Description
A moist and fruity three-tiered Vegan Mango Coconut Cake with light, airy coconut buttercream, perfect for any celebration. This dairy-free and egg-free dessert brings a taste of tropical paradise to your table.
Ingredients
Scale
- For the Sponge:
- 1 cup dairy-free milk (soya milk recommended)
- 1 tablespoon apple cider vinegar
- 2 cups self-raising flour (or all-purpose flour with baking powder)
- 1 cup caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 cup sunflower oil (or other neutral oil)
- 1 tablespoon vanilla extract
- 1/2 cup mango purée
- For the Buttercream:
- 1 cup dairy-free butter (vegan block butter)
- 4 cups powdered/icing sugar
- 1/4 cup mango purée
- Optional: Desiccated coconut, fresh mango slices, rosemary sprigs for decoration
Instructions
- Prepare the vegan buttermilk: Combine 1 cup of dairy-free milk with 1 tablespoon of apple cider vinegar in a bowl. Stir and let sit for 5-10 minutes until slightly thickened.
- Make the sponge batter: In a large 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 to form a smooth batter.
- Preheat your oven to 180°C (350°F). Grease and line three 8-inch cake pans with parchment paper.
- Evenly distribute the cake batter among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake layers in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the buttercream: 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 and light.
- Assemble the cake: Place one sponge layer on a serving plate. Spread a generous layer of mango buttercream, followed by a drizzle of mango purée.
- Repeat the layering process with the second sponge layer.
- Add the third sponge layer to complete the stack.
- Decorate the cake: Coat the entire cake with desiccated coconut.
- Pipe decorative swirls of buttercream on top and drizzle with additional mango purée. Garnish with fresh mango slices and rosemary sprigs if desired.
Notes
- Ensure all ingredients are at room temperature for optimal mixing and a lighter sponge.
- Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
- Un-iced cake layers can be stored at room temperature, loosely covered, for up to 2 days.
- For longer storage, wrap individual slices and freeze for up to 3 months.
- Thaw frozen slices in the refrigerator overnight or at room temperature for an hour before serving.
- If cake layers are uneven, gently level them with a serrated knife before assembly.
- For a gluten-free version, substitute self-raising flour with a gluten-free all-purpose flour blend and add appropriate baking powder.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Vegan Mango Coconut Cake, vegan mango coconut cake recipe, dairy-free mango coconut cake, egg-free mango coconut cake, plant-based mango coconut cake, easy vegan mango coconut cake, gluten-free vegan mango coconut cake