms the cake’s structure; can substitute with all-purpose flour plus baking powder.
Caster sugar (300g) – Adds sweetness and moisture retention; coconut sugar gives a richer flavor.
Baking powder (1 teaspoon) – Ensures a light sponge; always check for freshness.
Bicarbonate of soda (1 teaspoon) – Works with vinegar for a fluffy texture; no substitute necessary.
Sunflower oil (120ml) – Adds moisture and richness; olive or melted coconut oil can be alternatives.
Vanilla extract (1 teaspoon) – Enhances overall flavor; almond extract can offer a different twist.
Mango puree (80g) – Infuses tropical flavor into the sponge; store-bought or homemade works well.

For the Buttercream

Dairy-free butter (300g) – Acts as the creamy base for buttercream; ensure it’s softened before mixing.
Powdered/icing sugar (500g) – Adds sweetness and thickens the buttercream; look for cornstarch-free options if desired.
Mango puree (6 tablespoons) – Gives flavor to the buttercream; adjust the amount for more mango intensity.

This Vegan Mango Coconut Cake is easy to make and perfect for all occasions, enticing everyone with its delightful tropical flavors!

Step‑by‑Step Instructions for Vegan Mango Coconut Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 180°C (350°F). While the oven warms up, take three 8-inch cake tins and line them with baking paper to ensure the cake layers release easily after baking. This Vegan Mango Coconut Cake will rise beautifully, so prepare your workspace for an exciting baking adventure!

Step 2: Make the Vegan Buttermilk
In a medium bowl, combine 480ml of dairy-free milk with 2 teaspoons of apple cider vinegar. Stir gently and allow the mixture to sit for about 10 minutes, which will create a vegan buttermilk. This step is essential for achieving the perfect moist texture in your Vegan Mango Coconut Cake sponge.

Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together 420g of self-raising flour, 300g of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. Make sure there are no lumps and everything is evenly incorporated. This mixture forms the base of your cake and will help create that delightful fluffy sponge.

Step 4: Combine Wet and Dry Ingredients
Once your vegan buttermilk is ready, pour it into the bowl with the dry ingredients, followed by 120ml of sunflower oil, 1 teaspoon of vanilla extract, and 80g of mango puree. Stir gently until everything is just combined; be careful not to overmix as this will keep your Vegan Mango Coconut Cake light and airy.

Step 5: Divide and Bake
Evenly divide the batter among the prepared cake tins, ensuring each one has about the same amount. Place them in the preheated oven and bake for 25-30 minutes. Keep an eye on them; the cakes should be golden and a toothpick inserted in the center should come out clean when ready.

Step 6: Cool Cakes
Once the cakes have finished baking, remove them from the oven and let them cool in the tins for about 10 minutes. Then, gently transfer each layer onto a wire rack to cool completely. This cooling process is crucial for the layers to firm up before you frost your Vegan Mango Coconut Cake.

Step 7: Prepare the Buttercream
While your cakes cool, prepare the buttercream. In a mixing bowl, beat 300g of softened dairy-free butter until it’s creamy. Gradually add in 500g of powdered sugar, mixing until incorporated, then fold in 6 tablespoons of mango puree. The result should be a smooth and fluffy buttercream that’s bursting with tropical flavor.

Step 8: Assemble the Cake
Once the cake layers are cool, place one layer on a serving plate. Spread a layer of buttercream on top, followed by a light drizzle of mango puree and a sprinkle of desiccated coconut. Repeat with the second layer for more deliciousness, before adding the final layer on top.

Step 9: Frost the Cake
Frost the top and sides of your assembled Vegan Mango Coconut Cake with the remaining buttercream. Be generous, ensuring each surface is well-covered. Finally, decorate with additional desiccated coconut, fresh mango chunks, and a sprig of rosemary if desired. Your cake is now ready for its grand reveal!

How to Store and Freeze Vegan Mango Coconut Cake

Fridge: Store the cake in a sealed container in the refrigerator for up to 3 days. This keeps the cake fresh and prevents it from drying out.
Freezer: Wrap each cake layer tightly in plastic wrap and place them in an airtight container before freezing. They can be stored for up to 2 months without losing flavor.
Thawing: When ready to enjoy, thaw layers in the refrigerator overnight before frosting or serving. This method preserves the moisture of the Vegan Mango Coconut Cake.
Reheating: If desired, you can briefly warm individual slices in the microwave for 10-15 seconds to enjoy a soft and delightful treat!

Make Ahead Options

This Vegan Mango Coconut Cake is an excellent option for meal prep enthusiasts! You can make the cake layers up to 24 hours in advance; simply bake and let them cool completely. Once cooled, wrap each layer tightly in plastic wrap and refrigerate to maintain moisture. The mango buttercream can also be prepared ahead of time—store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, take the layers and buttercream out; frost and assemble the cake right before your guests arrive for freshly made deliciousness! This way, you save time and still enjoy that delightful tropical flavor!

