Embrace the essence of summer with this vegan Mango and Coconut Cake, a perfect blend of tropical flavors. This cake features a soft, moist coconut sponge that beautifully complements the creamy mango filling oozing out with every bite. Topped with a smooth and luscious coconut frosting, it’s a celebration of the delightful pairing of mango and coconut. This cake is not just a treat for the taste buds but also a feast for the eyes, making it an ideal dessert for any summertime gathering or a special treat to enjoy at home.
ngredients:
- Cake:
- 360g self-rising flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 200g coconut sugar
- 50g desiccated coconut
- 360g dairy-free milk mixed with 1 tsp vinegar
- 80g dairy-free coconut yogurt
- 80g coconut oil
- Mango Filling:
- 200g mango pulp
- 200g coconut yogurt
- Frosting:
- 300g dairy-free cream cheese
- 100g coconut yogurt
- 40g vegan vanilla protein powder
- 50ml coconut milk
Method:
- Preheat the oven to 170°C. Grease three 6-inch cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Combine the thickened milk with other wet ingredients.
- Sift in the dry ingredients and mix.
- Divide the batter among the cake tins and bake for 25-30 minutes.
- For the filling, blend mango pulp with coconut yogurt.
- Prepare the frosting by mixing the cream cheese, coconut yogurt, protein powder, and coconut milk.
- Once the cakes are cool, layer them with the frosting and mango filling.
- Decorate with extra mango puree and desiccated coconut.
Enjoy this vibrant Mango and Coconut Cake, and feel free to share this tropical delight with others!
