Name: Vegan Mango Coconut Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (soya milk works best); 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/icing sugar; 6 tablespoons mango puree (plus extra for drizzling); 400g desiccated coconut (for inside cake layers and to coat the cake); Rosemary sprigs (optional decoration); 1 ripe mango (cut into cubes for decoration)

Jump to Recipe· 3.8 from 53 reviews

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If you’re on the lookout for something tropical, fresh, and utterly indulgent, then this Vegan Mango Coconut Cake Recipe is about to become your new favorite treat. Imagine moist, tender cake layers swirled with vibrant mango puree, a luxuriously fluffy vegan coconut buttercream, and a delicate coating of desiccated coconut that adds a perfect hint of texture. Every bite feels like a sun-kissed escape wrapped in incredible flavor and natural sweetness, proving that vegan baking can be just as delightful as the classics. Trust me, once you try this recipe, you’ll want to make it again and again for all your special occasions or simply a sunny day pick-me-up.

Ingredients You’ll Need

The image shows one layer of golden brown cake placed on a white marbled surface with a sheet of paper underneath. A thick, creamy off-white frosting is being spread evenly over the top of the cake with a metal spatula, showing smooth, soft texture with some gentle ridges and swirls. The woman's hand holding the spatula is visible at the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

This recipe is wonderfully straightforward, relying on simple, wholesome ingredients that pack a punch in flavor and texture. Each component contributes something unique: from the tangy vegan ‘buttermilk’ that keeps the cake moist, to the luscious mango puree that infuses every bite with tropical sweetness, and the desiccated coconut which brings a lovely, chewy contrast throughout.

480ml dairy-free milk: Soya milk works best as it curdles nicely with vinegar, creating a vegan ‘buttermilk’ that tenderizes the cake.
2 teaspoons apple cider vinegar: Helps the milk curdle and activates the baking soda for a light crumb.
420g self-raising flour: The base of our batter, responsible for that soft, fluffy structure.
300g caster sugar: Sweetens the cake perfectly without overpowering the natural mango flavor.
1 teaspoon baking powder: Adds extra lift to keep the layers airy.
1 teaspoon bicarbonate of soda: Reacts with vinegar to give the cake its gentle rise.
120ml sunflower oil: Keeps the cake moist and tender with a neutral flavor.
1 teaspoon vanilla extract: Enhances the overall flavor, creating a warm, inviting aroma.
80g mango puree: Adds freshness and a gorgeous golden hue to the swirled batter.
300g dairy-free butter (block + softened): Essential for that creamy, luscious vegan buttercream.
500g powdered/icing sugar: Sweetens and thickens the frosting for the perfect spreadable texture.
6 tablespoons mango puree (plus extra for drizzling): Infuses the buttercream with real fruit flavor and adds a pop of color.
400g desiccated coconut: Mixed inside the cake layers and pressed onto the frosted cake for texture and tropical flair.
Rosemary sprigs (optional): For a fresh, aromatic touch in decoration that pairs surprisingly well with mango.
1 ripe mango (cut into cubes for decoration): Adds natural sweetness and a beautiful visual contrast on top.

How to Make Vegan Mango Coconut Cake Recipe

Step 1: Prepare Your Batter

Start by preheating your oven to 180°C fan and lining three 8-inch loose base cake tins with greaseproof paper. If you only have fewer pans, no worries: just bake in batches and cover extra batter with a damp towel so it stays fresh. Next, mix your dairy-free milk with apple cider vinegar to create that magical vegan ‘buttermilk’—set it aside so it can curdle. This step is key for the tender crumb everyone will love.

Step 2: Combine Dry Ingredients

In a large bowl, sift together your self-raising flour, caster sugar, baking powder, and bicarbonate of soda. These dry ingredients are your cake’s structural foundation, so give them a good mix to evenly distribute the leavening agents that make the cake rise gloriously.

Step 3: Mix Wet Ingredients and Batter

Whisk the oil and vanilla into your ‘buttermilk’, then add this wet mixture to the dry ingredients. Stir gently but thoroughly to create a smooth batter. Now comes the fun part: divide the batter into two halves. Leave one plain vanilla and add the mango puree to the other—the vibrant yellow-orange color is already making this cake totally irresistible!

Step 4: Create the Swirl Effect

Pour alternating dollops of vanilla and mango batter into each lined tin. Using a toothpick or skewer, swirl the two batters together gently to create beautiful marbled layers without mixing them completely. Don’t forget to tap your tins on the work surface to pop any air bubbles so your cake bakes evenly.

Step 5: Bake and Cool

Pop those colorful tins into the oven and bake for 25 to 30 minutes, keeping an eye on them near the end. You’ll know they are done when a skewer inserted comes out clean and the cakes spring back to the touch. Allow the cakes to cool slightly before removing from their tins, then cool completely on a wire rack. Keeping the layers fresh before frosting is essential for that perfect finish.

