Vegan Mango Coconut Cake

The Vegan Mango Coconut Cake is a stunning dessert that combines tropical flavors in a light, fluffy cake. Perfect for birthdays, celebrations, or just a delightful treat at home, this cake is sure to impress everyone with its vibrant taste and beautiful presentation. Its vegan ingredients mean that it’s free from eggs and dairy, making it suitable for a variety of dietary preferences while still delivering on flavor and texture.

Why You’ll Love This Recipe

• Easy to Make: With simple steps and accessible ingredients, baking this cake is a breeze.
• Flavor Explosion: The combination of mango and coconut creates a tropical delight that’s both refreshing and rich.
• Versatile for Occasions: Ideal for birthdays, parties, or just as an everyday dessert—everyone will love it!
• Visually Stunning: The layers of mango puree and desiccated coconut make this cake not just delicious but also beautiful.
• Completely Vegan: Enjoy all the deliciousness without any animal products—perfect for vegans and non-vegans alike!

Tools and Preparation

To create the perfect Vegan Mango Coconut Cake, you’ll need some essential tools to help you along the way.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups
• Whisk
• Rubber spatula
• Cake pans (two 8-inch)
• Cooling rack

Importance of Each Tool

• Mixing bowls: A good set of mixing bowls helps in efficiently combining ingredients without mess.
• Cake pans: Using the right size pans ensures even baking and helps achieve that perfect cake height.

Ingredients

Here are all the ingredients you’ll need to bake your Vegan Mango Coconut Cake:

For the Cake

• 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

Preheat your oven to 180°C (350°F). This ensures that your cake bakes evenly from the start.

Step 2: Mix Dairy-Free Milk with Vinegar

In a bowl, combine the dairy-free milk with apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.

Step 3: Combine Dry Ingredients

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

Step 4: Mix Wet Ingredients

In a large bowl, mix together the prepared dairy-free milk mixture, sunflower oil, vanilla extract, and mango puree until smooth.

Step 5: Combine Wet and Dry Mixtures

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

Step 6: Bake the Cakes

Divide the batter evenly between two greased 8-inch cake pans. Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool Down

Once baked, remove from oven and let cakes cool in pans for about 10 minutes before transferring them to a cooling rack.

Step 8: Frosting Preparation

While cakes are cooling, prepare your frosting by creaming together dairy-free butter with powdered sugar until fluffy. Add mango puree for flavor.

Step 9: Assemble Cake Layers

Once cooled completely, spread frosting between each layer before coating the outside with more frosting.

Step 10: Decorate

Coat the sides with desiccated coconut. Top with fresh mango cubes and rosemary sprigs if desired. Drizzle extra mango puree on top before serving.

Enjoy your delightful Vegan Mango Coconut Cake!

How to Serve Vegan Mango Coconut Cake

Vegan Mango Coconut Cake is a delightful treat perfect for any occasion. Here are some creative ways to serve this cake that will impress your guests and elevate your dessert experience.

With Fresh Fruit

• Mango Cubes: Top each slice with fresh mango cubes to enhance the tropical flavor.
• Berries: Add a mix of strawberries, blueberries, or raspberries for a pop of color and tartness.

With Coconut Whipped Cream

• Dairy-Free Whipped Cream: Serve slices with a dollop of coconut whipped cream for a creamy texture that pairs beautifully with the cake’s flavors.

As Part of a Dessert Table

• Variety of Treats: Include the Vegan Mango Coconut Cake alongside other vegan treats like cookies and brownies for an impressive dessert spread.

With Tea or Coffee

• Warm Beverage Pairing: Enjoy slices of the cake with a cup of herbal tea or coffee to complement its sweet and tropical notes.

Decorated with Herbs

• Rosemary Sprigs: Garnish the cake with fresh rosemary sprigs for an aromatic touch that adds sophistication to your presentation.

