Bake a soft, vegan mango-coconut cake packed with tropical flavor. Simple ingredients, easy steps, and a delicious homemade treat.
thelittleblogofvegan
This Vegan Mango Coconut Cake Recipe gives you a soft, fluffy loaf with a lime-drizzled icing. The recipe takes less than an hour to make a delicious dessert with no fancy ingredients or equipment required. Try it once and memorize the recipe.
Vegan Mango Coconut Cake Recipe
jcookingodyssey
Prep Time: 5 minutes Cook Time: 40 minutes Total Time: 45 minutes Servings: 10 slices
Ingredients
- 200 ml mango pulp
- 100 ml coconut milk
- 75 ml oil
- 200 g plain flour
- 100 g sugar
- 2 tablespoons desiccated coconut
- 4 tablespoons icing sugar
- 1 tablespoon water
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon lime juice (optional)
- Pinch salt
Recipe
- Preheat the oven to gas mark 4.
- Take a large mixing bowl, and add flour, desiccated coconut, salt, baking powder, and baking soda.
- In another large mixing bowl, add mango pulp, sugar, oil, and coconut milk.
- Mix well until the sugar dissolves.
- Now sift the flour, desiccated coconut, salt, baking powder, and baking soda into the bowl with the mango pulp, then mix gently.
- Avoid vigorous mixing, and if the mixture turns too thick, add coconut milk little by little.
- Pour the prepared mixture into a 10-inch greased loaf tin.
- Bake it in the preheated oven for about 40 minutes, checking at 30 minutes.
- Check the cake with a skewer or a knife; if it comes out clean, let it cool completely.
- Prepare a semi-thick icing by mixing the icing sugar, lime juice, and water.
- Drizzle the prepared icing over the cooled cake.
- Optionally garnish the cake with nuts or rose petals.
Tips
- The leftovers can be stored in an airtight container at room temperature for up to 2 days.
- The loaf cake can also be frozen, as a whole or in slices, in a tin foil. Let them thaw at room temperature before serving.
