As summer’s warmth wraps around us, it’s the perfect time for a tropical treat that brightens any gathering. Enter the Vegan Mango Coconut Cake—a delightful three-tiered wonder that’s not only stunning but also effortless to whip up. Imagine sinking your fork into moist, fruity layers of mango sponge, perfectly complemented by light and airy coconut buttercream. Whether it’s a birthday celebration or a backyard barbecue, this cake is a showstopper that will have everyone asking for seconds. Plus, it fits right into a vegan lifestyle—no eggs or dairy here—making it a guilt-free choice for dessert lovers. Ready to bring a slice of paradise to your table? Let’s dive into this beautiful recipe and create something truly unforgettable!
Why is this cake a tropical delight?
Tropical Bliss: This Vegan Mango Coconut Cake is a fusion of luscious mango and creamy coconut, delivering a refreshing taste reminiscent of summer vacations.
Simple Ingredients: With easy-to-find ingredients, even novice bakers can achieve stunning results without a fuss.
Decadent Layers: The three layers of fluffy mango sponge paired with airy coconut buttercream offer a delightful contrast that keeps everyone coming back for more.
Perfect for Celebrations: Ideal for birthdays or summer BBQs, this cake is not just a dessert; it’s a center-piece that sparks joy and conversation.
Flexible Options: Feel free to swap the mango purée with other tropical fruits like passion fruit for a unique twist.
Elevate your next gathering with this cake, and don’t forget to check out our Decadent Mango Cheesecake for another tropical treat that everyone will love!
Vegan Mango Coconut Cake Ingredients
For the Sponge
• Dairy-free milk – Provides moisture and acts as the liquid base for the sponge. Substitution: Soya milk is recommended for best results.
• Apple cider vinegar – Activates the baking soda for optimal rise and creates a fluffy texture.
• Self-raising flour – Gives structure and height to the cake layers. Use all-purpose flour with added baking powder if unavailable.
• Caster sugar – Sweetens the cake and helps create a light sponge.
• Baking powder – Provides additional leavening for a fluffy texture.
• Bicarbonate of soda – Works with vinegar to promote rising.
• Sunflower oil – Adds moisture and richness to the cake. Can be substituted with another neutral oil like canola.
• Vanilla extract – Enhances the flavor profile of the sponge.
• Mango purée – Infuses the sponge with tropical flavor and moisture. Fresh or store-bought purée is acceptable.
For the Buttercream
• Dairy-free butter – Forms the base of the buttercream, providing creaminess. Substitutable with any vegan block butter.
• Powdered/icing sugar – Sweetens and thickens the buttercream.
• Mango purée – Adds tropical flavor to the buttercream. Use extra for drizzling on top.
Step‑by‑Step Instructions for Vegan Mango Coconut Cake
Step 1: Prep the Vegan Buttermilk
Begin by preparing the vegan buttermilk for your Vegan Mango Coconut Cake. In a medium bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Stir gently, then set it aside for about 5-10 minutes. You’ll notice the mixture thickening slightly, indicating it’s ready to create a moist sponge.
Step 2: Make Sponge Batter
In a large mixing bowl, whisk together 2 cups of self-raising flour, 1 cup of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. Add 1/2 cup of sunflower oil and 1 tablespoon of vanilla extract to the dry ingredients. Gradually pour in the prepared vegan buttermilk and 1/2 cup of mango purée, mixing until just combined. The batter should be smooth with a lovely tropical aroma.
Step 3: Bake
Preheat your oven to 180°C (350°F) while you prepare your cake pans. Grease and line three 8-inch cake pans with parchment paper. Evenly distribute the cake batter among the pans. Bake in the preheated oven for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. The fragrant smell will fill your kitchen as the cakes rise beautifully.
Step 4: Cool Layers
Once baked, remove the pans from the oven and let them cool for about 10 minutes. Gently run a knife around the edges to release the cakes, then transfer them to wire racks. Allow the cake layers to cool completely; this step ensures the buttercream will sit perfectly on the sponge without melting.
Step 5: Prepare Buttercream
While the cake layers cool, prepare the coconut buttercream. In a mixing bowl, beat 1 cup of dairy-free butter until smooth and creamy. Slowly add 4 cups of powdered sugar and 1/4 cup of mango purée, blending until fluffy. This buttercream should be light and spreadable, ready to enhance the tropical flavors of the Vegan Mango Coconut Cake.
