Vegan Hummingbird Cake – Connoisseurus Veg

This vegan hummingbird cake is made with three layers of cinnamon-spiced pecan studded banana pineapple cake, with dairy-free cream cheese frosting in between. Each chunk is sort of a mouthful of sunshine!

Hummingbird cake would possibly simply be the last word spring dessert. Carrot cake tends to get all the eye this time of 12 months, and I completely get that. This southern-style vegan hummingbird cake has some similarities to my vegan carrot cake recipe — it is nutty, moist, spiced, and consists of pineapple. However as an alternative of carrots, the primary taste featured on this cake is banana. It is tropical and fruity, and I feel we may all use that after an extended, chilly winter!

This one is a 3 layer cake, nevertheless it’s surprisingly simple to make. It has a considerably rustic feel and look, because of numerous fruit and nuts within the batter, so there is not any must fuss with getting every part all excellent and even.

Substances You will Want

• Water.
• Floor flaxseed. This ingredient is necessary! We’ll be mixing it with the water to create a flax egg, considered one of my favourite vegan egg substitutes to bake with.
• Flour. On this recipe we’re utilizing all-purpose wheat flour, or white flour. I am guessing another flours will work, however with out testing them I can not say for positive!
• Baking powder.
• Baking soda.
• Floor cinnamon.
• Salt.
• Bananas. Your bananas must be overripe, that means they’re yellow with numerous brown spots, as proven within the photograph above.
• Crushed pineapple. Use a can of crushed pineapple with juice. This will provide you with precisely the precise quantities of pineapple and liquid.
• Vegetable oil. Any plant-based oil that is usually used for baking will work. Corn oil, canola oil, and melted coconut oil are all appropriate choices.
• Vanilla extract.
• Sugar. Be sure your sugar is natural. Typical sugar could also be processed utilizing animal bone char, so it is not thought-about vegan.
• Brown sugar. Identical deal! This must be natural.
• Chopped pecans. Whereas pecans are conventional for hummingbird cake, be happy to go away them out if nuts aren’t your factor or you may have an allergy. You can additionally swap them out with walnuts for those who choose.
• Vegan cream cheese frosting. I extremely advocate utilizing a double batch of my do-it-yourself vegan cream cheese frosting. It is so good with this cake. Nonetheless, for those who choose one other frosting, I perceive. My vegan vanilla buttercream may even work. No matter you employ, be sure that there’s loads of it!
• Pecan halves. These are completely elective, however they make a stupendous (and scrumptious) garnish for this cake.

How It is Made

The next is an in depth photograph tutorial on the best way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

First, make your flax egg by stirring the water and flaxseeds collectively in a big bowl. The combination might want to sit for a couple of minutes to gel.

Seize one other bowl. Whereas the flax egg sits, whisk collectively the flour, baking powder, baking soda, cinnamon, and salt. Set this apart.

In one more bowl (final one!), mash your banana with a fork or potato masher. Be sure to measure it! You will want one and a half cups.

Now stir the pineapple (juice and all — do not drain it!), oil, and vanilla into the bowl with the banana. Now set this apart.

Seize the bowl with the flax egg. It ought to have had loads of time to gel by now. Add the sugar and brown to the bowl, then beat the combination with an electrical mixer till it’s kind of foamy.

Now change from the mixer to a spoon, and stir the banana pineapple combination into the bowl with the flax combination. It will not mix up utterly, however that is positive!

Stir the flour combination in with the moist components, including it in just a few increments, then fold within the pecans.

Divide the batter amongst three oiled and parchment paper lined cake pans, then pop them into the oven!

Tip: To get your cake layers completely even, weigh your pans utilizing a kitchen scale when including the batter.

Let the layers cool earlier than eradicating them from the pans, then slather each with frosting as you stack them up. End your vegan hummingbird cake by overlaying the highest and out of doors with extra frosting, then slice it up and serve it.

Extra Vegan Cake Recipes

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Vegan Hummingbird Cake

This vegan hummingbird cake is made with three layers of cinnamon-spiced pecan studded banana pineapple cake, with dairy-free cream cheese frosting in between. Each chunk is sort of a mouthful of sunshine!

Complete Time 2 hours 45 minutes

Substances

• ⅓
  cup
  water
• 3
  tablespoons
  floor flaxseeds
• 3
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• ½
  teaspoon
  baking soda
• 1 ½
  teaspoon
  floor cinnamon
• ½
  teaspoon
  salt
• 1 ½
  cups
  mashed overripe banana
  (about 3 to 4 bananas)
• 1
  (8 ounce/227 gram) can
  crushed pineapple,
  with juice (don’t drain)
• 1
  cup
  vegetable oil
• 2
  teaspoons
  vanilla extract
• 1
  cup
  natural granulated sugar
• ½
  cup
  natural brown sugar
• 1 ½
  cups
  chopped pecans

Directions

1. Preheat the oven to 350°F.

2. Frivolously oil three 8-inch spherical cake pans, then line the underside of every pan with parchment paper.

3. In a big mixing bowl, stir the water and flaxseed collectively. Set the combination apart whilst you mix the dry components. It might want to sit for a minimum of 5 minutes for the flaxseeds to gel.

4. In a big mixing bowl, whisk collectively the flour, baking powder, baking soda, cinnamon, and salt. Set this apart.

5. Stir the banana, pineapple, oil, and vanilla collectively in a medium mixing bowl. Set this apart.

6. Add the sugar and brown sugar to the bowl with the flax combination. Beat the components collectively utilizing an electrical mixer at excessive pace for one minute, till the combination is barely foamy.

7. Add the banana combination to the flax combination. Stir every part collectively by hand. The components might not mix utterly at this stage, which is ok.

8. Start stirring the flour combination into the flax and banana combination. Add the flour combination in about three increments, stirring every in simply till mixed.

9. Fold the pecans into the batter.

10. Switch the batter to the ready baking pans, distributing it as evenly as you may.

11. Place the baking pans into the oven. Bake the cake layers for 26 to half-hour, till a toothpick inserted into the middle comes out clear.

12. Place the cake pans on cooling racks whenever you take them out of the oven. Let the cake layers cool utterly.

13. As soon as they’re cool, fastidiously invert one of many layers onto a cake dish, then take away the parchment paper (Observe 2).

14. Slather the highest of the cake layer with frosting, then fastidiously take away a second layer from the pan and place it over the primary layer. Slather the second layer with frosting, then place the third layer on prime. Cowl the highest and sides of the cake with frosting. Optionally, garnish the cake with pecan halves.

15. Slice the cake and serve.

Vitamin Information

Vegan Hummingbird Cake

Quantity Per Serving

Energy 492
Energy from Fats 261

% Every day Worth*

Fats 29g45%

Saturated Fats 4g20%

Trans Fats 0.1g

Polyunsaturated Fats 14g

Monounsaturated Fats 10g

Sodium 172mg7%

Potassium 143mg4%

Carbohydrates 55g18%

Fiber 3g12%

Sugar 29g32%

Protein 5g10%

Vitamin A 18IU0%

Vitamin C 2mg2%

Calcium 72mg7%

Iron 2mg11%

* P.c Every day Values are primarily based on a 2000 calorie weight-reduction plan.