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–+ servings
Vegan Mango Coconut Cake

Delicious Vegan Mango Coconut Cake for Tropical Bliss

This Vegan Mango Coconut Cake offers a tropical delight, featuring fluffy mango sponge and luscious buttercream, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Layers
  • 1 cup Dairy-Free Milk Almond or oat milk substitutes can be used.
  • 1 tablespoon Apple Cider Vinegar Lemon juice can also work as a substitute.
  • 2 cups Self-Raising Flour Can use all-purpose flour with added baking powder.
  • 1 cup Caster Sugar Can substitute with coconut sugar or other granulated sweeteners.
  • 1 teaspoon Baking Powder Ensure it's fresh.
  • 1 teaspoon Bicarbonate of Soda No substitute necessary.
  • ½ cup Sunflower Oil Can substitute with any neutral oil.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best taste.
  • ½ cup Mango Purée Store-bought or homemade can be used.
For the Buttercream
  • ½ cup Dairy-Free Butter Ensure block-style is used for best texture.
  • 2 cups Powdered/Icing Sugar No substitute.
  • ½ cup Mango Purée Add extra for drizzling on the finished cake.

Equipment

  • Mixing bowls
  • whisk
  • Spatula
  • Oven
  • Cake Pans

Method
 

Preparation Steps
  1. Prepare Vegan Buttermilk: Combine dairy-free milk with apple cider vinegar and let sit for 5 minutes.
  2. Mix Dry Ingredients: Sift self-raising flour, caster sugar, baking powder, and bicarbonate of soda in a bowl.
  3. Combine Wet Ingredients: Whisk vegan buttermilk, sunflower oil, vanilla extract, and mango purée until smooth.
  4. Combine Mixtures: Slowly fold the dry mixture into the wet ingredients until just combined.
  5. Bake Sponge Layers: Preheat oven to 180°C, divide batter between greased cake pans and bake for 25-30 minutes.
  6. Cool Layers: Allow sponge layers to cool in pans for 10 minutes before transferring to wire racks.
  7. Make Buttercream: Beat dairy-free butter, add powdered sugar and mango purée until fluffy.
  8. Assemble Cake: Layer sponge, spread buttercream, drizzle mango purée, and sprinkle coconut.
  9. Decorate: Coat cake with coconut, add buttercream swirls, mango chunks, and rosemary for garnish.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure sponge layers are cool before frosting to prevent the buttercream from melting.

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