Step 6: Assemble Cake
To assemble your masterpiece, start with one layer of sponge on a serving plate. Spread a generous layer of mango buttercream followed by a drizzle of mango purée. Place the second sponge on top and repeat the process. Finally, add the third layer, ensuring all layers are evenly stacked and the cake is level.
Step 7: Decorate
For the finishing touch, coat the entire cake in desiccated coconut for a beautiful, tropical look. Pipe decorative swirls of buttercream on top and drizzle with additional mango purée. For an extra flair, garnish with fresh mango slices and rosemary sprigs, making your Vegan Mango Coconut Cake a true showstopper perfect for any celebration.
Storage Tips for Vegan Mango Coconut Cake
Fridge: Store your Vegan Mango Coconut Cake in an airtight container in the fridge for up to 3 days. This helps maintain its moisture and flavor.
Room Temperature: If you have un-iced layers, they can be kept at room temperature for up to 2 days. Just cover them loosely with a clean kitchen towel to prevent drying out.
Freezer: For longer storage, slice the cake and wrap individual portions in plastic wrap, then place them in a freezer-safe container. It can last up to 3 months in the freezer.
Reheating: To enjoy slices from the freezer, simply let them thaw in the fridge overnight or at room temperature for an hour. Enjoy the tropical delight fresh!
Expert Tips for Vegan Mango Coconut Cake
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for better mixing and a lighter sponge. Cold ingredients can lead to an uneven bake.
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Cooling Layers: Let the cakes cool completely before frosting to prevent the buttercream from melting. This helps maintain the beautiful layers of the Vegan Mango Coconut Cake.
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Mango Purée: Don’t skimp on the mango purée in both the sponge and buttercream. The more you use, the more deliciously tropical flavor you’ll achieve.
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Piping Buttercream: For a decorative finish, use a piping bag to create swirls. Practicing on a piece of parchment can help improve your technique before decorating the cake.
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Storage Secrets: Store the assembled cake in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, enhancing the taste!
What to Serve with Vegan Mango Coconut Cake
Imagine a vibrant summer gathering where every dish harmonizes with the refreshing essence of tropical flavors; that’s the essence of a meal built around this cake.
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Coconut Rice: This dish mirrors the cake’s coconut flavor while providing a subtle creaminess, making it a perfect balance.
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Grilled Pineapple Skewers: Sweet, caramelized pineapple adds a smoky contrast that enhances the fruity notes of the cake, elevating your dessert experience.
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Tropical Fruit Salad: A medley of fresh mango, papaya, and kiwi brings a zing of freshness, cooling and brightening the meal perfectly.
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Chilled Mint Lemonade: Refreshing and invigorating, this drink complements the cake while cutting through its sweetness, making it a delightful pairing.
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Toasted Almonds: Adding a crunchy texture, sprinkled toasted almonds provide a lovely contrast and nutty flavor that elevates the cake experience.
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Vegan Vanilla Ice Cream: Creamy, dairy-free ice cream offers a cooling effect when served alongside the cake, making each bite a refreshing delight.
Indulging in these pairings turns your Vegan Mango Coconut Cake into the star of an unforgettable tropical feast.
Make Ahead Options
These Vegan Mango Coconut Cakes are perfect for meal prep enthusiasts! You can prepare the sponge layers up to 24 hours in advance by baking them, letting them cool, and then wrapping each layer tightly in plastic wrap to prevent drying out. The buttercream can also be made ahead and stored in the refrigerator for up to 3 days; just give it a good stir before using to restore its fluffy texture. When you’re ready to serve, simply assemble the cake by layering the sponge with buttercream and mango purée, then decorate as desired. This time-saving approach ensures your cake is just as delicious and fresh on the day of serving, allowing you to enjoy the celebration without stress!
Vegan Mango Coconut Cake Variations
Customize your Vegan Mango Coconut Cake to suit your tastes and make it even more delightful! Here are some exciting twists to consider.
- Fruit-Swap: Substitute mango purée with other fruit purées, like passion fruit or pineapple, for a refreshing flavor change. Your cake will still be tropical yet offer a new taste sensation.
- Nutty Crunch: Replace desiccated coconut with chopped nuts, like pecans or walnuts, for an added crunch. The richness of the nuts enhances the cake’s texture and flavor beautifully.
