There's a certain joy that comes from baking, particularly when you’re transforming simple ingredients into a delightfully tropical treat. Enter this Vegan Mango Coconut Cake, a recipe that captured my heart during a sunny afternoon spent dreaming of island getaways. The vibrant sweetness of ripe mango pairs beautifully with creamy coconut, creating a light and moist cake that you can’t help but adore.
After a long week filled with fast food and grab-and-go meals, I craved something that would not only satisfy my sweet tooth but also inspire my culinary spirit. This cake is a happy solution, promising a burst of flavor in every slice while keeping things entirely plant-based. From start to finish, it takes just under an hour to prepare and bake, making it an ideal option for both experienced bakers and kitchen novices alike.
Join me in celebrating the joyful flavors of summer with this easy-to-follow recipe that’s sure to become a favorite for gatherings or simply a delightful weekend treat. Get ready to be pleasantly surprised by how effortlessly you can whip up a cake that feels both indulgent and wholesome!
Why You'll Love This Vegan Mango Coconut Cake
- This Vegan Mango Coconut Cake brings a taste of the tropics right to your kitchen with its vibrant flavors and moist texture.
- It's incredibly easy to make, taking under an hour from start to finish, making baking a breeze for anyone, regardless of their skill level.
- The delightful combination of mango and coconut creates a refreshing and crowd-pleasing dessert, perfect for any occasion.
- Not only is it visually stunning, but it also perfectly satisfies sweet cravings while remaining completely plant-based.
Vegan Mango Coconut Cake Ingredients
• Here’s what you need to create this delightful masterpiece!
For the Cake
- All-purpose flour – perfect for achieving a light, fluffy texture.
- Granulated sugar – enhances sweetness and balances flavors perfectly.
- Baking powder – helps the cake rise, creating a delightful lightness.
- Baking soda – adds extra lift, ensuring a soft crumb.
- Salt – enhances all the flavors and balances sweetness.
- Mango purée – brings natural sweetness and tropical flavor to the cake.
- Coconut milk (full-fat) – provides moisture and a creamy texture, making it rich.
- Neutral oil – keeps the cake moist without overpowering the flavors.
- Vanilla extract – adds a hint of warmth and enhances the cake's overall taste.
- Shredded coconut (unsweetened) – offers a delightful chewiness and a hint of coconut flavor.
This Vegan Mango Coconut Cake is a tropical dream, and with these ingredients at your fingertips, you’re all set to create something truly special!
How to Make Vegan Mango Coconut Cake
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Preheat the oven: Begin by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans with a bit of oil to prevent sticking.
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Combine dry ingredients: In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt until thoroughly mixed, creating a uniform dry blend.
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Mix wet ingredients: In a separate bowl, blend together 1 cup of mango purée, 1 cup of full-fat coconut milk, 0.5 cups of neutral oil, and 1 teaspoon of vanilla extract. Whisk until smooth and creamy, ensuring all ingredients are well incorporated.
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Combine mixtures: Gently pour the wet ingredients into the dry mixture, stirring with a spatula until just combined. Avoid overmixing; it’s okay if a few lumps remain to keep the cake light and airy.
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Prepare for baking: Fold in 0.75 cup of shredded coconut until evenly distributed. Divide the batter equally between the prepared cake pans, smoothing the tops with your spatula.
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Bake the cakes: Place in the oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden on top.
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Cool and frost: Once baked, remove them from the oven and allow them to cool in the pans for about 10 minutes before transferring the cakes to a wire rack to cool completely. Frost with your favorite vegan frosting before serving.
Optional: Top with additional shredded coconut for an extra tropical touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vegan Mango Coconut Cake
Fridge: Store the frosted Vegan Mango Coconut Cake in an airtight container in the refrigerator for up to 3 days. This helps maintain its moisture and freshness.
Freezer: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. They can last for up to 3 months, allowing you to enjoy this tropical delight anytime!
Reheating: When ready to enjoy frozen slices, thaw them overnight in the fridge. For a warm treat, microwave for 15-20 seconds before serving.
What to Serve with Vegan Mango Coconut Cake?
Indulging in the tropical delight of this cake opens up a world of delectable pairings that will elevate your dessert table.
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Fresh Fruit Salad: A burst of seasonal fruits adds a refreshing contrast to the cake’s richness, enhancing your dessert experience.
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Coconut Whipped Cream: Light, fluffy, and just sweet enough, this topping complements the cake's flavors while adding a delicious creaminess.
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Mango Sorbet: The chilled, fruity treat mirrors the mango in the cake, creating a delightful and complementary flavor duo that feels like summer.
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Vanilla Ice Cream: A scoop of creamy vanilla provides a classic contrast to the vibrant cake, making each bite a blissful surprise of flavors.
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Chilled Coconut Water: Refreshing and hydrating, this drink pairs beautifully with the cake’s tropical essence, enhancing the overall tropical vibes.
