This layered cake leans on crushed pineapple and mashed banana for natural sweetness and moisture, with warm cinnamon and nutmeg running through every bite and toasted pecans folded in for crunch. The batter comes together with a flax gel standing in for eggs, so the crumb stays tender and rich without any animal products weighing it down. Two golden layers get sandwiched and coated in a fluffy vegan cream cheese and vegan butter frosting, whipped until smooth and just sweet enough to balance the tropical fruit inside. Pressed pecan halves along the edges give it that classic hummingbird cake look, and a short chill firms everything up so the layers slice clean. It's a genuinely great option for a dairy free celebration cake — nothing about the texture or flavor feels like a compromise. Make it a day ahead if you can; the flavors only get better as it sits.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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