Name: Vegan Mango Coconut Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (soya milk recommended); 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 cake layers and coating); Rosemary sprigs (optional decoration); 1 ripe mango (cut into cubes for decoration)

If you are craving a tropical burst of flavor that is both luscious and entirely plant-based, this Vegan Mango Coconut Cake Recipe is going to be your new best friend in the kitchen. Imagine moist, tender cake layers infused with fragrant mango puree and a hint of vanilla, wrapped in a dreamy, fluffy mango buttercream, all coated in a generous layer of toasted coconut. It’s the perfect balance of sweetness and tropical freshness that will brighten up any celebration or just a weekend treat. Once you try this cake, it will quickly become one of your go-to recipes to impress friends, family, and especially yourself!

Ingredients You’ll Need

A close-up view of a multi-layered cake with three visible layers of light brown sponge stacked on top of each other. Between each cake layer and on the outside surface, there is a thick, smooth layer of creamy beige frosting. A woman's hand is seen holding a wide spatula spreading the frosting evenly around the cake’s side, creating a soft textured edge. The setting has a white marbled surface underneath the cake, and the background is softly blurred, focusing attention on the cake. photo taken with an iphone --ar 4:5 --v 7

Getting this cake right is all about the harmony of simple, wholesome ingredients that come together to create incredible taste, texture, and tropical flair. Each ingredient plays a vital role—from the dairy-free milk curdling to form a vegan buttermilk to the mango puree adding that vibrant color and juicy sweetness. Let’s dive into the essentials!

Dairy-free milk (480ml): Soya milk is preferred for creaminess and to create a vegan ‘buttermilk’ with apple cider vinegar.
Apple cider vinegar (2 teaspoons): Reacts with the milk to curdle and tenderize the cake crumb beautifully.
Self-raising flour (420g): Provides the light structure necessary for fluffy cake layers.
Caster sugar (300g): Sweetens the batter without overpowering the mango’s natural goodness.
Baking powder & bicarbonate of soda (1 teaspoon each): Work as leavening agents ensuring the cake rises perfectly.
Sunflower oil (120ml): Keeps the cake moist with a neutral flavor that won’t compete with mango.
Vanilla extract (1 teaspoon): Adds depth and rounds out the tropical notes.
Mango puree (80g + 6 tablespoons for frosting): Brings fresh mango flavor and beautiful color to both the cake and buttercream.
Dairy-free butter (300g, softened): For a rich, creamy buttercream that whips up light and fluffy.
Powdered/icing sugar (500g): Sweetens and stabilizes the frosting for that perfect consistency.
Desiccated coconut (400g): Mixed into the layers and used as a signature coating for authentic coconut aroma.
Rosemary sprigs (optional): For a fresh, elegant touch in decoration.
Ripe mango (cubed): Adds texture and vibrant color on top of the cake as decoration.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Vegan Mango Coconut Cake Recipe

Step 1: Prepare Your Batter

Start by preheating your oven to 180°C fan and lining three 8-inch loose base or push-up cake tins with greaseproof paper. Don’t worry if you only have one or two tins; just bake in batches and keep the leftover batter covered so it stays fresh. The magic starts when you mix dairy-free milk with apple cider vinegar — this curdles after 10 minutes, creating a vegan ‘buttermilk’ that tenderizes the cake for a soft crumb.

Step 2: Combine Dry Ingredients

Next, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large bowl. This ensures even distribution, which helps your cake rise beautifully and bake evenly. A well-mixed dry blend is the backbone of your cake’s texture, so don’t skip this!

Step 3: Mix Wet Ingredients and Form Batter

Whisk sunflower oil and vanilla extract into your vegan buttermilk, then slowly add wet to dry ingredients, folding gently to combine. Now, split your batter into two bowls—one to stay vanilla, and the other stirred with mango puree for that gorgeous tropical twist. For an extra pop, a drop of food coloring brightens up the swirls but is entirely optional.

Step 4: Fill and Swirl the Cake Tins

Alternate spoonfuls of vanilla and mango batter into each lined tin, then use a toothpick or skewer to gently swirl the two together. This creates a stunning marbled effect that looks as delightful as it tastes. Give the tins a few gentle taps on the counter to release air bubbles before popping them in the oven.

Step 5: Bake to Perfection

Bake your cakes for about 25 to 30 minutes. You’ll know they’re ready when a knife or skewer inserted comes out clean and the tops spring back when touched. Let them cool on a rack before gently removing from tins, then allow them to cool completely. This resting time is important for the layers to firm up just right for frosting.

