Ingredients
Scale
- 480ml dairy-free milk (such as soy)
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 300g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120ml sunflower oil
- 1 teaspoon vanilla extract
- 80g mango puree
- 300g dairy-free butter (for frosting)
- 500g powdered / icing sugar
- 6 tablespoons mango puree (plus extra for drizzling)
- 400g desiccated coconut
Instructions
- Preheat your oven to 180°C (350°F) and prepare two round baking pans.
- Create vegan buttermilk by mixing dairy-free milk with apple cider vinegar; let sit for 5 minutes.
- In a separate bowl, whisk together the flour, sugar, baking powder, and bicarbonate of soda.
- Combine wet ingredients: oil, vanilla extract, and mango puree in a large bowl; add the vegan buttermilk mixture.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with a mixture of dairy-free butter, powdered sugar, and additional mango puree.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg