As the sun sets and the tropical breeze sweeps through my kitchen, there’s an unmistakable allure in the air, making me crave something sweet yet refreshing. Enter the Vegan Mango Coconut Cake, a delightful creation that brings the vibrant flavors of summer to your table. With three layers of moist mango sponge complemented by creamy buttercream and a sprinkle of desiccated coconut, this cake is a true feast for the senses. Not only is it incredibly easy to whip up in under an hour, but it also stands as a crowd-pleaser at any gathering—vegan celebrations, birthdays, or simply when you’re in the mood for a tropical escape. Just imagine slicing into this luscious cake and serving it with a scoop of coconut ice cream. Are you ready to indulge in a slice of paradise? Let’s get started!
Why is this cake a must-try?
Tropical Vibes: Each bite of this Vegan Mango Coconut Cake transports you to a sun-kissed beach, offering a taste of summer year-round.
Effortless Delight: With just under an hour of prep, you can bake a stunning cake that impresses everyone!
Vegan-Friendly: Everyone can enjoy this dessert, as it’s free from dairy and eggs, catering to various dietary preferences.
Flavorful Layers: The layers of soft mango sponge and fluffy buttercream create a perfect balance of sweetness and texture.
Crowd-Pleaser: Whether for birthdays or casual get-togethers, this cake is bound to be a hit. Don’t forget to pair it with Coconut Chicken Rice for a complete tropical feast!
Vegan Mango Coconut Cake Ingredients
For the Cake
- Dairy-Free Milk – Provides moisture and acts as a liquid base; note that soya milk works best.
- Apple Cider Vinegar – Activates baking soda for leavening and adds slight acidity; no direct substitute is suggested.
- Self-Raising Flour – Key for cake structure and lightness; can substitute with all-purpose flour and additional baking powder (1 tsp).
- Caster Sugar – Sweetens the cake with finer granules that dissolve easily; granulated sugar can be used as a substitute.
- Baking Powder – An additional leavening agent for fluffiness; ensure it’s fresh for the best results.
- Bicarbonate of Soda – Works with the vinegar for leavening; essential for the cake’s rise.
- Sunflower Oil – Adds moisture and richness; can be replaced with another neutral oil like canola.
- Vanilla Extract – Enhances the flavor profile; use pure extract for the best taste.
- Mango Purée – Provides the tropical mango flavor; can use store-bought or homemade.
For the Buttercream
- Dairy-Free Butter – Forms the base of the buttercream and ensures a creamy texture; brands vary in taste, so choose a high-quality one.
- Powdered/Icing Sugar – Sweetens the buttercream and helps achieve the right consistency.
- Mango Purée – Added for flavor and smoothness; ensure it’s well-blended.
Step‑by‑Step Instructions for Vegan Mango Coconut Cake
Step 1: Prepare the Vegan Buttermilk
In a small bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Stir gently and let this mixture sit for about 5-10 minutes until it curdles, resembling traditional buttermilk. This key step adds moisture and a slight tang to your Vegan Mango Coconut Cake, enhancing its flavor profile.
Step 2: Mix Dry Ingredients
In a large mixing bowl, sift together 2 cups of self-raising flour, 1 teaspoon of baking powder, 1 cup of caster sugar, and 1/2 teaspoon of bicarbonate of soda. Whisk the dry ingredients together until they’re well blended, ensuring that no clumps remain. This creates a light and airy base for the cake that promises delicious results.
Step 3: Combine Ingredients
Add the curdled vegan buttermilk, 1/2 cup of sunflower oil, 1 teaspoon of vanilla extract, and 1 cup of mango purée to the dry mixture. Stir gently until just combined; be careful not to over-mix, as this can lead to a denser cake. The batter should be smooth and slightly thick, indicative of the delightful Vegan Mango Coconut Cake ahead.
Step 4: Bake the Sponges
Preheat your oven to 180°C (350°F) and grease three 6-inch round cake pans. Divide the batter evenly among the pans, smoothing the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Your sponges should be lightly golden on top and spring back when gently pressed.
Step 5: Make the Buttercream
While the cakes are baking, prepare the buttercream by creaming 1/2 cup of dairy-free butter in a mixing bowl until fluffy. Gradually add 2 cups of powdered sugar, alternating with 1/2 cup of mango purée, until the mixture is smooth and creamy. Taste for sweetness and adjust as necessary—this luscious buttercream will perfectly complement your Vegan Mango Coconut Cake.
