Vegan Hummingbird Cake

Let me start by saying that no hummingbirds were harmed in the making of this cake. Hummingbird Cake is a layered sponge cake made with banana, pineapple, pecans, and spices that gets sandwiched together and covered in rich cream cheese frosting.

The origins of Hummingbird Cake and its name are a mystery, but the first known printed reference was by Mrs. L H Wiggin in Southern Living Magazine in 1978. You can still see the original recipe on their website today, and that's where my inspiration for this vegan version came from.

However, the cake could have originated in Jamaica. In the late 1970s, the Jamaican Tourist Board attempted to attract more Americans to visit the island by releasing press kits highlighting classic Jamaican recipes. One of them was a delicious Doctor Bird Cake, named in honour of Jamaica’s national bird, the swallow-tailed hummingbird. Doctor Bird is a nickname given to the swallow-tailed hummingbird.

There are lots of theories as to why it's called Hummingbird Cake. Some say it's because it's so sweet it will attract hummingbirds or that it's so incredibly delicious it will make you hum with delight. Others think it's because people hover around the cake like little hummingbirds hover around a flower. I know we sure did when this one was ready!

Here is what you need to make Vegan Hummingbird Cake, along with some ingredient notes & substitution ideas:

• All-purpose flour - White flour gives the best results here. Don't use cake flour in this recipe. Because of all of the fruit and nuts you need the strength of all-purpose flour to hold it all together. (Use plain flour if you are in the UK).
• Sugar - A combination of white or cane sugar and brown sugar. White/cane for sweetness and structure and brown for its deep flavour and the moisture it produces.
• Shredded coconut - Preferably unsweetened. This is the only optional ingredient. I like the texture it adds and it's a great partner for banana and pineapple. It can be safely omitted though with no compensations needed.
• Ground flaxseed - This is for binding and structure because this is an eggless hummingbird cake. Don't make a flax egg! The dry flax goes straight in as it is. I've discovered that making a flax egg is a pointless step in cakes and muffins. It makes no difference if you throw it right in dry and in this recipe adding water to the flax would add too much unnecessary moisture.
• Baking Powder, baking soda, and apple cider vinegar - Although the flaxseed binds, it doesn't replace the leavening that eggs would provide so when making an eggless hummingbird cake you have to make up for that by using extra baking powder and also baking soda which reacts with the vinegar (an acid) to create lift and lightness. Technically any acid will work so you can substitute the vinegar for lemon or orange juice.
• Vanilla, ground cinnamon, and ground allspice - All for flavour. The spices work well with the banana and pineapple. If you're wondering, ground allspice is available in almost all grocery stores in the spice section. It's the dried fruit of the Pimenta dioica plant and is popular in Caribbean cuisine. I'm using it in this recipe because of its (possible) Jamaican roots and because it is super delicious with banana and pineapple. The flavour is reminiscent of cinnamon, nutmeg, and cloves. If you don't have any you can use nutmeg instead.
• Bananas and pineapple - Both essential ingredients in hummingbird cake. This is an incredibly moist and flavourful cake and the combination of fruit and sugars make it hummingbird sweet! Use canned crushed pineapple (save its juice) and ripe and spotty bananas.
• Liquid oil of choice - Any you have at home. Avocado oil, canola oil, sunflower oil, vegetable oil, light olive oil (not extra-virgin), or even melted coconut oil are all fine. It does need to be oil and not vegan butter though. Oil is important for moistness in the finished cake.
• Non-dairy milk and pineapple juice - Our liquid in the cake. Any milk is fine to use but it should preferably be unsweetened and unflavoured, and use the pineapple juice from the can. The pineapple juice is for depth of flavour and acidity so if you don't use it it will affect how the recipe turns out.
• Pecans - Essential in a hummingbird cake. They add lots of flavour and texture. They also contain fat so it's important not to omit them or the structure of your sponge may be affected.

And here is what you need to make the vegan cream cheese frosting that we are going to slather all over our vegan hummingbird cake:

As this is a dairy-free hummingbird cake, we are using vegan cream cheese and vegan butter along with powdered sugar, vanilla, salt, and my magic ingredient, arrowroot flour (or cornstarch), which stops the frosting from being super sloppy and squirting out of the sides of the cake.

