Vegan Hummingbird Cake

This Vegan Hummingbird Cake combines crushed pineapple, mashed banana, applesauce, and spices into a double-layered cake for a delectable, sophisticated vegan dessert!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 348kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

Nutrition