Vegan Mango Coconut Cake

The Vegan Mango Coconut Cake is a delightful treat that perfectly blends tropical flavors with a light, fluffy texture. This cake is not only vegan but also free of eggs and dairy, ensuring everyone can indulge without compromise. Ideal for birthdays, celebrations, or simply to satisfy your sweet tooth, this cake is sure to impress with its vibrant flavors and stunning presentation.

Why You’ll Love This Recipe

• Deliciously Tropical: The combination of mango and coconut brings a fresh, tropical vibe that captures the essence of summer.
• Easy to Make: With simple ingredients and straightforward steps, baking this cake is accessible for bakers of all levels.
• Versatile for Any Occasion: This cake serves great for birthdays, holidays, or any gathering where you want to wow your guests.
• Rich in Flavor: The use of mango puree provides a rich sweetness that pairs perfectly with the creamy coconut layer.
• Beautiful Presentation: Garnished with fresh mango cubes and optional rosemary sprigs, this cake looks as good as it tastes.

Tools and Preparation

To create the perfect Vegan Mango Coconut Cake, you’ll need some essential tools that will simplify your baking process.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups
• Baking pan (round)
• Spatula

Importance of Each Tool

• Electric mixer: Saves time when mixing ingredients, ensuring a smooth batter.
• Baking pan: A good quality pan ensures even baking and easy removal of your cake once it’s done.

Ingredients

For the Cake

• 480ml of dairy-free milk (soya milk works best)
• 2 teaspoons of apple cider vinegar
• 420g of self raising flour
• 300g of caster sugar
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 120ml of sunflower oil
• 1 teaspoon of vanilla extract
• 80g of mango puree

For the Frosting

• 300g of dairy-free butter (block + softened)
• 500g of powdered / icing sugar
• 6 tablespoons of mango puree (plus extra for drizzling)

For Decoration

• 400g of desiccated coconut (for inside the cake layers and to coat the cake)
• Rosemary sprigs (optional decoration)
• 1 ripe mango (cut into cubes for decoration)

How to Make Vegan Mango Coconut Cake

Step 1: Prepare Your Oven and Pans

Preheat your oven to 180°C (350°F). Grease your round baking pans with a bit of sunflower oil to prevent sticking.

Step 2: Mix Wet Ingredients

In a mixing bowl:
1. Combine the dairy-free milk with apple cider vinegar. Let it sit for about 5 minutes to curdle slightly.
2. Add sunflower oil, vanilla extract, and mango puree into the mixture. Whisk until well combined.

Step 3: Combine Dry Ingredients

In another large bowl:
1. Sift together self raising flour, caster sugar, baking powder, and bicarbonate of soda.
2. Gradually add the wet ingredients to the dry mixture while stirring continuously until just combined.

Step 4: Bake the Cake Layers

1. Pour the batter evenly into prepared pans.
2. Bake in preheated oven for approximately 25–30 minutes or until a toothpick comes out clean.
3. Allow them to cool in pans for about 10 minutes before transferring to wire racks.

Step 5: Prepare Frosting

In a mixing bowl:
1. Beat softened dairy-free butter until creamy.
2. Gradually add powdered sugar and mix until fluffy.
3. Incorporate mango puree into frosting for added flavor.

Step 6: Assemble the Cake

1. Once cakes are completely cool, spread frosting between layers and on top.
2. Coat the sides with desiccated coconut for texture.

Step 7: Final Touches

1. Drizzle additional mango puree over the top.
2. Decorate with fresh mango cubes and optional rosemary sprigs.

Enjoy your Vegan Mango Coconut Cake, a delicious centerpiece that’s sure to be a hit!

How to Serve Vegan Mango Coconut Cake

Serving the Vegan Mango Coconut Cake can elevate any occasion, making it a delightful centerpiece for celebrations. Here are some creative ways to present this delicious cake.

A Slice with Fresh Fruit

• Serve a generous slice of the cake alongside fresh fruit like berries or slices of kiwi for a colorful and refreshing contrast.

Tropical Fruit Drizzle

• Drizzle extra mango puree over each slice before serving. This adds a burst of flavor and enhances the tropical theme.

Coconut Whipped Topping

• Top each slice with a dollop of whipped coconut cream. This creamy addition complements the cake’s flavors beautifully.

Garnish with Fresh Herbs

• Add a sprig of mint or rosemary on top for a touch of elegance and added fragrance that pairs well with mango.

