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close up on a slice of vegan hummingbird cake on a grey plate.
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5 stars (17 ratings)

Vegan Hummingbird Cake

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.
Prep Time20 minutes
Cook Time50 minutes
Chilling time2 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 323kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Store leftover cake in the refrigerator for up to 1 week, or freeze for longer.
  2. May omit the nuts if needed, or use sunflower seeds instead.
  3. May use any plant milk instead of almond, such as soy or oat.
  4. I haven't tried this cake gluten free, but a good quality gluten free mix may work pretty well. I like Better Batter brand.

Nutrition

Serving: 1of 16 slices | Calories: 323kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 244mg | Potassium: 236mg | Fiber: 2g | Sugar: 32g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg