Description
Indulge in the tropical flavors of our Vegan Mango Coconut Cake, a moist and fluffy dessert that captures the essence of sunny beaches and vibrant celebrations. Perfect for any occasion from birthdays to casual get-togethers, this cake is entirely plant-based, making it a guilt-free delight for everyone. Layered with luscious mango frosting and coated in desiccated coconut, each slice offers a burst of fruity flavor that will impress both vegans and non-vegans alike. Whether you’re looking to satisfy a sweet tooth or serve a stunning centerpiece, this cake delivers on taste and presentation.
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
- 500g powdered sugar
- 6 tablespoons mango puree
- 400g desiccated coconut
- 1 ripe mango (cut into cubes for decoration)
Instructions
- Preheat your oven to 180°C (350°F) and grease two 8-inch round baking pans.
- In a mixing bowl, combine dairy-free milk and apple cider vinegar; let sit for five minutes to curdle.
- Add sunflower oil, vanilla extract, and mango puree. Whisk until blended.
- In another bowl, sift together self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
- Gradually mix wet ingredients into dry ingredients until just combined.
- Divide batter into prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting with a mixture of dairy-free butter, powdered sugar, and additional mango puree.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg