The sweet aroma of tropical bliss wafts through the air as I prepare this stunning Vegan Mango Coconut Cake, a treat that instantly whisks me away to sun-soaked shores. Combining soft, moist mango sponge with a light and airy coconut buttercream, this cake is not only a feast for the eyes, but it's also incredibly easy to whip up, making it perfect for anyone looking to impress at their next gathering. Whether you’re celebrating a special occasion or simply craving a slice of summer, this vegan cake offers a delightful escape from ordinary desserts. Plus, it’s a crowd-pleaser that will have both vegan and non-vegan friends asking for seconds! Are you ready to dive into the fruity goodness?
Why is this cake a must-try?
Tropical Flavor Explosion: This Vegan Mango Coconut Cake bursts with vibrant tropical flavors that transport you to a sunlit paradise.
Effortlessly Easy: With simple steps, even novice bakers can achieve impressive results that look professionally crafted.
Versatile Delight: Ideal for birthdays, barbecues, or just a sweet treat at home, it's a crowd favorite for everyone.
Wholesome Ingredients: Made with fresh ingredients like mango and coconut, not only is it delicious, but also nourishing.
Perfectly Moist: Thanks to a unique blend of vegan ingredients, this cake has a moist and airy texture that keeps you coming back for more.
For more tropical inspirations, check out our delightful tropical dessert ideas.
Vegan Mango Coconut Cake Ingredients
For the Sponge
- Dairy-free milk – Provides moisture and acts as the liquid base for the sponge. Substitution: Soya milk recommended for best results.
- Apple cider vinegar – Activates baking soda for optimal rise, creating a fluffy texture.
- Self-raising flour – Gives structure and height to the cake layers; use all-purpose flour with baking powder if unavailable.
- Caster sugar – Sweetens the cake and contributes to a light sponge texture.
- Baking powder – Offers additional leavening for a fluffy texture in your mango cake.
- Bicarbonate of soda – Works with vinegar to promote rising, ensuring a light and airy cake.
- Sunflower oil – Adds moisture and richness; can be substituted with other neutral oils like canola.
- Vanilla extract – Enhances the flavor of the sponge, bringing out the tropical notes.
- Mango purée – Infuses the sponge with tropical flavor and moisture; both fresh or store-bought purée are acceptable.
For the Buttercream
- Dairy-free butter – Forms the base of the buttercream, providing a creamy texture; substitute with any vegan block butter.
- Powdered/icing sugar – Sweetens and thickens the buttercream for a perfect finish.
- Mango purée (for buttercream) – Adds tropical flavor to the frosting; reserve extra for drizzling on top.
This Vegan Mango Coconut Cake is a delightful tropical dessert that’s bound to impress your guests! Enjoy each slice filled with sun-kissed sweetness.
Step‑by‑Step Instructions for Vegan Mango Coconut Cake
Step 1: Prep Vegan Buttermilk
Start by preparing the vegan buttermilk, which will provide the moisture needed for the cake. In a small bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Allow this mixture to sit for about 5-10 minutes until it thickens slightly. This step is crucial for achieving a tender, fluffy Vegan Mango Coconut Cake.
Step 2: Make Sponge Batter
In a large 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 until evenly combined. Slowly incorporate ½ cup of sunflower oil, 1 teaspoon of vanilla extract, the prepared vegan buttermilk, and 1 cup of mango purée. Mix until the batter is smooth and free of lumps, ensuring a deliciously moist sponge.
Step 3: Bake
Preheat your oven to 180°C (350°F) while you prepare the cake pans. Grease and line three 8-inch cake pans with parchment paper. Evenly distribute the batter among the pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until the cakes are golden brown and a toothpick inserted in the center comes out clean, indicating they're ready.
Step 4: Cool Layers
Once baked, remove the cake layers from the oven and allow them to cool in the pans for about 10 minutes. Carefully transfer the cakes to wire racks to cool completely—this step is essential for maintaining the integrity of your Vegan Mango Coconut Cake while preparing the frosting.
Step 5: Prepare Buttercream
While the cake layers cool, prepare the coconut buttercream. In a medium bowl, beat ½ cup of dairy-free butter until smooth and creamy. Gradually add 2 cups of powdered sugar and ¼ cup of mango purée, mixing until the buttercream is fluffy. This luscious frosting will complement the tropical flavors of your cake beautifully.
