Incredible Vegan Hummingbird Cake! It's fluffy, incredibly flavorful, super sweet, bursting with banana, pineapple, and pecans, and smothered in silky, luscious cream cheese frosting.
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"Wow. Just wow. I'm from the South and haven't made hummingbird cake since I became vegan. This was everything I hoped and more." - Amanda ⭐️⭐️⭐️⭐️⭐️ More reviews →
Okay, today things are getting decadent. This my friends is Vegan Hummingbird Cake and it's incredible!
We're talking fluffy, fruity, nutty, lightly spiced sponge layers sandwiched together and covered all over in vegan cream cheese frosting and it tastes amazing.
I didn't think anything could beat carrot cake but this Vegan Hummingbird Cake does hands down. Move over carrots. Make room for bananas and pineapple! I think this is the best cake I've ever made.
Mel x
Jump to:
What Is 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 honor 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!
Ingredients
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 flavor 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 flavor. 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 flavor 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 flavorful 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 unflavored, and use the pineapple juice from the can. The pineapple juice is for depth of flavor 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 flavor 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, 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.
An Important Note Regarding The Ingredients
Ok, regarding the ingredients, I want to take a minute to say that this Vegan Hummingbird Cake is Decadent with a capital D. I can feel the vegan sugar and fat police coming for me as I type. The comments and messages always fly in when I share a recipe like this.
This is a dessert meant as an occasional treat and I won't be answering any questions about omitting or reducing the sugar, oil, vegan butter, or cream cheese.
This recipe has been tested multiple times (upwards of 20) and produces an amazing cake that is as good as non-vegan versions. It is supposed to be very sweet and very decadent. That's why it's called Hummingbird Cake.
Reducing all the things that make it that way will make it less than amazing and I'm not up for that.
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 a game changer! They fit perfectly into the USA Pan cake pans and last for years, saving so much parchment paper.
Let's Make Vegan Hummingbird Cake!
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.
Expert Tips
- Weigh and measure everything carefully. I highly recommend using a digital kitchen scale for the best, consistent results, when baking. Cups are not accurate. If you must use cups, aerate the flour with a fork, then spoon it into the cup gently without compacting it or shaking it down. Then level with a knife. That will give you roughly the correct amount.
- Follow the recipe exactly. Don't make any changes. Baking is a science and the smallest change can affect how things turn out. That is except for the shredded coconut and using nutmeg instead of allspice as per my ingredient notes above.
- Sift the powdered sugar. You don't need to sift the flour in this recipe because, with all of the fruit and nut mix-ins, this is not a super light cake. However, sifting the powdered sugar makes a huge difference (see below).
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
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!
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.
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.
Recipe
Vegan Hummingbird Cake
Author:Ingredients
- 3¼ cups + 2 teaspoons (410 grams) all-purpose flour , (use plain flour in the UK)
- 1½ cups (300 grams) brown sugar , dark or light brown both work well
- ½ cup (100 grams) granulated white or cane sugar
- ½ cup (35 grams) finely shredded coconut , optional can be safely omitted
- 6 tablespoons ground flaxseed
- 1 tablespoon baking powder
- 1¼ teaspoon baking soda (bicarbonate of soda in the UK)
- 2 teaspoons ground cinnamon
- 1 tsp allspice , or ½ teaspoon ground nutmeg
- 1 teaspoon fine salt
- 2 cups (430 grams) mashed banana , about 4 medium bananas
- ¾ cup (180 mls) liquid oil of choice (avocado, sunflower, vegetable, canola oil etc)
- ½ cup (120 mls) unsweetened dairy-free milk
- ¼ cup (60 mls) pineapple juice , from the can is fine
- 1 tablespoon (15 mls) apple cider vinegar
- 1 tablespoon (15 mls) vanilla extract
- 1 packed cup (195 grams) canned pineapple pieces or crushed pineapple in natural juice , (not syrup). Measure the pineapple after draining & chopping finely. Leep the juice!
- 2 cups (200 grams) chopped pecans , divided
Vegan Cream Cheese Frosting
- 1 cup (227 grams or 8 oz) vegan cream cheese , I use Tofutti
- ½ cup (110 grams) vegan butter , it must be a hard variety like Earth Balance or my recipe. Soft like Flora or Becel won't work welll.
- 4 teaspoons arrowroot powder or cornstarch (arrowroot works best)
- ⅛ teaspoon fine salt
- 1 teaspoon (5 ml) vanilla extract , Do not use more
- 4 to 5 cups (500 to 625 grams grams) powdered sugar (icing sugar in the UK)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven 350 °F (175 °C) and have a shelf positioned in the middle of the oven.
- Grease and line the bottoms of two 9-inch cake pans and set them aside.
- To a large mixing bowl add all of the dry ingredients except the pecan nuts. That's the flour, sugar, coconut, ground flaxseed, baking powder, baking soda, cinnamon, allspice, and salt. Whisk together well.
- If you haven't already, mash the banana to a puree in a medium sized bowl.
- To the banana add the oil, milk, pineapple juice, apple cider vinegar, vanilla, and chopped pineapple. Mix them together. It might curdle a bit. Don't worry, that's fine.
- Have the chopped pecans and your cake pans ready and near you, as once the batter is mixed you need to work fast.
- Pour the wet mixture into the dry mixture and stir together gently with a spatula. The batter will be thick. Make sure to get right into the bottom of the bowl to get all of the dry ingredients. Don't beat it or overmix. Treat it gently but work quickly. The sooner you get it in the oven the better your cakes will be.
