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Vegan Mango Coconut Cake

Delightful Vegan Mango Coconut Cake for Tropical Bliss

This Vegan Mango Coconut Cake is a delicious dessert that combines tropical flavors for a guilt-free treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Tropical, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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
For the Buttercream
  • 300 g Dairy-Free Butter Block and softened for texture.
  • 500 g Powdered/Icing Sugar Stabilizes the buttercream.
For Decoration
  • 6 tablespoons Extra Mango Purée For drizzle.
  • Desiccated Coconut For decorating.

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Cake Tins
  • wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 180°C (350°F) and prepare three round cake tins.
  2. In a medium bowl, whisk together 480ml of dairy-free milk and 2 teaspoons of apple cider vinegar; let sit for 5 minutes.
  3. Combine 420g of self-raising flour, 300g of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda in a large mixing bowl.
  4. Pour the vegan buttermilk into the dry ingredients with 120ml of sunflower oil, 1 teaspoon of vanilla extract, and 80g of mango purée.
  5. Divide the batter evenly between the prepared cake tins and bake for 25-30 minutes.
  6. Let the cakes cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
  7. Whip 300g of softened dairy-free butter until creamy, then gradually add 500g of powdered sugar.
  8. Assemble the cake by spreading buttercream and mango purée between layers, topping with desiccated coconut.
  9. Frost the cake with the remaining buttercream and decorate with mango purée and desiccated coconut.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 65gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 200mgPotassium: 160mgFiber: 1gSugar: 28gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

Store in a sealed container in the fridge for up to 3 days. Can be frozen for 3 months.

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