Step 6: Assemble Cake
To assemble your Vegan Mango Coconut Cake, place one layer on a serving plate. Spread a generous layer of buttercream on top and drizzle some extra mango purée over it for added moisture and flavor. Repeat this with the second cake layer, and then stack the third layer on top.
Step 7: Decorate
Finally, coat the entire cake with remaining buttercream and generously sprinkle desiccated coconut over the top and sides for a tropical flavor burst. Use a piping bag to create decorative swirls of buttercream on top, and garnish with fresh mango slices and a sprig of rosemary if desired. This will add both beauty and a touch of freshness to your stunning Vegan Mango Coconut Cake.
Expert Tips for the Best Vegan Mango Coconut Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing; this helps enhance the overall texture and flavor of your vegan cake.
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Cooling is Key: Allow the cake layers to cool completely before frosting. Frosting a warm cake can lead to melted buttercream and a messy finish.
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Level the Layers: If your cake layers are uneven, use a serrated knife to level them before stacking. This creates a beautiful, sturdy foundation for your Vegan Mango Coconut Cake.
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Lovely Texture: For a creamier buttercream, beat your dairy-free butter well before adding in the powdered sugar. A well-whipped buttercream makes a world of difference in flavor and texture.
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Make It Your Own: Don’t hesitate to experiment with flavors! Adding a hint of lime zest to the batter or topping off the cake with passion fruit gives your Vegan Mango Coconut Cake a personal touch.
Vegan Mango Coconut Cake Variations
Feel free to get creative and personalize your Vegan Mango Coconut Cake with these delightful ideas that will elevate your dessert experience!
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Tropical Fruit Twist: Substitute mango purée with other tropical fruits like passion fruit or pineapple for extra zing. It's like a vacation on your plate!
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Citrus Infusion: Add zest from 1 lime or orange to the batter for a refreshing citrus kick that beautifully complements the mango flavor.
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Nutty Delight: Fold in ½ cup of shredded coconut or chopped nuts (like macadamias) into the sponge for added texture and a delightful crunch.
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Frosting Flavor Boost: Try mixing in some cocoa powder for a chocolate version of the buttercream—it adds a scrumptious depth without compromising the tropical vibe.
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Spicy Notes: For a warm spice twist, integrate a quarter teaspoon of ground cinnamon or cardamom into the dry ingredients for a comforting aromatic flavor.
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Gluten-Free Option: Swap self-raising flour with a gluten-free blend to make this cake accessible for those with dietary restrictions—just remember to adjust the baking powder!
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Sweetener Swap: Replace caster sugar with coconut sugar or maple syrup for a deeper flavor profile; adjust the liquid ingredients slightly if using syrup.
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Baked Goodie Lovers: Turn this cake into delightful cupcakes! Just reduce baking time to around 18-20 minutes for perfect individual servings.
Embrace these variations to turn this Vegan Mango Coconut Cake into a fresh masterpiece tailored to your taste buds! If you're feeling adventurous, consider pairing it with a tropical fruit salad or some coconut rice for an unforgettable summer feast. You might also enjoy exploring other tropical dessert ideas for a full culinary adventure!
Make Ahead Options
Preparing this Vegan Mango Coconut Cake ahead of time is a delightful way to save time and reduce stress on hectic days! You can bake and cool the cake layers up to 24 hours in advance; just be sure to wrap them tightly in plastic wrap to prevent drying out. The buttercream can also be made in advance and stored in the refrigerator for up to 3 days. When you’re ready to serve, let the buttercream come to room temperature before spreading it on the cake layers. Simply layer the cake with buttercream and drizzle with mango purée, and you’ll have a fabulous dessert ready to impress with minimal effort!
Storage Tips for Vegan Mango Coconut Cake
Fridge: Store your cake in an airtight container for up to 3 days to keep it fresh and moist.
Freezer: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before enjoying.
Room Temperature: If you plan to consume the cake within the day, it can be left covered at room temperature for a short period, but avoid direct sunlight.
Reheating: For a warm treat, gently microwave a slice for about 10-15 seconds. This brings back the delightful softness of the Vegan Mango Coconut Cake.
