As I stood in my kitchen, the sweet aroma of ripe mangoes filled the air, instantly transporting me to a sun-kissed beach. That’s when the lightbulb moment struck: why not turn this tropical bliss into a cake? Enter the Vegan Mango Coconut Cake, a luscious creation that layers moist mango sponge with airy, creamy mango buttercream and a sprinkle of coconut on top. Not only is this cake a visual delight, but it’s also a fantastic option for gatherings, proving that vegan desserts can be just as indulgent and satisfying as their dairy-laden counterparts. Plus, it’s a breeze to whip up, making it a perfect treat for both seasoned bakers and kitchen novices alike. Are you ready to dive into this tropical escape and impress your guests? Keep scrolling for the full recipe!
Why Choose Vegan Mango Coconut Cake?
Tropical Bliss: This cake transports you to a sunlit beach with its vibrant flavors of mango and coconut, making every bite a delightful escape.
Easy to Make: With simple ingredients and straightforward steps, this cake is perfect for novice bakers looking to impress.
Vegan Indulgence: Guilt-free and dairy-free, it satisfies sweet cravings without compromising on taste, proving that vegan desserts can be just as rich as traditional ones.
Perfect for Any Occasion: Whether it’s a birthday, summer party, or just a treat for yourself, this cake brings joy to any celebration. Try serving it with a dollop of coconut whipped cream or alongside a scoop of dairy-free ice cream for an extra touch!
Versatile Flavor: Feel free to swap mango purée for other fruits or add toasted coconut for texture, keeping your dessert exciting every time.
Make-Ahead Friendly: Prepare the layers in advance and frost just before serving for a stress-free dessert option. Dive into this tropical delight and celebrate its beauty and flavor!
Vegan Mango Coconut Cake Ingredients
For the Cake
• Dairy-Free Milk – Provides moisture and a soft texture. Use soya milk for best results.
• Apple Cider Vinegar – Activates baking soda for leavening; critical for fluffy layers.
• Self-Raising Flour – The main structure of the cake, creating a light and airy texture.
• Caster Sugar – Adds sweetness and moisture; can substitute with coconut sugar for a richer flavor.
• Baking Powder & Bicarbonate of Soda – Leavening agents to help the cake rise beautifully.
• Sunflower Oil – Contributes fat for richness; can be replaced with another neutral oil.
• Vanilla Extract – Enhances flavor; optional but highly recommended.
• Mango Purée – Provides the signature fruity taste and moisture; can use store-bought or homemade.
For the Buttercream
• Dairy-Free Butter – Core component for the buttercream; must be a block variety for stability.
• Powdered/Icing Sugar – Sweetens the buttercream, giving it a smooth texture; avoid granulated sugar.
• Extra Mango Purée (for drizzling) – Use for additional flavor and decoration.
Embrace the delightful flavors of this Vegan Mango Coconut Cake and elevate your dessert game!
Step‑by‑Step Instructions for Vegan Mango Coconut Cake
Step 1: Prep Vegan Buttermilk
Begin by making your vegan buttermilk. In a bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Give it a gentle stir and let it sit for about 5-10 minutes until it thickens slightly and curdles, creating a perfect base for your Vegan Mango Coconut Cake.
Step 2: Combine Dry Ingredients
While the buttermilk is setting, take another bowl and sift together 2 cups of self-raising flour, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. This step will help aerate the flour and remove any lumps, ensuring a light, airy texture in your cake layers. Set this mixture aside for later use.
Step 3: Mix Cake Batter
In a large mixing bowl, whisk together 1 cup of caster sugar, 1/2 cup of sunflower oil, and 1 teaspoon of vanilla extract until smooth. Then, add in 1 cup of mango purée and mix well. Gradually fold in the dry ingredient mixture and the prepared vegan buttermilk, stirring until just combined. Avoid overmixing to keep your batter light and fluffy.
Step 4: Bake
Preheat your oven to 180°C (356°F). Divide the cake batter evenly among three greased and lined 8-inch round cake tins. Bake in the preheated oven for 25-30 minutes. The cakes are done when they are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the tins for a few minutes before transferring to a wire rack.
