vegan 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!


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


  • 3/4 cup vegan cream cheese

  • 1/2 cup vegan butter

  • 5 cups powdered sugar

  • 1 teaspoon vanilla

  • pinch of salt


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 Pavlova with Sweet Lemon Ricotta and Berries (Meringue Cake)

Vegan Pavlova

Pavlova cake is named after the Russian Ballerina, Anna Pavlova, from her time touring in Australia and New Zealand. Supposably, a chef at the Wellington hotel created the cake for the dancer, claiming it reminded him of her tutu!! Because I adore ballet, and adore meringue, it only seemed logical we try to veganize this classic dessert. Traditional Pavlova is made with egg white meringue that is marshmalllowy inside. In this vegan version we use sweet, whipped, aquafaba to replace the eggs and made a drier meringue to help hold its shape. The result is a perfectly, light, delicate meringue cake, filled with sweet lemon tofu ricotta and fresh berries. This cake requires patients as it takes a long time to bake and dry out. I promise its worth every minute it takes. This vegan Pavlova makes for the most impressively beautiful, light, and delicious dessert and will surely impress anyone who tries it!


  • Liquid from 1 can of chickpeas

  • 1 1/2 cups powdered sugar

  • 1/4 teaspoon cream of tarter

  • 1/2 teaspoon apple cider vinegar

  • 1 tablespoon tapioca starch

  • 3-4 cups mixed berries, strawberries, blueberries, black berries, or raspberries

  • Fresh mint for garnish


  • 1 block extra firm tofu

  • Juice from 1 lemon

  • Zest from 1 lemon

  • 1/4 cup maple syrup, or a few tablespoons agave


Preheat oven to 275 degrees

  1. Add chickpea liquid, powdered sugar, cream of tarter, vinegar, and tapioca starch to a stand mixer, and mix on medium speed for about 10 minutes or until a very stiff meringue has formed. If you need to use a hand electric mixer, add all ingredients to a large bowl and mix by hand until a stiff meringue has formed, don’t give up. It takes a while but will come together.

  2. Prepare 2 baking sheets by covering in parchment paper. Draw an 8 inch circle on each sheet of parchment then flip the sheet over. Divide the meringue between the 2 circle. Spread the meringue evenly to fit the circles using the back of a spoon.

  3. Bake the Pavlova for 2 1/2- 3 hours or until you can insert a tooth pick or cake tester into the center and the meringues are dry. Remove from the oven to cool completely. (ours took 3 hours but bake times will vary depending on ovens)

  4. Add the tofu, lemon and maple syrup to a food processor or high speed blender, and process until completely smooth.

  5. Divide the tofu ricotta in half. Lightly spread half of the ricotta over one of the meringues. Thinly slice some strawberries and evenly spread them over the ricotta. You can add some tother berries as well, just nestle them into the ricotta.

  6. Place the second meringue on top of the first. Add the other half of the ricotta to the center of the meringue and spread it out a little. Pile up the remaining fruit on top of the ricotta. Garnish with mint.

  7. Serve immediately. The liquid from the ricotta and fruit will eventually break down the meringues. If you wish to bake the meringues and serve later, store them in an airtight container and add ricotta and fruit when ready to serve. Any moisture in the air will cause the meringues to get sticky and they will no longer be dry and flakey, the way you want them to be. Storing them in an airtight container is essential!

  8. Slice to serve.

If you like this recipe, try these:

No Bake Vegan Strawberry Pie

Southern Vegan Strawberry Shortcake

Sweet Aquafaba Whip

Vegan Pavlova cut on a plate

vegan pavlova cake with sweet lemon tofu ricotta and fresh berries