Name: Vegan Hummingbird Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 2 cups brown sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons cinnamon; 3 ripe bananas, mashed; 1 can crushed pineapple, drained; 1 cup plant milk; 3/4 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup chopped pecans; 1/2 cup vegan butter; 8 ounces vegan cream cheese; 4 cups powdered sugar; 1 teaspoon vanilla extract

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This vegan hummingbird cake is wonderfully moist, rich in flavor, and filled with the classic combination of sweet bananas, juicy pineapple, crunchy pecans, and warm cinnamon. I finish it with a smooth dairy-free cream cheese frosting that adds the perfect creamy touch. It’s an impressive dessert that works beautifully for birthdays, holidays, or any special occasion.

Vegan Hummingbird Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3 cups all-purpose flour

2 cups brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

3 ripe bananas, mashed

1 can crushed pineapple, drained

1 cup plant milk

¾ cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped pecans

For the Frosting:

½ cup vegan butter

8 ounces vegan cream cheese

4 cups powdered sugar

1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease and line two 9-inch cake pans.

In a large bowl, I whisk together the flour, brown sugar, baking soda, baking powder, salt, and cinnamon.

I add the mashed bananas, crushed pineapple, plant milk, vegetable oil, and vanilla extract, then stir until everything is combined.

I gently fold in the chopped pecans.

I divide the batter evenly between the prepared cake pans.

I bake the cakes for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

I allow the cakes to cool completely before frosting.

To make the frosting, I beat the vegan butter and vegan cream cheese until smooth.

I gradually add the powdered sugar and vanilla extract, beating until the frosting becomes light and fluffy.

I frost the cooled cake layers and decorate with extra pecans if desired.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 35 minutes

Total Time: 1 hour

Servings: 12 servings

Calories: 520 kcal per serving

Variations

I sometimes add shredded coconut to the batter for extra texture and tropical flavor.

I like swapping pecans for walnuts when I want a slightly different nutty taste.

I occasionally add a pinch of nutmeg or allspice for additional warmth.

I can turn this recipe into cupcakes by dividing the batter into lined muffin tins and adjusting the baking time.

I enjoy garnishing the finished cake with toasted pecans and pineapple pieces for a decorative presentation.

Storage/Reheating

I store the frosted cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 20–30 minutes so the frosting softens and the flavors shine.

For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. I thaw them overnight in the refrigerator before enjoying. Since the frosting contains vegan cream cheese, I do not recommend reheating the frosted cake. Instead, I serve it slightly chilled or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day in advance and store them tightly wrapped. I frost the cake once the layers are completely cooled.

Can I use fresh pineapple instead of canned pineapple?

Yes, I can use finely crushed fresh pineapple. I make sure to drain any excess liquid to prevent the batter from becoming too wet.

What type of plant milk works best?

I find that almond milk, soy milk, oat milk, or coconut milk all work well in this recipe.

Can I make this cake nut-free?

Yes, I simply omit the pecans or replace them with a nut-free alternative if needed.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, I know the cake is ready.

Conclusion

I love making this vegan hummingbird cake because it delivers incredible flavor, a moist crumb, and a creamy dairy-free frosting in every slice. The combination of banana, pineapple, pecans, and warm spices creates a classic Southern-inspired dessert that feels both comforting and special. Whether I serve it for a celebration or as a weekend baking project, this cake always impresses with its rich taste and beautiful presentation.

📖 Recipe:

Vegan Hummingbird Cake

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Author: Cheryl
Total Time: 1 hour
Yield: 12 servings
Diet: Vegan

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Description

This vegan hummingbird cake is moist, flavorful, and packed with sweet bananas, juicy pineapple, crunchy pecans, and warm cinnamon. Finished with a creamy dairy-free cream cheese frosting, it’s perfect for celebrations and special occasions.

Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and cinnamon.
Add the mashed bananas, crushed pineapple, plant milk, vegetable oil, and vanilla extract. Stir until combined.
Fold in the chopped pecans.
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely.
To make the frosting, beat the vegan butter and vegan cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Frost the cooled cake layers and garnish with extra pecans if desired.