Vegan Hummingbird Layer Cake

vegan hummingbird cake on stand


Note: You need one 20oz can of crushed pineapple for this recipe – 1 cup goes into the cake, and the rest (about 1.5 cups) goes to make the filling.

for the pineapple flowers

  • 1 fresh pineapple

for the hummingbird cake

  • 4 ripe bananas
  • ½ cup packed brown sugar
  • ¼ cup vegetable oil
  • 20 oz can of crushed pineapple, divided – 1 cup goes into the cake
  • 2 teaspoon vanilla extract
  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup pecan pieces

for the pineapple filling

  • 1½ cups crushed pineapple (this should be the rest of your 20 oz can)
  • ⅓ cup white granulated sugar
  • 1 tablespoon cornstarch

for the frosting

  • ½ cup vegan butter
  • ½ cup shortening
  • 2½ cups powdered sugar
  • 1 tablespoon vanilla extract
  • pinch of salt
hummingbird cake


  1. Prepare the pineapple blooms first (if desired). Preheat the oven to 200 F. Cut the top and bottom off your pineapple, then gently remove the rind to save as much as possible.
  2. Cut your pineapple into extremely thin slices (18″) and place them on a paper towel to absorb any extra moisture.
  3. Arrange the pineapple slices in a single layer on a wire rack set over a baking sheet. I needed two racks in the end. Place the pans in a warm oven and bake until the slices are dried, about 30 minutes. I had to bake them for around 3.5 hours in the end. They will dry out faster if they are thinner.
  4. You may now start making the cake. Preheat the oven to 350 degrees Fahrenheit. Grease two 6″ cake pans with vegan butter and flour or spray with baking spray.
  5. Mash your ripe bananas in a large mixing basin. Stir together the brown sugar, oil, crushed pineapple, and vanilla extract.
  6. Fold in the flour, baking powder, baking soda, salt, and pecan chunks after that. Make careful you don’t overmix.
  7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean, after evenly dividing the mixture between the two cake pans. Allow to cool fully before applying the frosting.
  8. You may make the pineapple filling while the cake bakes. In a small saucepan, combine the remaining crushed pineapple (about 1.5 cups). Mix in the sugar and cornstarch until everything is well combined.
  9. Cook, turning often, over medium heat until the pineapple is thick and glossy. This should take no more than 5-7 minutes. Allow to cool before serving.
  10. It’s time to put it all together, so get your frosting ready. Make the icing when you’re ready to construct the cake. Combine the vegan butter shortening and the paddle attachment in a stand mixer and beat until smooth.
  11. To make a frosting, add powdered sugar as required and a touch of salt. If the frosting is too thick and lumpy, add nondairy milk as required.
  12. To put the cake together, cut the two cake layers in half to make four thin layers.
  13. Place one cake slice on a cake stand or dish, pipe some frosting around the perimeter to make a “fence,” and then dollop pineapple filling in the center. Spread it out to make a thin layer, then do the same with the rest.
  14. Using the remaining frosting, ice the exterior of the cake as desired, then garnish with pineapple flowers. Enjoy right away or keep refrigerated until required!
slice of cake

Source: The Baking Fairy

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