Can I use gluten-free flour for this recipe?

I have not tried to make this recipe gluten free but I believe a gluten-free all-purpose flour blend can be used as a substitute for regular flour. Just ensure it's a 1:1 substitute, and consider adding a teaspoon of xanthan gum to help with the texture.

How can I make this cake nut-free?

To make the cake nut-free, simply omit the toasted pecans from the recipe. You can replace them with shredded coconut or omit them altogether without significantly altering the taste or texture of the cake.

Can I make this cake ahead of time?

Yes, you can make the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them in the refrigerator for up to 2 days or in the freezer for up to 1 month. Thaw completely before frosting.

Can I make cupcakes instead of a layer cake?

Yes, you can easily adapt this recipe to make cupcakes. Fill lined cupcake tins about two-thirds full with batter and bake at the same temperature, checking for doneness after about 18-20 minutes.

Can I make the frosting without vegan cream cheese?

Yes, you can make a simple vegan buttercream frosting by omitting the vegan cream cheese and increasing the amount of vegan butter and powdered sugar. Adjust the consistency with a splash of non-dairy milk if needed.

Vegan Hummingbird Cake (1 Bowl Recipe!)

Vegan Hummingbird Cake

Hummingbird cake on a baking sheet, a jug of milk and a cup of pecans.

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Moist, spiced banana cake with toasted pecans and crushed pineapple, smothered in vegan cream cheese frosting.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour
Yield: 1 8 inch Cake 1x
Category: Cakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

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For the Cake

2 c mashed banana (about 4 ripe bananas)

3/4 c granulated sugar

3/4 c light brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

1/2 tsp ground allspice

2 tsp vanilla extract

3/4 c nondairy milk

1/2 c canola oil

3 c all purpose flour.

8 oz can crushed pineapple (with juice)

2 c toasted pecans (separated)*

For the Frosting

8 oz vegan cream cheese

1/2 c vegan butter

1/2 c non-hydrogenated shortening

4 c powdered sugar

1 tsp vanilla extract

pinch of salt

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Instructions

Prep: Preheat oven to 350 degrees F (175 C) and grease and line 3 8-inch cake pans with parchment paper. Set aside.
Cake Batter: Add bananas to a large mixing bowl and mash thoroughly using a fork. Pour the granulated sugar and brown sugar into the bowl and whisk for 30 seconds. Add the baking powder, baking soda, salt, cinnamon, allspice, vanilla extract, nondairy milk and canola oil to the bowl. Whisk to evenly distribute ingredients. Sift in the flour and whisk until just combined. Fold in the crushed pineapple and 1 cup of the toasted pecans.
Bake: Divide cake batter evenly between the prepared pans. Place on center rack of preheated oven and bake for 26-30 minutes or until toothpick inserted into the center comes out clean with only a few crumbs clinging to it. Allow cakes to cool in their pans for 15-20 minutes before inverting onto a wire cooling rack.
Frosting: Add vegan cream cheese to a bowl and beat with an electric hand mixer or stand mixer until completely smooth. Beat in the vegan butter and shortening until well combined. Sift in the powdered sugar and pour in the vanilla extract. Sprinkle in the salt. Beat until frosting comes together. Chill in the refrigerator for 30 minutes before assembling cake.
Assemble: Set a cooled cake layer on a cake plate and spread on some of the cream cheese frosting using an offset spatula. Stack another cake layer on top. Top with more icing. Repeat once more. Cover sides with icing if desired. Sprinkle remaining toasted pecans over the top of the cake. Chill until ready to serve.

Equipment

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Notes

*Cake will keep in an airtight container in the refrigerator for 3-4 days. Unfrosted cake layers can be frozen for up to 1 month.

*Toasting pecans is super easy. Preheat your oven to 350 degrees F (175 C) and line a baking sheet with parchment paper. Spread the pecans out on the sheet and bake for 5-10 minutes. Keep a close eye on them.

*A great hack for frosting cakes is to bake the layers ahead of time, wrap in plastic and store in the refrigerator overnight. This will make the layers easier to work with and less crumbly.

Find it online: https://censoredbaker.com/vegan-hummingbird-cake/