As I sifted through a vibrant pile of tropical fruits at the market, the sweet scent of ripe mangoes beckoned me to create something unforgettable. Enter the Ultimate Vegan Mango Coconut Cake, a delightful three-layer tier that brings the sun to your table. This scrumptious dessert features airy mango sponge layered with whipped mango buttercream and a hint of zesty coconut. Not only is it entirely plant-based—allowing you to indulge without guilt—but it’s also a showstopper for any celebration, whether it’s a summer birthday or a cozy gathering with friends. Get ready to impress your loved ones with this moist, fluffy cake that captures the essence of your favorite sunny island getaway. Curious about how to make this slice of paradise? Let’s dive into the recipe!
Why is this cake a tropical delight?
Flavor Explosion: Each layer of this cake bursts with tropical sweetness, thanks to juicy mango purée that infuses every bite.
Vegan and Guilt-Free: Enjoy this indulgent cake knowing it’s entirely plant-based, fitting seamlessly into your vegan or dairy-free lifestyle.
Simple Preparation: With straightforward steps and easy-to-find ingredients, even novice bakers can whip up this show-stopping dessert in no time!
Versatile Variations: Switch up the fruit for a new twist—try pineapple for a fun take or lime zest in the buttercream for added zing!
Perfect for Celebrations: Bring joy to gatherings and parties with this eye-catching centerpiece that will dazzle your guests, just like my Strawberry Shortcake Sushi or unforgettable Pumpkin Cupcakes Brown.
Vegan Mango Coconut Cake Ingredients
• Gather the elements for your tropical masterpiece!
For the Cake
- Dairy-Free Milk – Provides moisture and acts as the liquid base. Note: Soy milk is recommended for best results.
- Apple Cider Vinegar – Activates the baking soda for leavening. Note: Can substitute with lemon juice.
- Self-Raising Flour – Gives structure and lightness to the cake without needing additional leavening agents.
- Caster Sugar – Sweetness of the cake with a fine texture that blends easily. Note: Granulated sugar can be used as a substitute.
- Baking Powder & Bicarbonate of Soda – Dual leavening agents ensure a fluffy cake.
- Sunflower Oil – Adds moisture and richness. Note: Can substitute with any neutral oil.
- Vanilla Extract – Enhances the sweetness and adds depth of flavor.
- Mango Purée – Infuses the cake with natural sweetness and a tropical flavor.
For the Buttercream
- Dairy-Free Butter – The base for the buttercream; provides creaminess. Note: Make sure it’s softened for easy mixing.
- Powdered/Icing Sugar – Sweetens and stabilizes the buttercream; essential for the right texture.
- Mango Purée (for buttercream) – Adds flavor and tropical aroma. Note: Extra purée can be drizzled on top for garnish.
Step‑by‑Step Instructions for Vegan Mango Coconut Cake
Step 1: Prepare Vegan Buttermilk
Begin your ultimate vegan mango coconut cake by combining 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar in a bowl. Stir gently and let it sit for about 5 minutes. This mixture will curdle slightly, creating a vegan buttermilk that adds moisture and tenderness to your cake layers.
Step 2: Mix Dry Ingredients
In a separate mixing bowl, whisk together 2 cups of self-raising flour, 1 cup of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. Ensure there are no lumps and that the ingredients are well combined. This blend of dry ingredients is crucial for achieving the light, fluffy sponges characteristic of your vegan mango coconut cake.
Step 3: Combine Wet Ingredients
In another bowl, mix the prepared vegan buttermilk with 1/2 cup of sunflower oil, 1 teaspoon of vanilla extract, and 1 cup of mango purée. Whisk until thoroughly combined. The mango purée not only adds sweetness but also infuses your cake with a lovely tropical flavor. Aim for a smooth mixture before moving on.
Step 4: Combine Mixtures
Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula. Mix until just combined—be careful not to overmix, as this can lead to dense cakes. Your batter for the vegan mango coconut cake should be smooth and thick, filled with tropical anticipation.
Step 5: Bake Sponges
Preheat your oven to 350°F (175°C). Divide the batter evenly into three lined 8-inch round cake pans. Smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be slightly golden and spring back when touched, indicating they’re perfectly baked.
Step 6: Cool Layers
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, gently turn them out onto a wire rack to cool completely. Proper cooling is essential for your vegan mango coconut cake to maintain its structure and ensure the buttercream spreads smoothly later on.
