Description
A delicious and moist Vegan Mango Coconut Cake that brings a taste of the tropics to your dessert table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut milk (canned or carton)
- 1/2 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh mango puree (about 2 ripe mangoes)
- 1/2 cup shredded unsweetened coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- In another bowl, mix the coconut milk, vegetable oil, apple cider vinegar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the mango puree and shredded coconut until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a tropical twist, top the cake with coconut whipped cream made from chilled coconut cream and powdered sugar.
- Add diced fresh mango on top for extra flavor and decoration.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Mango Coconut Cake, Tropical Cake, Vegan Dessert