- Chocolate Twist: Incorporate cocoa powder into the sponge for a chocolatey version. This adds a luscious depth that pairs wonderfully with the tropical flavors.
- Spice it Up: Add a pinch of cinnamon or nutmeg for a warm spice twist. These spices will complement the tropical essence and elevate your cake to new heights.
- Creamy Frosting: For an indulgent touch, mix vegan cream cheese into your buttercream. This will add a tangy richness that beautifully contrasts with the sweet mango flavor.
- Coconut Flour: If you’re looking for a gluten-free option, try substituting half the flour with coconut flour. This gives a delightful coconut flavor and unique texture, perfect for the theme.
- Zesty Layer: Add lime zest to the batter for an extra burst of citrusy brightness. This little touch will elevate the cake’s tropical vibe and make each bite even more refreshing.
Feeling inspired? Don’t forget to check out our Limoncello Ricotta Cake for another delicious dessert that celebrates flavors!
Vegan Mango Coconut Cake Recipe FAQs
How do I pick the best mango for this cake?
Absolutely! When selecting mangoes, look for ones that are slightly soft to the touch and have a sweet aroma. The skin can be a mix of green and yellow, indicating ripeness. Avoid any with dark spots or wrinkles, as they may be overripe. If you can’t find ripe mangoes, frozen mango chunks work wonderfully!
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How should I store leftover Vegan Mango Coconut Cake?
For best results, store your Vegan Mango Coconut Cake in an airtight container in the fridge for up to 3 days. This keeps it moist and fresh. If you have any un-iced layers, they can be kept at room temperature for 2 days, just cover them loosely with a clean kitchen towel.
Can I freeze the Vegan Mango Coconut Cake?
The more the merrier! Yes, you can freeze this cake. Slice it into individual portions, wrap each slice in plastic wrap, and place them in a freezer-safe container. It will stay delicious in the freezer for up to 3 months. When you’re ready to enjoy a slice, simply let it thaw in the fridge overnight or at room temperature for about an hour.
What should I do if my cake layers are uneven?
No worries! If your cake layers end up a bit uneven, you can gently level them with a serrated knife. Just make small, careful cuts on the top of each layer to create an even surface. This helps with stacking and ensures a beautiful finish when you assemble your cake.
Is this recipe safe for my gluten-sensitive friend?
Very! To make the Vegan Mango Coconut Cake gluten-free, substitute the self-raising flour with a gluten-free all-purpose flour blend. Just be sure to add the appropriate amount of baking powder to ensure it rises beautifully. Always check labels to avoid cross-contamination if allergies are a concern.
Can I make this cake ahead of time?
Absolutely! You can prepare the sponge layers a day in advance. Just wrap them tightly in plastic wrap once they’re completely cool, and store them at room temperature. Frost when you’re ready to serve, and it will taste as fresh as if you made it on the same day!
Vegan Mango Coconut Cake - A Slice of Tropical Paradise
Ingredients
Equipment
Method
- Prep the Vegan Buttermilk: In a medium bowl, combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar. Stir gently, then set it aside for about 5-10 minutes.
- Make Sponge Batter: In a large mixing bowl, whisk together 2 cups of self-raising flour, 1 cup of caster sugar, 1 teaspoon of baking powder, and 1 teaspoon of bicarbonate of soda. Add 1/2 cup of sunflower oil and 1 tablespoon of vanilla extract. Gradually mix in the prepared vegan buttermilk and 1/2 cup of mango purée until combined.
- Bake: Preheat your oven to 180°C (350°F). Grease and line three 8-inch cake pans with parchment paper. Distribute the batter among the pans and bake for 25-30 minutes.
- Cool Layers: Remove from the oven and let cool for about 10 minutes before transferring to wire racks to cool completely.
- Prepare Buttercream: Beat 1 cup of dairy-free butter until smooth, then add 4 cups of powdered sugar and 1/4 cup of mango purée, blending until fluffy.
- Assemble Cake: Start with one sponge layer on a serving plate, spread with mango buttercream, drizzle with mango purée, repeat for second layer, add third layer.
- Decorate: Coat with desiccated coconut and pipe decorative swirls of buttercream on top, drizzling with additional mango purée and garnish with fresh mango slices and rosemary if desired.
