Vegan Mango Coconut Cake

The Vegan Mango Coconut Cake is a delightful treat that shines at any gathering. This cake brings tropical flavors to your table while being completely vegan, making it perfect for birthdays, celebrations, or just a cozy afternoon dessert. With its moist texture and luscious mango and coconut combination, this cake will impress both vegans and non-vegans alike!

Why You’ll Love This Recipe

• Easy to Make: This recipe requires simple steps and ingredients that are easy to find.
• Flavor Explosion: The blend of mango and coconut creates a tropical flavor that is refreshing and unique.
• Versatile Occasion: Perfect for birthdays, parties, or as an everyday treat, this cake fits any celebration.
• Dairy-Free Delight: Enjoy the rich taste of cake without dairy, making it suitable for various dietary preferences.
• Showstopper Presentation: Decorated with fresh mango cubes and coconut, it’s as beautiful as it is delicious.

Tools and Preparation

Before you start baking your Vegan Mango Coconut Cake, gather your tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Electric mixer
• Spatula
• Baking pans
• Cooling rack

Importance of Each Tool

• Electric mixer: Helps to achieve a smooth batter quickly and evenly, ensuring no lumps remain.
• Baking pans: Properly sized pans are crucial for even baking, allowing the cake to rise perfectly.
• Cooling rack: Provides airflow around the cake for even cooling, preventing sogginess.

Ingredients

To create this stunning Vegan Mango Coconut Cake, you’ll need the following ingredients:

For the Cake Batter

• 480ml of dairy-free milk (soya milk works best)
• 2 teaspoons of apple cider vinegar
• 420g of self raising flour
• 300g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 120ml of sunflower oil
• 1 teaspoon of vanilla extract
• 80g of mango puree

For the Frosting

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

For Decoration

• 400g of desiccated coconut (for inside the cake layers and to coat the cake)
• Rosemary sprigs (optional decoration)
• 1 ripe mango (cut into cubes for decoration)

How to Make Vegan Mango Coconut Cake

Step 1: Prepare Your Oven and Pans

Preheat your oven to 180°C (350°F). Grease your baking pans with a little sunflower oil or line them with parchment paper.

Step 2: Make the Dairy-Free Buttermilk

In a bowl, combine the dairy-free milk with apple cider vinegar. Stir gently and let it sit for about 5 minutes until it thickens slightly.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together self raising flour, caster sugar, baking powder, and bicarbonate of soda until well combined.

Step 4: Combine Wet Ingredients

In another bowl, mix the prepared dairy-free buttermilk with sunflower oil, vanilla extract, and mango puree.

Step 5: Combine Wet and Dry Mixtures

Gradually add the wet mixture into the dry ingredients. Mix until just combined—be careful not to overmix!

Step 6: Bake the Cake

Divide the batter evenly between your prepared baking pans. Bake for about 25–30 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Your Cakes

Once baked, remove from oven. Allow cakes to cool in pans for 10 minutes before transferring them onto a cooling rack to cool completely.

Step 8: Prepare Frosting

In a mixing bowl, beat together softened dairy-free butter with powdered sugar until fluffy. Add in mango puree and mix until smooth.

Step 9: Assemble Your Cake

Once cooled, place one layer on a serving plate. Spread frosting on top before adding another layer. Repeat until all layers are stacked.

Step 10: Decorate

Cover the entire cake with remaining frosting. Press desiccated coconut onto the sides. Drizzle additional mango puree on top and garnish with fresh mango cubes and rosemary sprigs if desired.

Now you have your stunning Vegan Mango Coconut Cake ready to serve! Enjoy this delightful dessert at your next event or whenever you’re craving something sweet!

How to Serve Vegan Mango Coconut Cake

Serving your Vegan Mango Coconut Cake can elevate its appeal and enhance the dining experience. Here are some delightful serving suggestions that will make your cake shine at any occasion.

With Fresh Fruits

• Mango Cubes: Top each slice with fresh mango cubes for a burst of flavor.
• Berries: Serve with a side of mixed berries for a colorful and tangy contrast.

With Coconut Whipped Cream

• Dairy-Free Whipped Cream: Add a dollop of coconut whipped cream to each slice for extra creaminess and flavor.

As a Layered Dessert

• Layered in Jars: Create individual servings by layering cake pieces with mango puree and coconut flakes in clear jars for an eye-catching dessert.

Garnished with Herbs

• Rosemary Sprigs: Use fresh rosemary sprigs as a garnish to add an aromatic touch and elevate the presentation.

How to Perfect Vegan Mango Coconut Cake

To achieve the ultimate Vegan Mango Coconut Cake, follow these helpful tips for the best results.

• Use Room Temperature Ingredients: Ensure all ingredients, especially dairy-free butter and milk, are at room temperature for better mixing.
• Sift Dry Ingredients: Sifting flour, baking powder, and bicarbonate of soda helps create a lighter texture in your cake.
• Monitor Baking Time: Keep an eye on your cake as it bakes; check for doneness by inserting a toothpick in the center—if it comes out clean, it’s ready!
• Cool Completely Before Frosting: Allow the cake layers to cool completely before frosting to prevent melting or sliding.

