Vegan Hummingbird Cake

If we haven’t already established this yet, I have quite the sweet-tooth. In fact, there was even a time in the past where I would often come home from work and bake a cake or brownies instead of cooking dinner. Please don’t judge past me. She was a slave to her need for anything sweet.

These days I value a good dinner as much as I value a slice of cake. My body is thanking me, I’m sure. But, that doesn’t mean I’ve forgotten about my sweet-tooth. Oh no, not at all! But I have had to find new ways to satisfy it since becoming vegan.

I always thought baking vegan was far too hard and something that would yield substandard versions of my favourite sweet treats. But not so, dear reader! Sure, it takes some extra thought to replace the eggs and fat, but it’s certainly not impossible. This hummingbird cake being a fine example of that.

Hummingbird cake has always been a bit of a favourite of mine. The banana and pineapple elements make it super moist and packed with flavour while the cream cheese adds a richness that marries so well with the tart pineapple.

I also like my cake with a little extra crunch which is why I’ve included some candied pecans to scatter between the layers and decorate the cake. They are the perfect way to finish it all off!

Be sure to retain the pineapple juice from the tin of pineapples. The juice serves as a little soak to brush over the finished cakes, making them extra pineapple-y… and extra moist. (I apologize for using that word twice in this post!)

While this recipe might be a little longwinded, I promise you there are no difficult elements – and it certainly pays off in the end! I think this hummingbird cake is perfect for throwing together on a lazy weekend… or after work instead of cooking yourself a dinner. No judgment.

Vegan Hummingbird Cake

Ingredients

200ml Rapeseed Oil (or Canola Oil)
400g Plain Flour
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp Ground Cinnamon
1/4 tsp Nutmeg
200g Light Brown Sugar
150g Caster Sugar
155g Applesauce
4 overripe Bananas
240g tin Pineapple – drained (but reserve juice for cake soak)
150g Pecans – roughly chopped
1 tsp Vanilla Extract
Pinch of Sea Salt

Cream Cheese Frosting Ingredients:
150g Butter
500g Icing Sugar
200g Vegan Cream Cheese
1 tsp Vanilla Extract

Candied Pecans Ingredients:
70g Pecan Halves
55g Light Brown Sugar
1/4 tsp Ground Cinnamon
Pinch of Sea Salt
1 tbsp Water

Method

1. Preheat oven to 180 degrees celsius. Grease and line 2 x 9” pans
2. In a large bowl mix together flour, baking powder and soda, cinnamon and nutmeg. Then add sugars and a pinch of salt.
3. In another bowl crush the bananas and pineapple with the back of a fork. Add to the flour mixture along with oil, applesauce, crushed pineapple, and vanilla extract.
4. Mix through the chopped pecans then divide the batter between your two tins. 
5. Bake for 35-40 minutes or until a skewer comes out of the center clean. Set aside to cool completely.

Candied Pecans Method:

1. Over a medium heat, mix together the brown sugar, cinnamon, salt and water until combined and bubbling
2. Add the pecans and cook for a couple more minutes until pecans are coated in the glaze
3. Transfer to a lined baking sheet and allow to cool 
4. Crush roughly so you have pecans of all sizes. 

Cream Cheese Frosting Method:

1. Beat together the butter and icing sugar until pale and creamy
2. Fold in the cream cheese and vanilla extract
3. Refrigerate until required

To Assemble:

1. On the bottom layer of cake, brush over some of the pineapple juice and allow to soak into the cake.
2. Spread over half the icing and then sprinkle over half of the crushed candied pecans
3. Place the second layer on top and brush over more pineapple juice.
4. Spoon on the remaining half of the icing and then sprinkle over the rest of the candied pecans. 
5. Keep cake refrigerated and consumer within 5 days

Ready for Pinning!