Vegan Mango Coconut Cake

The Vegan Mango Coconut Cake is a delightful dessert that combines the sweetness of mango with the rich flavor of coconut. Perfect for any celebration, this cake is both vegan and indulgent, making it an excellent choice for birthdays or special gatherings. With its moist layers and creamy frosting, everyone will be asking for a second slice!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of mango and coconut creates a tropical taste that will transport you to paradise.
• Vegan-Friendly: Made without any eggs or dairy, this cake caters to various dietary preferences without sacrificing flavor.
• Easy to Make: With simple ingredients and straightforward steps, baking this cake is accessible for everyone.
• Versatile Design: Decorate it as you like! It’s perfect for birthdays, parties, or casual get-togethers.
• Showstopper Appearance: This cake looks as good as it tastes, with its beautiful layers and garnish options.

Tools and Preparation

To create the perfect Vegan Mango Coconut Cake, you’ll need a few essential tools to help make the process easier.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer
• 9-inch round cake pans
• Spatula
• Cooling rack

Importance of Each Tool

• Electric mixer: This tool ensures that your batter is mixed thoroughly and achieves a light texture, crucial for fluffy cakes.
• 9-inch round cake pans: Using the right size pans helps in creating even layers that will stack beautifully.
• Spatula: A spatula is essential for spreading your frosting smoothly over the cake layers.

Ingredients

For the Cake Layers

• 480ml of dairy-free milk (soya milk works best)
• 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

For the Frosting

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

For Decoration

• 400g of desiccated coconut (for inside the cake layers and to coat the cake)
• Rosemary sprigs (optional decoration)
• 1 ripe mango (cut into cubes for decoration)

How to Make Vegan Mango Coconut Cake

Step 1: Prepare Your Oven and Pans

Preheat your oven to 180°C (350°F). Grease your two 9-inch round cake pans with a little sunflower oil and line them with parchment paper.

Step 2: Mix Dairy-Free Milk and Vinegar

In a large mixing bowl, combine the dairy-free milk and apple cider vinegar. Let it sit for about five minutes to curdle slightly before using.

Step 3: Combine Dry Ingredients

In another bowl, whisk together self raising flour, caster sugar, baking powder, and bicarbonate of soda until well mixed.

Step 4: Blend Wet Ingredients

Add sunflower oil, vanilla extract, and mango puree to the milk mixture. Mix well using an electric mixer until smooth.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture. Stir gently until just combined; do not overmix.

Step 6: Bake the Cakes

Divide the batter equally between the prepared pans. Bake in the preheated oven for about 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for about ten minutes before transferring them to a cooling rack.

Step 7: Prepare the Frosting

In a mixing bowl, beat together softened dairy-free butter and powdered sugar until light and fluffy. Add in mango puree and mix until fully incorporated.

Step 8: Assemble Your Cake

Once cooled, place one layer on a serving plate. Spread a generous amount of frosting on top before adding the second layer. Frost the sides and top of the cake evenly.

Step 9: Decorate Your Cake

Coat the outside with desiccated coconut. Garnish with fresh mango cubes and optional rosemary sprigs for added flair.

Now you have your stunning Vegan Mango Coconut Cake ready to impress at any event! Enjoy every bite!

How to Serve Vegan Mango Coconut Cake

Serving the Vegan Mango Coconut Cake can elevate any occasion, making it a delightful centerpiece for gatherings or celebrations. Here are some creative serving suggestions to enhance your cake experience.

With Fresh Fruits

• Serve slices of the cake alongside a medley of tropical fruits like pineapple and kiwi for a refreshing touch.

Drizzled with Mango Puree

• Top each slice with extra mango puree for an added burst of flavor and a beautiful presentation.

Garnished with Coconut Flakes

• Sprinkle toasted coconut flakes on top for a crunchy texture that complements the softness of the cake.

Accompanied by Dairy-Free Cream

• Pair with whipped coconut cream for a rich and creamy contrast that will delight your taste buds.

With Herbal Tea

• Enjoy slices of the cake with a warm cup of herbal tea, enhancing the tropical flavors in every bite.

On Special Occasions

• Present this cake as a birthday or celebration cake, decorated with fresh mango cubes and rosemary sprigs for an elegant touch.

How to Perfect Vegan Mango Coconut Cake

To achieve the best results with your Vegan Mango Coconut Cake, follow these helpful tips. These suggestions will ensure your cake is not only delicious but also visually stunning.

• Measure Ingredients Accurately: Use precise measurements to ensure your cake has the right texture and flavor balance.
• Mix Well: Ensure all ingredients are thoroughly combined to create a uniform batter that rises properly while baking.
• Cool Completely: Allow the cakes to cool completely before frosting; this prevents melting and ensures clean layering.
• Use Room Temperature Ingredients: Bringing your dairy-free butter and milk to room temperature helps create a smoother batter.
• Decorate Creatively: Get creative with your decorations, using fresh fruits or edible flowers for an eye-catching presentation.
• Store Properly: Keep any leftovers in an airtight container in the fridge to maintain freshness for several days.