Step 6: Whip Up the Mango Coconut Buttercream

In a large bowl, whip your softened dairy-free butter until creamy and airy. Gradually sift in the icing sugar while whipping on high speed, then add the mango puree and continue whipping for 5-8 minutes until light and fluffy. Adjust the buttercream’s texture by adding more butter if too thick, or more icing sugar if too soft—you want a dreamy consistency that spreads effortlessly.

Step 7: Assemble the Cake

Place a cooled cake layer on your serving plate or stand, and dollop or pipe a generous amount of mango buttercream on top. Spread it evenly with a spatula, and if you like, drizzle some mango puree in the center and sprinkle with desiccated coconut for extra flair. Repeat layering until all cakes and buttercream are stacked.

Step 8: Crumb Coat and Chill

Apply a thin crumb coat of buttercream all over the cake, smoothing the sides carefully to trap crumbs. Then chill the cake in the fridge for 15–20 minutes—this step gives the outer layer a firmer set, making it easier to apply the final coat smoothly.

Step 9: Final Coat, Decorate, and Finish

Spread a thicker final coat of buttercream over the chilled cake, smoothing edges with a scraper. Press desiccated coconut generously around the sides and top. Using a piping bag with a star tip, pipe pretty buttercream swirls along the top edges. For a finishing touch, create little wells in each swirl to spoon in mango puree, then decorate with fresh mango cubes and rosemary sprigs. Just make sure your mango is patted dry to keep the buttercream perfect and prevent sliding!

How to Serve Vegan Mango Coconut Cake Recipe

A slice of light-colored layered cake sits on a white plate, showing three thick sponge cake layers with creamy white frosting in between and on top. Bright orange mango sauce is drizzled inside the layers and on the side of the cake. Next to the cake slice, there is a scoop of pale yellow ice cream and a small green herb, possibly rosemary. A golden fork lies on the edge of the plate. In the background, there is a white marbled surface with a few pieces of cubed mango and a slice of lime visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mango chunks and rosemary sprigs not only add vibrant color and an enticing aroma but also balance the cake’s natural sweetness with fresh, herbal notes. A light drizzle of additional mango puree on each slice brings an extra burst of juicy flavor that ties the whole experience together beautifully.

Side Dishes

This cake pairs wonderfully with a simple cup of strong black coffee or lightly brewed green tea, offering a perfect contrast to the cake’s creamy and fragrant sweetness. For a more indulgent treat, serve alongside coconut whipped cream or a tropical fruit salad to amplify the island vibes at your table.

Creative Ways to Present

Try serving this cake on a wooden board decorated with edible flowers or fresh mint leaves for a rustic, elegant look. For parties, slice the cake into neat squares and serve on colorful plates with small drizzles of mango puree and a sprinkle of toasted coconut flakes for a playful, yet sophisticated vibe everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container in the fridge. Because of the fresh mango puree and vegan buttercream, it stays moist and delicious for up to 3-4 days. Just bring it to room temperature before serving to enjoy the best texture and flavor.

Freezing

You can freeze the cake layers before frosting for up to a month by wrapping them tightly in cling film and placing them in a freezer-safe container or bag. Once you’re ready to frost, thaw the layers overnight in the fridge and then bring to room temp before decorating as usual.

Reheating

Since this cake is best served fresh, avoid reheating slices to keep the buttercream intact. Instead, allow refrigerated slices to warm up at room temperature for about 20-30 minutes before enjoying, so the flavors and texture shine just right.

FAQs

Can I use other fruits instead of mango in this recipe?

Absolutely! Pineapple or passionfruit purees make excellent tropical substitutes, offering a similar juicy sweetness and vibrant color that pairs well with coconut.

Is this cake gluten-free?

As written, this recipe uses self-raising flour that contains gluten. To make it gluten-free, use a suitable gluten-free self-raising flour blend, but note that the texture may vary slightly.

Can I make this cake nut-free?

Yes! This recipe is naturally nut-free as it uses sunflower oil and dairy-free butter substitutes that contain no nuts. Just double-check the labels on store-bought ingredients to be sure.

How can I make the mango flavor more intense?

Adding an extra tablespoon or two of mango puree into the frosting or swirling more into the batter will boost the mango brightness. You can also use a high-quality, ripe mango for the purees to ensure maximum flavor.

Do I need special pans for making this cake?

Not really. While three 8-inch loose-base cake tins are ideal for baking layers simultaneously, you can bake them one at a time in the same pan, just cover unused batter tightly to keep it from drying out.

Final Thoughts

This Vegan Mango Coconut Cake Recipe is such a joy to make and share. It beautifully blends tropical flavors with a creamy, dreamy texture that’s perfect for any celebration or just a sweet escape on an ordinary day. I truly hope you give it a try—you might just find it becomes your new go-to showstopper cake that everyone raves about. Happy baking, and even happier tasting!

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