Tropical sunshine on a plate. That’s exactly what this vegan Mango Coconut Loaf tastes like. The mango adds sweetness and moisture, the coconut delivers that beloved tropical taste. This cake is gluten-free and sweetened with birch sugar. Adding in a healthy vitamin dose form the mangos, this would make a lovely breakfast too.
I created this recipe after a week of rain and cold temperatures here in Switzerland and my longing for warmer temperatures was at an all-time high. I need sunshine, the beach and a coconut. This recipe is pretty effortless like a relaxing beach holiday should be. The ingredients may sound fancy to you, but you can get them in almost every bigger grocery store or organic food store. Once you got your shopping done, it really is only a matter of throwing all ingredients into a bowl. So fear not. And as always, if you encounter any issues with the recipes, drop me a few lines here, by mail or on one of my social media channels and I’m more than happy to help you out.
This recipe for a vegan Mango Coconut Loaf is:
- Plant-based, vegan
- Free from nuts
- Sweetened with birch sugar
- Contains no soy
Tropical sunshine on a plate. That's exactly what this vegan Mango Coconut Loaf tastes like. The mango adds sweetness and moisture, the coconut delivers that beloved tropical taste. Gluten-free and sweetened with birch sugar.
- 20 g sweet lupine flour
- 80 g coconut flour
- 200 g rice flour
- 180 g buckwheat
- Pinch of salt
- 2.5 tsp baking powder
- 4 ripe mangos
- 1 organic lemon
- 180 g birch sugar
- 2 vanilla pods
- 250 g coconut yoghurt
- 500 ml rice milk
- Handfull of shredded coconut
Preheat the oven to 180 degrees C and grease a 35cm cake tin. Sprinkle the greased tin with some shredded coconut.
In a mixing bowl, add the sweet lupine flour, coconut flour, rice flour, buckwheat, baking powder and salt. Combine well.
Cut two of the ripe mangos in bite-sized pieces. Add to a smaller mixing bowl and sprinkle the mango with the birch sugar. Add the lemon zest and the juice of the entire lemon. Set the bowl aside.
Cut the remaining two mangos into bigger chunks. Using your food processor, work the mango into pulp. Add the coconut yoghurt, rice milk and the scraped out content of the two vanilla pods. Blitz thoroughly.
Add the mango pulp to your flour mix and combine well. Now add the mango pieces. Combine and pour the cake batter into the prepared tin. Sprinkle with a handful of shredded coconut and bake for about 60-70 minutes. Check if your cake is done by inserting a thin skewer. Any liquid batter sticking to the skewer indicates that the cake needs more time.
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Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.