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!
Jump to:
What is hummingbird cake?
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.
Why I love this Gluten-Free Vegan Hummingbird Cake
- Dietary needs - this cake is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
- Moist, soft, fudgy and rich - this is not a dry, crumbly cake. In fact, it is rich and fudgy and incredibly moist.
- Normal ingredients - I've been known to put some funky ingredients in my baking (hello sweet potato brownies & chickpea red velvet cake) but this recipe has nothing weird. You probably have most of the ingredients in your pantry.
- Easy to make - no equipment necessary!
- Beginner friendly cake - not only is there no equipment, but the steps are also very simple. This cake turns out well every time. And it's easy to frost!
- Very sweet - it's not as sweet as cake you might get from a bakery or make from a box, but for a plant-based recipe, it's pretty sweet. Great for serving friends or family who aren't used to eating less sugar
- Fruity, nutty flavor - this cake has a bright, fruity flavor mixed with a rich, nutty flavor. The combination makes for quite a unique and delicious cake!
Ingredient Notes & Substitutions
- Oat Flour: sometimes I recommend using homemade oat flour in my baked good recipes. I don't recommend it for this recipe though - for a classic cake texture, opt for store bought. That said, homemade oat flour will still work, the cake will just have a coarser texture
- Almond Flour: Almond flour is my go-to flour to balance oat flour. Almonds have more fat, which means that they help lighten up the cake, making it less dense. AND almond flour adds flavor!
- Baking Powder & Soda
- Spices: cinnamon, nutmeg, allspice. A hummingbird cake typically features cinnamon and allspice. I add nutmeg to many vegan of my vegan baked goods because it adds a depth of flavor that some vegan recipes are missing
- Salt
- Banana: often I use applesauce in my cakes and muffins, but since a hummingbird cake features bananas, we can just swap ripe mashed banana in where the applesauce usually would be
- Coconut Sugar: a little extra sweetness from coconut sugar creates a nice balanced flavor for this cake. If you don't want to use coconut sugar, you could use organic brown sugar instead.
- Maple Syrup: maple syrup is the ideal liquid sweetener for this cake. The maple notes pair perfectly with the banana and pineapple flavors.
- Nut Butter: instead of using oil, we'll use nut butter as the fat source. Use a neutral-tasting nut butter like cashew butter or almond butter
- Apple Cider Vinegar: in combination with baking soda, ACV helps the cake to rise properly, so don't skip this!
- Ground Flaxseed: ground flax acts as an egg replacement. It helps bind the batter together. You can also use ground chia seeds.
- Vanilla
- Pineapple: canned pineapple is your friend here. It is ripe and sweet. I recommend buying canned pineapple rings or pieces - they are easier to drain. Crushed pineapple will add too much moisture.
- Pecans: toasting your pecans will give you a nice roasted, nutty flavor. I highly recommend giving them a toast - just pop 'em in the oven while it's heating up.
Frosting Ingredients
- Vegan Cream Cheese: I like using Miyoko's vegan cream cheese - it is made with whole foods, without any oils or gums.
- Arrowroot Powder: Since the frosting has no butter, it needs to be thickened. Arrowroot powder is a starch that helps thicken the frosting without adding flavor. You can sub cornstarch.
- Maple Syrup: for a refined-sugar free sweetness. You could also use date syrup, but date syrup is dark and will change the color of the frosting.
- Vanilla Extract
How to make Gluten-Free Vegan Hummingbird Cake
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!
FAQ & Expert Tips
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 ¾ 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.
Recipe Prayer
Jesus, we praise your name. Thank you for this cake. Allow it to nourish our bodies. Amen.
More Vegan Gluten-Free Cakes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Gluten-Free Vegan Hummingbird Cake (WFPB)
Ingredients
Cake
- 1 ½ Cups Oat Flour
- ¾ Cup Almond Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 1 Teaspoon Nutmeg
- ¼ Teaspoon Allspice
- ¼ Teaspoon Salt
- 1 Cup Mashed Banana about 2 large bananas
- 1 Cup Coconut Sugar
- ½ Cup Maple Syrup
- ½ Cup Nut Butter
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Ground Flaxseed
- 2 Teaspoons Vanilla
- 1 Cup Chopped Canned Pineapple*
- 1 Cup Chopped Pecans toasted
Frosting
- 16 Ounces Vegan Cream Cheese
- ¼ Cup Maple Syrup
- ¼ Cup Arrowroot Powder
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F. Line two 8" cake pans with parchment paper.
- In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg allspice, and salt. Set aside.
- In a large bowl, whisk together the banana, maple syrup, nut butter, apple cider vinegar, ground flaxseed, and vanilla.
- Stir the dry ingredients into the wet.
- Fold in the pineapple and pecans.
- 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.
- Remove from the oven and let cool completely on a cooling rack.
- 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.
- 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.
- Decorate with some chopped pecans. Serve and enjoy!
Notes
Nutrition
Nutrition information is an estimate.
Karen Schmidt
What could I use in place of the vinegar due to an allergy?
Elizabeth
Hi Karen - the vinegar here is about the acid, so anything with acid will work. Are you able to have lemon juice? If so, sub that 1 for 1 in place of the vinegar. Let me know if you need other solutions!