Step 7: Prepare the Buttercream
In a large mixing bowl, beat 1 cup of softened dairy-free butter using an electric mixer until fluffy. Gradually add in 2 cups of powdered sugar and mix until well combined. Finally, incorporate 1/4 cup of mango purée, mixing until smooth and creamy. This light and airy mango buttercream will elevate your cake to tropical bliss.
Step 8: Assemble the Cake
Once the sponges are cooled, place the first layer on a serving plate. Spread a generous layer of mango buttercream over it and drizzle with a touch of mango purée. Repeat with the second layer and top with the last sponge. Finally, cover the top and sides of your layered vegan mango coconut cake with more buttercream.
Step 9: Decorate
For the finishing touch, coat the sides and top of the cake with desiccated coconut, giving it a tropical look. You can pipe additional swirls of buttercream for decoration, then garnish with fresh mango slices and sprigs of rosemary for a stunning presentation. Your vegan mango coconut cake is now ready to impress!
What to Serve with Ultimate Vegan Mango Coconut Cake
Indulging in a slice of this tropical delight opens the door to endless pairing possibilities that will elevate your dessert experience.
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Coconut Whipped Cream: Light and fluffy, this creamy topping complements the cake’s tropical flavor, adding an extra touch of sweetness and indulgence.
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Fresh Fruit Salad: A refreshing mix of tropical fruits such as kiwi, pineapple, and berries adds brightness and a burst of acidity that balances the cake perfectly.
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Mango Sorbet: This icy treat mirrors the cake’s luscious mango flavor, offering a cool contrast and making for a delightful summer dessert duo.
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Passion Fruit Sauce: Drizzling a tangy passion fruit sauce over your cake provides an exciting contrast to the sweetness, enhancing that tropical vibe.
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Chilled Green Tea: A soothing cup of green tea supports the cake’s fresh flavors without overwhelming your palate, making it an ideal choice.
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Pineapple Upside-Down Cake: For those looking to double down on dessert, this classic brings another layer of tropical goodness to your gathering.
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Rosemary Spritz: A refreshing herbal drink that echoes the rosemary garnish on the cake, combining floral notes with sparkling water for a sophisticated touch.
Enjoy the harmony of flavors as you create a full meal experience around this delightful vegan mango coconut cake!
Expert Tips for Vegan Mango Coconut Cake
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Room Temperature Ingredients: Ensure all ingredients, especially the dairy-free milk and butter, are at room temperature. This helps create a smoother batter and fluffy texture for your vegan mango coconut cake.
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Avoid Overmixing: Be cautious not to overmix the batter when combining wet and dry ingredients. Overmixing can lead to dense sponges instead of light, airy layers.
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Proper Cooling: Allow cake layers to cool completely on a wire rack before frosting. This prevents the buttercream from melting and helps maintain the beautiful layers of your vegan mango coconut cake.
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Cake Pan Preparation: Use parchment paper to line your cake pans for easy removal and a flawless presentation. This simple step will save you from any cake mishaps!
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Taste Testing: Feel free to adjust sweetness by sampling the mango purée and buttercream. Every mango has its own level of sweetness, so tailor your cake to your taste preference!
How to Store and Freeze Vegan Mango Coconut Cake
Fridge: Store your vegan mango coconut cake in a sealed container for up to 3 days. This keeps it fresh and moist, ensuring the flavors stay vibrant.
Room Temperature: Un-iced sponges can be left at room temperature for up to 2 days. Be sure to keep them covered with a kitchen towel to maintain their softness.
Freezer: For longer storage, freeze un-frosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the fridge overnight before decorating.
Reheating: If you prefer a warm slice, microwave a piece for about 10-15 seconds. Enjoy your vegan mango coconut cake warm, and embrace those tropical flavors!
Make Ahead Options
Preparing the Ultimate Vegan Mango Coconut Cake in advance is a fantastic way to save time on busy days! You can bake the cakes up to 24 hours ahead and store the un-frosted sponges wrapped in plastic wrap at room temperature. If you’re making the mango buttercream, it can be prepared up to 3 days in advance; just keep it in an airtight container in the fridge. When you’re ready to serve, simply allow the buttercream to come to room temperature, then mix it slightly before frosting the chilled cake layers. With these make-ahead options, you’ll have a stunning tropical dessert ready to impress with minimal last-minute effort while maintaining its moistness and freshness.
Variations & Substitutions for Vegan Mango Coconut Cake
Feel free to bring your own flair to this delightful cake with these fun and fruity adjustments!
