Bananas, pineapple, and pecans come together in this easy one-bowl Vegan Hummingbird Cake! It’s a moist and warmly spiced dessert that’s bursting with bright, tropical flavors.
This Vegan Hummingbird Cake has become one of my favorite desserts ever! Every bite has beautiful layers of fruity, nutty, warm, and sweet flavors while the cream cheese frosting on top perfectly complements the wide range of complexities. If you love carrot cake, then you may just love hummingbird cake even more.
Four key ingredients set this popular Southern cake apart from carrot cake and other spice cakes. They are:
- Warm spices, like nutmeg and cinnamon
- Toasted pecans
- Pineapple chunks and their juices
- Ripe bananas
Altogether, they infuse this cake with gorgeous tropical flavors that beautifully contrast the warming spices. Plus, with its moist and fluffy crumb, you’ll have a hard time stopping after only one slice!
Why is it called hummingbird cake?
The original recipe for hummingbird cake comes from Jamaica, where it’s known as the Doctor Bird Cake. It gets this name from its national bird, the swallow tail hummingbird.
Eventually, the recipe became popular throughout the Southern United States, where it was re-named “hummingbird cake”. Some say the name comes from the sweet flavors attracting hummingbirds or that it’s so good, you’ll want to hover around the cake until you get a slice (just like a hummingbird). The true reason, however, is up for debate.
How to make vegan hummingbird cake
Find the complete recipe with measurements in the recipe card below.
Start by whisking the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
Next, add the oil, crushed pineapple, mashed bananas, almond milk, vanilla, and pecans to the same bowl as the dry mix. Mix until just combined and no dry flour streaks remain.
Pour the cake batter into two prepared cake pans. Bake the cakes until a toothpick inserted comes out clean. Set them aside to cool while you make the icing.
Once the cake layers are completely cool, add some frosting in between each layer before frosting the sides and tops. Sprinkle more pecans on the outside for decoration, then slice and enjoy!
Decoration ideas
Hummingbird cake is traditionally decorated with cream cheese frosting. It’s also very nice with the lemon frosting from my Vegan Lemon Cake and Vegan Buttercream.
Chopped pecans are a must-have hummingbird cake decoration, although you can also add toasted coconut, dried fruit, or other types of crushed nuts on top.
Vegan hummingbird cupcakes
You can use this recipe to make cupcakes by making the batter as normal, then pouring it into a lined muffin tin until each cup is ¾ full. Bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
Tips for success
- Always use toasted pecans! They’re 10 times as flavorful as raw pecans and will give your cake an added layer of warmth. Either buy pre-toasted pecans or toast them yourself in a dry skillet over medium-low heat.
- Overmixing the cake batter will lead to a dense cake. I like to combine the wet and dry ingredients by hand (with a wooden spoon) to avoid overmixing.
- You’ll know the cakes are ready to come out of the oven when the tops are set, the edges are turning golden brown, and a toothpick inserted in the center comes out clean (some crumbs stuck to the toothpick are ok).
- If you’re short on time, place the baked cake layers in the fridge to help them cool down faster. Only do this after they were left to cool in the pans for 15 minutes.
- This recipe makes enough batter for a two-layer cake. If you want to make a four-layer cake like in the photos, slice each cake layer in half lengthwise with a serrated knife.
Frequently asked questions
You can make a nut free hummingbird cake by omitting the pecans and using soy milk or oat milk instead of almond milk. Alternatively, replace the nuts with sunflower seeds or pumpkin seeds. The flavor will be slightly different but the crunch will still be there.
I haven’t tried making a vegan gluten free hummingbird cake, but a good quality gluten free flour mix, like Better Batter, may work in place of the all purpose flour.
Old-fashioned hummingbird cake recipes, like the original printed in the 1978 copy of Southern Living, were made with a generous amount of vegetable oil to achieve a decadent and moist crumb. While there isn’t as much oil in my version, it’s still crucial and should not be replaced. Even melted vegan butter shouldn’t be used as a substitute because it doesn’t provide the same amount of moisture.
The cake layers will stay moist and fresh for up to 1 week ahead of serving. Wrap them in a layer of plastic and keep them in the fridge, or in the freezer for longer.
Vegan buttercream or cream cheese frosting can also be made 2 to 3 days in advance. Keep it in an airtight container in the fridge until it’s time to decorate the cake.
Want more incredible vegan cake recipes?
Vegan Hummingbird Cake
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-ounce 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 Recipe Vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees F and prepare 2 8-inch round pans by lining them with a circle of parchment paper on the bottom and spray well with non-stick spray.
- In a large bowl, add the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk well.
- To the dry ingredients, add the oil, crushed pineapple, mashed bananas, almond milk, vanilla and pecans. Mix until just combined, but do not over mix. It's helpful to mix by hand so you don't accidentally over mix the batter and cause the cake to be dense.
