This Vegan Mango Pound Cake requires minimal ingredients to make and makes for a great summer dessert. It is refreshing and reminds you of being somewhere tropical. It is paired with a mango buttercream frosting.

Growing up, mangoes are usually not my favorite unless they are super ripe. I didn’t like having to peel them in order to eat and sometimes, even when they seem right, they might not be sweet at all. However, this is the complete opposite for my sister. She likes all tropical fruits and citruses but not so much with the berries which I love the most. She is all for mango ice cream and popsicles too, same with oranges and pineapples.

It took me a while to finally love mangoes and being that it is the summer, they are a must have for sure and do deserve some attention. So I decided on my next cake flavor to make something fruity and mangoes came to my mind immediately after all the berries which I often lean towards because they will always be my favorite.

I was able to get some ripe mangoes and went for this layered mango pound cake. You can also make it as a loaf and have them in slices like regular bread for breakfast or as a snack. I made a mango frosting with it, but you can leave it out if desired. The cake itself is lightly sweetened to pair with the frosting. So, if you want it without the frosting, add more sugar to the batter. Yes, cake for breakfast and snack is totally acceptable in my opinion.

If you are thinking about other flavored cakes to make, give this Vegan Mango Pound Cake a try. All you need are:
-gluten-free flour (can sub for all-purpose flour)
-fresh, ripe mangoes
-unsweetened, plant-based milk of choice
-apple cider vinegar
-baking powder
-baking soda
-organic coconut sugar
-pure vanilla extract
-ground cinnamon
-unrefined, coconut oil
-unsalted, vegan butter
-organic powdered sugar (for the frosting)
-turmeric powder (for color)

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Ready to make this cake? Let’s start baking!