Pair with Dairy-Free Ice Cream

• Serve alongside a scoop of dairy-free vanilla ice cream for an indulgent dessert experience that balances the cake’s sweetness.

How to Perfect Vegan Mango Coconut Cake

To achieve the best results with your Vegan Mango Coconut Cake, consider these helpful tips.

• Measure accurately – Use proper measuring cups and spoons for both dry and wet ingredients to ensure the right texture and taste.
• Use room temperature ingredients – Allow your dairy-free milk and butter to reach room temperature. This helps in achieving a smooth batter.
• Do not overmix – Gently mix the batter until just combined to avoid dense cake layers. Overmixing can lead to tough cakes.
• Check for doneness – Insert a toothpick into the center; if it comes out clean, your cake is ready. Keep an eye on baking times as ovens may vary.
• Cool completely – Allow your cake layers to cool completely before frosting to prevent melting and sliding of the icing.
• Store properly – Keep the leftover cake in an airtight container at room temperature or in the fridge for prolonged freshness.

Best Side Dishes for Vegan Mango Coconut Cake

Pairing side dishes with your Vegan Mango Coconut Cake can enhance its appeal and create a well-rounded dessert experience. Here are some great options:

1. Coconut Chia Pudding – A light and healthy pudding made with coconut milk and chia seeds that complements the cake’s tropical flavors.

2. Fruit Salad – A vibrant mix of seasonal fruits tossed together, adding freshness and acidity that balances the sweetness of the cake.

3. Mango Sorbet – A refreshing frozen treat made from pureed mangoes, providing a smooth texture that pairs splendidly with each slice.

4. Herbed Quinoa Salad – A savory salad featuring quinoa, herbs, and veggies which offers a nutritious contrast to the sweet dessert.

5. Lemonade or Iced Tea – Refreshing beverages like homemade lemonade or iced tea can cleanse the palate between bites of rich cake.

6. Nutty Granola Parfait – Layer dairy-free yogurt, granola, and fresh fruit for a crunchy yet creamy side dish that adds texture to your dessert spread.

7. Tropical Smoothie – Blend up some mango, banana, and coconut milk for a fruity beverage that echoes the flavors of your cake while being refreshing.

8. Coconut Rice Pudding – A creamy rice pudding made with coconut milk provides another layer of indulgence while harmonizing with the cake’s flavors.

Common Mistakes to Avoid

Baking the Vegan Mango Coconut Cake can be a delightful experience, but there are some common pitfalls to watch out for.

• Ignoring ingredient temperature: Always ensure your dairy-free milk and butter are at room temperature. This helps in achieving a smooth batter and even baking.
• Not measuring flour correctly: Use the spoon and level method for flour to avoid adding too much. Too much flour can lead to a dense cake instead of a light and fluffy one.
• Overmixing the batter: Mix just until combined. Overmixing can result in a tough texture, which is not ideal for cakes.
• Skipping the vinegar step: Combining apple cider vinegar with dairy-free milk creates a buttermilk substitute, which is crucial for texture. Don’t skip this step!
• Not letting the cake cool properly: Allow your cake layers to cool in the pan for a few minutes before transferring them. This prevents breakage.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover slices in an airtight container for up to 5 days.
• Ensure the cake is completely cooled before covering to prevent moisture buildup.

Freezing Vegan Mango Coconut Cake

• Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container.
• The cake can be frozen for up to 3 months without losing flavor or texture.

Reheating Vegan Mango Coconut Cake

• Oven: Preheat your oven to 350°F (175°C) and heat slices for about 10-15 minutes until warm.
• Microwave: Heat on medium power for 20-30 seconds at a time until warmed through.
• Stovetop: Place slices in a skillet on low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making the Vegan Mango Coconut Cake.

How do I make Vegan Mango Coconut Cake gluten-free?

You can replace self-raising flour with a gluten-free blend. Make sure it includes a leavening agent or add one yourself.

Can I use fresh mango instead of puree?

Yes! Fresh mango can be blended into puree or chopped finely. Just adjust the moisture content if needed.

What if I can’t find desiccated coconut?

Unsweetened shredded coconut can work as an alternative, though it may change the texture slightly.

Can I make this Vegan Mango Coconut Cake ahead of time?

Absolutely! You can prepare it one day in advance. Just store it properly as mentioned earlier to keep it fresh.

Final Thoughts

The Vegan Mango Coconut Cake is not only delightful but also versatile enough for various occasions. With its tropical flavors, it makes an excellent birthday or celebration cake. Feel free to customize it with different fruits or toppings according to your preference!