Vegan Hummingbird Cake
I adore this Vegan Hummingbird Cake Recipe! It artfully combines crushed pineapple, mashed banana, applesauce, and spices into a double-layered cake for a delectable, sophisticated vegan dessert!
What is a Hummingbird Cake?
The Hummingbird Cake is believed to have originated in Jamaica, where it was called the Doctor Bird Cake (another name for the island’s national bird, the hummingbird) before becoming popular in the southern United States. It’s celebrated for its rich, fruity flavors and moist texture.
Vegan Hummingbird Cake Recipe
Revitalize your cake repertoire with this Vegan Hummingbird Cake, a delightful twist on a traditional favorite that caters to everyone’s sweet tooth while being completely vegan and gluten-free if required.
This layered hummingbird cake merges the tropical flavors of banana and pineapple with a hint of cinnamon, offering a moist and tender crumb.
Featuring egg-free substitutes like applesauce and banana, it ensures a soft texture without compromising on taste.
Topped with a creamy coconut frosting, subtly sweetened to perfection, this vegan hummingbird cake is perfect for any celebration or as a treat to brighten your day!
How to Make Vegan Hummingbird Cake
A full and detailed recipe card is at the bottom of this post.
Mix Dry Ingredients: In a large mixing bowl, sift flour, baking powder, soda, cinnamon, nutmeg into a bowl. Whisk through the salt and sugar until well combined. Set aside.
Combine Wet Ingredients: In a second large mixing bowl, add the pineapple (with juice), applesauce, banana, oil, and vanilla and mix until well combined with a wooden spoon or rubber spatula.
Combine Dry with Wet: Gently fold dry ingredients into the wet until incorporated, ensuring not to over-mix.
Add Extras: Gently fold in the pecans and coconut.
Spoon Into Tins: Distribute batter between the lined cake tins.
Bake: Bake for 30-40 minutes or until a toothpick comes out clean or with a few moist crumbs.
Cool: Remove the cakes from the oven and allow to cool in the tins for 15 minutes, then transfer to wire racks to cool completely.
Prepare Cream: Scoop out only the solid coconut cream from the top of the cans and discard the liquid.
Whip: In a stand mixer or with a hand beater, beat coconut cream for 30 seconds.
Sift In Sugar: Sift in the powdered sugar and beat for 30 seconds. Scrape down the sides.
Add Orange: Add the orange zest and beat until combined.
Assemble Cake: Layer one cake on a cake stand or serving plate and spread over half of the frosting. Top with second cake, then frost the top. Finish by sprinkling over the chopped pecans. Serve and enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Choose Ripe Bananas: For the best flavor and natural sweetness, use very ripe bananas. They add moisture and enhance the cake’s richness.
- Coconut Cream: For the best frosting results, choose full-fat coconut cream and chill the cans overnight to separate the cream from the liquid before opening.
- Don’t Overmix: To keep the cake tender, mix the batter just until the ingredients are combined. Overmixing can lead to a denser cake.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used instead of canned. Ensure it’s finely crushed or blended to mimic the consistency of canned crushed pineapple, including its natural juices for moisture.
Is this hummingbird cake gluten-free?
Yes, this Vegan Hummingbird Cake recipe can be made gluten-free using gluten-free all-purpose flour, making it a great option for those with gluten sensitivities or celiac disease.
Storage Instructions
Store: Keep refrigerated in an airtight container for up to 5 days.
Make Ahead: Both cake layers and frosting can be made a day ahead and stored separately in the fridge.
Freeze: Freeze the unfrosted Hummingbird Cake and wrap it well in plastic wrap and foil or in a freezer bag. It can be frozen for up to 3 months. Thaw in the fridge before serving. Freeze unfrosted for best results.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Vegan Hummingbird Cake
Ingredients
Cake
- 2 cups 300g/10.5 oz. gluten-free all-purpose flour*, or regular all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 440 g (15.5 oz.) canned crushed pineapple, do not drain
- 1/2 cup unsweetened applesauce
- 1 cup diced ripe banana, about 2 medium bananas
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup roughly chopped pecans
- 1/2 cup shredded coconut
Frosting
- 2 x 400g cans coconut cream**, chilled overnight
- 1/2 cup powdered sugar
- 2 tsp finely grated orange zest, about 1 medium orange
- 1/2 cup finely chopped raw pecans
Instructions
Cake
- Preheat Oven & Line Tins: Set to 180ºC (356ºF) fan-forced. Prepare two 9-inch round cake tins with parchment and set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift flour, baking powder, soda, cinnamon, nutmeg into a bowl. Whisk through the salt and sugar until well combined. Set aside.
- Combine Wet Ingredients: In a second large mixing bowl, add the pineapple (with juice), applesauce, banana, oil, and vanilla and mix until well combined with a wooden spoon or rubber spatula.
- Combine Dry with Wet: Gently fold dry ingredients into the wet until incorporated, ensuring not to over-mix.
- Add Extras: Gently fold in the pecans and coconut.
- Spoon Into Tins: Distribute batter between the lined cake tins.
- Bake: Bake for 30-40 minutes or until a toothpick comes out clean or with a few moist crumbs.
- Cool: Remove the cakes from the oven and allow to cool in the tins for 15 minutes, then transfer to wire racks to cool completely.
Frosting
- Prepare Cream: Scoop out only the solid coconut cream from the top of the cans and discard the liquid.
- Whip: In a stand mixer or with a hand beater, beat coconut cream for 30 seconds.
- Sift In Sugar: Sift in the powdered sugar and beat for 30 seconds. Scrape down the sides.
- Add Orange: Add the orange zest and beat until combined.
- Assemble Cake: Layer one cake on a cake stand or serving plate and spread over half of the frosting. Top with second cake, then frost the top. Finish by sprinkling over the chopped pecans. Serve and enjoy!
Notes
- *Gluten-Free Flour: Ensure your blend is suitable for cakes; mixes with xanthan gum work best for binding.
- **Coconut Cream: For best results, choose full-fat coconut cream and chill well to separate the cream from the liquid.
- Store: Keep refrigerated in an airtight container for up to 5 days.
- Make Ahead: Both cake layers and frosting can be made a day ahead, stored separately in the fridge.
- Freeze: Freeze the unfrosted Hummingbird Cake and wrap it well in plastic wrap and foil or in a freezer bag. It can be frozen for up to 3 months. Thaw in the fridge before serving. Freeze unfrosted for best results.