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Tender Vegan Hummingbird Cake

A delightful vegan cake featuring a blend of banana and pineapple for a moist, tropical dessert that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut milk Any dairy-free milk can be used as a substitute.
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas Use overripe bananas for better flavor.
  • 1 cup crushed pineapple (drained)
  • 1/2 cup chopped walnuts (optional) Can be substituted with pecans or omitted.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix the vegetable oil, applesauce, coconut milk, and vanilla extract until well combined.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the bananas, crushed pineapple, and walnuts (if using).
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Serve as is or with your favorite vegan frosting.

Notes

Store leftovers at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for about a week or freeze for up to 3 months.