Serves 10-14
Everyone out there who isn’t from the South is probably wondering what the f*** is Hummingbird Cake…. Don’t worry, no hummingbirds were harmed in the making of this cake.
For a Southerner, Hummingbird Cake is a symbol of family gatherings and special occasions. It is everything delicious and moist that you enjoy when gathering with your favorite people: pecans, pineapple, bananas, cream cheese frosting.
For many, it conjures memories of your grandmother leaning over her Southern Living Cookbook to double check the recipe. The version we know first showed up in Southern Living Magazine in 1978. It quickly grew to become an iconic dish that we all know and love.
Not from the South? Don’t worry, literally everyone enjoys this dish.
Cake Batter
3 cups all-purpose flour, plus 2 Tbsp reserved
2 cups organic sugar
1 tsp kosher salt
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 tsp pure vanilla extract
Egg Replacer for 3 eggs (following directions on package)
1 1/2 cups canola oil
1 cup crushed pineapple, with liquid
2 cups mushed ripe bananas
1 cup pecans, chopped
Cream Cheeze Frosting
1 8-ounce package vegan cream cheese
1/2 cup vegan margarine
2 cups organic powdered sugar
1 tsp vanilla extract
Garnish
1 cup pecan halves
Prep
Preheat oven to 350°.
Grease 2 9-inch cake pans (or 1 large rectangle cake pan).
Cake Batter
Combine all-purpose flour, organic sugar, kosher salt, baking soda, and ground cinnamon in a large mixing bowl.
Gently sift or whisk to separate.
In a small bowl combine the egg replacer and water (as directed on package) and stir to combine.
Add egg replacer mixture and canola oil to the dry ingredients.
Stir to combine.
Add in vanilla, crushed pineapple, mushed bananas.
Stir to combine.
Toss the chopped pecans in the 2 Tablespoons of reserved all-purpose flour.
Stir the chopped pecans into the cake mixture.
Pour the batter evenly into the cake pans.
Bake for 30 minutes or until golden brown and fully cooked (use the toothpick test).
Cool cake for a few minutes in the pan before removing onto cooling racks.
Allow to cool completely.
Cream Cheeze Frosting
Place the vegan cream cheese and vegan margarine in a medium mixing bowl.
Beat at medium speed until smooth.
Add organic powdered sugar gradually and beat on low speed until incorporated.
Mix in pure vanilla extract.
Beat until fluffy.
Assemble
Place one cake layer onto a serving platter.
Spread 1/3 of the Cream Cheeze Frosting on top of the layer.
Place the second layer on top of the first.
Use the rest of theCream Cheeze Frosting to completely cover the top and sides of the cake.
Notes + Serving Tips
Use the pecan halves to decorate the cake with a circular pattern on top of the cake… or any pattern you like.
Serve to cap off an epic Southern Supper, or just surprise your co-workers with their new favorite cake!
Cover + store in refrigerator for 3-5 days.
