Vegan Mango Coconut Cake

This Vegan Mango Coconut Cake is pure sunshine in a slice.

It’s soft, fluffy, super moist, and bursting with tropical mango flavor.

The coconut adds a rich, mellow creaminess that makes this feel like a vacation treat—but it’s made with simple ingredients you can find anywhere.

I’ve baked this cake on quiet weekends, for potlucks, and even just because I had a ripe mango on the counter.

It never lasts long.

The combo of juicy mango and coconut milk is magic, and it’s all plant-based.

Why I Love This Recipe

There’s something special about this cake. It’s tropical and cozy all at once. Every time I bake it, I feel like I’m somewhere warm and bright.

• It uses fresh mango for real flavor, not artificial stuff
• The coconut milk makes it super moist without any dairy
• No fancy tools—just a bowl and a whisk
• Great for people who think vegan desserts can’t be fluffy (this one is!)

One summer, I made this for a friend who’s allergic to eggs and dairy. She cried. That’s how good it is.

Servings: 8 slicesrep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour

What You’ll Need

• 1 ½ cups all-purpose flour
• 1 cup fresh mango, blended until smooth
• ½ cup full-fat canned coconut milk
• ½ cup sugar
• ⅓ cup neutral oil (like canola or vegetable)
• 1 tsp vanilla extract
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Optional: 2 tbsp shredded coconut for topping

Tools Required

• Mixing bowl
• Whisk
• Rubber spatula
• 8-inch round cake pan
• Parchment paper
• Blender (for mango)
• Measuring cups and spoons

Pro Tips

• Use very ripe mangoes for the sweetest flavor and smoothest texture.
• Blend the mango until silky—no chunks!
• Don’t overmix once you add the dry ingredients; gentle folding gives a tender crumb.
• Let the cake cool before slicing or it’ll fall apart—it’s worth the wait.
• Sprinkle shredded coconut on top before baking for a toasted crunch.

Substitutions & Variations

• Mango substitute: Use canned mango pulp if fresh isn’t available.
• Gluten-free: Swap with a 1:1 gluten-free baking flour.
• Oil-free: Sub applesauce, but cake will be denser.
• Add-ins: Fold in chopped nuts or dried pineapple for texture.

Make Ahead Tips

• You can blend the mango and measure all ingredients the night before.
• Bake a day ahead and store tightly wrapped; flavor deepens overnight.

Full Recipe Instructions

Step 1: Prep your mango puree

Blend 1 cup of fresh, ripe mango until smooth. It should be silky, no chunks.

Step 2: Mix wet ingredients

In a large mixing bowl, whisk together:

• 1 cup mango puree
• ½ cup full-fat coconut milk
• ½ cup sugar
• ⅓ cup neutral oil
• 1 tsp vanilla extract

Whisk until everything looks creamy and smooth.

Step 3: Combine dry ingredients

In a separate bowl, whisk together:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Make sure it’s evenly mixed.

Step 4: Mix wet and dry

Pour the dry ingredients into the wet mix. Use a rubber spatula to gently fold until just combined. Don’t overmix.

Step 5: Pour into pan

Line an 8-inch round cake pan with parchment. Pour in the batter and smooth the top. Optional: sprinkle 2 tbsp shredded coconut on top.

Step 6: Bake

Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean.

Step 7: Cool and slice

Let the cake cool in the pan for 10 minutes, then remove and cool completely on a rack before slicing.

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Leftovers & Storage

• Store at room temp in an airtight container for 2 days
• Keep in the fridge up to 5 days
• Freeze slices (wrapped tightly) for up to a month

Macros (Per Slice, based on 8 servings)

• Calories: 270
• Fat: 11g
• Carbs: 38g
• Protein: 3g
• Fiber: 1g
• Sugar: 20g

Why This Recipe Works (Quick Science)

• Mango puree adds moisture and sweetness, acting like eggs do in non-vegan cakes.
• Baking soda + acid from mango create lift for that fluffy crumb.
• Coconut milk adds fat and richness to make the texture soft, not dry.

Common Mistakes

• Using unripe mango—it won’t be sweet or smooth enough
• Overmixing the batter—this makes it tough
• Not letting the cake cool—warm slices will fall apart
• Using light coconut milk—the fat in full-fat coconut milk is key

What to Serve With

• A cup of ginger tea or chai
• Coconut whipped cream or vanilla vegan ice cream
• Fresh mango slices on the side
• A drizzle of maple syrup or mango puree

FAQ

Can I use frozen mango?
Yes! Thaw it first and blend it smooth.

Can I use almond milk instead of coconut milk?
It’ll work, but won’t be as rich or moist.

Can I double this recipe?
Yes! Use a 9×13 pan and adjust bake time to 50–55 minutes.

Is this cake super sweet?
Nope, it’s lightly sweet with a fruity tang—perfectly balanced.

Final Thoughts

This Vegan Mango Coconut Cake is simple, sunny, and feels like a tropical hug. Whether it’s your first time baking vegan or you’re just craving something different, give this cake a try. You’ll be surprised how soft and flavorful it is—with no dairy, no eggs, and no stress.

If you make it, drop a comment! I’d love to hear how it turned out and answer any questions you’ve got.