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Hummingbird Cake

This vegan cake tastes just like the original. It is moist and absolutely delicious.

Prep Time
2 hours
Cook Time
35 minutes

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Servings

For the cake:

  • 1 cup Fresh ripe pineapple chunks 1 cup Fresh ripe pineapple chunks
  • 3 medium Ripe bananas 3 medium Ripe bananas
  • 3 cups All-purpose flour 3 cups All-purpose flour
  • Florida Crystals® Organic Raw Cane Sugar 1 cup 1 cup Florida Crystals® Organic Raw Cane Sugar
  • Florida Crystals®Organic Light Brown Raw Cane Sugar 1 cup 1 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 teaspoon Salt 1 teaspoon Salt
  • 1 teaspoon Baking soda 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground nutmeg 1 teaspoon Ground nutmeg
  • Vegan egg replacer to replace 3 eggs Vegan egg replacer to replace 3 eggs
  • 1 ½ cups Vegetable oil 1 ½ cups Vegetable oil
  • 2 teaspoons Pure vanilla extract 2 teaspoons Pure vanilla extract
  • 1 cup Chopped pecans, toasted 1 cup Chopped pecans, toasted
  • Coconut oil to grease the pans Coconut oil to grease the pans

For the frosting:

  • 2 (8-ounces) packages Vegan cream cheese, at room temperature 2 (8-ounces) packages Vegan cream cheese, at room temperature
  • 4 ounces Vegan butter, unsalted and at room temperature 4 ounces Vegan butter, unsalted and at room temperature
  • 2 teaspoons Pure vanilla extract 2 teaspoons Pure vanilla extract
  • Florida Crystals® Organic Powdered Raw Cane Sugar 2 (16-ounces) packages, sifted 2 (16-ounces) packages, sifted Florida Crystals® Organic Powdered Raw Cane Sugar

As decorations:

  • Dried pineapple rings Dried pineapple rings
  • Dried pineapple chunks Dried pineapple chunks
  • Dried banana chips Dried banana chips
  • Chopped pecans, toasted Chopped pecans, toasted

Instructions

Step 1

Preheat oven to 350°F. Prepare three 8-inch round cake pans with coconut oil and flour. 

Step 2

In a food processor, process ripe pineapple chunks. Add the bananas and pulse the food processor until bananas and pineapple are well combined.

Step 3

In a large bowl, whisk together flour, sugars, salt, baking soda, cinnamon, and nutmeg. Add egg replacement, oil, vanilla, pecans, and the previously processed pineapple-banana mixture. Mix until well combined.

Step 4

Divide the batter evenly among the prepared baking pans. Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Cool in pans on top of wire racks for 15 minutes. Carefully, remove cakes from pans and cool completely before icing.

Step 5

While the cakes are cooling down, prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar and mix until well incorporated.

Step 6

Assemble the cake. Place one cake on a serving platter and spread 1 cup of the buttercream. Top with another layer of cake and repeat the process. Frost the sides of the cake giving it a naked look. Decorate with dried fruits, pecans, and frosting

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