Step 5: Make Buttercream
While the cake layers cool, prepare the buttercream. In a large mixing bowl, beat 1 cup of softened dairy-free butter until creamy. Gradually add 3-4 cups of powdered icing sugar and 1/2 cup of mango purée, beating on low speed until combined. Increase the speed and whip until the mixture is light and fluffy, about 3-5 minutes.
Step 6: Assemble the Cake
Once your cake layers have cooled completely, begin assembling the Vegan Mango Coconut Cake. Place one sponge layer on a serving platter, spread a layer of the mango buttercream over the top, then drizzle with mango purée and sprinkle with desiccated coconut. Repeat this process for the second layer, and finally place the third sponge on top.
Step 7: Decorate
For the finishing touch, use the remaining buttercream to frost the top and sides of your cake. Pipe decorative swirls or rosettes, and drizzle with more mango purée. Garnish with fresh mango chunks and a sprinkle of rosemary for a pop of color. Your Vegan Mango Coconut Cake is now ready to be showcased and enjoyed!
Make Ahead Options
The Vegan Mango Coconut Cake is a great choice for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 24 hours ahead of time. Simply bake and allow the cakes to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. The mango buttercream can also be made ahead; just store it in an airtight container in the fridge for up to 3 days. To finish, allow the cakes and buttercream to come to room temperature, then assemble and decorate right before serving. This way, your tropical cake will be just as delicious and fresh, making it a stress-free addition to any celebration!
Expert Tips for Vegan Mango Coconut Cake
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Cooling Cakes: Allow 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 vegan buttermilk step; let it rest long enough to curdle for optimal moisture in the Vegan Mango Coconut Cake.
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Buttercream Consistency: Use block-style dairy-free butter for the buttercream, as it firms up better than spreadable versions, giving you a stable frosting.
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Sifting Dry Ingredients: Always sift your flour and leavening agents to aerate them, which results in a lighter, fluffier cake texture.
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Flavor Variations: Experiment with other fruit purées like pineapple or passionfruit for unique twists on the flavor profile of your Vegan Mango Coconut Cake.
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Storage Advice: If you have leftovers, store them in an airtight container in the fridge to keep the cake moist and fresh for up to 3 days.
What to Serve with Vegan Mango Coconut Cake
Elevate your dining experience by pairing this tropical delight with refreshing and complementary dishes that will leave your guests dreaming of sunny days.
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Coconut Whipped Cream: This light, airy topping adds a luscious, creamy layer that beautifully contrasts the cake’s moisture while enhancing its tropical flavor.
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Fresh Fruit Salad: A vibrant mix of tropical fruits like pineapple, kiwi, and berries adds a burst of color and freshness, balancing the sweetness of the cake perfectly.
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Mint Lime Sparkler: A zesty mocktail made with mint, lime juice, and sparkling water provides a refreshing palate cleanser between bites, making its own tropical statement.
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Tropical Sorbet: A scoop of mango or passionfruit sorbet offers a chilled, fruity contrast to the warmth of the cake and keeps the flavor profile cohesive.
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Chocolate-Coconut Truffles: Rich, bite-sized truffles coated in coconut create a decadent pairing, adding an indulgent touch that complements the cake’s tropical theme.
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Toasted Coconut Flakes: Adding some toasted coconut on top enhances both flavor and texture, and they can serve as a beautiful garnish for each slice.
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Chilled Green Tea: A lightly sweetened green tea with hints of mint creates an elegant beverage that refreshes the palate and complements the cake’s rich, fruity taste.
Variations & Substitutions for Vegan Mango Coconut Cake
Feel free to personalize your Vegan Mango Coconut Cake with these exciting variations and substitutions that will add your unique touch to this tropical delight!
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Fruity Twist: Substitute mango purée with other fruit purées like passionfruit or pineapple for a different tropical taste.
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Nutty Texture: Add chopped almonds or walnuts to the batter for a delightful crunch that pairs beautifully with the soft cake.
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Coconut Forward: For an intense coconut flavor in your buttercream, replace dairy-free butter with creamy coconut cream.
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Gluten-Free Option: Use a gluten-free flour blend in place of self-raising flour, ensuring a deliciously moist texture.
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Spiced Delight: Mix in a pinch of cinnamon or nutmeg to the batter for a warm, comforting spice that enhances the tropical flavors.
