Name: Vegan Hummingbird Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Cuisine: Southern American
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; 1/2 cup canola oil; 1 (8-oz) can crushed pineapple with juice; 2 cups mashed overripe bananas (4–5 bananas); 3/4 cup almond milk; 2 teaspoons pure vanilla extract; 1 cup chopped toasted pecans (plus more for topping); 1 cup vegan butter, room temperature; 1 cup vegan cream cheese, room temperature; 4 cups powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe· 3.8 from 23 reviews

If you’ve ever dreamed of a cake that bursts with tropical flavors, tender crumb, and a luscious, tangy frosting, look no further than this Vegan Hummingbird Cake with Cream Cheese Frosting Recipe. It’s a vibrant celebration of sweet bananas, crushed pineapple, toasted pecans, and warming spices all layered into a moist, tender cake, perfectly paired with a creamy vegan cream cheese frosting that’s unbelievably smooth and luscious. This cake isn’t just delightful to the palate; it’s a beautiful centerpiece that will have everyone asking for seconds, or even thirds!

Ingredients You’ll Need

A white bowl sits on a white marbled surface, filled with several ingredients before mixing. There is a layer of finely chopped nuts in light brown and darker brown shades on one side. Next to it is a bright yellow, chunky mashed layer that looks like crushed pineapple. Around these two main layers is a creamy, pale beige liquid that partially covers the bottom of the bowl. A wooden spoon with a natural wood grain pattern rests inside the bowl on the right side, partly dipped in the liquid. The scene looks bright and fresh, showing a preparation step for a dish. photo taken with an iphone --ar 4:5 --v 7

This Vegan Hummingbird Cake with Cream Cheese Frosting Recipe calls for surprisingly simple ingredients that each play a crucial role in creating its unique flavor and texture. From the sweet, fragrant bananas and pineapple that keep the cake moist and flavorful to the warm spices and crunchy pecans adding depth and texture, every element contributes to the magic.

All-purpose flour: The base of the cake, providing structure with a tender crumb.
Brown sugar and granulated sugar: A blend that adds moisture and sweetness, balancing flavors perfectly.
Baking powder and baking soda: Essential leavening agents that help the cake rise nicely.
Salt: Enhances all the other flavors beautifully.
Cinnamon and nutmeg: Warm, aromatic spices that give the cake its signature cozy taste.
Canola oil: Keeps the cake moist without overpowering the other flavors.
Crushed pineapple with juice: Adds tropical sweetness and moisture.
Mashed overripe bananas: Brings natural sweetness, moisture, and that beloved banana aroma.
Almond milk: A dairy-free liquid that helps mix everything smoothly.
Pure vanilla extract: Deepens the vanilla notes and complements the fruit and spices.
Chopped toasted pecans: Adds delightful nutty crunch throughout the cake.
Vegan butter and vegan cream cheese: The stars of the frosting, creating a creamy, tangy spread.
Powdered sugar: Sweetens and thickens the frosting.

How to Make Vegan Hummingbird Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Preheat the Oven

First things first, get your oven heated to 350°F (175°C). Line two 8-inch round cake pans with parchment paper circles and generously spray them with non-stick spray. This step is key to making sure your cakes release easily from the pans after baking and keep their perfect shape.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Combining these first ensures that the spices and leavening agents are evenly distributed throughout the batter, setting the stage for a perfectly textured cake.

Step 3: Add the Wet Ingredients and Nuts

Next, add the canola oil, crushed pineapple with juice, mashed overripe bananas, almond milk, and vanilla extract to the dry ingredients. Stir gently but thoroughly, just until everything is combined—be careful not to overmix. Fold in the chopped toasted pecans to sprinkle in bursts of crunchy texture that contrast beautifully with the soft crumb.

Step 4: Bake to Perfection

Divide the batter evenly between your two prepared pans, smoothing the tops for even baking. Pop them into the oven and bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the tops have set nicely. This is when your kitchen will start smelling absolutely irresistible.

Step 5: Cool Before Frosting

Once baked, let the cakes cool in their pans for 15 minutes before transferring them to a wire rack to cool completely. This waiting time is crucial — frosting warm cake will cause it to slip and crumble, so patience here really pays off.

