This is a classic Southern recipe that originated in Jamaica and I was easily able to create a vegan version. I put plain yogurt in the ingredient section but I actually used Siggi’s plant-based vanilla and cinnamon yogurt because it went perfectly with this recipe. If I had some on hand, I probably would have thrown in a handful of shredded coconut, as it matches the flavor profile of all the other ingredients included. I topped this with a bunch of pecans and dried pineapple but feel free to decorate it however you would like.
Vegan Hummingbird Cake
- 3 cups all purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- pinch sea salt
- 1 tsp baking soda
- 2 cups plain cashew yogurt
- 2 cups mashed banana
- 1/4 cup crushed pineapple
- 2 cups brown sugar
- 2 tsp vanilla extract
- 1 cup chopped pecans
- for the frosting:
- 8 oz plain vegan cream cheese
- 1/2 cup vegan butter
- 1 tsp vanilla extract
- pinch sea salt
- 4 cups powdered sugar
1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
3. In a separate mixing bowl, mix together the yogurt, mashed banana, pineapple, brown sugar, and vanilla extract.
4. Pour the dry ingredients into the wet ingredients and mix well. Stir in the pecans.
5. Divide mix between two greased, 8-inch round cake pans.
6. Bake for 35 minutes and remove from oven. Set on a cooling rack for thirty minutes before flipping out of the pan.
7. While the cakes are cooling, make your frosting. Beat together the butter and cream cheese until soft.
8. Add in the vanilla extract and salt and beat for another minute.
9. Add the sugar one cup at a time and beat until a frosting consistency begins to form.
10. When cake is cooked, top with frosting and pecans.
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Photo: Lauren Sacerdote