Ingredients
Scale
- 480ml dairy-free milk (soy preferred)
- 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
- 300g dairy-free butter (block + softened)
- 500g powdered sugar
- 400g desiccated coconut
Instructions
- Preheat your oven to 180°C (350°F).
- Combine dairy-free milk and apple cider vinegar in a bowl; let sit for 5 minutes.
- In another bowl, whisk together flour, sugar, baking powder, and bicarbonate of soda.
- Mix the milk mixture with sunflower oil, vanilla extract, and mango puree until smooth.
- Gradually add dry ingredients to wet mixture; stir gently until just combined.
- Divide batter into two greased 8-inch pans; bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- For frosting, cream dairy-free butter with powdered sugar; add mango puree.
- Once cooled, frost between layers and coat the outside of the cake with frosting and desiccated coconut.
- Decorate with fresh mango cubes and drizzle extra mango puree on top before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 35g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg