Name: Irresistible Vegan Hummingbird Cake You'll Crave Forever
Prep time: 15 min
Cook time: 50 min
Total time: 95 min
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); 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); 1 cup chopped toasted pecans (for texture); 1 batch Vegan Cream Cheese Frosting (for frosting the cake)

There’s an undeniable joy that comes from discovering a recipe that feels like sunshine on a plate. Recently, I found myself reminiscing about the vibrant flavors of summer while flipping through an old cookbook, and I stumbled upon a twist on the classic Hummingbird Cake – a Vegan Hummingbird Cake that features the delightful combination of pineapple, banana, and pecans.

This recipe is a fantastic way to brighten up any day, especially when the scent of warm bread fills the kitchen, coaxing family and friends to gather around for a slice. It’s incredibly versatile, perfect for brunch, dessert, or even a midday snack with a cup of coffee. The beauty of this Vegan Hummingbird Cake lies not only in its moist and flavorful layers but also in the creamy vegan cream cheese frosting that adds a touch of indulgence without any guilt.

So, if you’re ready to say goodbye to bland meals and fast food, let’s dive into creating a dessert that’s not just delicious, but also full of love and warmth!

Why is Vegan Hummingbird Cake a Must-Try?

Deliciously Unique: The blend of pineapple and banana gives this cake a tropical flair that’s simply irresistible.
Moist and Flavorful: Baked to perfection, each slice is super moist, ensuring every bite is packed with flavor.
Guilt-Free Indulgence: With a creamy vegan frosting, you can treat yourself without compromising on health.
Versatile Treat: Perfect for brunch, dessert, or a midday boost, this cake suits any occasion!
Crowd-Pleasing: This cake is sure to impress family and friends, making it a perfect conversation starter!
Ready to whip one up? Check out our Recipe Vegan Cream Cheese Frosting for an unforgettable topping!

Vegan Hummingbird Cake Ingredients

• Get ready to bake some magic!

For the Cake

All-purpose flour – a sturdy base that gives the cake structure.
Brown sugar – adds depth and moisture to your cake.
Granulated sugar – balances sweetness for that perfect bite.
Baking powder – helps the cake rise and become fluffy.
Baking soda – creates a light texture by providing lift.
Salt – enhances all the delicious flavors in this Vegan Hummingbird Cake.
Ground cinnamon – infuses warm, cozy spices for an irresistible aroma.
Ground nutmeg – adds a hint of sweetness and nutty flavor.
Canola oil – keeps the cake moist and tender.
Crushed pineapple – packs in a tropical sweetness that’s hard to resist.
Mashed overripe bananas – adds natural sweetness and moisture while using up those ripe bananas!
Almond milk – keeps it dairy-free and lends a subtle creaminess.
Pure vanilla extract – amplifies the flavor and aroma of your cake.
Chopped toasted pecans – provide a crunchy texture and nutty flavor that complements the cake.

For the Topping

Vegan Cream Cheese Frosting – creamy and dreamy, this frosting elevates the flavors to divine heights.

How to Make Vegan Hummingbird Cake

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly and comes out perfectly fluffy. Adjust your racks to the center for optimal heat distribution.
Combine the dry ingredients. In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended and no lumps remain.
Mix the wet ingredients. In another bowl, whisk together the canola oil, crushed pineapple (with juice), mashed overripe bananas, almond milk, and vanilla extract until smooth and creamy.
Combine the two mixtures. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain!
Fold in the toasted pecans. Gently incorporate the chopped toasted pecans into the batter for added texture and flavor, making each bite a delightful experience.
Pour the batter into a prepared baking dish. Make sure to spread it evenly in the pan to ensure even baking.
Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. You’ll know it’s done when it’s golden brown on top.
Cool the cake completely before frosting it with the Vegan Cream Cheese Frosting. This step is crucial to ensure the frosting doesn’t melt and creates a lovely, creamy layer.

Optional: Garnish with extra chopped toasted pecans on top for added crunch!

Exact quantities are listed in the recipe card below.

Vegan Hummingbird Cake Variations

Feel free to put your personal touch on this delightful treat with these tasty twists!

Gluten-Free: Swap all-purpose flour with a gluten-free flour blend to enjoy a fluffy, gluten-free version.
Nut-Free: Leave out the pecans and replace them with pumpkin seeds for a satisfying crunch without nuts.
Fruit-Forward: Add 1 cup of diced mango or berries for a fruity explosion; this brightens every mouthful with freshness!
Spice it Up: Include 1/4 teaspoon of cayenne pepper or ground ginger to add a subtle warmth that’s bold yet balanced.
Maple Sweetened: Use maple syrup instead of brown sugar for a deeper, more complex sweetness – it’s a lovely way to elevate flavors.
Coconut Lover: Fold in 1/2 cup of shredded coconut for a tropical touch that complements the pineapple beautifully.
Extra Creamy: Swap almond milk for coconut milk for a richer texture that enhances the cake’s moistness and adds a delightful coconut flavor.
Lemon Zest: Add the zest of one lemon into the batter for a bright, zesty kick that brings out the tropical essence even more.

Have fun experimenting and creating your own version of this beloved cake!

Tips for the Best Vegan Hummingbird Cake

Use Overripe Bananas: Ensure your bananas are very ripe for maximum sweetness and moisture; they should have plenty of brown spots!
Don’t Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to a dense cake instead of a light and fluffy Vegan Hummingbird Cake.
Toasting Pecans: Toasting the pecans enhances their flavor, giving a delightful crunch and richness; simply spread them on a baking sheet at 350°F for 5-10 minutes.
Check for Doneness: Every oven is different; check your cake a few minutes early by inserting a toothpick to avoid overbaking.
Cooling Time: Allow the cake to cool completely before frosting to prevent the frosting from melting. Patience pays off for a beautifully frosted cake!

Make Ahead Options

These Vegan Hummingbird Cake preparations are perfect for busy home cooks looking to save time without sacrificing flavor! You can mix the dry ingredients up to 3 days in advance and store them in an airtight container to keep everything fresh. Additionally, prepare the wet mixture (including the crushed pineapple and mashed bananas) and refrigerate it for up to 24 hours. When you’re ready to bake, simply combine the wet and dry ingredients, fold in the toasted pecans, and follow the remaining steps. This way, your delicious Vegan Hummingbird Cake comes together almost effortlessly, ensuring you enjoy a delightful treat with minimal fuss!

How to Store and Freeze Vegan Hummingbird Cake

Room Temperature: Keep the unfrosted Vegan Hummingbird Cake covered with a kitchen towel at room temperature for up to 2 days to maintain its moisture and flavor.

Fridge: If frosted, store the cake in an airtight container in the refrigerator for up to 1 week. This helps preserve the creamy vegan frosting and keep the cake fresh.

Freezer: To freeze, wrap slices of the Vegan Hummingbird Cake in plastic wrap and then aluminum foil for up to 3 months. Thaw overnight in the fridge when ready to enjoy again.

Reheating: For a warm treat, reheat slices in the microwave for about 10-15 seconds, or in a preheated oven at 350°F for 5-7 minutes, ensuring they remain moist and delicious.

What to Serve with Banana Pineapple Bread?

Every slice of this delightful bread exudes an inviting aroma that sets the stage for a cozy gathering.

Creamy Coconut Yogurt: This adds a tropical twist and balances the sweetness of the bread, making each bite extra indulgent.
Fresh Fruit Salad: A vibrant mix of berries, citrus, and melon lightens the meal’s mood while bringing color and freshness to the table.
Toasted Almonds: Their crunchy texture offers a satisfying contrast to the bread’s softness, creating a delightful taste experience in every bite.
Herbal Tea: A warm cup of chamomile or mint tea adds a soothing element, perfect for unwinding during a sweet indulgence.
Maple Syrup Drizzle: A touch of maple enhances the sweetness and imparts a rich flavor that complements the banana and pineapple wonderfully.
Almond Milk Latte: For a cozy drink pairing, the nuttiness of the almond milk latte echoes the richness of the toasted pecans in the bread.
Chocolate Chip Cookies: Why not indulge a little more? Adding these cookies brings a nostalgic touch that everyone adores.

Serve these alongside your Banana Pineapple Bread to create a joyful, comforting meal experience that warms the heart!

Vegan Hummingbird Cake Recipe FAQs

What type of bananas should I use for the Vegan Hummingbird Cake?
Absolutely! You want to use overripe bananas for the best results. Look for bananas that are mostly brown with plenty of dark spots, as they are the sweetest and will provide maximum moisture for your cake.

How should I store the Vegan Hummingbird Cake?
After baking, keep the unfrosted cake covered with a kitchen towel at room temperature for up to 2 days to maintain its lovely moisture. If you’ve already frosted it, place it in an airtight container and refrigerate for up to 1 week, ensuring the creamy vegan frosting stays fresh and delicious.

Can I freeze Vegan Hummingbird Cake? How?
Yes, you can! To freeze, wrap individual slices of the Vegan Hummingbird Cake tightly in plastic wrap, followed by aluminum foil. This dual-layering protects it from freezer burn, allowing it to stay delicious for up to 3 months. When you’re ready to enjoy, just thaw the slices overnight in the fridge, or pop them in the microwave for about 10-15 seconds for a quick treat.

What if my cake doesn’t rise properly?
Very! A common issue could be using old baking powder or baking soda. Always check if they’re still active by adding a small amount to warm water to see if it bubbles. Additionally, make sure you’re not overmixing the batter, as this can lead to a dense texture instead of a fluffy cake. If you’ve done all this but still have issues, check your oven temperature to ensure it’s heating correctly.

Are there any allergy considerations with this recipe?
I recommend being cautious! This Vegan Hummingbird Cake contains nuts (pecans) and can be easily modified for various dietary needs. For nut allergies, you could replace the pecans with sunflower seeds or simply omit them; the cake will still be delightful! Always check labels of ingredients to ensure they meet your dietary preferences or restrictions.

Can I substitute almond milk in this recipe?
Absolutely! If you’re not a fan of almond milk or have allergies, oat milk or soy milk can be wonderful alternatives. Both will contribute similar creaminess without compromising the flavor of your Vegan Hummingbird Cake.