Mango Cake
Mango Cake
Ingredients
For the Mango & Coconut Swirl Sponge
- 100 g vegan butter, softened
- 150 g caster sugar
- 100 g mango puree
- 120 ml vegan milk
- 1 teaspoon vanilla extract
- 180 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons desiccated coconut
For the Filling
- 100 g mango puree
For the Mango Buttercream
- 100 g vegan butter, softened
- 300 g icing sugar
- 50 g mango puree
- 1/2 teaspoon vanilla extract
For Decoration
- 1 fresh mango chunks, as needed
- 1 desiccated coconut, a little, for sprinkling
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square tin with baking paper.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, add the softened vegan butter, caster sugar, 100g of mango puree, vegan milk, and vanilla extract.
⏱️ 5 min
- 3
Whisk all the wet ingredients together until the mixture is smooth and well combined.
⏱️ 2 min
- 4
Sieve the plain flour, baking powder, and bicarbonate of soda into the wet mixture.
⏱️ 2 min
- 5
Whisk again until the batter is smooth and no lumps remain.
⏱️ 3 min
- 6
Pour half of the cake batter into a separate bowl. Add the desiccated coconut to one of the bowls of batter and mix it in.
⏱️ 3 min
- 7
Alternate spoonfuls of the plain batter and the coconut batter into the prepared baking tin. Gently swirl a knife through the batters to create a marbled effect.
⏱️ 3 min
- 8
Bake the cake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 180
- 9
Remove the cake from the oven and let it cool completely in the tin on a wire rack. This will take approximately 1 hour.
⏱️ 60 min
- 10
In a clean bowl, add the softened vegan butter, icing sugar, 50g of mango puree, and vanilla extract.
⏱️ 3 min
- 11
Whip the ingredients together using an electric mixer until the buttercream is light and fluffy.
⏱️ 5 min
- 12
Once the cake is completely cool, carefully slice it in half horizontally to create two layers.
⏱️ 2 min
- 13
Spread 100g of mango puree evenly over the bottom cake layer.
⏱️ 1 min
- 14
Pipe or spread half of the prepared mango buttercream over the mango puree layer.
⏱️ 2 min
- 15
Carefully place the second cake layer on top. Spread the remaining mango buttercream over the entire top surface of the cake.
⏱️ 2 min
- 16
Finish by topping the cake with fresh mango chunks and a sprinkle of desiccated coconut.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Cake
For the Mango & Coconut Swirl Sponge
- 100 g vegan butter, softened
- 150 g caster sugar
- 100 g mango puree
- 120 ml vegan milk
- 1 teaspoon vanilla extract
- 180 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 2 tablespoons desiccated coconut
For the Filling
- 100 g mango puree
For the Mango Buttercream
- 100 g vegan butter, softened
- 300 g icing sugar
- 50 g mango puree
- 1/2 teaspoon vanilla extract
For Decoration
- 1 fresh mango chunks, as needed
- 1 desiccated coconut, a little, for sprinkling
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square tin with baking paper.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, add the softened vegan butter, caster sugar, 100g of mango puree, vegan milk, and vanilla extract.
⏱️ 5 min - 3
Whisk all the wet ingredients together until the mixture is smooth and well combined.
⏱️ 2 min - 4
Sieve the plain flour, baking powder, and bicarbonate of soda into the wet mixture.
⏱️ 2 min - 5
Whisk again until the batter is smooth and no lumps remain.
⏱️ 3 min - 6
Pour half of the cake batter into a separate bowl. Add the desiccated coconut to one of the bowls of batter and mix it in.
⏱️ 3 min - 7
Alternate spoonfuls of the plain batter and the coconut batter into the prepared baking tin. Gently swirl a knife through the batters to create a marbled effect.
⏱️ 3 min - 8
Bake the cake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 180 - 9
Remove the cake from the oven and let it cool completely in the tin on a wire rack. This will take approximately 1 hour.
⏱️ 60 min - 10
In a clean bowl, add the softened vegan butter, icing sugar, 50g of mango puree, and vanilla extract.
⏱️ 3 min - 11
Whip the ingredients together using an electric mixer until the buttercream is light and fluffy.
⏱️ 5 min - 12
Once the cake is completely cool, carefully slice it in half horizontally to create two layers.
⏱️ 2 min - 13
Spread 100g of mango puree evenly over the bottom cake layer.
⏱️ 1 min - 14
Pipe or spread half of the prepared mango buttercream over the mango puree layer.
⏱️ 2 min - 15
Carefully place the second cake layer on top. Spread the remaining mango buttercream over the entire top surface of the cake.
⏱️ 2 min - 16
Finish by topping the cake with fresh mango chunks and a sprinkle of desiccated coconut.
⏱️ 2 min