Try This Vegan Hummingbird Cake Recipe: A Sweet Southern Favorite

Hummingbird cake is a classic Southern dessert known for its rich banana-pineapple flavor, warm spices, and moist texture. 

This vegan version keeps all the nostalgic charm while using only plant-based ingredients, making it a perfect choice for anyone looking for a dairy-free, egg-free treat that still feels indulgent and homey.

With its combination of fruit, nuts, and spice, this vegan hummingbird cake is a deliciously unique alternative to standard layer cakes. 

Whether you’re baking for a special occasion or simply want something cozy and sweet to share with friends and family, this recipe delivers all the flavor and none of the fuss.

Why This Vegan Hummingbird Cake Is a Must-Try

This cake has a soft, tender crumb and a naturally sweet flavor from mashed banana and crushed pineapple. Toasted pecans add a nutty richness that pairs beautifully with the warm cinnamon. 

It’s easy to assemble, and the optional dairy-free cream cheese-style frosting brings just the right amount of tang.

Here’s what makes it special:

• Moist, flavorful crumb from fruit and oil, with no eggs or dairy needed
• Naturally sweet with banana and pineapple
• Filled with chopped pecans for crunch and richness
• Uses simple pantry ingredients
• Perfect for birthdays, potlucks, or weekend baking
• Works as a single-layer, double-layer, or cupcake recipe

Ingredients for Vegan Hummingbird Cake

You’ll need the following ingredients to bring this Southern favorite to life.

Dry Ingredients:

• 2 cups all-purpose flour
• ¾ cup organic cane sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

Wet Ingredients:

• 1 cup mashed ripe banana (about 2 large)
• ¾ cup crushed pineapple, with juice
• ½ cup neutral oil (like sunflower or avocado)
• ¼ cup unsweetened plant milk
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

Add-ins:

• ½ cup chopped toasted pecans
• Optional: ¼ cup shredded coconut

Step-by-Step Instructions to Make this Vegan Hummingbird Cake

This recipe is straightforward and doesn’t require a mixer. Here’s how to make it:

1. Preheat the oven:
   Set oven to 350°F (175°C). Grease and line a round or square 8-inch cake pan, or prepare two for a layer cake.
   
2. Mix the dry ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
   
3. Combine the wet ingredients:
   In another bowl, stir together mashed banana, crushed pineapple (with juice), oil, plant milk, vanilla, and vinegar until well combined.
   
4. Make the batter:
   Add the wet mixture to the dry and stir until just combined. Fold in chopped pecans and coconut, if using.
   
5. Bake:
   Pour the batter into your prepared pan(s) and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
   
6. Cool completely:
   Before frosting or slicing, make sure the cake is fully cooled to room temperature to keep the texture soft and moist.

Optional Vegan Cream Cheese-Style Frosting

While this cake is delicious on its own, a dairy-free cream cheese-style frosting adds a beautiful tang that complements the sweetness of the cake. In our opinion, it’s not really optional … it’s a MUST!

To make the frosting, you’ll need:

• ½ cup vegan cream cheese
• ¼ cup vegan butter
• 1½ to 2 cups powdered sugar
• 1 teaspoon vanilla extract

Whip together until smooth, then spread the frosting on your cooled cake. Top with extra chopped pecans for a lovely finish.

Serve it with a warm cup of tea or coffee and enjoy a slice of something truly satisfying.

Easy Variations to Try

Once you’ve got the basic recipe down, there are a few ways to make it your own:

• Bake in a muffin tin for 20 to 22 minutes to create a cupcake version
• Add raisins or chopped dates for extra sweetness
• Use walnuts instead of pecans if preferred
• Skip the frosting and dust with powdered sugar for a simple finish

How to Store Vegan Hummingbird Cake

This cake stays moist for days and stores well, making it a great dessert to prepare in advance. 

Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

If frosted, keep chilled and bring to room temperature before serving for the best texture.

We think you’ll also love our beautiful date cake.

Final Thoughts

This vegan hummingbird cake brings all the warmth and charm of a Southern classic, without relying on any animal products. 

With its naturally sweet flavor, soft crumb, and cozy mix-ins, it’s a cake that feels special enough for gatherings but simple enough to make anytime.

If you’re looking for a dessert that combines comfort, nostalgia, and plant-based goodness, this is a perfect place to start. 

Try This Vegan Hummingbird Cake Recipe: A Sweet Southern Favorite

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 cups all-purpose flour

• ¾ cup organic cane sugar

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ½ teaspoon salt

• 1 cup mashed ripe banana (about 2 large)

• ¾ cup crushed pineapple, with juice

• ½ cup neutral oil (like sunflower or avocado)

• ¼ cup unsweetened plant milk

• 1 teaspoon vanilla extract

• 1 tablespoon apple cider vinegar

• ½ cup chopped toasted pecans

• Optional: ¼ cup shredded coconut

Directions

• Preheat the oven
• Mix the dry ingredients:
• Combine the wet ingredients
• Make the batter
• Bake
• Cool and serve.