Name: Delightful Vegan Mango Coconut Cake for Tropical Bliss
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 480 ml Dairy-Free Milk (Soya milk preferred, but almond or oat milk work well.); 2 teaspoons Apple Cider Vinegar (Activates baking soda for leavening.); 420 g Self-Raising Flour (Provides the cake's structure and fluffiness.); 300 g Caster Sugar (Adds sweetness and moisture.); 1 teaspoon Baking Powder (Additional leavening agent.); 1 teaspoon Bicarbonate of Soda (Helps with the rise.); 120 ml Sunflower Oil (Can substitute with coconut oil.); 1 teaspoon Vanilla Extract (Enhances flavor.); 80 g Mango Purée; 300 g Dairy-Free Butter (Block and softened for texture.); 500 g Powdered/Icing Sugar (Stabilizes the buttercream.); 6 tablespoons Extra Mango Purée (For drizzle.); Desiccated Coconut (For decorating.)

As I stood in my kitchen, the scent of ripe mangoes wafting through the air, a wave of tropical excitement washed over me. I couldn’t resist the idea of creating a Vegan Mango Coconut Cake that blends moist, fluffy layers with the vibrant flavors of summer. This cake isn’t just a dessert; it’s a celebration of plant-based indulgence that’s perfect for impressing guests or treating yourself. With its easy prep and dazzling appearance, this tropical dessert provides a delightful way to enjoy a guilt-free treat. Imagine serving this delight at a sunny gathering or a birthday party, where each bite transports you to a sun-kissed beach. Ready to discover how to make this luscious Vegan Mango Coconut Cake? Let’s bake together and bring a taste of the tropics to your table!

Why is this Vegan Cake a Must-Try?

Tropical Bliss: The combination of mango and coconut creates a refreshing flavor that’s like a tropical getaway in every bite.
Easy Preparation: With simple, plant-based ingredients, this cake is quick to whip up—perfect for both novice and expert bakers.
Crowd-Pleasing Delight: This cake appeals to everyone, ensuring your guests will be asking for seconds and raving about it long after the last slice.
Fancy Appearance: Impress friends with its stunning layers and creamy buttercream, making it not just delicious but a showstopper on any dessert table.
For more delightful vegan treats, check out my Coconut Shrimp Sweet and Cinnamon Apple Cake recipes!

Vegan Mango Coconut Cake Ingredients

For the Cake
• Dairy-Free Milk – 480ml – Moisture and richness in the batter; soya milk is preferred, but almond or oat milk work well.
• Apple Cider Vinegar – 2 teaspoons – Activates baking soda for leavening, helping the cake rise beautifully.
• Self-Raising Flour – 420g – Provides the cake’s structure and fluffiness, essential for a light texture.
• Caster Sugar – 300g – Adds sweetness and moisture, improving the flavor of the Vegan Mango Coconut Cake.
• Baking Powder – 1 teaspoon – Acts as an additional leavening agent for a perfect rise.
• Bicarbonate of Soda – 1 teaspoon – Helps with the rise and ensures a delightful texture.
• Sunflower Oil – 120ml – Introduces moisture and richness; substitute with coconut oil for extra coconut flavor.
• Vanilla Extract – 1 teaspoon – Enhances flavor, making every bite of cake irresistible.
• Mango Purée – 80g for sponge + additional for buttercream – Infuses tropical flavor and sweetness into the cake.

For the Buttercream
• Dairy-Free Butter – 300g (block and softened) – The creamy base for the buttercream, achieving that luxurious texture.
• Powdered/Icing Sugar – 500g – Adds sweetness and stabilizes the buttercream, ensuring it holds its shape.

For Decoration
• Extra Mango Purée – 6 tablespoons (for drizzle) – Adds vibrant flavor and a beautiful touch to the finished cake.
• Desiccated Coconut – For decorating – Provides a lovely chewiness and enhances the tropical vibe.

This list contains everything you need to create the decadent Vegan Mango Coconut Cake, perfect for any sunny occasion!

Step‑by‑Step Instructions for Vegan Mango Coconut Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Ensure that three round cake tins are greased and lined with parchment paper to prevent sticking. This preparation is essential as a hot oven will help your Vegan Mango Coconut Cake rise perfectly, creating those fluffy layers you crave.

Step 2: Make Vegan Buttermilk
In a medium bowl, whisk together 480ml of dairy-free milk and 2 teaspoons of apple cider vinegar. Let this mixture sit for about 5 minutes until it slightly thickens, forming a vegan buttermilk. This key step helps to activate the baking soda, enhancing the cake’s lovely rise and moist texture.

