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Vegan Celebration Cake
4.7 from 60 votes

Vegan Celebration Cake

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.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 8
Calories: 1236 kcal
Course: Cake
Cuisine: British

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

    Cup of Yum
  1. 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.
  2. Strain the pulp into a saucepan over a fine sieve and discard any solids.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Leave the cakes to cool in the tins for 10 minutes the carefully turn out onto a wire rack to cool. 
  9. 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).
  10. Brush a little of the syrup over the cakes and then cover loosely with cling film.
  11. 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.
  12. Transfer the mango curd to a piping bag, snipping a small hole on the tip.
  13. Sandwich the cakes with the frosting and mango curd, piping a ring of frosting on the perimeter of the cakes to encase the curd.
  14. 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.
  15. Add another layer of frosting over the chilled cake, smoothing as before.
  16. 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.
  17. 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

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: 8 Serving

Amount Per Serving

Calories 1236

% 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.