Vegan Mango Coconut Cake

This vegan mango coconut cake is soft, moist, and gently fragrant, with a tropical sweetness that feels fresh rather than heavy. The sponge is light with a tender crumb, balanced by creamy coconut and bright mango flavour. It is an easy, beginner-friendly bake that comes together without any specialist equipment. From start to finish, allow around 90 minutes including cooling.

Ingredients

For the cake

• 300g plain flour
• 200g caster sugar
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp fine salt
• 240ml full-fat coconut milk
• 120ml sunflower oil
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 150g mango purée or well-mashed ripe mango

For the coconut topping

• 200ml chilled coconut cream
• 2 tbsp icing sugar, sifted
• ½ tsp vanilla extract

To finish

• Fresh mango slices or cubes
• Toasted desiccated coconut

How to Make Vegan Mango Coconut Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment.
• Mix the dry ingredients: In a large bowl, whisk together the flour, caster sugar, baking powder, bicarbonate of soda, and salt until evenly combined.
• Combine the wet ingredients: In a jug, mix the coconut milk, sunflower oil, lemon juice, vanilla extract, and mango purée until smooth.
• Make the batter: Pour the wet mixture into the dry ingredients and stir gently until you have a smooth, lump-free batter.
• Bake: Transfer the batter to the prepared tin and level the surface. Bake for 40 to 45 minutes, until golden and a skewer inserted into the centre comes out clean.
• Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
• Assemble: Whip the chilled coconut cream with icing sugar and vanilla until thick. Spread over the cooled cake and finish with fresh mango and toasted coconut.

Tips

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Always check doneness with a skewer before removing from the oven.

How do I get a stronger coconut flavour?

Use full-fat coconut milk and add a tablespoon of desiccated coconut to the batter for extra depth.

Can I use frozen mango?

Yes, thaw it fully and drain excess liquid before blending or mashing.

Serving Suggestions

• Serve with extra fresh mango on the side
• Enjoy with a cup of tea or light coffee
• Add a squeeze of lime juice over the fruit for brightness

Storage

Room temperature

Keep the unfrosted cake in an airtight container for up to 2 days.

Refrigerator

Once topped, store in the fridge for up to 4 days. Bring to room temperature before serving for best texture.

Freezing

The plain sponge freezes well for up to 2 months. Wrap tightly and defrost overnight before decorating.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 52g
• Protein: 5g
• Fat: 18g
• Saturated fat: 9g
• Sodium: 260mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs