Ultimate Vegan Mango Coconut Cake
This fluffy vegan cake combines refreshing mango and creamy coconut for a delightful tropical treat, perfect for celebrations or afternoon enjoyment.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup coconut milk
- 1 cup ripe mango puree
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup vegetable oil or melted coconut oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, mix the coconut milk, mango puree, vegetable oil, vanilla extract, and apple cider vinegar until smooth.
- Pour the wet mixture into the dry ingredients. Stir until just combined; a few lumps are okay.
- Gently fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
Assembly
- Once cooled, layer the cakes with your favorite frosting or coconut whipped cream in between and on top.
- Garnish with fresh mango slices or shredded coconut if desired.
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Notes
To enhance the cake's flavor, use very ripe mangoes, and consider incorporating fruits like pineapple or passionfruit. Ensure to store leftovers properly in an airtight container at room temperature for a few days or refrigerate for longer freshness.