Vegan Mango Coconut Cake

This fluffy and moist mango and coconut cake is made with a vegan sponge and topped with a sweet lime drizzle. It’s eggless, dairy-free and has no butter.

As soon as it hits mango season, our kitchen is bursting with all sorts of mango recipes.

This vegan loaf cake is made with mango pulp and coconut milk, giving it a bright and exotic flavour. It is perfect for coffee mornings, afternoon tea or picnics.

It is pretty easy to put together too – you just need to mix together the wet ingredients then sift in the dry, transfer to a loaf tin and bake!

I love to add in a lime drizzle which only has a hint of lime flavours so you can either boost the flavour further with lime zest or skip it totally and go for a plain icing.

You could also top with this coconut syrup which only requires 2 ingredients.

Serve mango loaf cake with tea such as english tea, cardamom chai or masala chai.

For a coffee option, go for coconut coffee, iced coffee with ice cream or pistachio latte.

Serve as it is or optionally top with fresh mango cubes and whipped cream.

Vegan Mango Cake Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Plain flour – also known as all purpose flour or maida in hindi.

Mango pulp – I use homemade and tinned. For best results, your mango pulp should be sweet without too much sourness.

Sugar – use white granulated sugar. It is usually vegan but double check the packaging.

Oil – you need a flavourless oil such as sunflower or vegetable.

Coconut milk – regular canned.

Desiccated coconut – optional extra for coconut flavours.

Bicarbonate soda – aka baking soda

Baking powder

Salt – just a pinch to enhance the flavours.

For the lime icing (optional)

Icing sugar – also known as confectioner’s sugar.

Lime juice – fresh is best but bottled works too.

Water to thin out the sugar.

How to make Mango Coconut Cake

Preheat the oven to gas mark 4.

In a large mixing bowl, place flour, salt, desiccated coconut, baking soda, and baking powder.

In a large mixing bowl add mango pulp, oil, sugar and coconut milk.

Mix well until sugar dissolves.

Sift in the plain flour, baking powder, baking soda and salt to the mango pulp mixture and mix gently.

Don’t mix vigorously, if the mixture appears very thick, add more coconut milk little by little.

Pour into a lined or greased loaf tin – I used one 10 inch loaf pan.

Bake it in the preheated oven for 40 minutes, checking at 30 minutes.

Test with a skewer or knife. If it comes out clean, remove the cake from the oven and let it cool completely.

Prepare a semi-thick icing by mixing together icing sugar, lime juice and water.

Drizzle it over the cooled cake.

Optionally garnish the cake with lime zest or slivered nuts or rose petals.

Storage

You can store mango coconut cake in an airtight container at room temperature for about 2 days.

You can also freeze the loaf cake – freeze whole or slices in foil or a freezer safe container and allow to thaw at room temperature.

Other Cake Recipes

Ras malai cake

Gulab jamun cake

Chocolate orange cake

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note: This post was originally created on May 11th, 2018, but since we have updated the post with new pictures and content.