Vegan Mango Coconut Cake That's Moist, Tropical, and Completely Dairy-Free
This tropical vegan cake uses a tangy soy-based buttermilk and sunflower oil for an incredibly tender crumb, while real mango puree flavors both the sponge and the fluffy buttercream. The trick is alternating plain and mango batters for a gorgeous marbled effect. Expect a moist, fragrant layer cake that tastes just as celebratory as the classic version — no one will guess it’s plant-based.
Equipment
- Oven
- 8-inch cake tins (3)
- Baking paper
- Mixing Bowls
- Whisk
- Stand mixer or electric hand whisk
- Toothpick
- Skewer
- Cake stand
- Piping bag
- Spatula
Ingredients
For the Sponge
- 480 ml dairy-free milk soy milk works best
- 2 teaspoons apple cider vinegar
- 420 g self-raising flour
- 300 g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120 ml sunflower oil
- 1 teaspoon vanilla extract
- 80 g mango puree for sponge
For the Buttercream
- 300 g vegan block butter softened
- 500 g icing sugar
- 6 tablespoons mango puree for buttercream
For Decoration
- 400 g desiccated coconut
- 1 ripe mango cut into small cubes
- rosemary sprigs optional
Instructions
- Preheat oven to 180°C (fan). Line three 8-inch cake tins with baking paper.
- Buttermilk: Mix the 480 ml dairy‑free milk with 2 teaspoons apple cider vinegar. Let sit for 10 minutes — it will look slightly curdled and smell a little tangy, like a very mild yogurt.
- Dry mix: In a large bowl, combine 420 g self‑raising flour, 300 g caster sugar, 1 teaspoon baking powder, and 1 teaspoon bicarbonate of soda. Whisk to aerate.
- Wet mix: Add the 120 ml sunflower oil and 1 teaspoon vanilla extract to the buttermilk. Whisk until smooth and emulsified — you’ll hear the oil incorporate with a soft, silky sound.
- Combine: Pour the wet mixture into the dry ingredients. Mix gently with a spatula until no streaks of flour remain. Do not overmix — a few lumps are fine; they’ll bake out.
- Create the marble: Divide the batter in half. Add 80 g mango puree to one half. The puree will smell intensely sweet and fruity. Now, pour both batters into the tins, alternating spoonfuls of plain and mango batter. Use a toothpick to gently swirl them together — just three or four figure‑eight motions. You want distinct ribbons, not a uniform color.
- Bake for 25–30 minutes, rotating the tins halfway through. The cakes are done when a skewer inserted into the center comes out clean or with just a few moist crumbs attached. The tops should spring back when lightly pressed.
- Cool: Let the cakes rest in the tins for 10 minutes, then turn them out onto a wire rack. Cool completely before assembling — this can take an hour. The aroma of vanilla and mango will linger in your kitchen.
- Buttercream: In a stand mixer, whip the 300 g softened vegan block butter for 5–7 minutes until pale and creamy — it should look like a thick, airy cloud. Gradually add the 500 g icing sugar, one cup at a time, beating well after each addition. Add the 6 tablespoons mango puree and whip for a full 5–8 minutes until light, airy, and spreadable — the color will turn a soft peachy orange and the frosting will feel almost mousse‑like.
- Assemble: Place the first sponge on a cake stand. Spread a generous layer of buttercream, drizzle with extra mango puree, and sprinkle with desiccated coconut. Repeat for the second layer. Top with the third sponge. Apply a thin crumb coat of buttercream to seal in any loose crumbs. Refrigerate for 15 minutes — this firms up the base so the final coat glides on cleanly.
- Finish: Add the final thick buttercream layer and smooth it with a spatula. Press desiccated coconut all around the sides and top. Pipe decorative swirls on the top edges. Fill the swirls with mango puree, then decorate with fresh mango cubes and rosemary sprigs. The result is a cake that looks like it came from a professional bakery — but tastes even better.