Step 6: Prepare the Vegan Cream Cheese Frosting

While the cake cools, whip up that dreamy vegan cream cheese frosting. Beat vegan butter and vegan cream cheese together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, mixing slowly to avoid a sugar cloud. Stir in vanilla extract, then beat the frosting on high speed for 2 to 3 minutes until it turns fluffy and smooth. If you want a firmer texture for decorating, chill for about 20 to 30 minutes before using.

Step 7: Assemble the Cake

If you’re going for four layers, carefully slice each cake in half horizontally. Otherwise, simply keep the cakes whole for an easier two-layer option. Spread frosting generously between layers, then cover the outside and top of the cake. Finish by sprinkling extra chopped or halved pecans over the top for a delightful visual and tasty crunch.

How to Serve Vegan Hummingbird Cake with Cream Cheese Frosting Recipe

A slice of three-layer banana cake sits on a white plate, each layer showing a light brown, moist texture with bits of nuts and banana pieces inside. Between the layers, a creamy white frosting is thickly spread, soft and smooth, slightly melting into the cake. The outside of the cake is coated with the same white frosting and decorated with small chunks of nuts around the edges. The white marbled surface beneath the plate adds a clean, bright background that highlights the cake. In the blurred background, a pineapple and two yellow bananas are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The gorgeous nut topping adds both texture and visual appeal but don’t hesitate to get creative! Try adding toasted coconut flakes or fresh banana slices for an extra tropical flair. A light dusting of cinnamon on top can also enhance the warm spices in the cake beautifully.

Side Dishes

This cake stands wonderfully on its own but pairs exquisitely with a cup of strong coffee or freshly brewed chai. For a refreshing contrast, serve alongside a simple fruit salad with mango, kiwi, and pineapple or a dollop of vegan coconut whipped cream to keep the tropical theme going.

Creative Ways to Present

Serve single slices wrapped in edible flowers for parties or drizzle a little warm vegan caramel sauce over each piece for an indulgent touch. You could also turn this into cupcakes for a fun finger-food version that’s perfect for celebrations or potlucks.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your Vegan Hummingbird Cake with Cream Cheese Frosting Recipe in an airtight container in the refrigerator. It will keep fresh and moist for up to 4 days, making it perfect for prepping in advance or enjoying leftovers without losing any of that fresh-baked charm.

Freezing

You can freeze this cake either as a whole or in slices. Wrap each layer tightly with plastic wrap and then with foil to prevent freezer burn. The cake will keep its flavor and texture for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

If you prefer your cake slightly warm, let the thawed slices come to room temperature, then heat briefly in the microwave for about 10 to 15 seconds—be careful not to melt the frosting. This gives a soft, just-baked feel without losing the creaminess of the frosting.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds are delicious alternatives that add their own unique crunch and flavor. Just toast them lightly before folding them into the batter for the best taste.

What makes this cake vegan?

This Vegan Hummingbird Cake with Cream Cheese Frosting Recipe uses plant-based ingredients like almond milk and vegan cream cheese, instead of dairy products or eggs, allowing everyone to enjoy a traditionally rich dessert without animal products.

Can I make this gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend suitable for baking, you can enjoy a gluten-free version. Make sure your baking powder and other ingredients are also gluten-free.

How ripe should the bananas be?

For the best flavor and moisture, use bananas that are very ripe, with plenty of brown spots. They are sweeter and mash easily, giving the cake its signature moistness and banana-forward taste.

Can I use canned coconut milk instead of almond milk?

Feel free to substitute canned coconut milk or any other plant-based milk you prefer. Just be mindful that coconut milk might add a richer texture and a subtle coconut flavor that complements the tropical elements beautifully.

Final Thoughts

Making this Vegan Hummingbird Cake with Cream Cheese Frosting Recipe is like inviting a burst of sunshine and sweet tropical joy right into your kitchen. It’s moist, flavorful, and wonderfully comforting—all wrapped in a dairy-free, plant-based package. Whether you’re sharing it with friends or indulging in a personal treat, this cake is sure to become a beloved classic. So, don’t hesitate—grab those ripe bananas and pineapples, and bake your way to happiness today!