Vegan Mango Coconut Cake

This delicious Mango and Coconut Cake recipe is vegan, gluten-free, palm oil free and super scrumptious! Both baked and set in the fridge, and decorated with fresh strawberries and snacky Perkier bites.

This Mango Coconut Cake Recipe was created for Perkier to support their Cakes4Apes campaign in collaboration with the International Animal Rescue Organisation. Their wonderful team has kindly allowed me to share the recipe on my end also, so my dear readers don't have to miss out on this delicious mango & coconut cake creation!

Whether you simply love a delicious and fruity cake or are looking for the perfect cake for a special occasion - this Mango and Coconut Cake will be right up your street!

With a crunchy and nutty cake base that is made to a gluten-free recipe and a delicious mango and coconut cake filling that is set in the fridge, this cake recipe combines wonderfully fresh and fruity flavors.

This cake is mainly created in 2 parts:

• the cake base, which is baked in the oven
• the filling, which is combined and heated on the stovetop before being added onto the base and set in the fridge.

To keep the cake entirely palm oil-free, I've used Naturli's Vegan Butter Spread - it appears to be the only palm oil-free vegan butter widely available in the UK at the moment.

What you'll need for this Mango Coconut Cake Recipe

Ingredients

For the cake base:

• Ground hazelnuts
• Vegan butter (palm oil free by Naturli)
• Brown sugar
• Vanilla flavouring
• Marzipan
• Juice of 1 orange
• Apple puree
• Plain gluten-free flour
• Baking powder
• Cacao powder
• Coconut shreds
• Salt

For the filling:

• Coconut milk
• Agar agar
• Mango puree
• Juice of half a lime
• Powdered sugar
• Whipped soy cream
• Strawberries

For decoration:

• Strawberries
• Whipped soy cream
• Perkier Bites (optional)

In addition:

• Coconut Oil to grease the tin
• Coconut Shreds for the tin

How to make Mango and Coconut Cake

Creating the nutty baked cake base

To start with, get your oven hot by preheating it to 200ºC (390ºF). While that's heating up, grease your 9-inch cake tin and sprinkle some coconut shavings on the bottom. This will prevent the cake from sticking to your tin.

Cream the butter alongside the brown sugar, vanilla extract, and a pinch of salt in a large bowl using an electric hand whisk.

In a separate bowl, mash the marzipan with the back of a fork and mix it with the juice of your orange until smooth. Add the mixture along with the apple puree to the creamed butter. 

In a third bowl, combine the flour, baking powder, and cacao powder. Once these ingredients have been combined, put it all in with the liquids along with the coconut shreddings and hazelnuts. 

Now that you've got your cake mix ready, pour it into the cake tin and bake it in the middle of your preheated oven for 25 minutes. Once you've taken it out of the oven, make sure it's completely cooled down before doing anything else with it. 

While you're waiting for the cake to cool down you can get started in creating your filling.

Creating the fruity Mango and Coconut filling

Firstly you'll want to mix your coconut milk with the agar agar powder and heat it on the stove for 1-2 minutes whilst stirring continuously. 

Once you've taken it off the heat, let it cool to room temperature before adding the mango puree, lime juice, powdered sugar, and whipped cream. Once all these ingredients are in the bowl stir in the whipped cream and combine everything until it's smooth. 

Putting your cake together

You'll now want to line the sides of your cake tin with baking paper and decorate the outer edge of the tin with strawberry halves before gently pouring your filling onto the cake base, which needs to be cool remember! Once the filling has been poured on top, use a pallet knife or a spatula to smooth it down and put the cake in the fridge for 4 hours to set. 

Before serving, take some time to add some extra decorations to your cake. I love getting creative with whipped soy cream, strawberries, and nutty Perkier bites!

Love fresh summer bakes? Definitely try making my No Bake Vegan Strawberry Cheesecake or my Vegan Strawberry Shortcake!

You might also enjoy these recipes:

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Mango Coconut Cake (Vegan, Gluten Free, Palm Oil Free)

romylondonuk

(Coco)nuts for mango cake! This colourful and delicious Mango Coconut Cake is vegan, gluten free & also palm oil free - with a baked base and a delicious filling 'baked' by our fridge.

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Prep Time 4 hours hrs 30 minutes mins

Cook Time 25 minutes mins

Course Cake

Cuisine Gluten Free

Ingredients

  

For the cake base:

• 50 g hazelnuts ground
• 125 g vegan butter I used the palm oil free version by Naturli
• 100 g brown sugar
• 1 teaspoon vanilla extract
• a pinch of salt
• 50 g marzipan
• juice of 1 orange
• 4 tablespoon apple puree
• 175 g plain gluten-free flour
• 1.5 teaspoon baking powder
• 1 teaspoon cacao powder
• 100 g coconut shreds

For the filling:

• 250 ml coconut milk tinned
• 3 tablespoon agar agar powder
• 250 g mango puree
• juice of half a lime
• 2 tablespoon powdered sugar
• 100 g whipped soy cream
• roughly 200 g strawberries

For decoration:

• 3-4 strawberries
• whipped soy cream or coconut cream
• Perkier Snack Bites optional

In addition:

• a little coconut oil to grease the tin
• coconut shreds for the tin

Instructions

 

• Preheat your oven to 200ºC (390ºF). Lightly grease a 9-inch cake tin with coconut oil and sprinkle coconut shreds across the bottom.
• In a large bowl, cream the butter with an electric hand whisk, then add the brown sugar, vanilla extract, and a pinch of salt. Using a separate bowl, break the marzipan using the back of a fork and blend it with the juice of 1 orange until smooth. Add the marzipan mix as well as apple puree to the creamed butter.
• In a separate bowl, combine the gluten-free flour, baking powder, cacao powder, then add it to the liquids alongside the coconut shreds and hazelnuts. Pour the batter into your cake tin and bake it in the middle of your oven for about 25 minutes. Once removed, let the cake base cool down completely.
• For your cake filling, combine the coconut milk with the agar agar powder and heat the mix for 1-2 minutes whilst continuously stirring. Let it cool down to room temperature, then add in the mango puree, lime juice, and powdered sugar. Stir in the whipped cream and combine everything until smooth.
• Line the sides of your cake tin with baking parchment and decorate the outer edge of the tin with strawberry halves. Gently pour the cake filling onto the cooled bake base and smooth the top with a pallet knife or spatula. Place the cake in the fridge for about 4 hrs to set.
• Decorate the cake before serving - I love getting creative with whipped soy cream, strawberries, and some tasty Perkier bites!

Notes

To decorate the cake wait until it's completely set - this takes about 4 hours in the fridge, or ideally overnight.

Keyword gluten free cake, mango cake, mango tart

Looking for more cake recipes? Check out these vegan cakes & bakes - here are some of my favorites:

• Vegan Upside Down Plum Cake Recipe
• White Chocolate Biscoff Rocky Road Recipe
• Vegan Triple Chocolate and Pecan Cookies Recipe
• Vegan Snowman Salted Caramel Cake Recipe