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–+ servings
Vegan Mango Coconut Cake

Delicious Vegan Mango Coconut Cake That Will Wow Everyone

Delight in this vegan mango coconut cake, a soft sponge layered with mango buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Buttercream
  • 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.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line three 8-inch cake tins with baking paper.
  2. Combine 480ml of dairy-free milk with 2 teaspoons of apple cider vinegar. Stir and let sit for about 10 minutes.
  3. 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.
  4. Pour the vegan buttermilk into the dry ingredients, followed by 120ml of sunflower oil, 1 teaspoon of vanilla extract, and 80g of mango puree. Stir until just combined.
  5. Divide the batter evenly among the prepared tins and bake for 25-30 minutes.
  6. Cool cakes in the tins for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Beat 300g of softened dairy-free butter until creamy, gradually add in 500g of powdered sugar, then fold in 6 tablespoons of mango puree.
  8. Layer one cake on a serving plate, spread buttercream, drizzle with mango puree, and sprinkle with desiccated coconut. Repeat with the second layer.
  9. Frost the top and sides of the cake with the remaining buttercream and decorate with desiccated coconut and fresh mango chunks.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 60gProtein: 2gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin C: 20mgCalcium: 2mgIron: 5mg

Notes

For best results, ensure all ingredients are at room temperature and avoid overmixing the batter.

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