Step 6: Assemble the Cake
Once the sponges are fully cooled, carefully remove them from the pans. Place one sponge layer on your serving plate, spread a layer of buttercream over the top, followed by a drizzle of mango purée and a sprinkle of desiccated coconut. Repeat this process for the second layer and then top with the final sponge, creating a beautiful layered Vegan Mango Coconut Cake.
Step 7: Decorate
To finish, coat the outer layer of the cake with the remaining buttercream, smoothing it out with a spatula. Press desiccated coconut all over the sides and top for a delightful texture. Finally, add swirls of buttercream on top, and garnish with slices of fresh mango and a sprig of rosemary to create a stunning presentation that will impress everyone.
Vegan Mango Coconut Cake Variations
Customize this delightful Vegan Mango Coconut Cake to suit your taste buds and dietary needs, creating a unique twist that’s all your own!
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Tropical Fruit Fusion: Substitute mango purée with passion fruit or banana for a different fruity sweetness. Passion fruit brings a tart twist, while banana adds a comforting flavor.
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Coconut Cream Buttercream: Use coconut cream instead of dairy-free butter in the buttercream for a richer, tropical taste. This will add an extra creamy texture and elevate the cake’s coconut profile.
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Gluten-Free Option: Replace self-raising flour with a gluten-free all-purpose blend, adding extra baking powder for lift. This allows everyone to enjoy the cake, regardless of dietary restrictions.
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Heatwave Kick: Add a pinch of cayenne pepper or a few dollops of jalapeño jam to the batter for a spicy undertone. The heat complements the sweetness perfectly, giving your cake a surprising edge.
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Nutty Delight: Fold in a handful of shredded almonds or walnuts into the cake batter for added texture and a nutty flavor. The crunch will create a delightful contrast with the soft sponge.
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Zesty Twist: Incorporate the zest of one lime into the batter for a refreshing zing that beautifully complements the tropical flavors. Lime zest brings brightness and elevates each bite to new heights.
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Layered Perfection: Alternate between mango and pineapple purées in your layers to create a delightful fruity surprise. Each slice becomes a tropical adventure, with the sweetness of both fruits shining through.
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Chilled Delight: For a refreshing summer treat, freeze individual slices and serve them as frozen desserts. This way, you will have a delicious, cool treat ready for any hot day!
With these variations, the Vegan Mango Coconut Cake can easily be transformed to fit your mood or the occasion. Want to explore further? Pair it with a scoop of coconut vegan ice cream for an indulgent experience or as a sweet finish alongside a slice of Caramel Crunch Cake for a dessert duo that’s sure to impress!
Make Ahead Options
These Vegan Mango Coconut Cake components are perfect for meal prep, making your baking experience easier and more enjoyable! You can bake the cake sponges up to 24 hours in advance; simply cool them completely, then wrap them tightly in plastic wrap and refrigerate to maintain freshness. The buttercream can also be prepared up to 3 days ahead—store it in an airtight container in the fridge to keep it creamy and flavorful. When ready to serve, just allow the cake layers to come to room temperature before frosting and assembling. This way, you’ll enjoy a delicious homemade dessert with minimal effort on the day of your gathering!
Expert Tips for Vegan Mango Coconut Cake
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Room Temperature Ingredients: Ensure all your ingredients are at room temperature. This helps them blend better, creating a more consistent batter for your Vegan Mango Coconut Cake.
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Gentle Mixing: Don’t over-mix the batter; gently fold until just combined. Over-mixing can lead to a denser texture instead of the light, fluffy cake you desire.
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Cool Completely: Allow the layers to cool fully before frosting. If they’re warm, the buttercream may melt—resulting in a messy cake that won’t hold its shape.
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Use Fresh Ingredients: Make sure your baking powder and bicarbonate of soda are fresh for optimal leavening. This ensures that your cake rises perfectly for a delightful final texture.
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Chill for Best Results: If you’re decorating with buttercream, chill the cake briefly after frosting to set the buttercream before serving. This makes slicing easier and keeps the layers intact.
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Storage Tips: Store any leftover cake in a sealed container in the fridge for up to three days. This helps maintain the freshness and moisture of your Vegan Mango Coconut Cake.
What to Serve with Vegan Mango Coconut Cake?
Delight your taste buds by pairing this tropical dessert with complementary dishes and beverages that enhance your dining experience.
- Coconut Ice Cream: Creamy and refreshing, a scoop of coconut ice cream adds an extra layer of tropical bliss that perfectly matches the cake’s flavors.
- Fresh Fruit Salad: A colorful array of seasonal fruits brightens the plate while providing a refreshing contrast to the sweetness of the cake.
