Vegan Coconut Mango Cake

Vegan Coconut Mango Cake

This is the best vegan cake you can imagine! Wonderfully sweet, with an extremely coconutty cream. It’s light because it’s sweetened with xylitol!



  • Xylitol – 1.25 slightly less than a cup
  • Wheat flour – 180 g
  • Potato starch – 1 tbsp
  • Coconut milk – 1.25 slightly less than a cup
  • Vinegar – 1 tbsp
  • Olive oil – 0.5 slightly less than a cup
  • Baking powder – 1 tsp
  • Baking soda – 0.5 tsp
  • Salt – 1 pinch


  • Xylitol – 5 tbsp
  • Potato starch – 1 tbsp
  • Coconut milk – 1.25 slightly less than a cup
  • Lime juice – 20 ml
  • Coconut flakes – 1.5 slightly less than a cup


  • Mango – 1 pc.
  • Almond flakes – 20 g
  • Fresh mint – 10 g


Step 1: Mix Coconut Milk and Vinegar

Pour coconut milk and vinegar into the bowl of a mixer. Mix until combined and let it sit for 5 minutes to create vegan kefir. Then add olive oil and mix.

Step 2: Add Remaining Cake Ingredients

In another bowl, sift both types of flour. Add xylitol, baking powder, baking soda, and salt. Mix and add to the bowl with the wet ingredients. Mix until a smooth dough forms.

Step 3: Bake the Cake

Line a cake pan with parchment paper. Pour the batter into it and bake for about 50 minutes in an oven preheated to 180°C. Check with a toothpick if it’s done. After baking, let it cool.

Step 4: Heat Coconut Milk with Xylitol

In a saucepan, bring to a simmer a cup of coconut milk mixed with xylitol over low heat.

Step 5: Add Remaining Coconut Milk and Xylitol

In a cup, combine the remaining coconut milk with potato starch. Add to the simmering ingredients. Stir continuously until the mixture thickens. Remove from heat.

Step 6: Add Remaining Cream Ingredients

Add coconut flakes and lime juice. Mix everything and let it cool.

Step 7: Assemble the Cake

Spread the cream over the cake. Peel the mango and slice it. Roll each slice into a cone and place it on the cream. Garnish with mint leaves and crushed almond flakes.

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