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:

• 1 tbsp baking powder
• 1/2 cup granulated sugar
• 1 1/4 tsp baking soda
• 1/2 cup shredded coconut (optional, adds subtle tropical flavor)
• 1/4 cup pineapple juice (freshly squeezed or canned)
• 1/2 tsp allspice
• 3/4 cup neutral oil
• 6 tbsp ground flaxseed (mixed with water creates egg replacement)
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 2 cups pecans, roughly chopped (divided for cake and garnish)
• 1/2 cup unsweetened plant-based milk
• 1 1/2 cups brown sugar
• 1 tbsp vanilla extract
• 1 tsp fine salt
• 3 1/4 cups plus 2 tsp all-purpose flour (I use King Arthur all-purpose flour)
• 2 cups mashed ripe bananas (about 4 medium, very soft and fragrant)
• 1 tbsp apple cider vinegar
• 1 cup canned pineapple pieces in juice (drained, about 1/2 cup liquid reserved)

For the cream cheese frosting:

• 1/2 cup vegan butter (softened to room temperature)
• 4 to 5 cups powdered sugar (sifted to remove lumps)
• 1 cup vegan cream cheese (I use Kite Hill almond milk base)
• 4 tsp arrowroot powder (or cornstarch, helps stabilize frosting)
• 1 tsp vanilla extract
• 1/8 tsp fine salt

Step 1: Prepare the Mise en Place and Preheat

• 2 cups mashed ripe bananas
• 2 cups pecans, roughly chopped

Start by preheating your oven to 350°F and greasing two 9-inch cake pans with a light coating of oil or vegan butter.

While the oven preheats, prepare your mise en place: mash the bananas in a bowl until very smooth and fragrant (the riper they are, the better for moisture and natural sweetness), chop the pecans into rough pieces, sift the powdered sugar to remove any lumps, and have all your measured ingredients ready.

I like to use very soft, spotted bananas here because they add moisture to replace the binding power of traditional eggs.

Step 2: Create the Flax Egg and Combine Wet Ingredients

• 6 tbsp ground flaxseed
• 2 cups mashed ripe bananas
• 3/4 cup neutral 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 in juice

Mix the ground flaxseed with 6 tablespoons of water in a small bowl and let it sit for 2-3 minutes to thicken and activate, creating your flax egg replacement.

Meanwhile, to the bowl with mashed bananas, add the neutral oil, plant-based milk, pineapple juice, apple cider vinegar, vanilla extract, drained pineapple pieces, and the thickened flax mixture.

Stir everything together until well combined and homogeneous.

This wet mixture needs to be thoroughly mixed so all the binding elements work together.

Step 3: Build the Dry Ingredient Mix

• 3 1/4 cups plus 2 tsp all-purpose flour
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1/2 cup shredded coconut
• 1 tbsp baking powder
• 1 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp allspice
• 1 tsp fine salt

In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, shredded coconut (if using), baking powder, baking soda, ground cinnamon, allspice, and fine salt.

Make sure the leavening agents and spices are evenly distributed throughout the flour by whisking thoroughly for about 30 seconds.

I prefer freshly ground cinnamon here because it has so much more aromatic punch than pre-ground, and it really makes a difference in a cake like this where spices are the flavor backbone.

Step 4: Combine and Fold in Pecans

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3
• 1 cup pecans

Pour the wet ingredient mixture from Step 2 into the dry ingredient mixture from Step 3.

Using a spatula, gently fold the ingredients together with just a few strokes until barely combined—the batter should still look slightly streaky and lumpy.

Do not overmix, as this can develop the gluten and make the cake tough rather than tender.

Fold in half of the chopped pecans from Step 1 with just 2-3 gentle strokes to distribute them evenly.

Step 5: Bake the Cake Layers

• batter from Step 4

Divide the batter evenly between the two prepared pans and smooth the tops gently with a spatula.

Tap each pan on the counter a few times to release any air bubbles.

Bake for 45 minutes, until a skewer inserted into the center comes out clean with just a few moist crumbs.

The cakes should be golden brown on top and spring back when lightly touched.

Remove from the oven and let the cakes cool in their pans on a wire rack for 15-20 minutes before turning them out onto the rack to cool completely.

Step 6: Prepare the Vegan Cream Cheese Frosting

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

While the cakes cool, make the frosting.

In a bowl, beat together the softened vegan cream cheese and vegan butter until creamy and light, about 2-3 minutes.

Add the arrowroot powder and fine salt, and beat briefly to combine.

I find that the arrowroot powder is key here because it helps stabilize the vegan frosting and prevents it from being too soft or greasy.

Gradually add the sifted powdered sugar in three additions, beating on low speed after each addition until fully incorporated.

Add the vanilla extract and beat until the frosting is light and fluffy, about 2-3 more minutes.

The frosting should be spreadable but hold its shape.

Step 7: Assemble and Garnish

• cooled cake layers from Step 5
• frosting from Step 6
• 1 cup pecans

Place the first cooled cake layer on a serving plate and spread a generous layer of frosting from Step 6 on top.

Place the second cake layer on top and frost the top and sides with the remaining frosting, creating an even crumb coat.

Sprinkle the reserved half of the chopped pecans from Step 1 over the top and sides of the cake for garnish.

Serve at room temperature or chilled, and store any leftovers covered in the refrigerator.