Best Side Dishes for Vegan Mango Coconut Cake

Enhance your dessert spread by pairing the Vegan Mango Coconut Cake with some delightful side dishes. Here are some fantastic options to consider:

1. Tropical Fruit Salad: A vibrant mix of seasonal fruits that complement the flavors in the cake.
2. Coconut Chia Pudding: A creamy, plant-based pudding that echoes the coconut theme and adds nutritional value.
3. Mango Sorbet: A refreshing frozen dessert that mirrors the mango flavor, perfect for warm days.
4. Citrus Salad: A light salad featuring oranges and grapefruits, providing a zesty contrast to the sweetness of the cake.
5. Vegan Ice Cream: Creamy and indulgent, this dessert pairs beautifully with the tropical notes of mango.
6. Herbal Infused Water: Refreshing water infused with mint or basil adds an aromatic touch that complements sweet treats.
7. Peanut Butter Dip with Apples: A crunchy snack option that offers both sweetness and protein, balancing out dessert servings.
8. Almond Biscotti: Crunchy biscotti can be served alongside coffee or tea, adding a delightful texture contrast after enjoying cake.

Common Mistakes to Avoid

When baking the Vegan Mango Coconut Cake, it’s easy to make simple mistakes. Here are some common pitfalls and how to dodge them.

• Skipping the vinegar: Not adding apple cider vinegar can affect the cake’s rise. Mix it with the dairy-free milk for a better texture.
• Using regular flour: Self-raising flour is essential for this recipe. Using plain flour will result in a denser cake. Make sure to use self-raising for best results.
• Not measuring ingredients accurately: Baking is precise. Use a kitchen scale for accurate measurements, particularly for the flour and sugar.
• Overmixing the batter: Mixing too much can lead to a tough cake. Stir just until combined for light and fluffy layers.
• Neglecting to preheat your oven: Baking in an unheated oven can affect rising time and texture. Always preheat your oven before starting.

Storage & Reheating Instructions

Refrigerator Storage

• Store the Vegan Mango Coconut Cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Vegan Mango Coconut Cake

• Wrap individual slices tightly in plastic wrap or aluminum foil.
• The cake can be frozen for up to 3 months.

Reheating Vegan Mango Coconut Cake

• Oven: Preheat your oven to 350°F (175°C) and cover the cake with foil to prevent drying. Heat for about 10-15 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for 20-30 seconds or until warm.
• Stovetop: Use a frying pan on low heat, covering it with a lid, and warm each slice for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions about making Vegan Mango Coconut Cake that might help you!

Can I substitute other fruits in this Vegan Mango Coconut Cake?

Yes! You can use other fruit purees like peach or pineapple, but adjust according to sweetness levels.

How do I make this cake gluten-free?

To make a gluten-free Vegan Mango Coconut Cake, substitute self-raising flour with a gluten-free flour blend that includes a leavening agent.

How long does this Vegan Mango Coconut Cake last?

The cake lasts up to 5 days in the refrigerator and up to 3 months when frozen if stored properly.

Can I use coconut milk instead of dairy-free milk?

Absolutely! Using coconut milk will enhance the coconut flavor of your cake, making it even more delicious.

What can I use instead of icing sugar?

You can blend granulated sugar into powdered form as an alternative if you don’t have icing sugar on hand.

Final Thoughts

The Vegan Mango Coconut Cake is not only stunning but also versatile, making it perfect for celebrations or casual gatherings. Feel free to customize it by adding nuts or different fruit toppings. Give this delightful recipe a try; you won’t regret it!

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Vegan Mango Coconut Cake

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• Author: Saphira
• Total Time: 50 minutes
• Yield: Serves approximately 10 slices 1x

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Description

Indulge in the tropical delight of Vegan Mango Coconut Cake, a luscious dessert that perfectly balances the sweetness of fresh mango with the creamy richness of coconut. This cake is not only visually stunning with its beautiful layers and generous frosting but also caters to various dietary needs, being completely vegan and dairy-free. With its moist texture and delightful flavors, it’s an irresistible centerpiece for birthdays, celebrations, or any casual get-together. Impress your guests with this easy-to-make cake that will have everyone coming back for seconds!

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Ingredients

Scale 1x2x3x

• 480ml of dairy-free milk (soya milk works best)
• 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 (block + softened)
• 500g of powdered / icing sugar
• 6 tablespoons of mango puree (plus extra for drizzling)
• 400g of desiccated coconut (for inside the cake layers and to coat the cake)
• Rosemary sprigs (optional decoration)
• 1 ripe mango (cut into cubes for decoration)

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Instructions

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

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 40g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg