If you love hummingbird cupcakes, but hate the non-vegan ingredients, well I have a surprise for you. Yes, I am presenting to you an amazing vegan hummingbird cake recipe that will have you stunned there is no dairy in it.
While you can use this recipe to make a regular cake, I opted for cupcakes, because they are just so cute! This recipe is adapted from Boulder Locavore and makes 12 cupcakes.
While there is a bit of controversy as to its name, all I know is that this Hummingbird Cake is a favorite with many of my vegan friends.
Vegan Hummingbird Cake Recipe
There are a lot of ingredients going into this, but if you are a vegan you probably already have most lying around the house. You will need ingredients for the cake as well as the frosting, which is also vegan of course!
Cupcake Ingredients
- 1 cup roasted bananas, mashed (approximately 2 large bananas with peel left on, roasting instructions are below)
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup vegan refined sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup grape seed oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh pineapple, crushed
- 1/2 cup chopped pecans
When it comes to the pineapple, fresh is the winner here! Canned pineapple has too much water and will change the texture – and flavor of the cupcake.
Preparation
Alright, now the fun begins. Let’s get all those ingredients together and make something amazing!
Step 1
Preheat oven to 350 degrees Fahrenheit
Step 2
Place bananas (with peel on) on a lined cookie sheet and bake for 10-12 minutes, or until peels are black.
Step 3
Remove bananas from oven and once cooled peel and mash them in a bowl.
Step 4
In a small bowl add ground flax seed and water and whisk together.
Step 5
In a large bowl add flour, cinnamon, baking soda and sea salt and whisk thoroughly.
Step 6
In another bowl ad sugars, applesauce, grape seed oil, and vanilla. Add flax seed mixture from above and blend well. Add ingredients from step 5 and stir until well mixed.
Step 7
Place pineapple in a small bowl and mash well.
Step 8
Add pineapple, bananas, and chopped pecans to mixture of other ingredients and stir until well combined.
Step 9
Prepare a cupcake pan and spoon batter into cupcake liners. Bake for 12-15 minutes or when toothpick is clean after insertion.
Vegan Frosting Recipe
This icing is a perfect pairing for our hummingbird cake, and of course it is 100% vegan!
Ingredients
- 1/2 cup vegan cream cheese, softened
- 1/2 cup vegan butter substitute, softened
- 1/2 teaspoon vanilla extract
- 3 cups vegan confectioners’ sugar
- 3/4 cup chopped pecans
Preparation
Mix all the ingredients (except for the pecans) with a mixer on medium speed until fully combined.
When everything is done, add frosting to each cupcake and top with a few pecans. Perfection!
You can also use it without the frosting and eat it as a bread which will be equally awesome.
Vegan Hummingbird Cake
You will never know this amazing hummingbird cupcake is vegan.
Ingredients
Cake Ingredients
- 1 cup roasted bananas, mashed (approximately 2 large bananas with peel left on, roasting instructions are below)
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 1/2 cups all-purpose flour
- 1 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup vegan refined sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1/2 cup grape seed oil
- 1 teaspoon vanilla extract
- 1/2 cup fresh pineapple, crushed
- 1/2 cup chopped pecans
Frosting Ingredients
- 1/2 cup vegan cream cheese, softened
- 1/2 cup vegan butter substitute, softened
- 1/2 teaspoon vanilla extract
- 3 cups vegan confectioners’ sugar
- 3/4 cup chopped pecans
Instructions
Cake Instructions
- Preheat oven to 350 degrees Fahrenheit
- Place bananas (with peel on) on a lined cookie sheet and bake for 10-12 minutes, or until peels are black.
- Remove bananas from oven and once cooled peel and mash them in a bowl.
- In a small bowl add ground flax seed and water and whisk together.
- In a large bowl add flour, cinnamon, baking soda and sea salt and whisk thoroughly.
- In another bowl ad sugars, applesauce, grape seed oil, and vanilla. Add
flax seed mixture from above and blend well. Add ingredients from step 5 and stir until well mixed. - Place pineapple in a small bowl and mash well.
- Add pineapple, bananas, and chopped pecans to mixture of other ingredients and stir until well combined.
- Prepare a cupcake pan and spoon batter into cupcake liners. Bake for 12-15 minutes or when toothpick is clean after insertion.
Frosting Instructions
Mix all the ingredients (except for the pecans) with a mixer on medium speed until fully combined.
Notes
For a different option, skip the frosting and use it as a bread fro brunch or breakfast.