How to Perfect Vegan Mango Coconut Cake

Creating the perfect Vegan Mango Coconut Cake involves attention to detail and some helpful tips. Follow these suggestions to ensure your cake turns out wonderfully every time.

• Use Fresh Ingredients: Always opt for fresh mango puree and dairy-free butter for the best flavor and texture.
• Check Measurements: Accurate measurements of flour and sugar will keep your cake from being too dense or too sweet.
• Room Temperature Ingredients: Ensure all ingredients, especially dairy-free butter and milk, are at room temperature for better mixing.
• Sift Dry Ingredients: Sifting flour, baking powder, and baking soda helps prevent lumps in your batter, leading to a smoother cake.
• Cool Completely Before Frosting: Allow your cake layers to cool entirely before frosting to avoid melting the icing.
• Store Properly: Keep leftover cake in an airtight container at room temperature for up to three days for optimal freshness.

Best Side Dishes for Vegan Mango Coconut Cake

Pairing side dishes with your Vegan Mango Coconut Cake can enhance the meal experience. Here are some delicious options that complement the flavors beautifully.

1. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances the sweetness of the cake.
2. Coconut Rice Pudding: Creamy coconut rice pudding provides a rich, comforting side that pairs well with the tropical theme.
3. Chia Seed Pudding: Light yet satisfying, chia seed pudding can be flavored with vanilla or mango for added taste.
4. Vegan Ice Cream: A scoop of dairy-free ice cream offers a cool contrast to the warm cake, enhancing its appeal.
5. Tropical Smoothie Bowl: A smoothie bowl made with mango, banana, and coconut creates a vibrant addition alongside the cake.
6. Grilled Pineapple Skewers: Sweet grilled pineapple complements the flavors in the cake while providing an appealing presentation.

Common Mistakes to Avoid

When making the Vegan Mango Coconut Cake, it’s easy to make a few common mistakes that can affect your results. Here are some tips on what to watch out for.

• Incorrect Measurements: Always measure your ingredients accurately. Using too much flour or sugar can lead to a dense cake.
• Skipping the Vinegar: Don’t skip the apple cider vinegar. It reacts with the baking soda, helping your cake rise properly.
• Overmixing the Batter: Mix just until combined. Overmixing can result in a tough texture instead of a light and fluffy cake.
• Not Cooling Layers: Ensure each cake layer cools completely before frosting. This prevents melting and sliding of the frosting.
• Ignoring Temperature: Use room temperature ingredients for better emulsion and a smoother batter.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover Vegan Mango Coconut Cake in an airtight container.
• It will last for about 3-5 days in the refrigerator.

Freezing Vegan Mango Coconut Cake

• Wrap each layer tightly in plastic wrap before placing it in a freezer-safe container.
• The cake can be frozen for up to 3 months.

Reheating Vegan Mango Coconut Cake

• Oven: Preheat to 350°F (175°C). Place the cake in for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on medium power for about 20-30 seconds.
• Stovetop: Use a non-stick skillet over low heat, cover, and warm for 5-7 minutes.

Frequently Asked Questions

What makes this Vegan Mango Coconut Cake special?

This cake is not only vegan but also combines the tropical flavors of mango and coconut, creating a moist and delightful dessert perfect for any occasion.

Can I use another type of fruit puree instead of mango?

Yes! You can substitute mango puree with other fruit purees like peach or pineapple, but keep in mind it will change the flavor profile.

How can I customize my Vegan Mango Coconut Cake?

You can add nuts or dried fruits into the batter or top it with fresh fruit, chocolate shavings, or edible flowers for added decoration and flavor.

Is this recipe suitable for birthdays?

Absolutely! The Vegan Mango Coconut Cake is perfect as a birthday cake, offering both flavor and visual appeal that everyone will enjoy.

Final Thoughts

The Vegan Mango Coconut Cake is not only delicious but also versatile. It’s perfect for celebrations or just enjoying on a cozy afternoon. You can customize it with various fruits or toppings to match any occasion. Give this delightful recipe a try!