Description
A delightful vegan cake that combines the tropical flavors of mango and coconut for a refreshing dessert perfect for any occasion.
Ingredients
Scale
- 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 (fresh or canned, just no sugar added)
- 300g of dairy-free butter (block + softened)
- 500g of powdered / icing sugar
- 6 tablespoons of mango puree (plus extra for drizzling)
- 400g of desiccated coconut (for layers and coating)
- Rosemary sprigs (optional, for decoration)
- 1 ripe mango (cut into cubes for decoration)
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
- In a bowl, combine the dairy-free milk with apple cider vinegar. Set aside for 5-10 minutes to thicken.
- In a large mixing bowl, whisk together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
- In another bowl, mix the buttermilk with sunflower oil, vanilla extract, and mango puree.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Beat together the dairy-free butter and icing sugar until creamy. Add mango puree for flavor. Adjust thickness as needed with dairy-free milk.
- Once the layers are cool, assemble by spreading frosting between layers, coating the sides, and decorating with mango cubes and coconut.
- Serve immediately or keep in the fridge until needed.
Notes
For maximum fluffiness, let your ingredients reach room temperature before mixing. Store in an airtight container for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan cake, tropical dessert, mango coconut
