Picture this: a warm summer afternoon, and the sun is shining brightly, casting a golden glow. I found myself daydreaming about a dessert that could capture that radiant essence—the perfect blend of tropical flavors and a touch of indulgence. That’s when I thought of my Ultimate Vegan Mango Coconut Cake.
This delightful treat is not just any cake; it boasts three luscious tiers of fluffy mango sponge, each lovingly layered with rich mango buttercream and kissed with desiccated coconut. As a dedicated home cook, I’ve always believed that vegan baking should be as satisfying and decadent as traditional options, and this cake is the perfect example. It’s an enchanting centerpiece for birthdays, summer gatherings, or any occasion where you want to impress without the fuss.
Not only is it incredibly easy to make, but it’s also 100% plant-based—free from eggs and dairy—ensuring everyone can share in its tropical glory! So, if you’re looking for a mouthwatering dessert that effortlessly showcases the vibrant flavors of mango and coconut, let’s dive into this delicious recipe that’s bound to become a new favorite.
Why Is This Vegan Mango Coconut Cake Irresistible?
Bright, Tropical Flavors: This cake bursts with the sunny essence of mango and coconut, making every bite a tropical getaway.
Delectably Fluffy: The three layers of fluffy sponge create a light and airy texture that melts in your mouth.
Easy-to-Make: With simple instructions, even novice bakers can create this showstopper with confidence.
Vegan-Friendly: Enjoy a guilt-free indulgence that’s entirely plant-based, catering to vegans and those with dairy allergies.
Impressive Presentation: Topped with desiccated coconut and fresh mango chunks, it becomes a stunning centerpiece for any gathering.
For those looking for more delightful vegan desserts, check out my vegan baking section!
Vegan Mango Coconut Cake Ingredients
Get ready to whip up an incredible Vegan Mango Coconut Cake that will wow your guests!
For the Sponge
- Dairy-Free Milk – Essential for moisture and structure; soya milk yields the best results.
- Apple Cider Vinegar – Activates baking soda for a light and fluffy rise.
- Self-Raising Flour – Provides the perfect base for a soft, airy sponge cake.
- Caster Sugar – Helps achieve a sweet flavor and soft texture.
- Baking Powder – Acts as an additional leavening agent to promote cake rise.
- Bicarbonate of Soda – Works in tandem with the vinegar for lift in the cake.
- Sunflower Oil – Adds moisture and richness; can be substituted with any neutral oil.
- Vanilla Extract – Enhances the overall flavor profile.
- Mango Puree – Imparts tropical flavor and moisture in both sponge and buttercream.
For the Buttercream
- Dairy-Free Butter – This is crucial for the rich, creamy texture of the buttercream.
- Icing Sugar – Provides sweetness and structure for your smooth, luscious buttercream.
For the Decoration
- Desiccated Coconut – Sprinkled generously to create a beautiful, tropical finish.
- Fresh Mango Chunks – Adds a touch of freshness and extra flavor to your cake.
Now you’re all set to create this delectable Vegan Mango Coconut Cake, which is sure to be the highlight of your next gathering!
How to Make Vegan Mango Coconut Cake
- Prepare Vegan Buttermilk: Mix the dairy-free milk with apple cider vinegar and let it sit for about 5 minutes until curdled. This creates the vegan buttermilk necessary for a fluffy texture.
- Mix Dry Ingredients: In a large bowl, sift together the self-raising flour, baking powder, bicarbonate of soda, and caster sugar. This ensures even distribution of leavening agents for an airy cake.
- Combine Wet Ingredients: In the bowl of vegan buttermilk, add the sunflower oil, vanilla extract, and mango puree; stir well until everything is nicely combined.
- Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, mixing gently until just blended. Avoid over-mixing to keep the sponge tender and light.
- Bake: Divide the batter evenly among three greased cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Buttercream: Using a mixer, beat the dairy-free butter until creamy. Gradually add icing sugar and mix in the mango puree until your buttercream is smooth and luscious.
- Assemble Cake: Once cooled, layer each sponge with a generous amount of buttercream and a drizzle of mango puree in between. Then coat the outside with the remaining buttercream.
- Decorate: Finish by covering the cake with desiccated coconut, then garnish with fresh mango chunks for a vibrant, tropical touch.
Optional: Serve with a refreshing mint leaf garnish for an extra pop of color.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Mango Coconut Cake components are perfect for meal prep enthusiasts! You can prepare the sponge layers up to 24 hours in advance; simply bake and let them cool completely before wrapping them tightly in plastic wrap. This step helps maintain moisture and prevents any drying. The mango buttercream can also be made a day ahead and stored in an airtight container in the refrigerator—just give it a good stir before using to achieve the creamy texture again. When you’re ready to serve, layer the cakes with the frosting, sprinkle with desiccated coconut, and garnish with fresh mango. This way, you can enjoy a stunning dessert with minimal last-minute effort, all while keeping it just as delicious!
Vegan Mango Coconut Cake Variations
Feel free to personalize this delightful cake to match your taste buds and dietary needs—it’s all about making it your own!
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Fruit Puree Swap: Replace mango puree with passion fruit or pineapple for an exciting new flavor twist.
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Coconut Cream: Use coconut cream instead of dairy-free butter for an even richer buttercream texture that’s incredibly luscious.
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Gluten-Free: Substitute self-raising flour with a gluten-free flour blend for a cake that’s suitable for gluten-sensitive friends.
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Nutty Addition: Fold in crushed almonds or walnuts into the batter for a delightful crunch and added nutrition in each bite.
