Soft Vegan Hummingbird Cake

Finding a dessert that’s both plant-based and satisfying can feel like searching for a needle in a haystack. Between navigating ingredient substitutions and trying to recreate those classic flavors we all grew up with, vegan baking often leaves us scratching our heads and missing the mark on texture and taste.

That’s where this vegan hummingbird cake comes to the rescue: it’s packed with the same tropical flavors of pineapple and banana we love from the original, stays perfectly moist, and proves that going egg-free doesn’t mean giving up your favorite Southern desserts.

What Kind of Bananas Should I Use?

For this vegan hummingbird cake, you’ll want to use very ripe bananas – the ones with lots of brown spots on the peel are perfect. These overripe bananas are naturally sweeter and mash more easily, which is exactly what you need for a moist and flavorful cake. Regular yellow bananas will work in a pinch, but they won’t provide the same depth of flavor or natural sweetness. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight, or you can bake them in their peels at 300°F for about 15-20 minutes until they turn black.

Options for Substitutions

This vegan hummingbird cake is pretty adaptable! Here are some helpful swaps you can try:

• Ground flaxseed: You can use ground chia seeds instead – use the same amount. They work just as well as an egg replacer in this recipe.
• Brown sugar: Coconut sugar works great as a substitute, though it might make the cake slightly darker. You can also use all white sugar if that’s what you have.
• Pecans: Walnuts make a perfect substitute, or you can use a mix of both. For nut allergies, you can skip them or use sunflower seeds for crunch.
• Vegan cream cheese: If you can’t find Tofutti, other brands like Violife or homemade cashew cream cheese work well. Just make sure it’s firm enough for frosting.
• Pineapple juice: Orange juice can work in a pinch, though it will change the flavor slightly. You could also use apple juice mixed with a splash of lemon juice.
• Arrowroot powder: Cornstarch is a fine substitute, though the frosting might be slightly less stable. Use the same amount.
• Allspice: If you don’t have allspice, use the nutmeg option or a mix of cinnamon and ground cloves (use ¼ teaspoon cloves).

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan hummingbird cake is getting the right moisture balance – too much liquid from the bananas and pineapple can make your cake dense and heavy, so make sure your mashed bananas are well-drained and your canned pineapple is thoroughly strained. The frosting can be tricky too – vegan cream cheese tends to be softer than traditional cream cheese, so keeping your ingredients cold and adding the arrowroot powder is crucial for achieving a stable, pipeable consistency. For the best texture, avoid overmixing the batter once the wet and dry ingredients are combined – stop as soon as you no longer see dry flour, as excessive mixing can lead to a tough cake. A helpful tip is to bring all your ingredients to room temperature (except the frosting ingredients) before starting, which ensures even mixing and proper rising during baking.

What to Serve With Hummingbird Cake?

This sweet, tropical-inspired cake pairs wonderfully with a hot cup of coffee or tea, especially something like a smooth French roast or chamomile tea that won’t overpower the cake’s delicate banana-pineapple flavors. For a refreshing summer combo, try serving it alongside some fresh fruit – sliced mango or fresh pineapple chunks work especially well with the cake’s tropical theme. If you’re hosting a dessert party, consider offering a scoop of vanilla non-dairy ice cream on the side, which adds a nice temperature contrast to each bite. Keep in mind that this cake is pretty rich on its own, so simple accompaniments usually work best!

Storage Instructions

Counter Storage: If you plan to eat your vegan hummingbird cake within 2 days, you can keep it covered at room temperature. The frosting holds up well thanks to the arrowroot powder, but try to keep it in a cool spot away from direct sunlight.

Refrigerate: This cake stays fresh in the fridge for up to 5 days when stored in an airtight container. The cream cheese frosting actually firms up nicely when chilled. Just remember to let it sit at room temperature for about 30 minutes before serving to get that perfect texture back.

Freeze: You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. The frosted cake also freezes well – just place it in the freezer until firm, then wrap it carefully. When you’re ready to eat, thaw it overnight in the fridge.

Make Ahead: You can bake the cake layers up to 2 days ahead and store them wrapped well in the fridge. The frosting can also be made a day ahead and stored in the fridge – just let it come to room temperature and give it a quick whip before using.

