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Vegan Mango Coconut Cake

Vegan Mango Coconut Cake: Your Tropical Getaway Dessert

Experience the bliss of summer with this Vegan Mango Coconut Cake, a plant-based delight that impresses without compromise.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 480 ml Dairy-free Milk Soya milk works best or use almond milk for a nutty flavor.
  • 2 teaspoons Apple Cider Vinegar No direct substitute, but lemon juice may also work.
  • 420 g Self-Raising Flour All-purpose flour plus additional baking powder can be used.
  • 300 g Caster Sugar Coconut sugar offers a lower glycemic index alternative.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Bicarbonate of Soda
  • 120 ml Sunflower Oil Any neutral oil like canola will do.
  • 1 teaspoon Vanilla Extract
  • 80 g Mango Puree Extra for buttercream and drizzling.
For the Buttercream
  • 300 g Dairy-free Butter Ensure it's block butter for better consistency.
  • 500 g Powdered/Icing Sugar
  • 6 tablespoons Mango Puree Elevates the buttercream with fruity flavor.

Equipment

  • mixing bowls
  • Cake pans
  • Whisk
  • Oven

Method
 

Baking Instructions
  1. Preheat your oven to 180°C (350°F) and lightly grease three round cake pans.
  2. Mix the dairy-free milk and apple cider vinegar in a small bowl and let sit for 10 minutes to create a vegan buttermilk.
  3. In a large bowl, whisk together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
  4. Add the vegan buttermilk, sunflower oil, vanilla extract, and mango puree to the dry ingredients, mixing until smooth.
  5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
  7. Prepare the buttercream by whipping the dairy-free butter until creamy, then gradually adding the powdered sugar and mango puree.
  8. Assemble the cake by layering sponge and buttercream, drizzling with mango puree in between layers.
  9. Frost the top and sides with remaining buttercream and decorate with desiccated coconut and fresh mango slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 25gVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Ensure cake layers cool completely before frosting to maintain buttercream texture. Adjust mango puree for desired flavor strength.

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