Vegan Mango Coconut Cake in Your Pressure Cooker
This fluffy and moist mango and coconut cake is made with a vegan sponge and topped with a sweet lime drizzle. It's eggless, dairy-free and has no butter.
Equipment
- 1 Mixing bowl
- 1 Oven
- 1 Loaf tin 10 inch
Ingredients
Main ingredients
- 200 g Plain flour sifted with baking powder and bicarbonate soda
- 200 ml Mango pulp
- 100 g Sugar
- 75 ml Oil
- 100 ml Coconut milk
- 2 tablespoons Desiccated coconut
- ½ teaspoon Bicarbonate soda
- 1 ½ teaspoon Baking powder
- 1 pinch Salt
- 4 tablespoons Icing sugar for topping after cooling
- 1 teaspoon Lime juice optional
- 1 tablespoon Water for mixing with lime juice
Instructions
Instructions
- Grease your cake tin and preheat the oven to 180°C.
- Sift together flour, baking powder, bicarbonate soda, and salt in a big bowl.
- In another bowl, mix mango pulp, sugar, oil, and coconut milk until smooth.
- Blend the wet ingredients into the dry mix until just combined. Don't over-mix.
- Fold in desiccated coconut gently and evenly.
- Pour the batter into the greased tin and smooth the top.
- Bake for 30–40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the tin completely before icing.
- Mix icing sugar with lime juice and water to drizzle on top before serving.
Notes
Let cool completely before storing. Refrigerate in airtight container up to 4 days. Freeze slices if needed.