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Vegan Mango Coconut Cake

Vegan Mango Coconut Cake
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Indulge in the tropical flavors of our Vegan Mango Coconut Cake, a delightful dessert that combines the sweetness of ripe mangoes with the creaminess of coconut. This cake is perfect for any celebration, whether it’s a birthday party or a casual gathering. Its fluffy texture and stunning presentation topped with fresh mango cubes and desiccated coconut will impress your guests while remaining entirely plant-based and free from dairy and eggs. Simple to prepare, this cake is a crowd-pleaser that brings a taste of paradise right to your kitchen.

Ingredients

Scale
  • 480ml dairy-free milk (preferably soy)
  • 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 (and extra for frosting)
  • 300g dairy-free butter (block + softened)
  • 500g powdered / icing sugar
  • 400g desiccated coconut
  • 1 ripe mango (cut into cubes for decoration)

Instructions

  1. Preheat the oven to 180°C (350°F) and grease two round baking pans.
  2. Combine dairy-free milk with apple cider vinegar in a bowl; let sit for 5 minutes.
  3. Mix together wet ingredients: sunflower oil, vanilla extract, and mango puree.
  4. In another bowl, whisk self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
  5. Gradually combine wet and dry ingredients until just mixed.
  6. Divide batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool cakes on a rack; prepare frosting by beating dairy-free butter with powdered sugar and adding mango puree.
  8. Frost cooled layers and coat with desiccated coconut; decorate with fresh mango cubes.

Nutrition

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

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