Ultimate Vegan Mango Coconut Cake
A tropical delight that combines the sweet, rich flavors of mango and coconut in a soft, moist vegan cake, perfect for celebrations or simple gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsweetened coconut milk
- 1 cup mashed ripe mango (about 2 mangos)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon vanilla extract
Add-Ins
- 1/2 cup shredded coconut
For Garnish
- to taste Fresh mango slices for garnish
- optional Coconut whipped cream optional for serving
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until well mixed.
Mixing
- In a separate bowl, combine the coconut milk, mashed mango, vegetable oil, and vanilla extract. Mix well to ensure everything is fully blended.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light.
- Fold in the shredded coconut until evenly distributed.
Baking
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, decorate the top with fresh mango slices and serve with coconut whipped cream if desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
To store the cake, cover it with plastic wrap at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage. For variations, consider adding pineapple or passion fruit, spices, or use gluten-free alternatives.