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Berry Burst: Layer fresh berries, like raspberries or strawberries, between the cake layers for extra fruity goodness and a pop of color.
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Choco-Coconut Dream: Fold in vegan chocolate chips for a sweet surprise that complements the tropical vibes perfectly.
As you explore these variations, don’t forget to check out other delicious recipes, such as the Coconut Cream Pancakes or the tropical flavors in Coconut Chicken Rice. The world of vegan baking is full of possibilities, and I can’t wait for you to share your own creations!
Storage Tips for Vegan Mango Coconut Cake
Fridge: Store the Vegan Mango Coconut Cake in an airtight container in the refrigerator for up to 3 days to keep it fresh and moist.
Un-Iced Sponges: If you have leftover un-iced sponges, they can stay fresh at room temperature for up to 2 days. Just wrap them tightly in plastic wrap to prevent drying out.
Freezer: For longer storage, you can freeze individual cake layers for up to 2 months. Make sure to wrap them well in plastic wrap and then in aluminum foil to avoid freezer burn.
Reheating: To enjoy previously frozen cake, thaw it overnight in the fridge and bring it to room temperature before serving. Frosting can be re-whipped if it has softened too much.
Vegan Mango Coconut Cake Recipe FAQs
How do I select ripe mangoes for the Vegan Mango Coconut Cake?
Absolutely! Choosing ripe mangoes is key for the best flavor. Look for mangoes that are slightly soft to the touch, have a fragrant scent, and display vibrant color without dark spots. If they feel too hard or have green undertones, they might need a few more days to ripen.
What’s the best way to store the Vegan Mango Coconut Cake once it’s made?
Very! Once your cake is assembled, store it in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and moist. If you have leftover un-iced sponge layers, they can stay fresh at room temperature for up to 2 days, simply wrap them tightly in plastic wrap to avoid drying out.
Can I freeze the Vegan Mango Coconut Cake?
Absolutely! You can freeze individual cake layers for up to 2 months. Here’s how: once cooled, wrap each layer tightly in plastic wrap followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy, thaw the layers overnight in the fridge and bring them to room temperature before frosting them again.
What should I do if my cake layers are not rising?
Very! If your cake layers don’t rise, ensure that your baking powder and bicarbonate of soda are fresh and active. They often lose potency over time. Also, double-check that you mixed the vegan buttermilk well and that you didn’t overmix the batter as this can lead to denser layers.
Is this Vegan Mango Coconut Cake safe for pets or common allergens?
Absolutely! This Vegan Mango Coconut Cake is free from dairy and eggs, making it ideal for those with common allergies. However, be cautious with mango as some pets may have sensitivities to fruits. It’s best to consult with a veterinarian before sharing any cake with pets.
How can I make this cake gluten-free?
Absolutely! To make the Vegan Mango Coconut Cake gluten-free, simply substitute the self-raising flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or another binding agent to help hold the cake together. Follow the same instructions, and enjoy this delightful treat without worry!
Vegan Mango Coconut Cake: Your Tropical Slice of Heaven
Ingredients
Equipment
Method
- Begin by making your vegan buttermilk. In a bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Stir and let it sit for about 5-10 minutes.
- Sift together 2 cups of self-raising flour, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. Set aside.
- In a large bowl, whisk together 1 cup of caster sugar, 1/2 cup of sunflower oil, and 1 teaspoon of vanilla extract until smooth. Add in 1 cup of mango purée and mix well. Gradually fold in the dry ingredient mixture and the prepared vegan buttermilk.
- Preheat your oven to 180°C (356°F). Divide the batter among three greased and lined 8-inch round cake tins. Bake for 25-30 minutes or until golden brown.
- While the cake layers cool, prepare the buttercream. Beat 1 cup of softened dairy-free butter until creamy. Gradually add 3-4 cups of powdered icing sugar and 1/2 cup of mango purée, then whip until light and fluffy, about 3-5 minutes.
- Once cooled, assemble the cake by placing one layer on a platter, spreading with buttercream, drizzling with mango purée, and sprinkling with coconut.
- Frost the top and sides with the remaining buttercream, pipe decorations, and drizzle with more mango purée.
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