Hummingbird Cake with Cream Cheese Frosting, Vegan

For the cake:
Before you start, you should have all of your ingredients at room temperature.

Preheat oven to 350 F. Grease three 9-inch cake pans and line the bottom of each pan with parchment paper. Set aside.

In a large bowl add all the wet ingredients then blend until smooth with a handheld stick blender or electric mixer. Sift the dry ingredients (flour through salt) into the bowl with the wet ingredients. Add sugar and stir gently with spatula until just combined. Be careful not to over mix. Fold in pecans.

Pour into the three cake pans making sure to fill them evenly. Place pans on the middle rack of your oven and bake for 30 to 35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Be careful not to over cook or the cake will dry out. Remove pans from oven and set on a rack.

Rest cakes in pans for 10 minutes and then flip them out of the pans onto wire racks to cool completely before frosting.

For the frosting:
In the bowl of a stand mixer add Tofutti and Earth Balance. Cream them until blended together, smooth and fluffy. This will take about 3-5 minutes with whisk attachment. Add vanilla and then blend until combined.

Sift confectioners sugar then add it into the cream cheese mixture. Cream together until fluffy and smooth. Store in the refrigerator until ready to use.

Ice cake using your preferred method then serve at room temperature.

Recipe adapted from Mrs. LH Wiggins of Greensboro, North Carolina and her famous Hummingbird Cake first seen in Southern Living Magazine February 1978.