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Vegan Mango Coconut Cake

A moist, tropical, dairy-free cake made with fresh mango and creamy coconut milk.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup coconut sugar
  • 0.5 cup shredded coconut unsweetened
  • 1.5 cups mango purée fresh or thawed
  • 0.5 cup coconut milk full fat
  • 0.33 cup coconut oil melted
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 0.5 cup fresh mango diced, optional
Topping
  • fresh mango cubes for topping
  • toasted coconut flakes for garnish

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment paper.
  2. Whisk flour, baking powder, baking soda, salt, coconut sugar, and shredded coconut.
  3. Blend mango into a smooth purée. Measure 1.5 cups.
  4. Whisk mango purée, coconut milk, coconut oil, lemon juice, and vanilla together.
  5. Combine wet and dry ingredients gently. Do not overmix.
  6. Fold in diced mango if using.
  7. Pour into pan and bake 35–40 minutes. Cool completely.
  8. Top with fresh mango cubes and toasted coconut flakes.

Notes

Use ripe, sweet mango for best flavor. Cake stays moist for 4–5 days refrigerated.