Vegan Mango Coconut Cake

There’s something especially joyful about desserts that feel indulgent while staying grounded in simple, nourishing ingredients—and this plant-based Vegan Mango Coconut Cake is exactly that kind of treat. Naturally sweetened and completely free of refined sugars, it celebrates ripe, juicy mango at its peak, paired with the gentle richness of coconut for a dessert that feels both vibrant and comforting.

Fresh mango purée gives this cake its tender crumb and sunny color, while diced mango folded into the batter adds little bursts of brightness in every bite. Unsweetened coconut flakes bring texture and a subtle toastiness, balancing the fruit’s natural sweetness without overpowering it. Instead of traditional frosting, the cake is layered and finished with a silky mango–coconut glaze, made simply with mango, coconut cream, and maple syrup. The result is a dessert that feels light, fresh, and luxurious—without relying on processed sugars or heavy ingredients.

This is the kind of cake that fits effortlessly into so many moments: a relaxed weekend brunch, a summer dinner party, a birthday celebration, or an afternoon slice enjoyed with coffee or tea. It’s elegant enough to serve to guests, yet approachable enough to make just because you have ripe mangoes on hand and want to turn them into something special.

If you’re exploring plant-based baking or simply looking for desserts that let whole ingredients shine, this cake is a beautiful place to start. It proves that vegan, no-refined-sugar desserts can still feel celebratory, crave-worthy, and deeply satisfying—where flavor, texture, and intention all come together in one tropical, golden slice.

Vegan Mango Coconut Cake

with Mango Coconut Glaze (middle + top)

Pan: 8-inch round cake pan (or 9-inch for a slightly thinner cake)
Oven: 350°F (175°C)

Cake Ingredients

Wet Ingredients

• 1 cup ripe mango purée (from fresh mango, blended smooth)

• ⅓ cup pure maple syrup

• ⅓ cup full-fat coconut milk

• ¼ cup melted coconut oil

• 1 teaspoon vanilla extract

• 1 tablespoon fresh lime or lemon juice

Dry Ingredients

• 1½ cups all-purpose flour

• ¼ cup almond flour (adds moisture and richness)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground cardamom (optional)

• ¼ teaspoon cinnamon

• ¼ teaspoon sea salt

Fold-Ins

• ¾ cup fresh mango, small dice

• ½ cup unsweetened coconut flakes (lightly toasted is lovely)

Mango Coconut Glaze (for middle + top)

• ¾ cup mango purée

• ¼ cup coconut cream (thick part from a chilled can)

• 2–3 tablespoons maple syrup, to taste

• Pinch of sea salt

Whisk until smooth. Set aside.

Instructions

1. Prep the pan
   Preheat oven to 350°F. Grease an 8-inch round pan and line the bottom with parchment.

2. Mix wet ingredients
   In a large bowl, whisk mango purée, maple syrup, coconut milk, coconut oil, vanilla, and citrus juice until smooth.

3. Mix dry ingredients
   In a separate bowl, whisk flours, baking powder, baking soda, spices, and salt.

4. Combine
   Gently fold dry ingredients into wet until just combined.
   Fold in diced mango and coconut flakes.

5. Bake
   Pour batter into prepared pan. Smooth the top.
   Bake 35–40 minutes, until a toothpick comes out mostly clean (a few moist crumbs are perfect).

6. Cool
   Cool in pan 15 minutes, then turn out onto a rack and cool completely.

Assemble the Cake

1. Slice the cake horizontally once cooled.

2. Spread ⅓–½ of the mango coconut glaze over the bottom layer.

3. Place the top layer back on.

4. Pour remaining glaze over the top, letting it drip naturally down the sides.

Optional Finishes

• Sprinkle with extra toasted coconut

• Add thin fresh mango slices on top

• Finish with lime zest or edible flowers