- Divide the cake batter into the prepared pans and bake for 45-50 minutes, or until a toothpick inserted comes out clean and the tops of the cakes are set.
- Let the cakes cool in the pans for 15 minutes, then carefully remove them and let them cool on a cooling rack until completely cool. Please do not try to frost this cake when it's still warm at all, it will slip and break.
- Once the cakes have cooled, prepare the Vegan Cream Cheese Frosting. You may also use Vegan Buttercream or the lemon frosting from my Vegan Lemon Cake, if you prefer.
- For a four layered cake like my photos, slice each cake into two layers using a large serrated knife (or simply leave as two layers).
- Add frosting between each layer, then frost the outside and top of the cake as well. Sprinkle additional chopped or halved pecans for decoration, if desired. Serve and enjoy!
Notes
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Store leftover cake in the refrigerator for up to 1 week, or freeze for longer.
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May omit the nuts if needed, or use sunflower seeds instead.
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May use any plant milk instead of almond, such as soy or oat.
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I haven’t tried this cake gluten free, but a good quality gluten free mix may work pretty well. I like Better Batter brand.
The cake and cream cheese icing are both incredibly delicious! Definitely a keeper.
I’m so glad that you loved the cake, Halley! Thank you for sharing your stellar review and comments! Wishing you lots of happy cooking!
I made this for Easter and it was AMAZING, a huge hit. Thank you!!
My family loved this cake! It is a keeper! If I want to make it in a 13×9 pan, how do I adjust the cooking time?
Hi Shari. I’m so glad your family loved the cake! For a 13 x 9 pan, bake it around 40 minutes or until a toothpick comes out clean and the tops are set. Happy cooking!
Can I make these as cupcakes? If I bake for less time of course. How many do you think it’d make?
Yes, you can make cupcakes instead if you want. How fun! Less time- probably around 25 minutes I’d guess. It will make around 24 cupcakes I think.
Yet again, abother brilliant recipe from Nora! Have made this many times and it’s now everyone’s favourite. The height you get on it is brilliant. As a cheat, I use Betty Crockers Cream Cheese frosting as it is dairy free by default.
Hi Pam. So glad you are loving the hummingbird cake recipe! It is favorite, for sure! Thank you for taking time to share your terrific review! Happy cooking!
If I make this in a bunny shaped loaf, will it come out easily ?
Thank you !
I’ve never tried it but I think it will probably work okay! Sounds super fun.
Hi! Curious if you’ve had good results with a good vegan cream cheese recently for the frosting?
I struggled with tofutti having an off flavor in frosting.. I’m not sure if they’ve changed their recipe. Apparently Trader Joe’s has… It’s not quite as good as it used to be and the consistency has changed as well. Violife melts into something oily as soon as you put it on a hot toasted bagel.
Really wanting to make this with a cream cheese frosting instead of the alternative buttercream but have had bad luck with the current vegan cream cheeses 🤷🏼♀️
Tofutti is actually my favorite brand to use… But if you don’t like it, try another brand! I also like Violife, it has such a good flavor to me. And while you’re right, it melts when it gets warm, for frosting it should never get heated so it’s fine.
This looks delicious. I wonder though, do you add all the liquid in with the crushed pineapple? Most recipes I’ve done have asked for drained pineapple, so I just want to be sure before I ruin something 😄
I actually specify this in the ingredients list. You will use the crushed pineapple, with juice. And important distinction for sure! Enjoy!
Could you also bake this in a loaf pan and how would you change the amounts and baking time?
Hi Julia. I’ve never made it in loaf pans, but I think it will work fine. I’m guessing around an hour in the oven, maybe a bit more or less. Thank you and enjoy!
Hello, I would like to know how sweet is this cake notice it have 1 & 3/4 cup total of sugar, plus with bananas and pineapple maybe is very sweet , can I reduce maybe to 1 or 1 1/4 cup of sugar instead? Will work? Thanks in advance
I’m sure you could reduce the sugar if you don’t want as sweet of a cake. Sure, try about 1 1/2 or 1 1/4 cups of sugar and see how you like it. Enjoy!
Just curious why there is no vegan egg in this recipe? Also, I usually combine a small amount of coconut sugar with granulated monk fruit and/or stevia to replace refined sugars. Any suggestions on healthier sweeteners for your dessert recipes?
The mashed banana and pineapple work well to replace eggs, so it’s not needed. I do a lot of recipe testing before posting, and I tried many things before landing on this exact recipe. You can try another sweetener, but I haven’t tested it so I can’t say for sure it will work the same way. Most likely it will be fine though. Thank you so much, and I hope you enjoy the cake!