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Lemonade: The tangy sweetness of freshly squeezed lemonade brightens your palate, balancing the cake's sweetness for a well-rounded treat.
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Almond Milkshake: Creamy, rich, and subtly flavored, an almond milkshake is a delightful accompaniment that mirrors the cake’s nutty undertones perfectly.
With these flavors and textures, your Vegan Mango Coconut Cake will shine even brighter as the centerpiece of your gathering!
Make Ahead Options
These Vegan Mango Coconut Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dry ingredient mix (flour, sugar, baking powder, baking soda, and salt) and store it in an airtight container for up to 3 days in advance to streamline your baking day. Additionally, the wet ingredients (mango purée, coconut milk, oil, and vanilla extract) can be combined and refrigerated up to 24 hours ahead, just make sure to give them a good whisk before mixing with the dry ingredients. When you’re ready to bake, simply combine the ingredients and follow the baking instructions for delightful, freshly made cakes that taste just as good as if you made them on the spot!
Vegan Mango Coconut Cake Variations
Feel free to get creative with this delightful cake using these exciting twists!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a similar texture that everyone can enjoy.
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Fruity Fusion: Add 1 cup of diced pineapple to the batter for an extra tropical burst; it pairs beautifully with mango and coconut.
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Nutty Add-In: Mix in 0.5 cup of chopped walnuts or almonds for a delightful crunch that balances the cake's moistness.
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Spiced-Up: Stir in 1 teaspoon of cinnamon or nutmeg for a warm, fragrant twist that adds depth to the tropical flavors.
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Coconut Cream Frosting: Swap traditional frosting for whipped coconut cream, giving your cake an airy and refreshing finish.
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Chocolate Drizzle: Drizzle melted dairy-free chocolate over the top for a beautiful contrast, marrying the tropical flavors with chocolatey richness.
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Zesty Delight: Incorporate the zest of one lime into the batter; this brightens up the flavors and adds a lovely zing.
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Layer Cake: For a show-stopping dessert, bake the cake in three layers and fill with vegan whipped cream and additional mango purée—they’ll create an enchanting presentation!
Chef's Helpful Tips
- Ensure your oven is fully preheated to 350°F (175°C) before baking the Vegan Mango Coconut Cake to achieve even cooking.
- When mixing the wet and dry ingredients, be gentle and avoid overmixing to keep the cake light and fluffy.
- Use fresh mango purée for the best flavor, as it enhances the cake's tropical essence beautifully.
- Remember to allow the cakes to cool completely on a wire rack before frosting to prevent melting or sliding.
Vegan Mango Coconut Cake Recipe FAQs
How do I choose the right mango for the purée?
Absolutely! When selecting a mango for this recipe, look for one that is slightly soft to the touch and has a sweet aroma. A ripe mango will have skin that’s vibrant in color, typically with some yellow or red undertones. Avoid any that have dark spots or wrinkles, as these may be overripe.
How should I store leftover Vegan Mango Coconut Cake?
To keep your Vegan Mango Coconut Cake fresh, store any leftover slices in an airtight container in the refrigerator for up to 3 days. This keeps the cake moist and delicious. If you notice the texture becoming a bit dry, a light drizzle of coconut milk will revive it beautifully!
Can I freeze Vegan Mango Coconut Cake?
Yes! To freeze your cake, wrap individual slices tightly in plastic wrap to prevent freezer burn, and then place them in a freezer-safe bag. They can last for up to 3 months. When you're ready to enjoy, just thaw them in the fridge overnight. For a warm treat, you can microwave a slice for about 15-20 seconds.
What if my cake sinks in the middle after baking?
Don't fret! A sinking cake can happen for several reasons, such as overmixing or an oven that isn't at the right temperature. To avoid this next time, make sure to mix gently and check that your oven is properly preheated to 350°F (175°C). If it happens despite these precautions, just frost it generously—everyone loves a beautifully dressed cake!
Is this recipe safe for those with nut allergies?
Yes, this Vegan Mango Coconut Cake is nut-free! However, the recipe calls for coconut milk, which sometimes causes allergic reactions in people sensitive to tree nuts. If you're serving someone with allergies, it's best to check with them first and consider using oat milk or soy milk as alternatives.
Can I use sweetened shredded coconut instead?
Very! If you prefer a sweeter taste, you can absolutely substitute with sweetened shredded coconut. Just keep in mind that it might slightly alter the overall sweetness of the cake, so you might want to reduce the granulated sugar a bit to balance the flavors. Enjoy your baking adventure!
Vegan Mango Coconut Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt.
- In a separate bowl, blend 1 cup of mango purée, 1 cup of full-fat coconut milk, 0.5 cups of neutral oil, and 1 teaspoon of vanilla extract until smooth.
- Pour the wet ingredients into the dry mixture, stirring with a spatula until just combined.
- Fold in 0.75 cup of shredded coconut until evenly distributed, then divide batter between the prepared pans.
- Bake for about 35 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite vegan frosting before serving.
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