Step 3: Combine Dry Ingredients
In a large mixing bowl, combine 420g of self-raising flour, 300g of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. Use a whisk to blend these dry ingredients thoroughly, ensuring there are no lumps. This mixture lays the foundation for your Vegan Mango Coconut Cake’s structure and fluffiness.

Step 4: Mix Wet Ingredients
Pour the prepared vegan buttermilk into the bowl with the dry ingredients, followed by 120ml of sunflower oil, 1 teaspoon of vanilla extract, and 80g of mango purée. Stir until all ingredients are just combined and a smooth batter forms. Be careful not to overmix; a few lumps are okay and will lead to a lighter cake.

Step 5: Bake the Cake Layers
Divide the batter evenly among the prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should be lightly golden and spring back when gently pressed in the center, indicating they’re ready.

Step 6: Cool the Cakes
Once baked, remove the cake layers from the oven and let them cool in the tins for about 10 minutes. Then, carefully turn the cakes out onto a wire rack to cool completely. This is crucial to prevent a soggy texture in your Vegan Mango Coconut Cake, as cooling allows excess moisture to escape.

Step 7: Prepare the Buttercream
For the buttercream, whip 300g of softened dairy-free butter in a mixing bowl until creamy. Gradually add 500g of powdered sugar and continue mixing, allowing the buttercream to fluff up. Finally, incorporate a few tablespoons of mango purée to achieve a silky, tropical flavor perfect for frosting.

Step 8: Assemble the Cake
Place one cooled sponge layer on a serving plate. Spread an even layer of mango buttercream and drizzle with personal mango purée, followed by a sprinkle of desiccated coconut. Repeat this process with the other layers, stacking them up to create a beautifully layered Vegan Mango Coconut Cake.

Step 9: Frost and Decorate
Frost the sides and top of the cake with the remaining buttercream, smooth it out, and create some decorative swirls. Finish off with drizzles of additional mango purée, scattered fresh mango chunks, and a sprinkling of desiccated coconut for that tropical touch. This adds flair and flavor to your delightful Vegan Mango Coconut Cake.

Make Ahead Options

This Vegan Mango Coconut Cake is perfect for meal prep, allowing you to save time on busy days! You can bake the sponge layers up to 3 days in advance; simply let them cool completely before wrapping tightly in plastic wrap and refrigerating to maintain moisture. The mango buttercream can be prepared up to 24 hours ahead as well; store it in the fridge in an airtight container. When you’re ready to assemble, simply re-whip the buttercream for a creamy texture, layer it between the cakes, and drizzle them with mango purée. This way, you’ll have a stunning and delicious dessert ready to impress with minimal effort!

How to Store and Freeze Vegan Mango Coconut Cake

Fridge: Store the Vegan Mango Coconut Cake in a sealed container for up to 3 days. This keeps it fresh and prevents it from absorbing any fridge odors.

Room Temperature: If the cake is un-iced, you can keep it at room temperature for up to 2 days. Just ensure it’s wrapped tightly to maintain moisture.

Freezer: To freeze, wrap the cake layers individually in plastic wrap and then place in an airtight container. It can be frozen for up to 3 months; just thaw in the fridge when ready to enjoy.

Reheating: If you prefer your cake warm, gently microwave a slice for 10-15 seconds. Enjoy a delightful mixture of flavors even after storing!

Vegan Mango Coconut Cake Variations

Feel free to get creative with your Vegan Mango Coconut Cake, transforming it into your very own tropical masterpiece!

Coconut Oil: Substitute sunflower oil with coconut oil for an extra tropical flavor that enhances the coconut essence throughout the cake.
Lime Zest: Incorporate lime zest into the batter for a refreshing citrus twist that complements the sweetness of the mango beautifully. It adds brightness and takes the flavor to another level!
Shredded Coconut: Mix shredded coconut into the cake batter for delightful texture. This adds a chewy element that resonates with each soft, fluffy bite.
Mango Variations: Swap mango purée with other fruit purées, like passion fruit or guava, for a unique flavor profile. Each option will bring its own exciting twist to this cake, perfect for adventurous palates!
Nutty Crunch: Add chopped nuts, like macadamia or walnuts, into the batter for a crunchy surprise. This contrast elevates the texture and creates a satisfying experience with each slice.
Spicy Kick: Draw in a bit of heat by adding finely chopped jalapeños or a dash of cayenne pepper into the mango buttercream. This spice will contrast beautifully with the sweetness of the cake.
Chocolate Lovers: Incorporate cocoa powder into the batter for a chocolatey mango cake experience. Pair it with a mango chocolate ganache for a decadent dessert that’s perfect for special occasions.

