It’s hard to think of a better dessert than a Hummingbird Bundt Cake for springtime or holiday gatherings. It’s vibrant, sweet, tropical, and oh-so-delicious! So whether you’re shivering in the cold or basking in the sun, this is a wonderful burst of sunshine!

The vegan Hummingbird Bundt cake is a classic dessert that dates back to the 1970s, and it’s easy to see why it’s still so popular. It’s full of amazing flavors¾bananas, pineapple, pecans, and a bit of cinnamon. Then, with some vegan sorcery, we easily obtain leavening and structure! Okay, it’s just some basic chemistry, but I guarantee you won’t be able to distinguish between this cake and a non-vegan one!

What is Hummingbird Cake?

Not to worry, no birds were hurt in the process of making this dessert. Hummingbird cake is a traditional Southern spice cake, made even sweeter by adding bananas and pineapples. The hummingbird cake, named after the island’s national bird, is said to originally be from Jamaica (my country of birth).

However, it gained enormous popularity on our side of the world after a recipe was published in the late 1970’s issue of Southern Living magazine. Since its introduction, it has become a popular cake in many households.

There are many stories of why it is known as Hummingbird Cake. According to some, this is because it is so sweet that it will attract hummingbirds, or because it is extremely delicious, it causes you to hum with pleasure. Others believe it’s because people flock to the cake, like hummingbirds to a flower. I know we did the same when this one was finished!

To make Vegan Hummingbird Bundt Cake, you’ll require the following ingredients:

ingredients for hummingbird cake

Hummingbird Bundt Cake Recipe:

  • 1 ½ cups brown rice flour
  • 1 ½ cups almond flour
  • 1 ½ cup organic cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 ripe bananas, mashed
  • 1 cup crushed pineapple, not drained
  • ½ cup melted coconut oil
  • ½ cup almond milk
  • 2 tablespoons ground flax seeds
  • 2 teaspoons vanilla
  • 1 cup chopped pecans

For The Topping

  • 4 ounces vegan cream cheese (I used Tofutti brand)
  • 2 tablespoons Earth Balance Buttery Spread
  • 1 ½ cup organic powdered sugar
  • 2 tablespoons soy milk
  • ½ teaspoon vanilla extract
  • 1 teaspoon orange zest
  • ½ cup chopped pecans for garnish

How to make Hummingbird Bundt Cake?

  1. Preheat the oven to 375℉.
  2. Toast pecans in a dry skillet until fragrant, and set aside.
  3. Combine brown rice flour, almond flour, cane sugar, baking powder, cinnamon, and salt in a large bowl, and mix well.
  4. In another bowl, mix almond milk, melted coconut, vanilla, and ground flax seeds. Add the wet ingredients into the dry ingredients, and stir until they are combined or use a hand mixer.
  5. Fold in the mashed bananas and crushed pineapples.
  6. Grease or spray a 10-cup capacity Bundt pan with oil. Add ½ cup of the toasted pecans to the base of the pan, followed by the batter.
  7. Bake in a preheated oven for about 1 hour or until a fork inserted comes out clean. Cool completely before adding the glaze.

For The Glaze

  1. Place vegan cream cheese, vegan butter, powdered sugar, soy milk, vanilla, orange zest in a large bowl. Process with a handheld mixer or food processor until smooth.
  2. Pour over cooled Bundt cake, sprinkle with the rest of the toasted pecans, and enjoy!

pouring glaze on vegan hummingbird cake

Vegan Hummingbird Bundt Cake variations:

Do you want to try something a little different? Here are a few ideas to think about:

  • To make a layered cake, combine all of the ingredients in a mixing bowl. Bake 25-30 minutes for three 9-inch layer cakes.
  • Use allspice instead of cinnamon. It tastes like nutmeg, cinnamon, cloves, with a hint of pepper.
  • You can substitute the almond milk with coconut milk or any other plant-based milk.
  • You can add 3/4 cup of sweetened coconut flakes to the batter. Or, you can toast coconut and sprinkle it on top.

