Name: Vegan Mango Coconut Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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 block); 500g powdered/icing sugar; 6 tablespoons mango puree (plus extra for drizzling); 400g desiccated coconut (for coating and layering); Rosemary sprigs (optional decoration); 1 ripe mango (cut into cubes for decoration)

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Introduction

This vegan mango coconut cake is a vibrant and tropical treat perfect for any occasion. Moist layers of vanilla and mango sponge are swirled together, then filled and coated with creamy mango buttercream and desiccated coconut. It’s a delightful dairy-free dessert that’s both beautiful and delicious.

A three-layer round cake covered with a white coconut flake coating on the outside is shown on a white plate with parchment paper beneath it. The cake layers alternate between a light spongy cake and a bright orange mango filling in the middle, with creamy white frosting separating the layers and covering the outside. The top of the cake is decorated with six swirls of light yellow frosting, each topped with small pieces of fresh mango and a sprig of green rosemary for garnish. A woman's hand is lifting one slice from the cake, revealing the smooth and glossy mango sauce oozing slightly between the layers. The whole setup is on a white marbled textured surface with a few mango pieces and rosemary sprigs scattered nearby. 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, softened)
500g powdered/icing sugar
6 tablespoons mango puree (plus extra for drizzling)
400g desiccated coconut (for inside the cake layers and coating)
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 layers separately and cover unused batter with a damp tea towel.
Step 2: In a bowl, combine dairy-free milk with apple cider vinegar. Whisk and set aside for 10 minutes to curdle, creating vegan ‘buttermilk’.
Step 3: In a large bowl, sift together flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
Step 4: Add sunflower oil and vanilla extract to the ‘buttermilk’ and whisk to combine.
Step 5: Pour the wet ingredients into the dry ingredients and mix until smooth.
Step 6: Divide the batter evenly into two bowls. Stir mango puree into one bowl, leaving the other plain vanilla.
Step 7: Alternate pouring vanilla and mango batter into the cake tins in a swirl pattern. Use a toothpick to swirl gently and tap tins to release air bubbles.
Step 8: Bake in the preheated oven for 25-30 minutes. Test doneness with a skewer; it should come out clean and cakes should feel springy.
Step 9: Cool cakes in tins briefly, then transfer to a rack to cool completely. Store in a sealed container until ready to frost.
Step 10: For the buttercream, whip dairy-free butter in a large bowl until creamy. Sift in icing sugar and add mango puree. Whip on high speed for 5-8 minutes until light and airy, adjusting consistency with extra butter or sugar if needed.
Step 11: Place one cake layer on a serving plate. Spread or pipe buttercream evenly on top. Drizzle some mango puree and sprinkle desiccated coconut if desired. Repeat for remaining layers.
Step 12: Apply a thin crumb coat of buttercream all over the cake to seal crumbs. Chill in the fridge for 15-20 minutes until firm.
Step 13: Apply a second, thicker coat of buttercream, smoothing sides and top. Coat the cake with desiccated coconut, taking care to clear coconut where buttercream swirls will be piped.
Step 14: Pipe buttercream swirls around the top edge. Create small wells in swirls with a spoon and add mango puree.
Step 15: Decorate with fresh mango cubes and rosemary sprigs. Ensure mango pieces are well dried to avoid making buttercream soggy.
Step 16: Slice with a sharp knife, serve, and enjoy your tropical vegan mango coconut cake!

Tips & Variations

Add a drop of orange or yellow food gel to the mango batter for more vibrant swirls.
Use a balloon whisk or electric mixer to achieve a smooth, airy buttercream.
If you don’t have three cake tins, bake layers in succession and keep batter covered to prevent drying.
Dry fresh mango pieces with kitchen paper before decorating to prevent moisture from softening the buttercream.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Before serving, allow the cake to come to room temperature for a better texture. Leftover cake can be gently reheated in slices at a low temperature or enjoyed cold.

How to Serve

A slice of three-layer light orange cake is placed on a white scalloped plate. The cake layers show a soft crumb texture with some orange-colored spots and have creamy white frosting between each layer and on the outside. Bright orange sauce is drizzled over the cake slice, adding a glossy touch. On the side of the plate, there is a swirl of creamy frosting with a small sprig of green herb next to it. A golden fork rests on the plate's edge. In the background, the whole cake covered with white frosting and sprinkled with shredded coconut is partially visible on a white marbled surface. Nearby, there are fresh mango cubes, a lime half, and a container of orange sauce. The scene is softly lit, emphasizing the creamy textures and fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dairy-free milks?

Yes, you can substitute soya milk with almond, oat, or coconut milk, but soya milk tends to provide the best texture and rise.

How do I make sure the cake layers bake evenly?

Use cake tins of the same size and line them properly. Tap the batter to release air bubbles and try to distribute the batter evenly. If baking layers one by one, cover the unused batter to keep it fresh.