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Vegan Mango Coconut Cake

Vegan Mango Coconut Cake
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Indulge in the tropical delight of Vegan Mango Coconut Cake, a light and fluffy dessert that beautifully pairs the sweetness of ripe mangoes with the creamy richness of coconut. This cake is perfect for birthdays, gatherings, or just satisfying your sweet tooth any day. With its vibrant flavors and stunning presentation, it’s sure to impress both vegan and non-vegan friends alike. Easy to make and customizable, this cake serves up to 12 people, making it a fabulous choice for sharing.

Ingredients

Scale
  • 480ml of dairy-free milk
  • 2 teaspoons of apple cider vinegar
  • 420g of self-raising flour
  • 300g of caster sugar
  • 1 teaspoon of baking powder
  • 1 teaspoon of bicarbonate of soda
  • 120ml of sunflower oil
  • 1 teaspoon of vanilla extract
  • 80g of mango puree
  • 300g of dairy-free butter
  • 500g of powdered/icing sugar
  • 6 tablespoons of mango puree (plus extra for drizzling)
  • 400g of desiccated coconut
  • 1 ripe mango (cut into cubes for decoration)

Instructions

  1. Preheat your oven to 180°C (350°F) and prepare two 9-inch round baking pans.
  2. In a mixing bowl, combine dairy-free milk and apple cider vinegar; let sit for 5 minutes. Add sunflower oil, vanilla extract, and mango puree; mix well.
  3. In another bowl, whisk together self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
  4. Gradually incorporate dry ingredients into wet mixture until just combined.
  5. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool before frosting with a mixture of dairy-free butter, powdered sugar, and mango puree.
  7. Decorate with desiccated coconut and fresh mango cubes.

Nutrition

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