cake

Vegan Hummingbird Cake

Hummingbird Cake

I can remember very vividly the first slice of Hummingbird cake I ever ate. I was at the hospital waiting on my best friends daughter to be born and decided I needed a cup of coffee from the coffee cart. The cart also sold cake and I always need cake, sooooo. At first I thought the cake was a carrot cake so I just pointed to it and asked for slice. Well, it was not carrot cake and I was in love from the first bite. I ran back over to a ask what I was eating to learn it was actually a Hummingbird cake. I had never in all my southern life eaten a hummingbird cake. I had to google it to figure out what is in it. It definitely looks carrot cake-esq. Instead of carrots it has crushed pineapple, and bananas to keep it nice and moist, and pecans and coconut for some crunch. Cream cheese frosting has always been my favorite on just about any cake, and this is no exception. This cake reminds me of summer and It will forever remind me of the day sweet Teegan was born. This classic southern cake is not hard to veganize either. We used starch and aquafaba to replace the eggs, vegan butter, and vegan cream cheese. It’s that easy and so delicious! Also, no actual hummingbirds were harmed in the making of this cake. You can rest easy!

INGREDIENTS:

You will need 3, 8 inch round cake pans, and parchment paper for this recipe

  • 3 cups all purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon allspice

  • 1/2 teaspoon nutmeg

  • 3 tablespoons tapioca or corn starch

  • 1/2 cup water

  • 2/3 cup brown sugar

  • 1 1/2 cups sugar

  • 1 1/2 cups whipped aquafaba

  • 2 teaspoons vanilla extract

  • 3/4 cup neutral tasting oil like grape seed or canola

  • 2 cups mashed bananas (5 - 6 small to medium bananas)

  • 1 can crushed pineapple (8 oz), drained

  • 1/2 cup chopped pecans

  • 1/2 cup shredded coconut

CREAM CHEESE FROSTING:

  • 3/4 cup vegan cream cheese

  • 1/2 cup vegan butter

  • 5 cups powdered sugar

  • 1 teaspoon vanilla

  • pinch of salt

INSTRUCTIONS:

Preheat oven to 350 degrees.

  1. Whisk together flour, salt, cinnamon, baking powder, baking soda, all spice, and nutmeg in a large bowl.

  2. Make aquafaba according to directions. Set aside.

  3. Mix 1/2 cup of water with three tablespoons of starch. Beat the starch, sugar, brown sugar, and vanilla together in a large bowl. Add the oil. Next beat in the bananas and pineapple until the bananas are good and mashed up, and everything is well combined.

  4. Fold the dry ingredients into the wet ingredients, just until everything is nice and evenly incorporated.

  5. Stir in the nuts and coconut.

  6. Lastly, fold the whipped aquafaba into the batter, just until it is incorporated. Try not to over mix it.

  7. Prepare all three cake pans by coating each pan with butter. Line each pan with a 8 inch circle of parchment paper. Just trace a circle onto the parchment using the bottom of the pan as your guide, cut it out, and place into the the bottom of each pan. Coat the parchment in butter as well, then add a little flour to each pan to coat, shaking out any excess flour. Divide the batter evenly between the three pans.

  8. Bake cakes for 25 - 30 minutes, or until a cake tester or skewer inserted in the middle comes out clean. Allow cakes to cool for about 15 - 20 minutes in the pans. Turn them out onto wire cooling racks to finish cooling.

  9. While the cakes are cooling prepare the frosting by beating the cream cheese and butter together in a stand mixer, or in a large bowl using an electric hand mixer. Add in the vanilla, then slowly beat in the sugar and salt until you have the desired consistency. You need the frosting on the stiffer side to keep the cakes from sliding apart.

  10. Once cakes have completely cooled, divide the frosting into thirds. Frost the first layer and sprinkle with a thin layer of extra pecans if you have any leftover. Top with the next layer, frost, and add a thin layer of leftover coconut. Add the top layer and frost. You can top the cake with more nuts, or nuts and coconut. You do not have to add nuts and coconut between the layers, we just prefer to do so if we have leftovers.

  11. Slice and serve. Store any leftovers in the fridge. This just keeps the cream cheese from getting too soft.

If you like this recipe, try these:

Vegan Chocolate Mint Cookie Cake

Vegan Lemon Pound Cake

Vegan Lime Mojito Cupcakes

A piece of Hummingbird Cake

vegan hummingbird cake with coconut, pecans, banana,and pineapple. Topped with vegan cream cheese frosting

Vegan Eggnog Cake

Not everyone loves eggnog. I am not one of those people! I LOVE it. I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!! Miracles happen everyday, y'all! Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake. My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick. If you want to leave out the bourbon, go ahead, it will still be delicious! This holiday season you can have your nog, and eat it too!

Not everyone loves eggnog. I am not one of those people! I LOVE it. I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!! Miracles happen everyday, y'all! Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake. My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick. If you want to leave out the bourbon, go ahead, it will still be delicious! This holiday season you can have your nog, and eat it too!

Ingredients:

  • 2 1/2 cups all purpose white flour

  • 1 1/2 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 1 1/4 cup aquafaba (whipped chickpea liquid, you are measuring out the WHIPPED aquafaba, not the liquid)

  • 1 cup vegan eggnog

  • 2 teaspoons vanilla extract

  • 1 1/4 cup vegan butter

Buttercream:

  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 3 cups powdered sugar

  • 2 tablespoons bourbon (optional)

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoons vanilla extract

  • 2-3 tablespoons eggnog

Instructions:

preheat oven to 350 degrees

  1. Prepare (2) 8 inch cake pans by first coating with a thin layer of vegan butter, then lightly dusting pans with flour.

  2. Prepare the aquafaba according to instructions. (follow link to recipe and instructions)

  3. In the bowl of your stand mixer, or a large bowl if using a hand mixer, whisk together all of your dry cake ingredients.

  4. Add the butter, and all of the eggnog into the dry ingredients. Cream on medium speed for a few minutes until completely smooth. Add vanilla and mix for a few more seconds.

  5. Next, with a spatula, gently fold in the aquafaba, careful not to over mix. You do not want to deflate the aquafaba. If you do, your cake will not be as fluffy.

  6. Evenly divide batter between the 2 prepared pans and bake cakes for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.

  7. Allow cakes to cook in the pans on a cooling rack for about 20 minutes.

  8. While cakes are cooking prepare the frosting by mixing together the butter and shortening in your stand mixer or using an electric hand mixer. Add in the vanilla, spices, and bourbon and continue mixing until well incorporated. Slowly begin beating in the powdered sugar. The frosting should be pretty stiff. Begin adding just enough eggnog to thin the frosting enough to easily spread on the cake. ( if you leave out the bourbon, you will need a little extra eggnog)

  9. Once cakes have cooled for 20 minutes, turn them out onto the cooling rack to cool completely. Once cakes are completely cooled, begin frosting by adding a layer of buttercream on one cake layer, and spreading evenly to the edges. Place other cake layer on top and cover the cake with remaining buttercream.

  10. Store cake in the refrigerator and serve at room temperature.

*We have altered some instructions from the original recipe to help cut down on the deflating of the aquafaba. Over mixing the aquafaba will cause it to deflate, resulting in a more dense cake. Being careful to gently fold in the aquafaba will help achieve a nice light crumb.