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Zesty Boost: Add a splash of lime or lemon juice to the batter for a zesty kick that elevates the tropical taste profile.
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Chill & Serve: For an extra refreshing treat on warm days, freeze the cake for a couple of hours before serving. It’s like a tropical sorbet!
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Choco Twist: Swirl in some melted dark chocolate into the batter for a chocolatey contrast to the sweet mango and coconut flavors.
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Spicy Kick: Incorporate a pinch of cayenne pepper into the buttercream to add a subtle heat that complements the sweetness beautifully.
Explore these delectable variations and discover your perfect version of this Vegan Mango Coconut Cake!
What to Serve with Vegan Mango Coconut Cake?
Imagine a delightful summer gathering, where every bite of cake is perfectly complemented by refreshing side dishes and drinks that enhance the tropical experience.
- Coconut Chia Pudding: A light and creamy treat that echoes the cake’s coconut flavor, topped with fresh fruit for added zing.
- Tropical Fruit Salad: Juicy mango, pineapple, and kiwi mingle to create a refreshing medley that balances the cake’s richness.
- Mint-Infused Iced Tea: This refreshing drink cools the palate, and the mint adds a vibrant, herbaceous contrast to the sweet cake.
- Avocado Salsa: Creamy and zesty, this dish provides a savory, fresh element that beautifully contrasts the tropical sweetness of the cake.
- Vanilla Coconut Ice Cream: Serve with a scoop of this indulgent treat for a delightful contrast of temperatures and textures.
- Lemon Sorbet: A light, palate-cleansing dessert that adds a zingy finish, making it a perfect match for the cake’s sweetness.
- Pineapple Coconut Smoothie: Blend these ingredients for a drink that ties the tropical theme together while being nutritious and refreshing.
Each of these pairings enhances the vibrant flavors of the Vegan Mango Coconut Cake, ensuring a well-rounded and festive dining experience.
Storage Tips for Vegan Mango Coconut Cake
- Room Temperature: Un-iced pieces of the cake can be stored at room temperature for up to 2 days. Keep them covered to avoid drying out.
- Fridge: Once frosted, store your Vegan Mango Coconut Cake in a sealed container in the fridge for up to 3 days to maintain its freshness and flavor.
- Freezer: For longer storage, wrap the cake in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: If you prefer your cake warm, microwave a slice on low power for about 15-20 seconds. Enjoy the delightful tropical flavors even when chilled!
Expert Tips for Vegan Mango Coconut Cake
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Fresh Ingredients: Ensure your baking powder and bicarbonate of soda are recent for maximum rise and fluffiness in your vegan mango coconut cake.
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Gentle Mixing: Avoid over-mixing your batter to maintain a light and airy texture; just blend until the ingredients are combined.
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Cooling Time: Allow the cakes to cool completely before frosting. This prevents the buttercream from melting and ensures a beautiful finish.
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Vegan Buttermilk: Don’t skip the step of making vegan buttermilk. It’s crucial for the moisture and structure of the cake.
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Layering Tips: When assembling, spread buttercream evenly between layers for balanced flavor and a professional look.
Vegan Mango Coconut Cake Recipe FAQs
What kind of dairy-free milk should I use for the Vegan Mango Coconut Cake?
Absolutely! I recommend using soya milk for the best results, as it provides good moisture and structure. However, almond milk or oat milk can also work if you prefer those. Just ensure whatever you choose is unsweetened to keep the cake balanced in flavor.
How should I store leftover Vegan Mango Coconut Cake?
Very good question! Once frosted, store the cake in a sealed container in the fridge for up to 3 days to keep it fresh and flavorful. If you have un-iced pieces, they can stay at room temperature for about 2 days; just make sure they’re covered well to prevent drying out.
Can I freeze the Vegan Mango Coconut Cake?
Absolutely! To freeze, wrap the cake tightly with plastic wrap and then with aluminum foil to protect it. This way, you can keep it in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the cake overnight in the fridge before serving. You’ll still get that delightful tropical flavor!
What should I do if my cake doesn’t rise as expected?
If it doesn’t rise, check a couple of things! First, ensure your baking powder and bicarbonate of soda are fresh—old leavening agents can impact the rise. Also, don’t over-mix your batter; it’s important to just blend until the ingredients are combined to avoid a dense texture. And remember, if the mixture is too thick, adding a bit more dairy-free milk can help!
Is this cake safe for pets, and does it contain common allergens?
This cake is vegan and free from eggs and dairy, making it an excellent choice for those with dairy allergies. However, keep in mind that it uses gluten and certain other allergens like soy (if soy milk is used). It’s not pet-friendly due to the sugar and other ingredients that aren’t safe for animals, so always keep it away from curious paws.
Vegan Mango Coconut Cake: A Tropical Delight to Savor
Ingredients
Equipment
Method
- Prepare Vegan Buttermilk by mixing the dairy-free milk with apple cider vinegar; let sit for 5 minutes.
- In a large bowl, sift together the self-raising flour, baking powder, bicarbonate of soda, and caster sugar.
- In the vegan buttermilk, add sunflower oil, vanilla extract, and mango puree; stir well until combined.
- Gradually pour the wet mixture into the dry ingredients and mix gently until just blended.
- Divide the batter among three greased cake pans and bake at 350°F (175°C) for 25-30 minutes.
- For the buttercream, beat the dairy-free butter until creamy, then gradually add icing sugar and mango puree.
- Once cooled, layer each sponge with buttercream and a drizzle of mango puree, then frost the outside with remaining buttercream.
- Decorate by covering the cake with desiccated coconut and garnish with fresh mango chunks.