Make this decadent vegan hummingbird cake for your next sweet craving. It’s a layered cake filled with pineapple, coconut, banana and more. Topped with a silky smooth vegan cream cheese frosting!
This fruit filled cake is one of our family’s favorites! Great for birthdays to baby showers and everything in between. You’ll want to make this vegan dessert again and again.
This Vegan Hummingbird Cake…
- Made from scratch
- vegan
- free milk
- layer cake
- Rich creamy frosting
How to Make Vegan Hummingbird Cake
Complete steps on how to make this hummingbird cake are on a printable recipe card. A quick walk through this.
- In a bowl add your dry ingredients to the bowl and set aside. Grease the cake pan and preheat the oven.
- Next you add the vegan butter to a bowl and whip it until fluffy. Then add brown sugar and granulated sugar.
- Add banana, pineapple, apple cider vinegar and coconut.
- Now mix in the dry ingredients until combined. Make sure to scrape down the sides.
- Pour the cake into the pan and then bake as directed. Allow cakes to cool completely before frosting.
- Cream only the ingredients in a stand mixer to whip up the frosting. It is ready when it becomes creamy.
- Spread the frosting between the two cake layers and then up the sides.
- Assemble the cake and frost the outside of the cake completely.
Helpful Tips for Hummingbird Cakes
Hand mixer or stand mixer
I like to use a stand mixer for this recipe. This ensures that all the ingredients are fully incorporated and takes less effort than mixing by hand with a whisk. But if you don’t have a mixer, you can use a whisk to mix.
Creaming butter
Take the time to properly cream vegan butter. This will ensure that your cake has a super soft and light texture. Creaming the butter may take 2-4 minutes.
Cooling cake in pan
After removing from the oven let the cakes cool in their pans for about 10 minutes. You can then remove the cake and cool it completely on a cooling rack. Do not attempt to frost the cake until it cools!
Hummingbird Cake Recipe Variations
dry fruit
Consider adding ¼ cup dried raisins or cranberries to the cake batter. It adds another layer of flavor to the cake.
9×13 cake pan
Instead of making a layer cake, pour the batter into a 9×13 baking dish. Then bake for about 25 minutes or until the cake is cooked through. Then frost the cake when it cools.
Vanilla Frosting
If you don’t want cream cheese frosting, you can easily frost with a classic vegan vanilla frosting or any other flavor of your choice.
Vegan Hummingbird Cake FAQs
Can I substitute apple cider vinegar?
If you don’t want to use apple cider vinegar, swap with lemon juice. The acid is needed to help activate the baking soda, which will create the cake’s light and fluffy texture.
How to store cake?
If you don’t eat your cake right away or have leftovers, store in the refrigerator. Place the cake in an airtight container and to freeze For 3-5 days. or you can freeze Cake up to 3 months. Then refrigerate the cake overnight. Or at the counter for an hour.
More vegan treats
If you like this vegan hummingbird cake, be sure to check out these other delicious ideas:
Vegan Hummingbird Cake
This vegan hummingbird cake is bursting with pineapple, banana, and brown sugar flavors. All topped off with a homemade vegan cream cheese frosting!
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Serving: 8 serving
Calories: 1160kcal
instructions
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Preheat oven to 350 F, grease and flour two 9″ baking pans
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Stir together flour, flaxseed, cinnamon, baking powder, baking soda, and salt in a large bowl; Set aside
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In a separate bowl, beat the vegan butter until fluffy, then mix in the brown sugar and granulated sugar until smooth.
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Stir in banana, pineapple juice, apple cider vinegar, and coconut until evenly distributed.
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Pour the butter mixture into the flour mixture
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Stir to combine well.
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Divide the batter evenly between the pans.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes then invert onto a wire rack and let cool completely
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While the cake is baking, prepare the frosting by creaming the vegan butter and vegan cream cheese together, then add the powdered sugar 1 cup at a time.
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Stir in the vanilla extract and set aside to use when the cake has cooled
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Spread the frosting between the two cake layers and on the top and sides of the cake
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Serve immediately
nutrition
Calories: 1160kcal | Sugars: 189g | Protein: 10g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fats: 11g | Monounsaturated Fat: 13g | Trans fats: 0.2g | Sodium: 870mg | Potassium: 400mg | Fiber: 8g | Sugar: 134g | Vitamin A: 1843IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 4mg