Best Side Dishes for Vegan Mango Coconut Cake

Pairing your Vegan Mango Coconut Cake with complementary side dishes enhances the overall meal experience. Consider these delicious options:

1. Coconut Rice: A subtly sweet side dish that pairs perfectly with the flavors of mango and coconut.
2. Tropical Fruit Salad: A mix of pineapple, kiwi, and papaya adds freshness and balances sweetness.
3. Chia Seed Pudding: Serve chilled chia pudding flavored with vanilla or coconut milk for a nutritious option.
4. Green Salad with Citrus Dressing: A light green salad topped with citrus dressing offers a refreshing contrast to the rich cake.
5. Mango Sorbet: A cool mango sorbet complements the cake’s flavor while providing a refreshing palate cleanser.
6. Almond Cookies: Crunchy almond cookies provide an additional textural element that pairs well with the soft cake.

Common Mistakes to Avoid

Baking a Vegan Mango Coconut Cake can be tricky if you’re not careful. Here are some common mistakes to watch out for:

• Using the wrong milk: Substituting dairy milk can alter the texture. Stick to dairy-free milk, like soya, for the best results.
• Neglecting measurements: Accurate measurements are crucial in baking. Always use weighing scales for precision, especially with flour and sugar.
• Overmixing the batter: Mixing too much can lead to dense cake. Mix until just combined for a light and fluffy texture.
• Skipping the vinegar step: The combination of apple cider vinegar with dairy-free milk creates a buttermilk-like effect. Don’t skip this step for optimal fluffiness.
• Not letting the cake cool properly: Cutting into a warm cake can cause it to crumble. Allow it to cool completely before serving or decorating.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to maintain freshness.
• The cake can last up to 5 days in the refrigerator.

Freezing Vegan Mango Coconut Cake

• Wrap individual slices tightly in plastic wrap, then place them in a freezer bag.
• The cake can be frozen for up to 3 months.

Reheating Vegan Mango Coconut Cake

• Oven: Preheat oven to 350°F (175°C). Warm for about 10-15 minutes until heated through.
• Microwave: Heat individual slices on medium power for about 30 seconds, checking until warm.
• Stovetop: Place slices on a non-stick skillet over low heat for a few minutes until warmed evenly.

Frequently Asked Questions

Here are some common questions about making a Vegan Mango Coconut Cake:

Can I use fresh mango instead of puree?

Yes! Fresh mango can be blended into a puree or diced as an alternative.

How do I make this cake gluten-free?

You can substitute self-raising flour with gluten-free flour blends available at stores.

What can I use instead of sunflower oil?

Coconut oil or any neutral vegetable oil works well as substitutes.

Is this Vegan Mango Coconut Cake suitable for celebrations?

Absolutely! This cake is perfect for birthdays and special occasions due to its delicious flavor and vibrant appearance.

How can I customize this recipe?

Feel free to add nuts or other fruits for added texture and flavor variations!

Final Thoughts

The Vegan Mango Coconut Cake stands out with its delightful flavors and versatility. Its moist texture and tropical twist make it perfect for any occasion. Don’t hesitate to customize it further with your favorite fruits or toppings. Enjoy baking this scrumptious treat!

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Vegan Mango Coconut Cake

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Serves about 12 slices 1x

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Description

Indulge in the delightful flavors of our Vegan Mango Coconut Cake, a tropical treat that’s perfect for any occasion! This cake combines the rich sweetness of ripe mangoes with the creamy texture of coconut, creating a moist and fluffy dessert that will impress everyone at your gathering. Whether you’re celebrating a birthday or just enjoying a cozy afternoon, this cake is sure to please both vegans and non-vegans alike. With simple ingredients and easy-to-follow steps, you’ll find that baking this luscious cake is a breeze. Top it off with fresh mango cubes and desiccated coconut for an eye-catching presentation that makes every slice irresistible!

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Ingredients

Scale 1x2x3x

• 480ml dairy-free milk (soy milk preferred)
• 2 teaspoons of 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
• 300g dairy-free butter (softened)
• 500g powdered sugar
• 6 tablespoons of mango puree (plus extra for drizzling)
• 400g desiccated coconut (for inside the cake layers and to coat the cake)
• 1 ripe mango (cut into cubes for decoration)

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Instructions

1. Preheat your oven to 180°C (350°F) and grease your baking pans.
2. Create dairy-free buttermilk by mixing dairy-free milk with apple cider vinegar and letting it sit for 5 minutes.
3. In a mixing bowl, combine self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
4. In another bowl, mix the dairy-free buttermilk with sunflower oil, vanilla extract, and mango puree.
5. Gradually add the wet mixture to the dry ingredients until just combined.
6. Divide batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
7. Cool cakes on a rack before frosting with mango-flavored dairy-free buttercream.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 415
• Sugar: 45g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg