Description
Indulge in a tropical delight with this Vegan Mango Coconut Cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup coconut milk
- 1/2 cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup ripe mango puree (approximately 1 large mango)
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and dusting it with flour or lining it with parchment paper.
- In a spacious bowl, whisk together the flour, sugar, baking soda, and sea salt until thoroughly combined.
- In a separate bowl, blend the coconut milk, canola oil, white vinegar, and vanilla extract, then fold in the mango puree until smooth and uniform.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just incorporated; be cautious not to overmix.
- Carefully fold in the shredded coconut to maintain the cake’s light texture.
- Transfer the batter into the prepared pan, leveling the surface with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.
Notes
- For an extra burst of flavor, consider drizzling the cake with a coconut cream glaze and garnishing it with fresh mango slices.
- A splash of lime juice in the batter can enhance the tropical taste.
- For a denser texture, you might want to reduce the baking soda to 3/4 teaspoon.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 0g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Mango Coconut Cake, Tropical Bliss Cake