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.

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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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.

Notes

Add shredded coconut to the batter for extra texture and tropical flavor.

Swap pecans for walnuts for a different nutty taste.

Add a pinch of nutmeg or allspice for additional warmth.

For cupcakes, divide the batter into lined muffin tins and reduce the baking time.

Store frosted cake in the refrigerator for up to 5 days and bring to room temperature before serving.

Freeze individual slices for up to 3 months and thaw overnight in the refrigerator.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 46 g
Sodium: 320 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 72 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg