The Pioneer Woman Tasty Kitchen
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Hummingbird Cake with Cream Cheese Frosting, Vegan

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Cook:

Level: Easy

System:

12

Description

It’s sweet, tender, complex and delicious with over-ripened bananas, pineapple and pecans. And don’t forget about the cream cheese frosting. Yum!

The components of this cake are very straight forward but the combination of fruits and pecans make it so special. That’s the best part of Southern recipes—they are invented out of necessity. The issue of what to do with overripe bananas is solved here.

Ingredients

  • FOR THE (WET) CAKE INGREDIENTS:
  • 4 whole Very Ripe Bananas (Black In Color And Peeled)
  • ½ cups Coconut Oil, Warm To Make Liquid
  • 1 can (10 Oz Size) Crushed Pineapple In Juice
  • 1-½ teaspoon Vanilla
  • 1 Tablespoon Apple Cider Vinegar
  • ⅔ cups Prepared Apple Sauce ( I Use No Sugar Added)
  • FOR THE (DRY) CAKE INGREDIENTS:
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Freshly Grated Nutmeg
  • ½ teaspoons Powdered Ginger
  • ½ teaspoons Salt
  • 2 cups Sugar, I Use Organic Cane Sugar
  • 1 cup Chopped Pecans ( I Use Maple Glazed Pecans)
  • FOR THE VEGAN CREAM CHEESE FROSTING:
  • 2 containers (8 Oz Each) Tofutti Cream Cheese, Room Temperature
  • 1 stick Earth Balance Buttery Stick, Room Temperature
  • 1 Tablespoon Vanilla
  • 3 cups Confectioners Sugar

Preparation

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.

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