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Hummingbird Cake



  • 3 c flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 c sugar
  • 1 ½ tsp ground cinnamon
  • Egg Replacer equal to 3 eggs
  • 1 c coconut oil
  • 2 c very ripe chopped bananas
  • 8 oz crushed pineapple (undrained)
  • ½ c chopped pecans (optional)
  • ½ c coconut

Browned Butter Cream Cheese Icing:

  • 1 stick vegan butter, softened
  • 1 8-oz pkg cream cheese
  • 1 lb box powdered sugar
  • 1 tsp vanilla


  • ¾ c coconut for top (optional)
  • ½ c pecans for top (optional)
  • Softened butter & flour for greasing pan



  1. Grease & flour two 9″ round baking pans.

  2. Beat Egg Replacer "eggs" in small bowl.

  3. Add "eggs" and oil to flour mixture; stir with spatula just until moistened.

  4. Stir in bananas, pineapple, pecans, and coconut. Mix at medium speed until well blended, about 1 minute.

  5. Pour batter into baking pans. Bake at 350°F for 30-35 minutes, until knife inserted into middle of cake comes out clean.

  6. Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.

  7. Spread coconut and/or pecans on baking sheet; bake at 350°F degrees for 5-8 minutes until toasted.

Browned Butter Cream Cheese Frosting:

  1. Melt one half of the stick of butter in small saucepan over medium heat until lightly browned. Save the remaining half stick for later.

  2. Place butter & cream cheese in bowl of a stand mixer fitted with whisk attachment; mix on medium speed for approximately 30 seconds, until well blended. Add vanilla.

  3. Turn speed to low and slowly add powdered sugar to bowl. Add remaining half-stick of butter and mix on medium-high speed for 3-5 minutes. Use immediately or store, covered, up to 1 week.

  4. Spread frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.

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