Vegan Hummingbird Cake

by Jill Dalton

The world is just a better place when there is cake in it and this Hummingbird cake is going to sing straight to your heart. Zero oil, zero refined sugars AND gluten free! This cake is so delicious that it will even impress your non-vegan friends and family. The balance between the sweetness of the pineapple and bananas, the tartness of the creamy frosting and the rich toasted flavor of the walnuts will make this your “go to” cake for any special occasion.

Vegan Hummingbird Cake

The world is just a better place when there is cake in it and this Hummingbird cake is going to sing straight to your heart. Zero oil, zero refined sugars AND gluten free! This cake is so delicious that it… Desserts Vegan Hummingbird Cake European Print Recipe
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 57 voted )

Ingredients

Cake
3 cups oat flour (3 1/2 cups rolled oats ground into flour)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
2 cups mashed bananas (4 bananas)
1 cup crushed pineapple
3 flax eggs (3 Tbsp flax meal + 6 Tbsp water)
2 cups dates
2 cups unsweetened almond milk
2 tsp vanilla
2 cups  walnuts or pecans (toast in 350° oven for about 5 minutes)

Frosting
2 cups cashews ( soaked in 4 cups water for 2 hours)
4 medjool dates or 8 deglet dates
juice of one small lemon
1 tsp vanilla
pinch of salt
1/2 cup + 2 Tbsp water

Instructions

  1. Preheat oven to 350°.
  2. Mix the flax meal and water together in a small bowl and set aside.
  3. Mix together the oat flour, baking soda, salt and cinnamon.
  4. Blend the dates, almond milk and vanilla in the blender until smooth.
  5. Stir the blended mixture into the dry ingredients.
  6. Fold in the flax egg, mashed bananas and pineapple.
  7. Fold in 1 1/2 cups of the walnuts.
  8. Divide mixture between 3 parchment lined cake pans (9 inch)
  9. Bake for 35-40 minutes.
  10. Let cool
  11. Add all frosting ingredients except for the 2 Tbsp of water to blender and blend until smooth.
  12. Add remaining water if necessary while blending frosting.
  13. Place cake on a cake tray or plate.
  14. Smooth on about 1/2 cup of the frosting onto the top of that cake.
  15. Add second cake to the top of that.
  16. Smooth on about 1/2 cup of frosting onto the top of that cake.
  17. Add third cake and use remaining frosting to frost entire top and sides.
  18. Sprinkle remaining walnuts on top of cake.
  19. Keep in the refrigerator for up to a week.

You may also like

28 comments

Janet DeMaio June 20, 2020 - 11:55 am

This looks delicious! Is it possible to make in one type of pan, either a Bundt or 9×13, rather than 3 round ones? If so how long would it bake for? I can’t wait to make this!!

Reply
Janet DeMaio June 22, 2020 - 10:36 am

I made these into cupcakes…halved the recipe which gave me 12! I cooked them for 28 minutes but I think I’ll give them another 5 next time…a bit wet inside. They were delicious!!

Reply
Desiree Lopez June 20, 2020 - 12:22 pm

I love how you write out the directions, it’s so easy to understand

Reply
Myra June 20, 2020 - 8:22 pm

I enjoy your videos except for the background piano music…would you consider loosing it? It’s really not necessary and i feel is distracting from your content in my opinion.

Reply
Stefanos S. June 20, 2020 - 8:24 pm

This is both easy to make and pleasing to the eye. From my baking experience, I can tell is going to be delicious too!
I LOVE OATS! And the combination of cinnamon, nuts and fruits, you managed to turn an afternoon treat into practically, breakfast! It makes you watch the alarm until it goes off, so you can run into the kitchen. My only concern is that tropical fruit have the highest concentration of sugar and if you add the 2 cups of dates, you have a ticking bomb in your hands (especially for diabetics). Have you thought of using stevia instead? Thanx, anyway.

Reply
Jill Dalton June 22, 2020 - 8:54 am

I don’t have much experience with stevia, sorry

Reply
Christina June 26, 2020 - 5:26 pm

How much stevia would you use instead of the dates?

Reply
Jill Dalton June 27, 2020 - 7:14 pm

I don’t have any experience with stevia so I’m not sure, sorry.

Reply
Laura Cooper August 5, 2020 - 9:18 pm

@Stefanos S, My experience with dates in other recipes is it’s not usually necessary to use so many. I’ll try to use less. Can’t wait to make it. Looks amazing!

Reply
Natalia M June 21, 2020 - 8:42 am

Wow, can’t wait to try this cake! One question, do you think I could sub bananas with applesauce?

Reply
Jill Dalton June 22, 2020 - 8:53 am

I haven’t tried it but I think it would work.

Reply
Janet June 21, 2020 - 1:33 pm

The recipe doesn’t say when to add the flax eggs in…

Reply
Jill Dalton June 22, 2020 - 8:50 am

You add it when you add the banana mixture.

Reply
Jill Dalton June 22, 2020 - 8:53 am

Thank you for letting me know Janet. Fixed it. You add the flax eggs when you mix in the banana mixture.

Reply
Paula Wallace June 23, 2020 - 12:09 am

Do you have to use 3 pans or could you do it in just one or maybe two???

Reply
Eileen Cosgrove June 24, 2020 - 11:09 am

I would like to take this on vacation. How long does it last?

Reply
Jill Dalton June 25, 2020 - 2:10 pm

It is good on the countertop for 2-3 days but up to a week or a little more in the fridge, in an airtight container.

Reply
Eileen Cosgrove June 26, 2020 - 1:56 pm

Thanks!

Reply
Starcradle June 24, 2020 - 1:04 pm

Great recipe, Jill!

Alas, I do not have oats at the moment. Would regular flour work well as a substitute?

Reply
Jill Dalton June 25, 2020 - 2:08 pm

I haven’t made this recipe with regular flour so I’m not sure, sorry

Reply
Andrea Zeiner June 26, 2020 - 10:27 am

I also cut the recipe in half and made 12 cupcakes. Very good–

Reply
Cheryl Rogers June 28, 2020 - 5:21 pm

I can hardly wait to try this, Jill. Thanks for a great video (I love the background music) and easy to follow recipe.

Reply
Rose June 30, 2020 - 10:23 am

I found you today some how, I’m not sure how.lol
I can’t wait to tell my husband about your program.thank you for doing this for me and everybody else.

Reply
Diana Clarke July 3, 2020 - 12:12 pm

Just wondering if you would drain the pineapple first or use the juice. Thanks.

Reply
Jill Dalton July 4, 2020 - 9:35 am

Use the juice too.

Reply
Narissa July 18, 2020 - 3:54 pm

Saw someone made this on reddit and cannot wait to try. Thanks for making cake my family can eat and sharing the recipe 😍

Reply
sbfinkelstein September 20, 2020 - 3:16 am

Any suggestions for alternative frosting? Cashew allergy here.

Reply
Jill Dalton September 21, 2020 - 4:34 pm

You could use almonds instead

Reply

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: