Vegan Hummingbird Cake (2024)

First, make your flax egg by stirring the water and flaxseeds together in a large bowl. The mixture will need to sit for a few minutes to gel.

Grab another bowl. While the flax egg sits, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this aside.

In yet another bowl (last one!), mash your banana with a fork or potato masher. Make sure to measure it! You'll need one and a half cups.

Now stir the pineapple (juice and all — don't drain it!), oil, and vanilla into the bowl with the banana. Now set this aside.

Grab the bowl with the flax egg. It should have had plenty of time to gel by now. Add the sugar and brown to the bowl, then beat the mixture with an electric mixer until it's a bit foamy.

Now switch from the mixer to a spoon, and stir the banana pineapple mixture into the bowl with the flax mixture. It won't blend up completely, but that's fine!

Stir the flour mixture in with the wet ingredients, adding it in a few increments, then fold in the pecans.

Divide the batter among three oiled and parchment paper lined cake pans, then pop them into the oven!

Print

• ⅓cupwater
• 3tablespoonsground flaxseeds
• 3cupsall-purpose flour
• 2teaspoonsbaking powder
• ½teaspoonbaking soda
• 1 ½teaspoonground cinnamon
• ½teaspoonsalt
• 1 ½cupsmashed overripe banana(about 3 to 4 bananas)
• 1(8 ounce/227 gram) cancrushed pineapple,with juice (do not drain)
• 1cupvegetable oil
• 2teaspoonsvanilla extract
• 1cuporganic granulated sugar
• ½cuporganic brown sugar
• 1 ½cupschopped pecans

For Serving

• 2batchesvegan cream cheese frosting(Note 1)
• Pecan halves,optioal

1. Preheat the oven to 350°F.

2. Lightly oil three 8-inch round cake pans, then line the bottom of each pan with parchment paper.

3. In a large mixing bowl, stir the water and flaxseed together. Set the mixture aside while you combine the dry ingredients. It will need to sit for at least 5 minutes for the flaxseeds to gel.

4. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this aside.

5. Stir the banana, pineapple, oil, and vanilla together in a medium mixing bowl. Set this aside.

6. Add the sugar and brown sugar to the bowl with the flax mixture. Beat the ingredients together using an electric mixer at high speed for one minute, until the mixture is slightly foamy.

7. Add the banana mixture to the flax mixture. Stir everything together by hand. The ingredients may not combine completely at this stage, which is fine.

8. Begin stirring the flour mixture into the flax and banana mixture. Add the flour mixture in about three increments, stirring each in just until combined.

9. Fold the pecans into the batter.

10. Transfer the batter to the prepared baking pans, distributing it as evenly as you can.

11. Place the baking pans into the oven. Bake the cake layers for 26 to 30 minutes, until a toothpick inserted into the center comes out clean.

12. Place the cake pans on cooling racks when you take them out of the oven. Let the cake layers cool completely.

13. Once they're cool, carefully invert one of the layers onto a cake dish, then remove the parchment paper (Note 2).

14. Slather the top of the cake layer with frosting, then carefully remove a second layer from the pan and place it over the first layer. Slather the second layer with frosting, then place the third layer on top. Cover the top and sides of the cake with frosting. Optionally, garnish the cake with pecan halves.

15. Slice the cake and serve.

Nutrition Facts

Vegan Hummingbird Cake

Amount Per Serving

Calories 492Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 4g20%

Trans Fat 0.1g

Polyunsaturated Fat 14g

Monounsaturated Fat 10g

Sodium 172mg7%

Potassium 143mg4%

Carbohydrates 55g18%

Fiber 3g12%

Sugar 29g32%

Protein 5g10%

Vitamin A 18IU0%

Vitamin C 2mg2%

Calcium 72mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.