What to Serve with Vegan Mango Coconut Cake

Indulging in a slice of this moist, tropical delight is just the beginning; elevate your dessert experience by pairing it with delightful accompaniments!

Creamy Coconut Ice Cream: A scoop of creamy coconut ice cream enhances the cake’s tropical vibe, providing a delightful contrast to the cake’s texture. It’s like a mini-vacation on your plate!
Mango Avocado Salad: This refreshing salad adds a burst of flavor and freshness, complementing the cake’s sweetness while offering a perfect balance of creamy avocado and juicy mango.
Lemon Sorbet: For a zesty kick, serve alongside lemon sorbet, cutting through the rich, creamy buttercream with its bright and tangy notes.
Fresh Berries: A mix of raspberries, blueberries, and strawberries brings a pop of color and a tartness that mirrors the fruity mango flavors in the cake.
Mint-Infused Water: Refreshing mint water not only cleanses the palate but also adds a cooling effect, making every bite of cake taste even more delicious.
Vegan Chocolate Mousse: If you’re feeling extra indulgent, pair with a silky vegan chocolate mousse to create a delightful chocolate-and-fruit dessert experience.
Pineapple Mocktail: A fruity pineapple mocktail with a splash of soda will infuse fun and excitement into your gathering, perfectly balancing the richness of the cake.

Expert Tips for Vegan Mango Coconut Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature for better incorporation, leading to a well-mixed batter that rises beautifully.
Gentle Mixing: Avoid overmixing the batter; this keeps your Vegan Mango Coconut Cake light and airy. Stir until just combined for the best results.
Fresh Leaveners: Always check your baking powder and bicarbonate of soda for freshness. Old leavening agents may result in a dense cake instead of a fluffy one.
Cool Completely: Allow the cake layers to cool completely before frosting. This prevents the buttercream from melting and ensures a neat presentation.
Storage Tips: Keep the cake in a sealed container in the fridge for up to 3 days to maintain freshness and flavor.
Elevate Your Frosting: For added flavor, try to include lime zest in the buttercream; it complements the tropical notes beautifully in your Vegan Mango Coconut Cake.

Vegan Mango Coconut Cake Variations

Feel free to experiment and make this cake uniquely yours with these delightful twists!

Zesty Lime: Add lime zest to the buttercream for a refreshing, citrusy burst that brightens the mango flavor.
Tropical Fruit Swap: Substitute mango with other tropical fruits like passionfruit or pineapple. Each offers unique flavors and a fresh twist!
Gluten-Free Option: Use a gluten-free flour blend to create a cake everyone can enjoy. It’s just as fluffy and delicious!
Nutty Crunch: Incorporate toasted coconut flakes or chopped nuts between the layers for a delightful crunch that contrasts the creamy buttercream.
Spiced Version: Add a touch of cinnamon or nutmeg to the batter for a warm, comforting flavor that elevates the tropical essence.
Almond Extract: Replace vanilla extract with almond extract for a slightly nutty flavor that enhances the cake’s richness.
Fruity Frosting: Fold in more mango puree into the buttercream for an extra fruity frosting that adds a pop of color and flavor.
Chilled Delight: Serve the cake with a scoop of coconut ice cream or alongside a refreshing Mango Avocado Salad for a perfect tropical dessert experience!

Vegan Mango Coconut Cake Recipe FAQs

What kind of dairy-free milk should I use?
Absolutely! I recommend using soya milk as it provides the best moisture and structure for the cake. However, you can also use almond or oat milk in a pinch, keeping in mind the slight flavor variations they might introduce.

How should I store the Vegan Mango Coconut Cake?
To maintain its delightful freshness, store your cake in a sealed container in the refrigerator. It’s best enjoyed within 3 days, as the flavors will remain vibrant and the texture moist.

Can I freeze the cake?
Yes, you can! For freezing, wrap each cake layer tightly in plastic wrap and then place them in an airtight container. This way, your Vegan Mango Coconut Cake can be safely stored for up to 2 months. When you’re ready to enjoy, simply thaw the layers in the refrigerator overnight.

What should I do if the cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter. To achieve a light texture, always mix your ingredients gently until just combined. Also, ensure your baking powder and bicarbonate of soda are fresh—old leavening agents can result in a dense sponge.

Are there any common allergens in this recipe?
Good question! This Vegan Mango Coconut Cake is free from eggs and dairy, making it suitable for those with lactose intolerance or egg allergies. However, always check the labels on your dairy-free butter and other ingredients for potential allergens like nuts or soy.