Vegan Hummingbird Cake

A vegan version of a traditional Southern cake, which was never filled with actual hummingbirds, but rather light and lively with a myriad of flavors. This vegan hummingbird cake is filled with flavor, from the fruit notes of mashed ripe bananas, apples, and pineapple to warm notes of cinnamon and pecans. It’s easily become a favorite for company. This vegan version comes from the beautiful Mississippi Vegan Cookbook. A few years ago, my veg cooking group cooked a whole meal from this book. Every recipe was stunning and this cake was phenomenal. You don’t need to be vegan to enjoy it. I especially love that this version bakes in a loaf pan, making it easier to assemble and enjoy.

Vegan Hummingbird Cake

This vegan hummingbird cake is filled with flavor, from the fruit notes of mashed ripe bananas, apples, and pineapple to warm notes of cinnamon and pecans.

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Ingredients

  

• 1 1/2 cups all-purpose flour
• 3/4 cup vanilla sugar or regular sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 3/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup mashed ripe bananas (about 2 large)
• 1/2 cup canned crushed pineapple, undrained
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

For the Vegan Cream Cheese Glaze

• 2 ounces vegan cream cheese
• 2 teaspoons grated lemon zest
• 1 teaspoon fresh lemon juice, plus more as needed
• 1 1/4 cups sifted powdered sugar
• edible flowers or toasted pecans for garnish

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