Description
This irresistible vegan hummingbird cake is a tropical delight filled with mashed bananas, crushed pineapple, and toasted pecans, all enveloped in a moist, spiced batter and topped with creamy vegan cream cheese frosting. Perfect for gatherings or whenever you crave a moist, flavorful cake without any animal products.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar (adds depth and moisture)
- 1 cup granulated sugar (balances sweetness)
- 1 tbsp baking powder (helps the cake rise)
- 1 tsp baking soda (provides lift)
- 1/2 tsp salt (enhances flavors)
- 1 tsp ground cinnamon (adds warmth)
- 1/4 tsp ground nutmeg (adds nuttiness)
Wet Ingredients
- 1/2 cup canola oil (keeps the cake moist)
- 1 cup crushed pineapple (adds tropical sweetness)
- 2 medium mashed overripe bananas (for moisture)
- 1/2 cup almond milk (dairy-free)
- 2 tsp pure vanilla extract (for flavor)
Add-Ins
- 1 cup chopped toasted pecans (for texture)
- 1 batch Vegan Cream Cheese Frosting (for frosting the cake)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Thoroughly stir to blend all the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, mix the canola oil, crushed pineapple, mashed overripe bananas, almond milk, and pure vanilla extract until smooth and well combined.
- Combine Mixtures: Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain a light and tender cake texture.
- Fold in Pecans: Gently fold in the chopped toasted pecans to distribute them evenly throughout the batter, adding a delightful crunch.
- Prepare Baking Dish and Pour Batter: Grease or line a baking dish with parchment paper. Pour the batter into the dish and spread it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan to set the structure and avoid melting the frosting.
- Frost the Cake: Once cooled, frost the cake evenly with the prepared Vegan Cream Cheese Frosting. Slice and serve.
Notes
- Make sure bananas are very ripe for the best moisture and sweetness.
- Do not overmix the batter to keep the cake light and fluffy.
- To toast pecans, place them in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned.
- If you don’t have almond milk, any other plant-based milk will work.
- Allow the cake to cool completely before applying frosting to prevent it from melting.