What to Serve With Vegan Mango Coconut Cake
Elevate your summer gatherings with vibrant dishes that perfectly complement the tropical flavors of this delightful cake.
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Tropical Fruit Salad: A refreshing mix of fresh fruits like pineapple, kiwi, and berries brightens up your dessert table, echoing the cake's fruity notes.
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Coconut Rice: Creamy coconut rice serves as a rich, aromatic side that pairs beautifully with the lightness of the cake, enhancing its tropical essence.
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Grilled Pineapple Skewers: Sweet, caramelized pineapple skewers provide a fun, chewy contrast and add a smoky depth to accompany the cake's sweetness.
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Minty Cucumber Salad: A crisp cucumber salad with a hint of mint offers a refreshing balance to the cake’s richness, making each bite feel light and invigorating.
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Vegan Whipped Cream: Light, airy whipped coconut cream drizzled on the side can elevate the presentation, providing a luscious touch that enhances the mango flavor.
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Iced Herbal Tea: A chilled, naturally sweetened herbal tea, like hibiscus or mint, cools down the palate after a slice of cake while continuing the tropical theme.
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Coconut Water: This hydrating drink is not only refreshing but also fits right in with the coconut essence of the cake, making it a perfect beverage pairing.
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Chocolate-Covered Mango Slices: For an indulgent dessert option, serve chocolate-dipped mango, balancing the cake's flavors while adding a touch of decadence that all guests will love.
Vegan Mango Coconut Cake Recipe FAQs
What type of dairy-free milk should I use for the cake?
I recommend using soya milk for the best results, but you can also use almond milk or oat milk if you prefer. Just ensure whatever milk you choose is unsweetened for a balanced flavor in your cake.
How should I store the Vegan Mango Coconut Cake?
Store your cake in an airtight container in the fridge for up to 3 days. If you want to keep it longer, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. This way, they will stay fresh for up to 3 months. Simply thaw in the fridge overnight before enjoying!
Can I freeze the cake?
Absolutely! To freeze, slice your Vegan Mango Coconut Cake, then wrap each slice tightly in plastic wrap before placing them in a freezer-safe bag. Label the bag with the date so you can keep track, and when you’re ready to enjoy, just thaw the slices in the fridge overnight.
What if my cake layers are uneven?
No worries! If your layers come out uneven, simply take a serrated knife and level the tops of each layer before assembling the cake. This will ensure a stable and visually appealing final product.
Is this cake suitable for people with allergies?
This cake is vegan and free from common allergens like dairy and eggs, but always check the specific ingredients you are using for allergens. If you or your guests have specific dietary restrictions, like gluten sensitivity, you can substitute self-raising flour with a gluten-free blend along with the appropriate amount of baking powder.
How can I make the cake more tropical?
To add even more tropical flair, consider swapping the mango purée with passion fruit or adding a touch of lime zest to the sponge batter. These simple tweaks will elevate the flavor profile and give your Vegan Mango Coconut Cake an exciting twist!
Indulgent Vegan Mango Coconut Cake for Tropical Bliss
Ingredients
Equipment
Method
- Prep Vegan Buttermilk: In a small bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Allow this mixture to sit for about 5-10 minutes until it thickens slightly.
- Make Sponge Batter: In a large 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 until combined. Slowly incorporate ½ cup of sunflower oil, 1 teaspoon of vanilla extract, the prepared vegan buttermilk, and 1 cup of mango purée.
- Bake: Preheat oven to 180°C (350°F). Grease and line three 8-inch cake pans. Distribute the batter among the pans and bake for 25-30 minutes.
- Cool Layers: Allow cooled cake layers to rest in the pans for about 10 minutes, then transfer to wire racks.
- Prepare Buttercream: In a medium bowl, beat ½ cup of dairy-free butter until smooth. Gradually add 2 cups of powdered sugar and ¼ cup of mango purée.
- Assemble Cake: Place one cake layer on a serving plate, add buttercream and drizzle with mango purée. Repeat with the second layer and stack the third on top.
- Decorate: Coat the entire cake with remaining buttercream, sprinkle with desiccated coconut, and optionally garnish with fresh mango slices.
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