Preparation Time	20-30 minutes
Cooking Time	45 minutes
Total Time	65-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 220-250 g
• Carbohydrates: 550-600 g

Ingredients

For the cake layers:

• 3 1/4 cups plus 2 tsp all-purpose flour
• 1 1/2 cups brown sugar (light or dark)
• 1/2 cup granulated sugar
• 1/2 cup finely shredded coconut (optional)
• 6 tbsp ground flaxseed
• 1 tbsp baking powder
• 1 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp allspice or 1/2 tsp nutmeg
• 1 tsp fine salt
• 2 cups mashed ripe bananas (about 4 medium)
• 3/4 cup neutral liquid oil (such as avocado, canola, sunflower, or vegetable oil)
• 1/2 cup unsweetened plant-based milk
• 1/4 cup pineapple juice
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla extract
• 1 cup canned pineapple pieces or crushed pineapple in juice, packed
• 2 cups pecans, roughly chopped and divided

For the cream cheese frosting:

• 1 cup vegan cream cheese (8 oz)
• 1/2 cup vegan butter
• 4 tsp arrowroot powder or cornstarch
• 1/8 tsp fine salt
• 1 tsp vanilla extract
• 4 to 5 cups powdered sugar

Step 1: Prepare the Cake Pans and Oven

Preheat your oven to 350°F (175°C) and position an oven rack in the middle.

Grease two 9-inch cake pans and line their bottoms with parchment paper.

Set the prepared pans aside for later.

Step 2: Mix the Dry and Wet Ingredients Separately

• 3 1/4 cups plus 2 tsp all-purpose flour
• 1 1/2 cups brown sugar (light or dark)
• 1/2 cup granulated sugar
• 1/2 cup finely shredded coconut (optional)
• 6 tbsp ground flaxseed
• 1 tbsp baking powder
• 1 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp allspice or 1/2 tsp nutmeg
• 1 tsp fine salt
• 2 cups mashed ripe bananas (about 4 medium)
• 3/4 cup neutral liquid oil (such as avocado, canola, sunflower, or vegetable oil)
• 1/2 cup unsweetened plant-based milk
• 1/4 cup pineapple juice
• 1 tbsp apple cider vinegar
• 1 tbsp vanilla extract
• 1 cup canned pineapple pieces or crushed pineapple in juice, packed

In a large mixing bowl, combine all of the dry ingredients except the pecans: all-purpose flour, brown sugar, granulated sugar, coconut (if using), ground flaxseed, baking powder, baking soda, ground cinnamon, allspice (or nutmeg), and salt.

Whisk well.

In a separate medium bowl, mash the ripe bananas to a puree.

To the mashed bananas, add the oil, plant-based milk, pineapple juice, apple cider vinegar, vanilla extract, and canned pineapple.

Mix together.

It might curdle, but that’s normal.

Step 3: Combine Wet and Dry Mixtures and Add Pecans

• 2 cups pecans, roughly chopped and divided
• wet mixture from Step 2
• dry mixture from Step 2

Have your prepared cake pans and chopped pecans ready.

Pour the wet banana-pineapple mixture into the dry ingredient bowl.

Gently stir with a spatula until just combined.

The batter will be quite thick; make sure to scrape the bottom of the bowl.

Do not overmix.

Fold in half of the chopped pecans, reserving the rest for garnish.

Immediately spoon the batter evenly into the two cake pans.

Tap each pan firmly on the counter to remove air bubbles.

Step 4: Bake the Cakes

Place both pans on the middle oven rack and bake for 45 minutes, or until a skewer or toothpick inserted in the center comes out clean.

Cool the cakes in their pans on a wire rack; don’t remove them yet.

I’ve found that letting the cakes rest in their pans helps them stay moist and makes them easier to turn out without sticking.

Step 5: Assemble and Frost the Cake

• chopped pecans reserved from Step 3

Once completely cooled, remove the cake layers from their pans.

Place one layer flat side up on your cake stand or plate.

Spread a generous layer of your prepared cream cheese frosting over the top.

Position the second layer flat side down over the first.

Spread the remaining frosting over the top and sides of the cake.

Decorate by sprinkling the remaining chopped pecans on top.

For a beautiful presentation and easier slicing, I recommend refrigerating the cake for at least 30 minutes before cutting—it helps the frosting firm up.