- Fold in half of the chopped pecan nuts (you can eye-ball it. It doesn't have to be absolutely exact) then immediately spoon the batter evenly between the 2 cake pans.
- Give the pans a hard tap on your work surface to knock out any air bubbles then put them in the oven on the middle shelf and bake for 45 minutes, or until a skewer, toothpick, or thin knife inserted into the middle comes out clean.
- Remove from the oven and place the cakes still in their pans on a wire rack and allow them to cool. Don't remove them from the pans yet.
Cream Cheese Frosting
- Add the vegan butter to a large bowl and beat it with an electric mixer on a medium-high speed until soft and fluffy.
- Add the cream cheese and beat again until combined and smooth but don't over-beat. As soon as it's combined stop.
- Now add the arrowroot powder, salt, vanilla and about 2 cups of powdered sugar. Beat on the lowest speed for about 20 seconds until the powdered sugar has stopped flying around, then add another 2 cups. Beat again on low until it's mostly combined then turn the speed up to medium-high again and beat until smooth and creamy, scraping down the edges with a spatula as needed to get any dry powdered sugar off the sides and into the mix.
- Add the remaining powdered sugar to thicken as needed. Using it all makes the frosting much easier to handle, spread and pipe.
- As soon as it's nice and smooth stop. It's important not to over-beat. Do not be tempted to add any more liquid to the frosting at any stage because it will become too runny. Once done, cover the bowl and put it in the fridge until needed.
Assembly
- Place one cake layer on your cake stand or serving plate flat side up. Evenly spread the top with a thick layer of cream cheese frosting.
- Place the other sponge cake on top, flat side down. Spread the remaining frosting all over the top and sides.
- Garnish with the remaining chopped pecans.
- I recommend refrigerating the cake for at least 30 minutes before attempting to cut it to give the frosting time to firm a little and make slicing neater and easier.
NOTES
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Majorie says
In one word - Amazing! I’m definitely gonna try other recipes from this site.
Melanie McDonald says
Thank you so much for your review. I'm really pleased you enjoyed it!
Cosmina says
Can I replace the pecans with some other nut? Walnuts maybe... Pecans are not readily available in my country.
Melanie McDonald says
Walnuts would work well!
Meagan says
Delicious! I'm looking forward to trying more of your recipes. Thank you for the suggestion of making the icing a day ahead. I did that, and it made assembling the cake easier. I also very lightly toasted the pecans
Melanie McDonald says
I'm so pleased you enjoyed it, Meagan!
EBH says
Im happy to report that I made this cake and it was DELICIOUS! I made it for my birthday and it was a complete success. I freezed what it was left of it even with the frosting and, there were just a few of us, but it's true that cake gets better with time I just put it a few seconds in the microwave eyes absolutely outstanding. I followed the recipe exactly as written and when it came out of the oven look exactly the same. I had no problem with the pineapple, I bought crushed pineapple in natural juice and I strained it , then packed it to get the exact amount required and then use the juice for the recipe. The frosting is delicious and I had no problem finding vegan confectioners sugar since I've been vegan for 18 years, this is definitely I keeper and I'm looking forward to make it again.!
Melanie McDonald says
I'm really pleased you enjoyed the cake, and thank you so much for coming back to leave a review. It's much appreciated. Good to know it freezes well too!
Vicente says
Hi there’s an ingredient from the recipe that I can’t understand what you mean you wrote crushed pineapple in natural juice not syrup. Why didn’t you just write crushed pineapple? Why did you include this “ In Natural Juice not syrup”?
Thank You I will wait.
Melanie McDonald says
Because you can buy canned pineapple in natural juice or in syrup. You need to use canned pineapple that is in natural juice and not syrup.
Vicente says
But I can buy fresh pineapple and crush it and then chop it right? I don’t need to buy canned pineapple right? It works with fresh pineapple also right?
Melanie McDonald says
You can if you want to but then you'd need to buy pineapple juice too. If you use canned pineapple in natural juice you can use the juice from the can which makes the cake a bit more budget friendly.
Vicente says
I didn’t see the reply button on your comment so I will reply to myself I can manage to do pineapple juice in my house so I don’t need to buy it We have done it before a lot of times.
Vicente says
Hi sorry but just one lass thing you wrote later that I can use fresh pineapple but then I would have to buy pineapple juice but I don’t think that’s true necessarily because I can also do juice at home. Instead of buying it on store I can also do pineapple juice at home,
Erica says
Why are you being like this? If you got the time and money to crush and juice your own pineapple just do so. Melanie wrote her recipe for the normal/average baker who buys crushed pineapple if the recipe requires crushed pineapple. There's no need to comment over just to be combative for no reason.... Right? Right? Right? Right?
Laura says
Delicious! Decadent and sweet! We normally eat a very healthy plant based diet, but occasionally like to indulge and this cake didn’t disappoint. I had wanted to make a hummingbird cake for years and finally got around to it. I am glad I chose this recipe. I measured the ingredients and the cake came out perfect and moist! I’d never added arrowroot powder to a frosting and I think this really helped to stabilize. I may play around with adding more arrowroot to reduce the amount of sugar next time. Thank you for a lovely vegan recipe!!
Melanie McDonald says
I'm really pleased you enjoyed it Laura. This is definitely a good choice for the occasional splurge!
Kristen Chang says
Has anyone successfully cut down the amount of sugar in the cake? I made this and it was good but just a tad too sweet. (I know it’s supposed to be sweet)