Description
Indulge in the delightful Vegan Mango Coconut Cake, a show-stopping dessert that combines vibrant tropical flavors with a moist, tender crumb. This eggless and dairy-free cake is perfect for birthdays, celebrations, or simply as a sweet treat to enjoy at home. With its luscious mango puree and rich coconut frosting, this cake not only tastes amazing but also looks stunning on any dessert table. Easy to make and suitable for all dietary preferences, this recipe will impress friends and family alike.
Ingredients
Scale
- 480ml dairy-free milk (soya 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
- 300g dairy-free butter (for frosting)
- 500g powdered / icing sugar
- 6 tablespoons mango puree (plus extra for drizzling)
- 400g desiccated coconut (for decoration)
- Rosemary sprigs (optional decoration)
- 1 ripe mango (cut into cubes for decoration)
Instructions
- Preheat your oven to 180°C (350°F) and grease your baking pan.
- Combine dairy-free milk with apple cider vinegar in a bowl; let curdle for about 5 minutes.
- In another bowl, whisk together self-raising flour, caster sugar, baking powder, and bicarbonate of soda until smooth.
- Mix the curdled milk with the dry ingredients, followed by sunflower oil, vanilla extract, and mango puree until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before frosting with a blend of dairy-free butter, powdered sugar, and mango puree.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg