Description
Indulge in the ultimate Vegan Mango Coconut Cake, a delectable dessert that harmonizes tropical flavors with a light, fluffy texture. Perfect for birthdays, celebrations, or simply treating yourself, this cake features luscious layers of creamy coconut and sweet mango that are sure to impress even non-vegans. With its beautiful presentation and simple preparation steps, this delightful treat is not only a feast for the eyes but also a delicious addition to any gathering.
Ingredients
Scale
- 480ml dairy-free milk (preferably soya)
- 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 (plus extra for drizzling)
- 300g dairy-free butter
- 500g powdered / icing sugar
- 400g desiccated coconut
- 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 pans.
- In a bowl, mix dairy-free milk with apple cider vinegar and let it curdle for about 5 minutes.
- In another bowl, whisk together self-raising flour, sugar, baking powder, and bicarbonate of soda.
- Combine wet ingredients (milk mixture, sunflower oil, vanilla extract, mango puree) and stir well.
- Gradually add the dry ingredients to the wet mixture until just combined; avoid overmixing.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes completely before frosting with a blend of dairy-free butter, powdered sugar, and mango puree.
- Coat with desiccated coconut and decorate with fresh mango cubes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 40g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg