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Vegan Mango Coconut Cake Recipe

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★★★★★

4.8 from 79 reviews

A vibrant and delicious vegan mango coconut cake made with dairy-free ingredients, featuring a swirl of mango puree in the batter, creamy mango buttercream frosting, and a coating of desiccated coconut. Perfect for those craving a tropical, dairy-free dessert.

Ingredients

Scale

Cake Batter

  • 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

Buttercream Frosting

  • 300g dairy-free butter (block, softened)
  • 500g powdered/icing sugar
  • 6 tablespoons mango puree (plus extra for drizzling)

Decoration

  • 400g desiccated coconut (for inside layers and coating)
  • Rosemary sprigs (optional)
  • 1 ripe mango (cut into cubes for decoration)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 180°C fan. Line three 8-inch loose-base or push-up cake tins with greaseproof paper. If you do not have three tins, bake separately and keep batter covered.
  2. Make Vegan Buttermilk: In a bowl, whisk dairy-free milk with apple cider vinegar until combined. Set aside for 10 minutes to curdle, creating a vegan buttermilk substitute.
  3. Mix Dry Ingredients: In a large bowl, sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well.
  4. Combine Wet Ingredients: Add sunflower oil and vanilla extract to the vegan buttermilk and whisk.
  5. Mix Batter: Pour wet ingredients into the dry ingredients and mix until combined.
  6. Divide and Add Mango Puree: Divide the batter in half into two bowls. Stir mango puree into one bowl, leaving the other plain vanilla.
  7. Fill Cake Tins with Swirled Batter: Pour batter into the lined tins alternating vanilla and mango batters in a swirl pattern. Use a toothpick or skewer to create swirls, tapping tins to release air bubbles.
  8. Bake: Bake cakes in preheated oven for 25-30 minutes. Check doneness by inserting a skewer; it should come out clean and cakes should be springy to the touch.
  9. Cool Cakes: Remove cakes from tins and place on a cooling rack. Allow to cool completely before frosting. Store in a sealed container to keep fresh.
  10. Prepare Buttercream: Using a stand or hand mixer, whip dairy-free butter until creamy. Gradually sift in icing sugar and add mango puree. Whip on high for 5-8 minutes until smooth and airy. Adjust thickness by adding more butter or icing sugar as needed.
  11. Assemble Cake Layers: Place one cake layer on a serving plate. Spread or pipe buttercream evenly on top with an offset spatula. Drizzle some mango puree and sprinkle desiccated coconut if desired. Repeat with remaining layers.
  12. Crumb Coat: Apply a thin layer of buttercream over the entire cake to lock in crumbs, smoothing sides with a cake scraper or pallet knife.
  13. Chill: Refrigerate cake for 15-20 minutes to firm buttercream for easier final coating.
  14. Final Coat: Apply a thicker, smooth layer of buttercream over the cake and smooth edges with a cake scraper.
  15. Decorate with Coconut and Piping: Coat sides and top with desiccated coconut. Use a spoon to remove coconut where you will pipe buttercream swirls.
  16. Pipe Buttercream Swirls: Fill a piping bag fitted with a medium star tip and pipe swirls around the cake’s top edges. Make small wells in swirls and add mango puree.
  17. Final Decoration: Decorate with fresh mango cubes and rosemary sprigs. Ensure mango pieces are dried well to prevent moisture from melting buttercream.
  18. Serve: Use a sharp knife to slice the cake and enjoy this tropical vegan delight.

Notes

  • Use soya milk for best dairy-free buttermilk substitute.
  • Swirling the mango and vanilla batter creates an attractive marbled effect.
  • Ensure mango pieces for decoration are patted dry to avoid moisture damage to frosting.
  • You can prepare cake layers a day ahead and keep sealed for freshness.
  • Adjust buttercream consistency by adding cold butter if too thick or more icing sugar if too soft.
  • Optional rosemary adds a fragrant, fresh garnish that complements the cake’s flavors.
  • If you don’t have orange or yellow food gel, the natural mango puree color works beautifully.
  • This cake is fully vegan, using dairy-free butter and plant-based milk.

Keywords: vegan mango cake, dairy-free cake, coconut cake, vegan dessert, plant-based cake, mango buttercream

Find it online: https://chefmilacook.com/vegan-mango-coconut-cake-recipe/