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Vegan Mango Coconut Cake

A soft, tender cake with lush mango, creamy dairy-free buttercream, and a rim of desiccated coconut, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: Tropical, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 480 ml dairy-free milk (soya milk works best)
  • 2 teaspoons apple cider vinegar
  • 120 ml sunflower oil
  • 1 teaspoon vanilla extract
  • 80 g mango puree
  • 6 tablespoons mango puree (plus extra for drizzling)
Dry Ingredients
  • 420 g self-raising flour
  • 300 g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
Buttercream
  • 300 g dairy-free butter (block and softened)
  • 500 g powdered or icing sugar
For Decoration
  • 400 g desiccated coconut
  • 1 ripe mango (cut into cubes for decoration)
  • 1 rosemary sprigs (optional decoration)

Method
 

Preparation
  1. Preheat your oven to 180 degrees C fan and line three 8 inch loose base or push up cake tins with greaseproof paper.
  2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined; set aside for 10 minutes to curdle.
  3. In a large mixing bowl, sift the flour, sugar, baking powder, and bicarbonate of soda.
  4. Add the oil and vanilla into the buttermilk and whisk to combine.
  5. Add the wet ingredients into the dry ingredients and mix until just combined.
  6. Divide the cake batter in half; add mango puree to one half and leave the other plain.
Baking
  1. Pour equal amounts of batter into the lined cake tins in a swirl pattern, tap to remove air bubbles.
  2. Bake for 25 to 30 minutes, until a skewer comes out clean.
  3. Cool cakes on a cooling rack.
Buttercream and Assembly
  1. Whip dairy-free butter until creamy, sift in icing sugar, and add mango; whip until pale, light, and glossy.
  2. Make a crumb coat with buttercream, refrigerate for 15-20 minutes.
  3. Apply final coat, coat with desiccated coconut, and decorate with mango pieces and extra mango puree.

Notes

Serve slightly chilled or at cool room temperature. Keep refrigerated for up to 4 days; slice to room temperature before serving.