I've tried many vegan cream cheeses in frosting recipes, and Tofutti seems to work the best. It has a very thick texture and is super smooth, so if you can get it, I recommend using it. As for vegan butter, it has to be hard vegan butter, not a super soft one like Becel or Flora. One with a texture like Earth Balance is perfect, and my vegan butter recipe works well, too.

If you fancy a change from the usual cream cheese frosting my Vegan Brown Sugar Frosting also works very well with this Hummingbird Cake recipe.

Equipment

To make this recipe, you need one large and one medium mixing bowl and two 9-inch cake pans. I can't recommend USA Pan cake pans enough. It's the only brand I use for bakeware. I do not recommend using silicone cake pans for this recipe.

You will also need a handheld electric mixer or stand mixer to make the vegan cream cheese frosting, and either parchment paper to line the bottom of each cake pan or a couple of 9-inch round Silpats. These are game changers! They fit perfectly into your cake pans and last for years, saving so much parchment paper.

Can't wait to make it? Here's a quick visual walkthrough of how it's done. See the recipe card for the full and detailed version.

1 - Mix the dry ingredients together in a large bowl.

2 - Mix the banana, pineapple, and all other wet ingredients together in another bowl.

3 - Pour the wet mixture into the dry mixture, mix gently, then fold through the chopped pecans.

4 - Spoon evenly between 2 cake pans then bake.

5 - The cake layers will get super golden because of all that lovely sugar caramelizing while they bake. Allow to cool completely in the pans (this traps the steam, making the sponge super moist).

6 - Make the vegan cream cheese frosting, taking care to beat the butter on its own first, as per my directions. Overbeating cream cheese (especially vegan cream cheese) can make it runny and unsalvageable, and this step helps avoid that.

7 - Once the cake is completely cool, you can frost it. Start by sandwiching it together, then cover the top and sides with the remaining frosting. Cover the top and sides in a thin layer of frosting first, and allow it to set a bit before you add the rest. This provides a protective base that helps stop crumbs from getting caught up and ruining the clean white appearance.

8 - Finally, decorate with plenty of chopped pecan nuts.

Why You Should Sift Powdered Sugar Before Making Frosting

As per my tip above, sifting the powdered sugar through a sieve will make your cream cheese frosting smooth and luscious. The pictures below show the difference between sifted and unsifted powdered sugar. The left is straight out of the bag. The right is sifted. That's why your frosting is smoother and silkier if you sift it. I know it's an extra step, but it's so worth it!

Recipe FAQs

How can I make this in a different-sized pan?

Make in 8 x 8-inch pans - This recipe will not fit into 8 x 8 pans. They need to be 9 inches, or you will need to scale the recipe down accordingly or bake the excess in a muffin pan. 
Make as cupcakes - You will likely get about 24 cupcakes. Bake them at 350 °F for about 20 minutes or until a skewer, toothpick, or thin knife inserted into the middle comes out clean. 
Make as a sheet cake - The batter should just fit into a 9 x 13-inch cake pan. Be sure to line the bottom. I haven't tested cooking time but it will likely take about 50 to 55 minutes. 
Make as a bundt cake - It might fit into a large bundt pan but I'm not sure. Only fill it halfway and be prepared to make some muffins with any excess!

Can I make this cake ahead of time?

Yes. Make the vegan hummingbird cake layers and the frosting up to 1 day in advance. Once cool, cover the cakes (still in their pans) tightly with cling wrap. Store them at room temperature.
Refrigerate the frosting in an airtight container or tightly cover the bowl in cling wrap or a lid. Remove from the fridge 30 minutes before you plan on frosting the cake. Give the frosting a quick whisk with a handheld mixer to fluff it up if you feel it needs it. Usually, a stir is all that's necessary though.

Can I freeze this cake?

Unfrosted cakes can be frozen for up to 2 months. Thaw overnight in the fridge then decorate as per the recipe. I haven't tried freezing the cream cheese frosting, but as most vegan cream cheeses are tofu-based I think it might become grainy so I don't recommend trying it.