Vegan Mango Coconut Cake Recipe

If you’ve been searching for a show-stopping dessert that feels like a tropical vacation in every bite, look no further than this Vegan Mango Coconut Cake. With its moist layers infused with luscious mango puree and the gentle crunch of desiccated coconut, this cake is a celebration of vibrant flavors and comforting textures all wrapped up in a beautiful swirl of vegan buttercream. The Vegan Mango Coconut Cake is not only incredibly delicious but also completely plant-based, making it perfect for anyone, whether you’re vegan or simply love fresh, fruity desserts. Trust me, once you taste this cake, it’s going to be your new go-to for birthdays, gatherings, or just because you deserve a slice of sunshine.

Ingredients You’ll Need

The magic of the Vegan Mango Coconut Cake comes alive with just a handful of essential ingredients. Each one is thoughtfully chosen to build the perfect balance of flavour, fluffiness, and tropical sweetness, making the baking process simple yet rewarding.

• Dairy-free milk: I find soya milk works best here to create a perfect vegan ‘buttermilk’ texture when mixed with vinegar.
• Apple cider vinegar: Helps curdle the milk replacing traditional buttermilk for extra lightness in the sponge.
• Self-raising flour: The foundation of your cake, bringing softness and rise with every bite.
• Caster sugar: Sweetens without overpowering, allowing mango’s natural flavor to shine.
• Baking powder and bicarbonate of soda: Both work in tandem to make the cakes beautifully fluffy and springy.
• Sunflower oil: Keeps the sponge moist and tender without a heavy feel.
• Vanilla extract: An unsung hero that enriches the cake’s aroma and deepens the overall flavor.
• Mango puree: The star ingredient adding luscious fruitiness and that iconic tropical color.
• Dairy-free butter (for the buttercream): Provides creamy richness and the perfect base for smooth frosting.
• Powdered sugar: Essential for ultra-silky, melt-in-your-mouth buttercream texture.
• Desiccated coconut: Brings a lovely texture inside the layers and coats the cake like a tropical snow.
• Fresh mango and rosemary sprigs (for decoration): These add that final pop of freshness and visually stunning appeal.

How to Make Vegan Mango Coconut Cake

Step 1: Prepare Your Vegan Buttermilk

Start by mixing the dairy-free milk with apple cider vinegar and whisking it well to combine. Then let it sit for about 10 minutes until it curdles slightly. This vegan buttermilk is your secret weapon that helps the cake stay tender and moist.

Step 2: Mix Dry Ingredients

While the vegan buttermilk is resting, sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda into a large bowl. This ensures your cake layers rise evenly and have that perfect crumb.

Step 3: Combine Wet Ingredients

Once your buttermilk is ready, stir in the sunflower oil and vanilla extract. Then pour this wet mixture into the dry ingredients and mix until just combined – don’t overmix or the cake might get dense.

Step 4: Create the Mango and Vanilla Batters

Divide the batter into two bowls. Stir mango puree into one half for that gorgeous tropical flavor and leave the other bowl plain vanilla. This contrast not only tastes divine but looks like a tropical swirl of sunshine once baked.

Step 5: Swirl and Bake

Alternately spoon the mango and vanilla batter into your prepared cake tins, then swirl gently with a toothpick to create a beautiful marbled effect. Bake in a preheated oven for 25-30 minutes until a skewer comes out clean and the cakes bounce back to the touch. Once baked, cool them thoroughly on a wire rack before moving on to frosting.

Step 6: Whip up the Mango Buttercream

Using softened dairy-free butter, whip until creamy, then gradually add sifted powdered sugar and mango puree. Beat for several minutes until your buttercream is light, fluffy, and airy. Adjust thickness by adding more butter if too stiff or more sugar if too soft.

Step 7: Assemble and Frost the Cake

Start by spreading a layer of mango buttercream between the cake layers, sprinkling desiccated coconut inside for added texture and that tropical feel. Once all layers are stacked, apply a thin crumb coat, chill the cake briefly to firm the frosting, and then finish with a smooth, thick final coat. Don’t forget the sides — coat the entire cake with desiccated coconut for that snowy coconut effect.

Step 8: Add the Finishing Touches

Pipe swirls of buttercream around the top edges and drizzle some extra mango puree into the little wells created by piping. Garnish with chunks of fresh mango and sprigs of rosemary for a stunning presentation that’s both inviting and elegant.

How to Serve Vegan Mango Coconut Cake

Garnishes

Fresh mango cubes and green rosemary sprigs add a burst of color and a light herbal note that perfectly complements the cake’s sweet and creamy layers. Dry your mango pieces well before decorating to prevent the frosting from becoming soggy and sliding off.

Side Dishes

Serve alongside a refreshing passion fruit sorbet or a chilled coconut milk panna cotta to keep the tropical theme flowing. A simple fruit salad with pineapple, kiwi, and berries also pairs beautifully for a lively and light dessert experience.

Creative Ways to Present

For an extra special touch, serve individual slices topped with a dollop of coconut yogurt and mango coulis. Or turn it into mini layered parfaits by crumbling the cake and layering it with mango buttercream and toasted coconut flakes in clear glasses. Presentation options are endless and always delightful.

Make Ahead and Storage

Storing Leftovers

Keep your Vegan Mango Coconut Cake fresh by storing it in an airtight container in the fridge. It maintains its flavor and texture best within three days. Before serving, allow the cake to sit at room temperature for 15 minutes so the buttercream softens to its perfect creamy consistency.

Freezing

Un-iced cake layers can be wrapped tightly and frozen for up to one month. When you’re ready to enjoy, thaw them at room temperature before frosting. Once frosted, freezing is not recommended as the delicate buttercream and fresh mango decoration may lose their texture.

Reheating

Since this is a delicate cake best enjoyed chilled or at room temperature, avoid reheating. Instead, simply bring it out from the fridge early to let the flavors shine and the buttercream softens naturally. This ensures you experience every delicious nuance of the Vegan Mango Coconut Cake.

FAQs

Can I use other types of dairy-free milk for this cake?

Absolutely! While soya milk works best for its protein content helping the cake rise, you can experiment with oat, almond, or coconut milk. Just ensure to whisk it well with apple cider vinegar for the vegan buttermilk effect.

Is the cake gluten-free?

This particular recipe uses self-raising flour which contains gluten. For a gluten-free version, you would need to substitute with a gluten-free self-raising flour blend, but the texture might vary slightly.

How ripe should the mango be?

Use ripe, fragrant mangoes for the purees and decoration so you get that sweet, juicy richness throughout the cake. Avoid underripe mangoes as they can be too tart and less flavorful.

Can I make this cake nut-free?

Yes! The recipe itself doesn’t include nuts, but always double-check that your dairy-free milk and any processed ingredients are free from cross-contamination if you have allergies.

How can I make the cake more colorful?

If you want to enhance the visual appeal, try adding a drop of natural orange or yellow food gel to the mango batter before swirling. It brightens the layers beautifully without impacting flavor.

Final Thoughts

Making the Vegan Mango Coconut Cake is such a joyful experience from start to finish. It’s a recipe that brings sunshine into your kitchen and on your plate, filled with vibrant flavors that feel both indulgent and nourishing. Whether you’re baking for friends, family, or just treating yourself, this cake promises to impress and delight every time. I can’t wait for you to try it and fall in love with this tropical gem!