If you make this Vegan Hummingbird Bundt Cake, please let me know in the comments below and give it a rating.

Can I store Hummingbird Bundt Cake?

Yes, you can store it in an airtight container on kitchen countertops for up to a week, or you can cover and refrigerate it. With or without frosting, hummingbird cake also freezes well. In a freezer-safe container, freeze the whole cake or individual portions. Allow thawing in the refrigerator before reheating in the microwave.

Recipe tips: 

  • The baking time may vary depending on the type of your oven or bundt pan.
  • Avoid reducing the sugar or oil amounts — both are important for the cake’s structure and texture. The quality and moistness of the cake will be affected if they are reduced or substituted with other ingredients.
  • Prepare your pan thoroughly to avoid the disappointment of the cake sticking to the pan or possibly tearing. I sprayed coconut oil inside the bundt pan for this cake. Use shortening in place of coconut oil spray if it is not available.
  • Don’t use margarine or vegan butter, because it can make things stick even more! Unlike most other cake recipes, I prepare the pans right before adding the batter. The oil can slip down the sides of the pan when you mix the batter.
  • I used crushed pineapple—spread pineapple flavor throughout the cake with no large chunks. Speaking of juice, I put it in the batter instead of draining it. It adds taste, moisture, and tanginess, which helps leavening and tender crumbs.
  • If you are allergic to nuts or dislike them, omit the pecans from this recipe.

More vegan cake recipes:

Carrot Cake

Lemon Raspberry Bundt Cake

Pineapple Upside Down Cake

Pound Cake

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Love You,

Michelle

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Vegan Hummingbird Bundt Cake

Vegan Hummingbird Bundt Cake

Vegan Hummingbird Bundt Cake is amazing! This cake is luscious, flavorful, super sweet, banana-pineapple-filled, and topped with an incredibly creamy frosting! If you're a fan of banana bread, you're going to adore this cake!!
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: Caribbean
Keyword: Vegan Hummingbird Bundt Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 11 servings
Calories: 565kcal

Ingredients

Cake batter ingredients:

  • 1 1/2 cups brown rice flour
  • 1 1/2 cups almond flour
  • 1 1/2 cups organic cane sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 ripe bananas mashed
  • 1 cup crushed pineapple in juice not drained
  • 1/2 cup melted coconut oil
  • 1/2 cup almond milk
  • 2 tablespoons ground flaxseeds
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans

Cake topping ingredients:

  • 4 ounces vegan cream cheese I used Tofutti brand
  • 2 tablespoons butter vegan, I used Earth Balance brand
  • 1 1/2 cups organic powdered sugar
  • 2 tablespoons soy milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • reserved pecans for garnish

Instructions

For the cake:

  • Preheat the oven to 375℉.
  • Toast pecans in a dry skillet until fragrant, and set aside.
  • Combine brown rice flour, almond flour, cane sugar, baking powder, cinnamon, and salt in a large bowl, and mix well.
  • In another bowl, mix almond milk, melted coconut, vanilla, and ground flax seeds. Add the wet ingredients into the dry ingredients, and stir until they are combined or use a hand mixer.
  • Fold in the mashed bananas and crushed pineapples.
  • Grease or spray a 10-cup capacity Bundt pan with oil. Add ½ cup of the toasted pecans to the base of the pan, followed by the batter.
  • Bake in a preheated oven for about 1 hour or until a fork inserted comes out clean. Cool completely before adding the glaze.

For the topping:

  • Place vegan cream cheese, vegan butter, powdered sugar, soy milk, vanilla, orange zest in a large bowl. Process with a handheld mixer or food processor until smooth.
  • Pour over cooled Bundt cake, sprinkle with the rest of the toasted pecans, and enjoy!

Nutrition

Calories: 565kcal | Carbohydrates: 72g | Protein: 7g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 297mg | Potassium: 198mg | Fiber: 5g | Sugar: 48g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 2mg