Vegan Celebration Cake
User Reviews
4.7
60 reviews
Excellent
Vegan Celebration Cake
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This Vegan Celebration Cake layers moist dairy-free sponge with tangy vegan mango curd and passion fruit icing. Made with coconut milk, apple cider vinegar, and dairy-free spread, the cake stays tender and flavorful. The fresh lime zest in the batter and curd adds brightness, while the mango curd provides a fruity, creamy layer. The passion fruit-infused icing and fresh mango and lime zest garnish complete the festive presentation.
Description
The Vegan Celebration Cake uses a dairy-free spread and coconut milk base, combined with apple cider vinegar for leavening alongside self-raising flour, baking powder, and bicarbonate of soda. Lime zest adds a fresh citrus note. The mango curd is made from blended mango, coconut milk, agave syrup, arrowroot powder, and lime juice, cooked until thick for a smooth, tangy filling. The icing combines dairy-free spread, icing sugar, passion fruit juice, and vanilla or coconut extract for a creamy, bright topping.
Assembled, the cake is layered with mango curd and iced with the passion fruit frosting, then decorated with fresh mango and lime zest to complement the tropical flavors. This cake is suitable for those avoiding dairy and egg and offers vibrant fruity layers ideal for a celebration or dessert.
The cake is best eaten shortly after assembly but can be refrigerated for up to a day. If self-raising flour is unavailable, a combination of plain flour and fresh baking powder and bicarbonate of soda can be used, ensuring an airy texture.
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Ingredients
For the cake
- 225 g dairy-free spread 8 oz
- 400 ml coconut milk at room temperature, 14 oz can
- 2 tbsp apple cider vinegar
- 200 g caster sugar 1 cup
- 1 tbsp vanilla extract
- 425 g self-raising flour or see notes, 15 oz
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 lime finely grated zest only
For the vegan mango curd
- 1 Mango peeled and cubed, large
- 400 ml coconut milk 14 oz can
- 4 tbsp agave syrup
- 3 tbsp arrowroot powder or cornflour
- lime juice juice of 2 limes
For the icing and decoration
- 225 g dairy-free spread 8 oz
- 450 g icing sugar 16 oz, sifted
- 1 tbsp passion fruit juice strained
- 1 tsp vanilla extract or coconut extract
- 1 Mango firm, for decoration
- lime zest to decorate
For the lime syrup
- 120 g granulated sugar 4 oz
- lime juice juice of 2 limes
- water
Instructions
- Make the mango curd: put all the ingredients in a high-power blender and blitz until smooth. Taste and stir in more agave syrup or more lime juice, to taste.
- Strain the pulp into a saucepan over a fine sieve and discard any solids.
- Cook over low heat, stirring with a balloon whisk, until the curd thickens. Transfer to a jar and leave to cool completely. Seal the jar and chill in the fridge overnight.
- Preheat the oven to 180°C (350°F). Spray four 15 (6 in) cake tins with cake release (or grease with vegan spread) and line the bottoms with baking paper.
- Mix the coconut milk and vinegar and leave to stand for ten minutes. Sift the flour, baking powder and bicarbonate of soda together in a bowl.
- Add all the ingredients, into a food processor or blender and process until the batter is completely smooth. Make sure to scrape the sides and bottom of the processor midway to ensure all the ingredients are well blended.
- Divide the batter between the prepared tins and bake for 30-35 minutes, or until the cakes are springy to the touch and coming away from the sides of the tins. A skewer inserted in the centre should come out clean.
- Leave the cakes to cool in the tins for 10 minutes the carefully turn out onto a wire rack to cool.
- Add the lime juice in a measuring jar and top with enough water to make up 120ml (1/2 cup) liquid. Add to a saucepan together with the sugar and cook over low heat, stirring, until the sugar dissolves and mixture almost comes to a simmer. Transfer to a jar to cool (leftovers can be stored in the fridge for up to a week).
- Brush a little of the syrup over the cakes and then cover loosely with cling film.
- Add the vegan spread and icing sugar into the bowl of your stand mixer fitted with a paddle attachment. Mix on low speed to combine then increase the speed, gradually adding the strained passion fruit juice, until frosting is smooth. Transfer frosting to a piping bag fitted with a plain round tip.
- Transfer the mango curd to a piping bag, snipping a small hole on the tip.
- Sandwich the cakes with the frosting and mango curd, piping a ring of frosting on the perimeter of the cakes to encase the curd.
- Add a thin layer of frosting over the top and sides of the cake and smooth using a side scraper. Place the cake in the freezer for 30 minutes.
- Add another layer of frosting over the chilled cake, smoothing as before.
- Peel ribbons off a ripe but firm mango, using a potato peeler. Arrange the ribbons in a concentric circle so that they resemble a blooming rose.
- Sprinkle the cake with lime zest and add a few edible flowers as decoration.
Notes
- This cake keeps well in the fridge for up to one day after assembling; consuming it soon ensures optimal moisture and flavor.
- If self-raising flour is not on hand, use plain flour with 5 teaspoons baking powder and 1 teaspoon bicarbonate of soda, ensuring these leavening agents are fresh to prevent a dense texture.
Nutrition Information
Show Details
Calories
1236kcal
(62%)
Carbohydrates
151g
(50%)
Protein
8g
(16%)
Fat
70g
(108%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
23g
(115%)
Trans Fat
8g
(400%)
Sodium
524mg
(22%)
Potassium
496mg
(11%)
Fiber
4g
(16%)
Sugar
103g
(206%)
Vitamin A
297IU
(6%)
Vitamin C
15mg
(17%)
Calcium
77mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1236 kcal
% Daily Value*
| Calories | 1236kcal | 62% |
| Carbohydrates | 151g | 50% |
| Protein | 8g | 16% |
| Fat | 70g | 108% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 8g | 400% |
| Sodium | 524mg | 22% |
| Potassium | 496mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 103g | 206% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 15mg | 17% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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