Name: Mango Coconut Cake (Vegan, Gluten Free, Palm Oil Free)
Prep time: 4 h 30 min
Cook time: 25 min
Total time: 4 h 55 min
Cuisine: Gluten Free
Ingredients: 50g hazelnuts, ground; 125g vegan butter (palm oil free by Naturli); 100g brown sugar; 1 tsp vanilla flavouring; Pinch of salt; 50g marzipan; Juice of 1 orange; 4 Tbsp apple puree; 175g plain gluten-free flour; 1.5 tsp baking powder; 1 tsp cacao powder; 100g coconut shreds; 250ml coconut milk; 3 Tbsp Agar Agar; 250g mango puree; Juice of half a lime; 2 Tbsp powdered sugar; 100g whipped soy cream; Roughly 200g strawberries; 3-4 strawberries; Whipped soy cream; Perkier Bites (optional); Coconut Oil to grease the tin; Coconut Shreds for the tin

This Delicious Mango Coconut Cake is Vegan, Gluten-Free, Palm Oil Free and is super scrumptious! Both baked & set in the fridge.

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!

If you’ve visited my Cakes & Bakes section, you might spot that I’m not usually a regular in vegan gluten free baking, which is simply due to no coeliacs living in our household. I do however love the challenge in creating something delicious with new ingredients, so I was all over this cake baking project and after all, it led to the scrummy creation that is this Coconut Mango Cake!

A little more about Cakes4Apes:

As part of the International Animal Rescue Organisation, Cakes4Apes runs from 1st-30th April and is in its second year running. The aim is for people all over the world to bake cakes to raise money for all the orangutans currently being cared for by the International Animal Rescue.

This cake is mainly created in 2 parts: the cake base, which is baked, and the filling, which is combined and heated on the stovetop before 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 as of April 2019 (unless you’ve found one, then please let me know in the comments below!)

For the cake, I have used a 7” cake tin myself as I simply didn’t have a bigger one to hand, but the recipe ingredients are intended for a 9” cake tin – and yes I totally made a second cake base and tackled the leftover mango filling with a spoon straight after 😉

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 this Mango Coconut Cake Recipe

Making your Mango Coconut Cake batter

To start with, get your oven hot by preheating it to 200ºC. While that’s heating up, grease your cake tin (ideally 9″) and sprinkle some coconut shavings on the bottom.

Next, get a large bowl and cream the butter with brown sugar, vanilla extract and a pinch of salt. Now, get another mixing bowl and break up the marzipan with the back of a fork and mix it with the juice of your orange. Once it’s nice and smooth, add the mixture (along with the apple puree) to the creamed butter.

In another bowl (I hope you’ve got enough!!) mix together the flour, baking powder and cocoa 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…

How to make your Mango Coconut Cake filling

Firstly you’ll want to mix your coconut milk with the Agar Agar 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 its 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 Perkier bites!

This recipe is:

Vegan
Gluten Free
Palm Oil Free
Created with Fresh Mango
Super Fruity
Creamy
Following a simple recipe