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Vegan Hummingbird Cake Recipe

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4.2 from 87 reviews

A moist and flavorful Vegan Hummingbird Cake made with ripe bananas, crushed pineapple, warm spices, and toasted pecans, layered and frosted with a creamy vegan cream cheese frosting. This plant-based cake is perfect for special occasions or whenever you’re craving a sweet, tropical-inspired treat without any animal products.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 1/2 cups all purpose flour
  • 1 cup brown sugar, lightly packed
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup canola oil
  • 1 8-ounce can crushed pineapple, with juice
  • 2 cups mashed overripe bananas (4-5 bananas)
  • 3/4 cup almond milk
  • 2 teaspoons pure vanilla extract

Add-ins

  • 1 cup chopped toasted pecans, plus more for topping

Frosting

  • 1 Recipe Vegan Cream Cheese Frosting (or vegan buttercream or lemon frosting alternative)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper circles on the bottom and spray with non-stick cooking spray to ensure easy removal.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until fully combined.
  3. Add Wet Ingredients and Mix: Add the canola oil, crushed pineapple with juice, mashed bananas, almond milk, and pure vanilla extract to the dry ingredients. Stir gently by hand until just combined to avoid over mixing, which could make the cake dense. Fold in the chopped toasted pecans at the end.
  4. Divide and Bake: Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the cake tops are set.
  5. Cool the Cakes: Allow the cakes to cool in their pans for 15 minutes. Then carefully remove them from the pans and place on a cooling rack to cool completely. Do not frost while still warm to prevent slipping or breaking.
  6. Prepare Frosting and Layer the Cake: Once the cakes are fully cooled, prepare the vegan cream cheese frosting. If desired, slice each cake horizontally to create four layers. Spread frosting between each layer, then frost the outside and top of the cake.
  7. Decorate and Serve: Sprinkle additional chopped or halved pecans on top for decoration if you like. Slice, serve, and enjoy this delicious vegan treat!

Notes

  • Store leftover cake in the refrigerator for up to 1 week, or freeze for longer storage.
  • You can omit the nuts if preferred, or substitute with sunflower seeds for a nut-free version.
  • Any plant-based milk can be used instead of almond milk, such as soy or oat milk.
  • This recipe has not been tested gluten-free, but a high-quality gluten-free flour mix like Better Batter may be a suitable substitution.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-hummingbird-cake-recipe/