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Vegan Mango Coconut Cake Recipe

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★★★★★

4.8 from 133 reviews

This Vegan Mango Coconut Cake is a luscious and tropical dessert featuring a light dairy-free sponge cake swirled with mango puree and layered with creamy mango buttercream. Coated in fragrant desiccated coconut and decorated with fresh mango pieces and optional rosemary sprigs, it offers a delightful combination of fruity sweetness and coconutty texture. Perfect for vegan celebrations and anyone seeking a vibrant, dairy-free treat.

Ingredients

Scale

For the Sponge

  • 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

For the Buttercream

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

Additional

  • 400g desiccated coconut (for coating and layering)
  • Rosemary sprigs (optional decoration)
  • 1 ripe mango (cut into cubes for decoration)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you only have one or two tins, bake the layers separately; keep unused batter covered with a damp tea towel to prevent drying.
  2. Make Vegan Buttermilk: In a bowl, whisk together dairy-free milk and apple cider vinegar, then let it sit for 10 minutes until curdled to mimic buttermilk.
  3. Mix Dry Ingredients: Sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a large mixing bowl and combine well.
  4. Whisk Wet Ingredients: Add sunflower oil and vanilla extract to the vegan buttermilk and whisk until combined.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and mix to form a smooth batter.
  6. Divide Batter and Add Mango: Split the batter evenly into two bowls; stir mango puree into one bowl, leaving the other plain vanilla. Optional: add a drop of orange or yellow food gel for brighter colors.
  7. Layer and Swirl Batter: Pour alternating spoonfuls of vanilla and mango batter into each lined cake tin. Use a toothpick or skewer to lightly swirl the two batters for a marbled effect. Tap tins on the counter to remove air bubbles.
  8. Bake Cakes: Place tins on the oven’s center rack and bake for 25-30 minutes. Test doneness by inserting a skewer or knife into the center; it should come out clean and cakes should spring back when touched.
  9. Cool Cakes: Remove tins from oven, let cakes cool in their tins for a few minutes, then turn out onto cooling racks to cool completely. Store in an airtight container until ready to frost.
  10. Make Buttercream: In a large bowl, whip the softened dairy-free butter with a mixer until creamy. Gradually sift in icing sugar, then add mango puree. Whip on high speed for 5-8 minutes until smooth, creamy, and airy. Adjust consistency by adding more cold butter if too thick or more icing sugar if too soft.
  11. Assemble Cake Layers: Place one cake layer on a serving plate or stand. Spread or pipe a layer of mango buttercream evenly on top. Optionally drizzle some mango puree and sprinkle desiccated coconut on the frosting. Repeat with remaining layers.
  12. Crumb Coat: Apply a thin layer of buttercream around the entire cake to seal in crumbs. Smooth sides using a palette knife or cake scraper. Refrigerate for 15-20 minutes to set the crumb coat.
  13. Final Coat and Decoration: Remove cake from fridge and apply a thicker final layer of buttercream, smoothing edges with a scraper. Press desiccated coconut onto the sides and top. Use a piping bag fitted with a star tip to pipe buttercream swirls around the top edges. Remove some coconut from swirl areas so the buttercream sticks.
  14. Add Mango Puree and Garnishes: Create small wells in the piped swirls with a spoon and fill with mango puree. Decorate with fresh mango cubes and rosemary sprigs, ensuring mango is patted dry to prevent moisture.
  15. Serve: Use a sharp knife to slice the cake. Serve and enjoy your tropical vegan mango coconut cake!

Notes

  • Use soya milk for best results with this vegan cake, but other dairy-free milks can work.
  • The apple cider vinegar in the milk creates a vegan ‘buttermilk’ helping the cake rise and stay moist.
  • If you don’t have three cake tins, bake layers one or two at a time, covering batter to prevent drying.
  • For brighter colors in the swirl, add a drop of orange or yellow food gel to the mango batter.
  • Make sure the mango slices for decoration are dry to avoid making the buttercream runny.
  • The crumb coat is essential to seal crumbs and make the final frosting smooth and neat.
  • Use a cake scraper or palette knife for smooth edges on the buttercream finish.
  • This cake keeps well in an airtight container and is delicious served chilled or at room temperature.

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

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