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Vegan Mango Coconut Cake Recipe

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4.2 from 31 reviews

This Vegan Mango Coconut Cake is a luscious, dairy-free, and egg-free delight perfect for any occasion. Featuring a moist mango swirl sponge layered with creamy, airy vegan buttercream and coated in desiccated coconut, it offers tropical flavors with a beautiful presentation. The recipe includes detailed steps for creating a vegan buttermilk cake batter and a smooth mango-infused buttercream, making it both impressive and accessible for vegan bakers.

Ingredients

Sponge Cake

  • 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

  • 300g dairy-free butter (block, softened)
  • 500g powdered/icing sugar
  • 6 tablespoons mango puree (plus extra for drizzling)

Decoration

  • 400g desiccated coconut (for coating and between layers)
  • Rosemary sprigs (optional, for decoration)
  • 1 ripe mango, cubed (for decoration)

Instructions

  1. Prepare the oven and tins: Preheat oven to 180°C fan. Line three 8-inch loose base cake tins with greaseproof paper. If only using fewer tins, bake cakes separately and cover unused batter with a damp tea towel.
  2. Create vegan buttermilk: Combine dairy-free milk with apple cider vinegar and whisk. Let sit for 10 minutes to curdle, creating a vegan ‘buttermilk’.
  3. Mix dry ingredients: In a large bowl, sift self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Stir to combine.
  4. Mix wet ingredients: Add sunflower oil and vanilla extract to the vegan buttermilk and whisk together.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients and mix until just combined.
  6. Separate and add mango puree: Divide batter in half. Add mango puree to one half, leaving the other plain vanilla.
  7. Swirl batter in tins: Alternate spoonfuls of vanilla and mango batter into tins. Use a toothpick to swirl the batters gently and tap tins to remove air bubbles.
  8. Bake the cakes: Place tins in the oven and bake for 25-30 minutes until a skewer inserted comes out clean and cakes are springy to touch.
  9. Cool the cakes: Remove from oven, cool in tins briefly, then transfer to wire rack to cool completely. Store in a sealed container if frosting later.
  10. Make the buttercream: 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 and airy. Adjust consistency by adding more butter or icing sugar as needed.
  11. Assemble the layers: Place one cake layer on a serving plate. Spread a layer of buttercream evenly using an offset spatula. Drizzle with mango puree and sprinkle desiccated coconut. Repeat with remaining layers.
  12. Apply crumb coat: Cover the assembled cake with a thin layer of buttercream to trap crumbs. Smooth sides using a cake scraper. Chill for 15-20 minutes.
  13. Final frosting: Apply a thicker, smooth second coat of buttercream. Smooth edges with a cake scraper for a clean finish.
  14. Decorate the cake: Press desiccated coconut all over sides and top of the cake. Pipe buttercream swirls with a star nozzle on top edges. Create small wells on swirls and fill with mango puree.
  15. Add garnishes: Arrange fresh mango cubes and optional rosemary sprigs on top. Dry mango pieces well to prevent moisture from affecting buttercream.
  16. Serve: Use a sharp knife to cut into slices and enjoy this tropical vegan treat.

Notes

  • Use soya milk for best flavor in the vegan buttermilk substitute.
  • For brighter mango color, add a drop of orange or yellow food gel.
  • If you don’t have three cake tins, bake layers individually and keep batter covered.
  • Ensure mango slices are well dried before decorating to avoid moisture issues.
  • The crumb coat is essential for a neat finish and easier final decorating.
  • Adjust buttercream consistency by adding butter if too thick or powdered sugar if too soft.

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