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Vegan Mango Coconut Cake Recipe

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4 from 4 reviews

This Vegan Mango Coconut Cake is a vibrant, tropical-inspired dessert that combines the sweetness of mango with creamy dairy-free buttercream and a generous coating of desiccated coconut. Moist layers of vanilla and mango-infused cake are swirled together and topped with a luscious mango buttercream frosting, decorated with fresh mango chunks and rosemary for a refreshing and stunning presentation. Perfect for those seeking a dairy-free, egg-free tropical treat that’s as beautiful as it is delicious.

Ingredients

Cake Batter

  • 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

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 cake layers and coating)
  • Rosemary sprigs (optional decoration)
  • 1 ripe mango (cut into cubes for decoration)

Instructions

  1. Prepare oven and tins: Preheat your oven to 180°C fan and line three 8-inch loose base/push-up cake tins with greaseproof paper. If you have fewer than three tins, bake cakes separately and keep unused batter covered with a damp tea towel.
  2. Make vegan buttermilk: Combine the dairy-free milk with apple cider vinegar in a bowl, whisk to combine, and set aside for 10 minutes to curdle.
  3. Mix dry ingredients: Sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a large mixing bowl and mix well.
  4. Combine wet ingredients: Add sunflower oil and vanilla extract to the curdled dairy-free milk and whisk to incorporate.
  5. Mix batter: Pour wet ingredients into the dry ingredients and mix until combined.
  6. Divide batter and add mango: Split the batter into two bowls; add mango puree to one bowl, keeping the other plain vanilla. Optionally, add a drop of orange/yellow food coloring for brighter color.
  7. Layer and swirl batter in tins: Pour equal amounts of mango and vanilla batter alternately into the lined tins. Use a toothpick or skewer to create a swirl pattern, then tap tins to remove air bubbles.
  8. Bake cakes: Place tins in the preheated oven and bake for 25-30 minutes, or until a skewer inserted comes out clean and tops are springy to the touch.
  9. Cool cakes: Remove cakes from oven and cool slightly on racks. Once cooled, remove from tins and allow to cool fully on racks. Store in a sealed container until frosting.
  10. Make buttercream: In a large bowl, whip softened dairy-free butter until creamy using a stand or hand mixer. Sift in icing sugar and add mango puree. Whip on high speed for 5-8 minutes until smooth, creamy, and airy. Adjust consistency by adding more butter if too thick or more sugar if too soft.
  11. Assemble cake layers: Place one cake layer on serving plate. Apply an even layer of mango buttercream on top using an offset spatula, optionally drizzle mango puree and sprinkle desiccated coconut.
  12. Repeat layering: Place the next cake layer on top and repeat spreading frosting, drizzle, and coconut.
  13. Apply crumb coat: Cover the entire cake with a thin layer of buttercream to lock in crumbs and smooth the sides using a cake scraper or palette knife.
  14. Chill crumb coat: Refrigerate the cake for 15-20 minutes until the buttercream is firm, aiding in final decorating.
  15. Final frosting coat: Apply a thicker, smooth second coat of buttercream, smoothing edges with a cake scraper for a neat finish.
  16. Prepare piping bag: Transfer leftover buttercream to a piping bag fitted with a medium star tip nozzle for decoration.
  17. Apply coconut coating: Press desiccated coconut onto the sides and top of the cake, leaving small cleared spaces where swirls will be piped for better adherence.
  18. Pipe decorations: Pipe buttercream swirls around the top edges of the cake. Use a small spoon to create a well in each swirl and fill with a drop of mango puree.
  19. Decorate with mango and rosemary: Arrange fresh mango cubes and optional rosemary sprigs on top. Ensure mango pieces are well dried with kitchen paper to prevent the buttercream from becoming moist and sliding off.
  20. Serve: Use a sharp knife to slice the cake, serve, and enjoy your tropical vegan mango coconut treat!

Notes

  • If you don’t have three cake tins, bake layers one by one, keeping unused batter covered with a damp towel.
  • Adding a drop of orange or yellow food gel enhances the mango batter color.
  • Dairy-free butter should be softened for easy whipping; avoid melting it.
  • Allow the cake to chill after crumb coating for easier final frosting application.
  • Make sure mango decorations are dried well to prevent moisture from affecting the buttercream finish.
  • Recipe is fully vegan and dairy-free, suitable for vegan and lactose-intolerant diets.

Find it online: http://bitezly.com/vegan-mango-coconut-cake-recipe/