Best Vegan Hummingbird Cake Recipe for Every Occasion

Hummingbird cake is a true Southern classic, bursting with tropical flavors of ripe bananas, crushed pineapple, and a hint of warm spices. Traditionally, this cake is a moist, tender treat topped with a luscious cream cheese frosting, often enjoyed at family gatherings and celebrations.

But what if you want to enjoy this delightful dessert while keeping it 100% plant-based? That’s where our best vegan hummingbird cake recipe comes in!

This vegan version is just as moist, flavorful, and indulgent as the original, but made without any eggs, dairy, or animal products. Using wholesome ingredients like flaxseed meal as an egg replacer and coconut yogurt for creaminess, this hummingbird cake will satisfy any sweet tooth while aligning perfectly with a vegan lifestyle.

Whether you’re a longtime vegan or simply curious about plant-based baking, this recipe will quickly become a favorite in your kitchen.

Get ready to enjoy a slice (or two!) of this vibrant, spiced, and fruity cake that’s perfect for birthdays, holidays, or just because. Let’s dive right in and discover why this vegan hummingbird cake is the best you’ll ever make!

Why You’ll Love This Recipe

First off, this cake is incredibly moist and tender thanks to the combination of bananas and crushed pineapple, which naturally keep the crumb soft without any eggs or butter.

It’s packed with warm spices like cinnamon and nutmeg that complement the fruit beautifully, creating a complex yet comforting flavor profile. Plus, the vegan cream cheese frosting uses vegan cream cheese and coconut cream, making it both tangy and rich—just like the traditional version.

This recipe is also quite forgiving and easy to follow, so bakers of all skill levels can achieve a bakery-quality cake at home. It’s perfect for anyone looking to impress guests or simply indulge in a guilt-free slice of heaven.

Ingredients

• 2 cups all-purpose flour (or gluten-free blend for GF option)
• 1 ½ cups organic cane sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup crushed pineapple, drained well
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ¾ cup vegetable oil (light or neutral flavor)
• ⅓ cup flaxseed meal mixed with 1 cup warm water (flax egg)
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

Equipment

• Two 8-inch round cake pans
• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk and spatula
• Electric hand mixer or stand mixer
• Cooling rack
• Food processor or knife for chopping nuts

Instructions

1. Prepare the flax egg: In a small bowl, combine flaxseed meal and warm water. Stir well and set aside for at least 10 minutes until it thickens to an egg-like consistency.
2. Preheat your oven: Set to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until evenly combined.
4. Combine wet ingredients: In a medium bowl, mix the vegetable oil, mashed bananas, crushed pineapple, vanilla extract, and flax egg until smooth and well-blended.
5. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined. Avoid overmixing to keep the cake tender.
6. Add nuts: Fold in the chopped pecans or walnuts if using, distributing them evenly throughout the batter.
7. Divide and bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the cakes: Let the pans cool on a rack for 15 minutes before turning out the cakes onto the rack to cool completely.
9. Prepare the frosting: Using an electric mixer, beat together 8 oz vegan cream cheese, ½ cup coconut cream (chilled), 1 tsp vanilla extract, and 1 ½ cups powdered sugar until smooth and fluffy.
10. Assemble the cake: Place one cake layer on a serving plate, spread a generous amount of frosting over the top, then add the second layer. Frost the top and sides evenly.
11. Chill and serve: Refrigerate the cake for at least 1 hour before slicing to allow the frosting to set perfectly. Enjoy!

Tips & Variations

“For the best texture, make sure your bananas are very ripe — the more spots, the sweeter and more flavorful your cake!”

• Use gluten-free flour blend if you need a GF version.
• Swap crushed pineapple for fresh diced pineapple if you prefer chunks in your cake.
• Add shredded coconut for an extra tropical twist.
• Try using maple syrup instead of sugar for a more natural sweetener.
• For the frosting, coconut yogurt can be used for a tangier flavor.
• Explore more vegan dessert recipes for your next baking adventure!

Nutrition Facts

Serving Suggestions

This vegan hummingbird cake is a showstopper on its own but pairs beautifully with a cup of freshly brewed coffee or a glass of cold almond milk. For a festive touch, garnish with chopped pecans or a sprinkle of toasted coconut flakes.

It also makes a wonderful dessert for potlucks, birthdays, or holiday celebrations. Serve chilled for the best texture and flavor, and encourage guests to enjoy it with a scoop of vegan vanilla ice cream for an extra indulgent treat.

Conclusion

Our best vegan hummingbird cake recipe offers all the classic flavors and moist texture of the traditional Southern dessert, without any animal products. It’s a perfect blend of sweet bananas, tangy pineapple, warming spices, and crunchy nuts, topped with a luscious vegan cream cheese frosting that’s sure to impress everyone at your table.

Whether you’re vegan, dairy-free, or just looking to try a fresh twist on an old favorite, this cake is simple to make and utterly delicious. Don’t forget to check out other fantastic recipes like the Magic Dough Recipe for your baking needs, or the savory Jamaican Minced Beef Recipes if you want a hearty meal to complement your dessert.

Happy baking!

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