Vegan Mango Coconut Cake
Vegan Mango Coconut Cake is a soft, moist, and tropical dessert made with sweet mango puree and rich coconut flavor, completely dairy-free and eggless. This vegan mango coconut cake recipe is perfect for summer gatherings, birthdays, or anyone looking for a light and delicious plant-based treat.
Ingredients
- Dry ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Wet ingredients:
- 1 cup mango puree fresh or canned
- 3/4 cup coconut milk
- 1/2 cup sugar or coconut sugar
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- For the frosting:
- 1 cup coconut cream chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional toppings:
- Fresh mango slices
- Toasted coconut flakes
- Lime zest
Instructions
- Preheat oven to 350°F (175°C) and grease or line a cake pan.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix mango puree, coconut milk, sugar, oil, and vanilla extract until smooth.
- Gradually combine dry ingredients with wet ingredients, mixing until just combined.
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Whip chilled coconut cream with powdered sugar and vanilla until fluffy.
- Frost the cake and decorate with mango slices, coconut flakes, or lime zest.
Notes
- Use ripe mangoes for the best natural sweetness.
- Do not overmix to keep the cake light and fluffy.
- Use full-fat coconut milk for better richness.
- Chill coconut cream before whipping for stable frosting.
- Always cool the cake completely before frosting.