Hummingbird Cake With Cream Cheese Frosting, Vegan Recipe

Name: Hummingbird Cake With Cream Cheese Frosting, Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE (WET) CAKE INGREDIENTS:; 4 whole Very Ripe Bananas (Black In Color And Peeled); 1/2 cups Coconut Oil, Warm To Make Liquid; 1 can (10 Oz Size) Crushed Pineapple In Juice; 1-1/2 teaspoon Vanilla; 1 Tablespoon Apple Cider Vinegar; 2/3 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; 1/4 teaspoons Freshly Grated Nutmeg; 1/2 teaspoons Powdered Ginger; 1/2 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

Servings: persons

FOR THE (WET) CAKE INGREDIENTS:
4 whole Very Ripe Bananas (Black In Color And Peeled)
1/2 cups Coconut Oil, Warm To Make Liquid
1 can (10 Oz Size) Crushed Pineapple In Juice
1-1/2 teaspoon Vanilla
1 Tablespoon Apple Cider Vinegar
2/3 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
1/4 teaspoons Freshly Grated Nutmeg
1/2 teaspoons Powdered Ginger
1/2 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

1
For the cake:
2
Before you start, you should have all of your ingredients at room temperature.
3
Preheat oven to 350 F. Grease three 9-inch cake pans and line the bottom of each pan with parchment paper. Set aside.
4
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.
5
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.
6
Rest cakes in pans for 10 minutes and then flip them out of the pans onto wire racks to cool completely before frosting.
7
For the frosting:
8
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.
9
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.
10
Ice cake using your preferred method then serve at room temperature.
11
Recipe adapted from Mrs. LH Wiggins of Greensboro, North Carolina and her famous Hummingbird Cake first seen in Southern Living Magazine February 1978.

2363

kcal

Calories

Fat

371

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE (WET) CAKE INGREDIENTS:, 4 whole Very Ripe Bananas (Black In Color And Peeled), 1/2 cups Coconut Oil, Warm To Make Liquid, 1 can (10 Oz Size) Crushed Pineapple In Juice, and more.

Yes, Hummingbird Cake With Cream Cheese Frosting, Vegan falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cake With Cream Cheese Frosting, Vegan

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