- Tropical Smoothie: A blend of mango, pineapple, and coconut milk creates a smooth, drinkable treat that wonderfully echoes the cake’s fruity essence.
- Almond Biscotti: Crunchy biscotti adds a delightful texture contrast, making each bite as satisfying as the last with every sip of coffee.
- Chai Tea: The warm spices in chai tea complement the mango and coconut flavors, providing a cozy pairing that’s perfect for any occasion.
- Lemon Sorbet: The tartness of lemon sorbet cuts through the richness of the cake, making for a beautifully balanced dessert platter.
- Spiced Nuts: Sweet and spicy nuts on the side add a delightful crunch, creating an exciting texture contrast to the soft cake.
- Chocolate Drizzle: A light drizzle of dark chocolate gives a luscious touch, enhancing the overall flavor experience without overpowering the cake.
- Pineapple Chunks: Juicy pineapple complements the cake’s tropical vibe, adding a delightful sweetness that ties the meal together beautifully.
- Mango Mocktail: A refreshing mango mocktail, with hints of mint and lime, elevates your dessert experience, making every bite feel like a celebration.
How to Store and Freeze Vegan Mango Coconut Cake
Fridge: Store your Vegan Mango Coconut Cake in a sealed container in the fridge for up to 3 days to keep it fresh and moist.
Room Temperature: Un-iced sponge layers can be kept at room temperature for up to 2 days; just be sure to cover them to prevent drying out.
Freezer: If you’d like to enjoy this cake later, wrap slices tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months.
Reheating: When ready to enjoy, thaw the slices in the fridge overnight, and then serve at room temperature or briefly microwave for a few seconds to restore its luscious texture.
Vegan Mango Coconut Cake Recipe FAQs
What is the best way to select ripe mangoes?
Absolutely! Look for mangoes that are slightly soft to the touch and have a sweet aroma near the stem. The skin should be vibrant and free of dark spots or blemishes. If they feel hard, give them a few days at room temperature to ripen. Ripe mangoes are sweet and juicy, perfect for crafting the mango purée needed in our Vegan Mango Coconut Cake.
How long can I store the Vegan Mango Coconut Cake?
You can store your cake in a sealed container in the fridge for up to 3 days. If you’ve baked the sponges without icing, they can last at room temperature for about 2 days when properly covered. For maximum freshness, I recommend storing the icing separately and frosting the cake just before serving.
Can I freeze the Vegan Mango Coconut Cake?
Very! To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place it in an airtight container or a sturdy zip-top bag. It will keep well in the freezer for up to 2 months. Just ensure you label the container with the date so you can enjoy it at its best!
What should I do if my cake sinks in the middle?
If your cake sinks, it might be due to overmixing the batter or not baking long enough. For future bakes, make sure all ingredients are at room temperature and mix gently until just incorporated. Always test for doneness with a toothpick inserted in the center—if it comes out clean, your cake is ready to come out of the oven!
Are there any allergy-friendly substitutes for this cake?
Absolutely! For nut allergies, ensure you choose a dairy-free butter made from safe alternatives. If you’re avoiding gluten, you can use a gluten-free all-purpose flour blend in place of self-raising flour—just check that it includes a leavening agent. This versatile Vegan Mango Coconut Cake accommodates many dietary needs, so feel free to be creative!
Can I make the cake in advance?
Yes! You can bake the sponge layers a day ahead. Allow them to cool completely, then wrap them tightly in plastic wrap and keep them in the fridge. Frost the cake on the day you plan to serve it. This ensures the cake stays fresh and the flavors meld beautifully!
Vegan Mango Coconut Cake that Will Brighten Your Day
Ingredients
Equipment
Method
- Prepare the Vegan Buttermilk by combining dairy-free milk with apple cider vinegar. Let sit for 5-10 minutes until it curdles.
- Mix dry ingredients: Self-raising flour, baking powder, caster sugar, and bicarbonate of soda until blended.
- Combine all ingredients: Add the vegan buttermilk, sunflower oil, vanilla extract, and mango purée to the dry mixture.
- Preheat oven to 180°C (350°F) and bake the sponge cakes for 25-30 minutes until a toothpick comes out clean.
- Make the buttercream by creaming dairy-free butter and gradually adding powdered sugar and mango purée until smooth.
- Assemble the cake by layering sponges with buttercream, mango purée, and desiccated coconut between each layer.
- Decorate the cake with remaining buttercream, desiccated coconut, and garnish with mango slices and rosemary.
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