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Fruit Fusion: Substitute mango purée with other fruit purées like pineapple or passion fruit for unique flavor bursts. Imagine a luscious pineapple layer that complements the sweet, tropical vibe, taking you straight to the islands!
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Zesty Lift: Add lime zest to the buttercream for a zesty twist. This fresh infusion of citrus brightens the flavor profile and enhance that tropical feel, making each bite a refreshing delight!
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Coconut Kick: Swap sunflower oil for coconut oil for an enhanced coconut flavor. This buttery richness will deepen the connection to the tropics, making it ideal for coconut lovers wanting an extra layer of indulgence.
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Nutty Crunch: Incorporate shredded almonds or walnuts into the batter for an extra texture boost. They introduce a delightful crunch that contrasts beautifully with the cake’s softness.
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Vegan Chocolate Variation: Add cocoa powder to half of the batter for a marbled effect. Pairing chocolate with mango creates a decadent combination that’s surprising and scrumptious.
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Boozy Bonus: Drizzle a rum syrup over the cake layers before frosting for an adult twist. This little addition can elevate your dessert to a tropical cocktail experience, perfect for summer soirées!
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Extra Sweetness: Fold in some chopped dried fruits like apricots or dates to the batter for added sweetness and chew. These gems can create pockets of flavor you won’t want to miss!
For more incredible treats, why not check out my Coconut Cream Pancakes for breakfast or indulge yourself with some rich Pumpkin Cupcakes Brown? Each of these recipes will have you coming back for more!
Vegan Mango Coconut Cake Recipe FAQs
How do I choose ripe mangoes for the recipe?
Absolutely! When selecting mangoes, look for ones that have a slight give when gently squeezed, with a fragrant, sweet aroma. The skin can range from green to yellow or red, but be mindful of any dark spots or wrinkles, as these can indicate overripeness. A perfectly ripe mango will have a vibrant color and feel slightly soft but not mushy.
What’s the best way to store this cake?
Very! Store your Vegan Mango Coconut Cake in a sealed container in the refrigerator for up to 3 days. This helps maintain its moisture and flavor. If you have un-iced sponges, they can be stored at room temperature for up to 2 days, just make sure to cover them with a kitchen towel to keep them soft.
Can I freeze the cake, and if so, how?
Absolutely! For freezing, wrap the un-frosted cake layers tightly in plastic wrap or aluminum foil, ensuring no air is trapped. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw the layers in the fridge overnight, then frost and decorate as desired.
What should I do if my cake layers are too dense?
Oh, no worries! If your Vegan Mango Coconut Cake layers turn out dense, it might be due to overmixing the batter. Make sure to mix the wet and dry ingredients just until combined, as overmixing can develop gluten in the flour and result in a heavier texture. Additionally, ensure your baking powder and bicarbonate of soda are fresh for optimal leavening.
Is this recipe suitable for those with allergies?
Very much so! This Vegan Mango Coconut Cake is entirely plant-based and free from eggs and dairy, making it suitable for those with lactose intolerance or egg allergies. However, if you’re serving to guests, check for any additional allergies related to specific ingredients like nuts or gluten in the self-raising flour or the type of dairy-free butter used.
Can I make this cake in advance?
Definitely! You can bake the cake layers a day ahead and store them un-frosted in a sealed container at room temperature for up to 2 days. This makes assembling it a breeze! Just keep in mind that the buttercream should be made fresh on the day you plan to serve the cake for the best texture and flavor.
Delicious Vegan Mango Coconut Cake for Tropical Bliss
Ingredients
Equipment
Method
- Prepare Vegan Buttermilk: Combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar in a bowl. Stir gently and let it sit for about 5 minutes.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of self-raising flour, 1 cup of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda.
- Combine Wet Ingredients: Mix the prepared vegan buttermilk with 1/2 cup of sunflower oil, 1 teaspoon of vanilla extract, and 1 cup of mango purée.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, folding gently with a spatula.
- Bake Sponges: Preheat oven to 350°F (175°C). Divide batter into three 8-inch round cake pans and bake for 25-30 minutes.
- Cool Layers: Allow cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Buttercream: Beat 1 cup of softened dairy-free butter until fluffy, gradually add 2 cups of powdered sugar and 1/4 cup of mango purée.
- Assemble the Cake: Place the first layer on a serving plate, spread buttercream, drizzle with mango purée, repeat for second layer, top with last sponge, cover with more buttercream.
- Decorate: Coat the sides and top of the cake with desiccated coconut and garnish with fresh mango slices and rosemary.
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