Tender Vegan Mango Coconut Cake with Silky Mango Buttercream and Coconut Crust
The first time I made this cake, my neighbor—who swore she could always spot a vegan dessert—asked for the recipe before she finished her slice. This vegan mango coconut cake is not a compromise; it's a celebration of what dairy-free baking can be.
Equipment
- Oven
- 8-inch cake tins (3)
- Baking paper
- Mixing Bowls
- Whisk
- Spatula
- Toothpick
- Skewer
- Cake stand
- Piping bag
- Refrigerator
- Stand Mixer
- Wire cooling rack
Ingredients
For the Sponge
- 480 ml dairy-free milk Soy milk works best. I always use full-fat for richness.
- 2 teaspoons apple cider vinegar White vinegar works in a pinch.
- 420 g self-raising flour If you only have all-purpose, add 1½ teaspoons baking powder and ½ teaspoon salt per cup of flour to mimic self-raising.
- 300 g caster sugar You can substitute granulated sugar, but pulse it in a blender first.
- 1 teaspoon baking powder Make sure it's fresh—test by dropping a pinch in hot water: it should fizz.
- 1 teaspoon bicarbonate of soda Too much will leave a soapy taste, so stick to the teaspoon.
- 120 ml sunflower oil Melted coconut oil works, but it will solidify if the cake gets cold.
- 1 teaspoon vanilla extract Use good-quality extract, not imitation.
- 80 g mango puree Use pure mango puree, not juice or sweetened pulp—the sugar content matters.
For the Buttercream
- 300 g vegan block butter Let it sit out for 30 minutes before starting.
- 500 g icing sugar Sifted to avoid lumps. If your buttercream is too thick, add extra mango puree a tablespoon at a time.
- 6 tablespoons mango puree Use the same puree as in the sponge for consistency. If your buttercream curdles, the puree might be too cold—bring it to room temperature.
For the Coating and Decoration
- 400 g desiccated coconut Toast it lightly in a dry pan for extra flavor, if you like.
- 1 ripe mango Choose a firm-ripe mango that won't release too much juice.
- rosemary sprigs Optional. Fresh mint also works.
Instructions
- Preheat your oven to 180°C (fan). Line the bottoms of three 8-inch cake tins with baking paper.
- Make the buttermilk: In a bowl, whisk the dairy-free milk with the apple cider vinegar. Let it sit for 10 minutes until it thickens and curdles slightly. This is your vegan buttermilk.
- Mix the dry ingredients: In a large bowl, whisk together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda.
- Combine the wet ingredients: To the buttermilk, add the sunflower oil and vanilla extract. Whisk until smooth and emulsified.
- Make the batter: Pour the wet mixture into the dry ingredients. Stir with a spatula just until no streaks of flour remain—do not overmix. The batter will be thick and slightly lumpy.
- Divide the batter: Pour half the batter into a separate bowl. Add 80g mango puree to one half and mix gently until evenly blended. Your two batters are now plain and mango.
- Layer the batters: Drop alternating spoonfuls of plain and mango batter into each prepared tin. Use a toothpick to swirl the batches together, creating a marble effect.
- Bake: Place tins in the oven and bake for 25-30 minutes. Test with a skewer—it should come out clean or with a few moist crumbs clinging, not wet batter. The tops should spring back when gently pressed.
- Cool completely: Let the cakes stay in their tins for 10 minutes, then turn them out onto a wire rack. Cool completely before assembling. This is non-negotiable: warm cake will melt the buttercream.
- Make the buttercream: In a stand mixer with the paddle attachment, whip the softened vegan block butter on medium-high until pale and creamy—about 3 minutes. Gradually add the sifted icing sugar, a third at a time, mixing on low until each addition is incorporated. Add 6 tablespoons of mango puree and whip on high for 5-8 minutes until light, fluffy, and smooth. If too thick, add extra mango puree a teaspoon at a time; if too soft, add more icing sugar.
- Assemble the layers: Place the first sponge on a cake stand. Spread a generous layer of buttercream on top, drizzle a little extra mango puree, and sprinkle with desiccated coconut. Repeat with the second sponge. Top with the third sponge.
- Apply crumb coat: Spread a thin layer of buttercream over the entire cake to seal in crumbs. Refrigerate for 15 minutes until firm.
- Final coat: Apply the remaining buttercream in a thick, even layer. Use a bench scraper to smooth the sides and top.
- Decorate: Press desiccated coconut all around the sides and on the top. Pipe buttercream swirls around the top edge (a star tip works great). Fill the swirls with a little extra mango puree, then top with fresh mango cubes and rosemary sprigs.
Notes
Things I Wish I'd Known the First Time
- Weigh your mango puree: Measuring by volume can lead to too much or too little liquid. Use a kitchen scale for 80g—it's precise and keeps the batter balanced.
- Don't skip the crumb coat chilling: That 15 minutes in the fridge sets the buttercream so the final coat goes on clean without pulling crumbs.
- Toast the desiccated coconut: Spread it in a dry skillet over medium heat and stir until golden. It adds a nutty depth.
- Level your sponges: Use a long serrated knife to trim off any domed tops. Flat layers stack evenly.
- Gluten-free version: Replace self-raising flour with a good 1:1 gluten-free blend that contains xanthan gum. Add an extra teaspoon of baking powder for lift.
- Lower-sugar option: Reduce caster sugar to 250g and use only 3 tablespoons mango puree in the buttercream.
- Nut-free variation: This recipe is naturally nut-free when using soy milk. For coconut-free, substitute desiccated coconut with finely chopped toasted pepitas or a sprinkle of more mango puree.
- Make it a naked cake: Skip the final buttercream coat. Use only the filling and a light dusting of coconut on top.
- Fridge: Fully assembled cake keeps for up to 3 days in an airtight container. Bring to room temperature 30 minutes before serving.
- Freezer: Freeze unfrosted sponges individually wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before assembling.