Name: Vegan Mango Coconut Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (soya milk works best); 2 teaspoons 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 (block, softened); 500g powdered/icing sugar; 6 tablespoons mango puree (plus extra for drizzling); 400g desiccated coconut (for inside layers and coating); Rosemary sprigs (optional); 1 ripe mango (cut into cubes for decoration)

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Introduction

This vegan mango coconut cake is a delightful treat that combines the tropical flavors of ripe mango and coconut with a light, airy texture. Perfect for any occasion, it’s fully plant-based yet rich in taste and beautifully decorated for a stunning presentation.

A round cake covered in white shredded coconut sits on a white plate with a piece of parchment paper beneath it, placed on a white marbled surface. The cake has three thick layers of light brown sponge, separated by bright orange mango filling. On top of the cake, there are several swirls of pale yellow cream, each holding cubes of fresh mango and small green rosemary sprigs. A woman's hand is lifting a slice of the cake with a metal cake server, showing the inside layers clearly. In the background, there are small bowls and plates with mango cubes and a teapot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

480ml dairy-free milk (soy milk works best)
2 teaspoons 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 (block, softened)
500g powdered/icing sugar
6 tablespoons mango puree (plus extra for drizzling)
400g desiccated coconut (for inside the cake layers and to coat the cake)
Rosemary sprigs (optional, for decoration)
1 ripe mango (cut into cubes for decoration)

Instructions

Step 1: Preheat your oven to 180°C fan and line three 8-inch loose base or push-up cake tins with greaseproof paper. If you have fewer tins, bake the cakes separately and keep unused batter covered with a damp tea towel.
Step 2: In a bowl, whisk dairy-free milk with apple cider vinegar and set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’.
Step 3: Sift together flour, sugar, baking powder, and bicarbonate of soda in a large mixing bowl and mix well.
Step 4: Add sunflower oil and vanilla extract to the ‘buttermilk’ and whisk to combine.
Step 5: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 6: Divide the batter in half; add mango puree to one half for flavor and color, leaving the other half plain vanilla. For brighter colors, add a drop of orange or yellow food gel if desired.
Step 7: Pour equal amounts of vanilla and mango batter into each lined tin, alternating to create a swirl pattern. Use a toothpick or skewer to gently swirl the batters together. Tap tins on the work surface to remove air bubbles.
Step 8: Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the center comes out clean and the cakes spring back when touched.
Step 9: Cool the cakes in their tins briefly before transferring them to a wire rack. Once completely cool, store in a sealed container until ready to frost.
Step 10: Beat the dairy-free butter until creamy using a mixer with a balloon whisk or hand mixer.
Step 11: Sift in the icing sugar, add mango puree, and whip on high speed for 5–8 minutes until smooth, creamy, and airy. Adjust consistency by adding more cold butter if too thick or more icing sugar if too soft.
Step 12: Place one cake layer on a serving plate. Spread or pipe a layer of buttercream evenly on top using an offset spatula or palette knife.
Step 13: Optionally, drizzle mango puree and sprinkle desiccated coconut over the buttercream. Add the next cake layer and repeat these steps.
Step 14: Apply a crumb coat – a thin buttercream layer to seal in crumbs – using a cake scraper or palette knife to smooth the sides.
Step 15: Refrigerate the cake for 15–20 minutes to set the crumb coat, making final frosting easier.
Step 16: Apply a thicker final coat of buttercream, smoothing the edges with a cake scraper.
Step 17: Transfer leftover buttercream to a piping bag fitted with a medium-sized star tip.
Step 18: Coat the cake’s sides and top with desiccated coconut. Use a spoon to gently remove coconut where you will pipe buttercream swirls so they adhere well.
Step 19: Pipe buttercream swirls around the top edge of the cake. For a finishing touch, use a spoon to create wells in the swirls and fill with mango puree.
Step 20: Decorate with fresh mango cubes and optional rosemary sprigs. Ensure mango pieces are well dried on kitchen paper to prevent the buttercream from becoming moist.
Step 21: Slice using a sharp knife, serve, and enjoy your vibrant vegan mango coconut cake!

Tips & Variations

To enhance the mango flavor and color, add a drop of orange or yellow food gel to the mango batter.
Dry fresh mango pieces thoroughly on kitchen paper before decorating to avoid soggy buttercream.
If you don’t have three cake tins, bake layers one at a time, keeping remaining batter covered to prevent drying.
For a coconut lover’s twist, sprinkle desiccated coconut between layers as well as on the outside of the cake.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving to soften the buttercream. The cake can also be frozen uniced for up to one month; thaw completely before frosting.

How to Serve

A slice of three-layered cake sits on a white scalloped plate, each layer showing light tan sponge cake with creamy white frosting between them. Bright orange mango sauce drips down the sides between layers, adding a glossy texture. The top has a thick swirl of pale cream frosting, garnished with a small cube of yellow mango and a green rosemary sprig. A golden fork rests next to the slice on the plate. In the background, the rest of the cake covered in white shredded coconut and frosting, a white sugar pot with gold detail, a sliced lime, and diced mango on a white marbled surface complete the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based milks instead of soy milk?

Yes, you can substitute with oat or almond milk, but soy milk generally produces the best texture for this cake.

How do I know when the cake is fully baked?

Insert a knife or skewer into the center of the cake; if it comes out clean without wet batter, and the cake springs back when pressed lightly, it is done.