Description
This Vegan Hummingbird Cake is a moist, flavorful, and dairy-free twist on the classic Southern dessert. Made with ripe bananas, crushed pineapple, warming spices, and toasted pecans, it’s layered and frosted with a luscious vegan cream cheese frosting. Perfect for gatherings, this plant-based cake offers all the indulgence without any animal products.
Ingredients
For the Cake
- 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)
Vegan Cream Cheese Frosting
- 1 cup vegan butter, room temperature
- 1 cup vegan cream cheese, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Frosting: Add the vegan butter and vegan cream cheese to a stand mixer or large bowl. Beat until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Add vanilla extract and beat on high for 2–3 minutes until the frosting is light, fluffy, and smooth. Chill for 20–30 minutes if a firmer consistency is preferred for decorating.
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment circles and spray thoroughly with non-stick spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Add wet ingredients and nuts: To the dry mixture, add canola oil, crushed pineapple with juice, mashed bananas, almond milk, pure vanilla extract, and chopped toasted pecans. Mix gently just until all ingredients are combined, taking care not to overmix to keep the cake tender.
- Fill pans and bake: Divide the batter evenly between the two prepared cake pans. Place in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the tops of the cakes are set and springy.
- Cool the cakes: Allow the cakes to cool in their pans for about 15 minutes. Then carefully transfer them to a wire rack to cool completely. Avoid frosting while the cakes are warm, as this can cause the frosting to slide and the layers to break.
- Assemble the cake: For a four-layer cake, slice each cooled cake horizontally in half to create four layers total. For a simpler two-layer cake, keep the cakes whole. Spread a generous layer of vegan cream cheese frosting between each layer, then cover the entire outside and top of the cake with the remaining frosting.
- Decorate and serve: Garnish the top of the frosted cake with extra chopped or halved toasted pecans for added crunch and presentation. Slice into 16 servings, serve, and enjoy this delightful vegan dessert.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the cake light and fluffy.
- Cool cakes completely before frosting to prevent melting and slipping.
- Chilling the frosting before decorating helps achieve cleaner layers and smoother finishes.
- This cake keeps well refrigerated for up to 4 days and can be frozen for longer storage.