Step 6: Whip Up the Mango Buttercream

In a mixer, whip your dairy-free butter until creamy and light. Gradually add powdered sugar and mango puree, whipping on high speed for 5 to 8 minutes until you have a smooth, airy texture. Adjust by adding butter if too thick or powdered sugar if too soft. This buttercream is the heart of the cake’s indulgent charm.

Step 7: Assemble and Frost the Cake

Place one cake layer on your serving plate, spread or pipe a generous layer of buttercream, drizzle a little mango puree, and sprinkle desiccated coconut for texture. Repeat with the next layers, finishing with a thin crumb coat over the entire cake to seal in crumbs. Chill for 15–20 minutes, then apply a final thick frosting coat, smoothing the edges for a professional look.

Step 8: Decorate

Press desiccated coconut onto the sides and top of the cake. Pipe swirls of buttercream along the edges, creating little wells to fill with extra mango puree — an eye-catching surprise. Finish with perfectly dried fresh mango cubes and a few rosemary sprigs for an elegant, aromatic garnish. Let the cake come to room temperature before serving for the best flavor and texture.

How to Serve Vegan Mango Coconut Cake Recipe

A slice of layered cake with three visible layers sits on a white plate with a scalloped edge. The cake layers are light orange and beige with creamy white frosting between them. Bright orange sauce is drizzled unevenly over the cake slice, adding a shiny texture. A swirl of pale yellow cream is placed next to the cake, topped slightly with the same orange sauce. A gold fork rests on the plate’s edge. In the background, part of the whole cake covered in white shredded coconut is visible, along with cubed bright yellow mango, a lime half, and a small glass bowl filled with orange sauce. The setting is on a white marbled surface with a soft, warm light. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mango cubes and rosemary sprigs add vibrant color and a fresh herby note that contrasts beautifully with the sweetness of the cake. The rosemary also lends a surprising depth to the tropical flavor profile, making each bite memorable.

Side Dishes

This cake pairs wonderfully with a light fruit salad featuring pineapple, kiwi, and passion fruit for an even more tropical experience. A cup of chilled coconut water or a lightly brewed mint tea can also highlight the dessert’s fresh flavors without overpowering it.

Creative Ways to Present

For a party, slice the cake into neat wedges and serve on individual plates with a drizzle of mango puree alongside a sprinkle of toasted coconut. You can also serve it with coconut whipped cream for an added luxurious touch. For a casual get-together, display the whole cake on a vibrant cake stand to show off those beautiful swirls and tropical garnishes.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Vegan Mango Coconut Cake Recipe will keep fresh in the fridge for up to 3 days when covered tightly with cling film or stored in an airtight container. The flavors actually deepen a bit, making leftovers even more delicious.

Freezing

You can freeze un-iced cake layers wrapped snugly in plastic wrap and foil for up to 2 months. Thaw them overnight in the fridge and then frost as usual. The buttercream doesn’t freeze as well, so it’s best applied fresh.

Reheating

This cake is best enjoyed cold or at room temperature. If you prefer, take slices out of the fridge and let them sit at room temperature for about 30 minutes for the flavors and texture to mellow beautifully before serving.

FAQs

Can I use other non-dairy milks instead of soya milk?

Absolutely! Almond, oat, or coconut milk can work, but soya milk tends to curdle the best with apple cider vinegar for this recipe’s vegan ‘buttermilk’ effect. If using another milk, keep an eye on texture and taste.

What if I don’t have mango puree? Can I use fresh mango?

Fresh mango can be blended to make your own puree; just make sure it’s ripe for the best sweetness and smoothness. If fresh mango isn’t available, canned mango pulp is a good alternative, but avoid varieties with added sugar.

Is this cake suitable for nut allergies?

Yes! This recipe contains no nuts, making it a great option for people with nut allergies. Just be sure to check your dairy-free milk and other ingredients to avoid cross-contamination.

How can I make the cake more colorful?

Using natural food gels in orange or yellow can brighten the mango swirl in the batter without altering the flavor. This step is optional but gives a striking visual effect that impresses every time.

Can I make this cake gluten-free?

You can experiment with gluten-free self-raising flour blends, but results may vary since gluten affects the structure. Be sure to use a blend that includes xanthan gum for best results, and expect slightly different texture.

Final Thoughts

I can’t recommend trying this Vegan Mango Coconut Cake Recipe enough if you’re seeking a tropical, dairy-free delight that’s bursting with personality and flavor. It’s wonderfully fun to make, visually stunning, and every bite delivers that dreamy mix of mango sweetness and coconut richness. Whether it’s for a celebration or a treat-yourself moment, make sure this cake finds a happy spot in your kitchen rotation. You’ll be sharing it again and again before you know it!