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Vegan Mango Coconut Cake

A moist, fluffy cake infused with the sweet flavor of ripe mangoes and the richness of coconut, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: Tropical, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 1 cup coconut milk
  • 0.5 cups maple syrup
  • 0.25 cup coconut oil, melted Make sure it's melted but not too hot
  • 1 cup ripe mango, pureed Use ripe mangoes for the best flavor
  • 1 teaspoon vanilla extract
Mix-ins
  • 0.5 cups shredded coconut Reserve some for topping if desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan with coconut oil or line with parchment paper.
Mixing
  1. In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
  2. In another bowl, blend coconut milk, maple syrup, melted coconut oil, mango puree, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  4. Fold in the shredded coconut.
Baking
  1. Transfer the batter to the prepared loaf pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Let the cake cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  3. Slice the cake and serve with additional shredded coconut or a drizzle of maple syrup.

Notes

Store in an airtight container at room temperature for up to three days, refrigerate for up to a week, or freeze for up to three months.