Delicious Vegan Mango Coconut Cake for Tropical Bliss

This Vegan Mango Coconut Cake features three layers of light mango sponge and creamy coconut buttercream, making it a delightful centerpiece for any occasion.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: Tropical, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sponge

480 ml Dairy-Free Milk soya milk is preferred, but any non-dairy milk works.
2 teaspoons Apple Cider Vinegar can substitute with lemon juice.
420 g Self-Raising Flour all-purpose flour can be used with baking powder added.
300 g Caster Sugar can be substituted with coconut sugar for a different flavor.
1 teaspoon Baking Powder ensure it’s fresh for best results.
1 teaspoon Bicarbonate of Soda omit if using only baking powder.
120 ml Sunflower Oil can substitute with any neutral oil like canola.
1 teaspoon Vanilla Extract swap with almond extract for a different taste.
80 g Mango Puree can use store-bought or homemade puree.

For the Buttercream

300 g Dairy-Free Butter use high-quality dairy-free butter for best results.
500 g Powdered/Icing Sugar no substitution recommended for desired texture.

For Decoration

Desiccated Coconut adjust the amount as desired based on preference.

Equipment

mixing bowls
whisk
Measuring cups and spoons
spatula
Cake Tins
Oven

Method

Step-by-Step Instructions

Prep Vegan Buttermilk: Combine 480ml of dairy-free milk with 2 teaspoons of apple cider vinegar in a measuring cup. Stir gently and let sit for about 5-10 minutes until it thickens.
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 until well combined.
Combine Ingredients: Add the vegan buttermilk, 120ml of sunflower oil, 1 teaspoon of vanilla extract, and 80g of mango puree to the dry ingredients. Mix gently until a smooth batter forms.
Bake: Preheat the oven to 180°C. Divide the batter among prepared tins. Bake for 25-30 minutes, or until a toothpick comes out clean.
Prepare Buttercream: Beat together 300g of dairy-free butter and 500g of powdered sugar until creamy. Fold in 6 tablespoons of mango puree until fluffy.
Assemble Cake: Layer the sponge with mango buttercream and mango puree, repeat with the second layer, and top with the final sponge.
Decorate: Coat the cake in remaining buttercream and sprinkle with desiccated coconut. Optionally, pipe extra buttercream and drizzle mango puree.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 20gVitamin A: 5IUVitamin C: 35mgCalcium: 2mgIron: 5mg

Notes

Allow sponge layers to cool completely before frosting to maintain fluffiness.

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