Hummingbird cake is an old-fashion Southern layer cake. Made with moist banana and pineapple cake, spiced with cinnamon, studded with pecans, and topped off with cream cheese frosting, this dessert is super decadent. This elegant and delicious cake is perfect for any special occasion!

Hummingbird Cake [Vegan, Gluten-Free]




For the Cake:

  • 1 1/2 cups all-purpose gluten-free Flour
  • 1 cup coconut sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup mashed bananas
  • 1/4 cup virgin coconut oil
  • 1 tablespoon pure vanilla extract
  • 1/4 cup, plus 2 tablespoons pineapple juice at room temperature
  • 2 tablespoons apple cider vinegar
  • 1/2 cup chopped pineapple
  • 1/3 cup chopped pecans

For the Frosting:

  • 2 13-ounce cans organic full-fat coconut milk, chilled
  • 2 cups raw cashews, soaked for 4 hours, and drained
  • 3/4 cup raw coconut nectar or maple syrup
  • 1/2 teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons lemon juice
  • 1 3/4 cups coconut butter, warmed to liquid


  1. Preheat the oven to 375°F and position rack in center of oven. Line two cake pans with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn't stick, and line the bottom of the pan with a piece of parchment fit to the pan.
  2. Whisk flour, baking soda, sea salt, cinnamon, and sugar in a large bowl to blend well.
  3. Whisk bananas, oil, pineapple juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the pineapple and pecans.
  4. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cakes completely in pan on rack, about 1 hour.
  5. Cut around sides of pan to loosen. Turn cakes out onto platter and peel off parchment paper. Let cool completely, then place in the refrigerator to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.
  6. Meanwhile, to make the frosting, combine all ingredients except for the coconut butter in a high-speed blender or food processor, and blend until smooth. With the motor running, add the coconut butter and process 1 minute more.
  7. Pour the frosting into a bowl and let sit in the freezer until it reaches the consistency of whipped cream, approximately 30-60 minutes.
  8. When ready to frost, place one cake layer on a plate, spread frosting about 1/2-inch thick over the first layer, then top with the second. Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake.
  9. Garnish the cake with chopped pecans.

Nutritional Information

Total Calories: 7561 | Total Carbs: 721 g | Total Fat: 507 g | Total Protein: 59 g | Total Sodium: 7785 g | Total Sugar: 311 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. Are you sure this doesn’t need more flour or using tablespoons for the baking powder? I literally just made the cake and the batter is only enough for one cake pan. I used two anyway and baked for 20 minutes and it’s like rubber texture! I followed recipe to a T but not fire what went wrong. I used regular all purpose flour. But wouldn’t think that would cause this. Any ideas? I’m not going to make the frosting so I don’t waste ingredients. Hope you can offer advice. I was so looking forward to this. 😞