For more delectable surprises, you might enjoy making a Pumpkin Coffee Cake or exploring the tropical flavors of this Coconut Shrimp Sweet. Enjoy!

Expert Tips for Vegan Mango Coconut Cake

Room Temperature Butter: Ensure your dairy-free butter is at room temperature before whipping. This will make achieving a creamy, fluffy buttercream much easier.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture in your Vegan Mango Coconut Cake.
Use Fresh Ingredients: Opt for fresh mangoes when decorating. Fresh fruit not only enhances the cake’s flavor but also lends vibrant colors, making your dessert visually appealing.
Check Your Oven: Ovens can have hot spots. Rotate your cake tins halfway through baking to ensure even cooking and golden layers throughout.
Cool Completely: Let the cake layers cool completely on a wire rack. This prevents them from becoming soggy and allows for easy assembly without breaking apart.
Store Properly: To keep your Vegan Mango Coconut Cake fresh, store it in a sealed container in the refrigerator, where it will stay delightful for up to three days.

What to Serve with Lush Vegan Mango Coconut Cake

Indulge in a tropical feast by pairing delightful dishes with this velvety vegan masterpiece.

Coconut Cream: A dollop of chilled coconut cream adds rich creaminess and enhances the tropical experience, perfectly balancing the cake’s sweetness.
Try swirling some vanilla or lime zest into the cream for an added twist.
Fresh Fruit Salad: A light, vibrant salad of mixed tropical fruits complements the cake’s flavors while adding freshness and a pop of color to your plate.
Vegan Vanilla Ice Cream: This creamy dessert offers a soothing contrast to the cake’s fluffy texture, turning every bite into an indulgent delight.
Mint Lemonade: A refreshing glass of mint lemonade serves as a zesty palate cleanser, cutting through the sweetness and enhancing the tropical vibe.
Lime Zest Sprinkle: A sprinkle of lime zest highlights the mango flavors and offers a tangy contrast, bringing an unexpected zing to each slice.
Chai Tea: The warm spices of chai elevate the cake’s vibrant flavors, making for the perfect comforting drink on a cozy afternoon.
Chocolate Drizzle: A rich, dairy-free chocolate drizzle on top of each slice creates an enticing visual while balancing the tropical sweetness with a touch of decadence.
Coconut Chips: Crunchy toasted coconut chips add texture and amplify the coconut flavor, making for a delightful contrast with the cake’s soft layers.
Raspberry Coulis: Drizzling a tart raspberry coulis brings a vibrant splash of color and acidity, enhancing the overall flavor profile of this summery dessert.

Vegan Mango Coconut Cake Recipe FAQs

What type of dairy-free milk is best for the cake?
Absolutely! For the Vegan Mango Coconut Cake, I recommend using soya milk for its rich and creamy texture. However, almond or oat milk are excellent substitutes if you prefer a different flavor or have a nut allergy. Just ensure that any milk you use is unsweetened to maintain the balance of flavors.

How should I store the cake after baking?
You can store the Vegan Mango Coconut Cake in a sealed container in the refrigerator for up to 3 days. This keeps it fresh and moist. If the cake is un-iced, feel free to keep it at room temperature for up to 2 days, just make sure it’s wrapped well to protect it from drying out.

Can I freeze the cake?
Absolutely! To freeze your Vegan Mango Coconut Cake, wrap each layer individually in plastic wrap, then place them in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the layers in the fridge overnight, and then assemble or eat as desired. If you plan to ice the cake, doing so after thawing will keep the textures intact.

What if my cake layers are too dense or don’t rise?
No worries! If your cake layers turn out dense, chances are you may have overmixed the batter. Remember, mixing just until combined is key. Additionally, check that your baking powder and bicarbonate of soda are fresh, as expired leavening agents can affect the rise. If you encounter a situation where the cake doesn’t rise, consider adding an extra teaspoon of baking powder next time to get those fluffy layers!

Is this cake safe for those with nut allergies?
While the Vegan Mango Coconut Cake itself is nut-free when using soya or oat milk, be cautious about your dairy-free butter choice, as some brands might contain traces of nuts. Always read labels to ensure they meet allergy-safe standards for the person who’ll be enjoying the cake. If someone is highly allergic, consider substituting with a nut-free alternative like sunflower oil for richness.

Can I infuse flavors into this cake?
The more the merrier! You can absolutely infuse additional flavors to personalize your Vegan Mango Coconut Cake. Consider adding lime zest to enhance the tropical vibes or incorporating shredded coconut into the batter for added texture. You could also experiment with different fruit purees for a unique twist each time!