Make this gluten-free vegan hummingbird cake for a fun spring dessert! This unique cake is flavored with pineapple, banana, and toasted pecans.
If you're looking for a fun, flavorful cake that's a little out of the box, this hummingbird cake is for you. It's bright and fruity, with rich spices, and a nutty crunch.
You can definitely make this cake anytime of the year, but to me, this cake screams spring! It's fresh and light. Perfect for Easter brunch!
Hummingbird cake is a banana-pineapple spice cake. It usually has cream cheese frosting and toasted pecans. It's almost like a carrot cake, but with pineapple and banana instead of carrots and raisins!
This cake features ripe banana, sweet pineapples, and nutty pecans. This vegan version is also gluten-free and WFPB.
Step 1. Preheat the oven to 350°F. Line two 8" cake pans with parchment paper.
Step 2. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg allspice, and salt. Set aside.
Step 3. In a large bowl, whisk together the banana, maple syrup, nut butter, apple cider vinegar, ground flaxseed, and vanilla.
Step 4. Stir the dry ingredients into the wet.
Step 5. Fold in the pineapple and pecans.
Step 6. Divide the batter evenly between the cake pans. Bake 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean and they are firm to the touch.
Step 7. Remove from the oven and let cool completely on a cooling rack.
Step 8. Meanwhile prepare the frosting. Using a hand mixer or stand mixer, beat the frosting ingredients until combined and slightly fluffy. Refrigerate until ready to use.
Step 9. When the cakes are cooled, use an offset spatula to spread half of the frosting on top of one cake. Then top with the second cake. Spread the other half of the frosting on top.
Step 10. Decorate with some chopped pecans. Serve and enjoy!
Yes, you can turn recipe into cupcakes. The batter will translate to 12 cupcakes (maybe a few more). Line a cupcake tin with liners and fill each one 3/4 of the way full. Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
First, let me just say: this cake is incredible without frosting. It does do not need frosting to taste good! But, since this is a layer cake, I've included a recipe for a minimally processed cream cheese frosting.
For a chocolate twist: use my oil-free vegan chocolate frosting
For a WFPB icing: head over to my maple pecan cupcakes and use the frosting recipe from that post
Since this cake is made from whole foods, it will not act exactly like a regular cake.
Unfrosted cake: store at room temperature in an air-tight container. The cake will last for 5-7 days.
Frosted cake: because the frosting uses minimally processed ingredients, it needs to be stored in the fridge. Store your frosted cake in the refrigerator. It will last for 7-10 days
Yes. Let the cake cool completely. Wrap tightly in plastic wrap and place in the freezer.
To defrost, let the cake come to room temperature on the counter.
Jesus, we praise your name. Thank you for this cake. Allow it to nourish our bodies. Amen.
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Make this gluten-free vegan hummingbird cake for a fun spring dessert! This unique cake is flavored with pineapple, banana, and toasted pecans.
* I recommend using chopped or sliced pineapple from the can (make sure it's the kind in juice and not syrup!). Crushed pineapple has too much liquid and will not work. If using either chopped or sliced, you'll need to chop the pineapple pieces into smaller chunks - see the ingredient image for an approximate size.
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