Gluten Free Vegan Hummingbird Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

This layered beauty gets its incredible moisture from crushed pineapple and ripe mashed bananas folded right into the batter, with warm cinnamon and nutmeg giving it that classic spiced depth. Toasted pecans add a rich, buttery crunch throughout the cake and around the edges, while a tangy, whipped frosting spreads into thick, billowy layers between and around each tier. The crumb bakes up deep golden and tender, springing back perfectly under a light touch, so each slice holds its shape beautifully once chilled. It's a showstopping layer cake that still feels homey, and it fits neatly into a gluten free dessert spread. Chilling the finished cake before slicing keeps every layer clean and photo-ready, making this one worth adding to your regular baking rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water
3 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 ½ cups organic cane sugar
1 cup neutral oil (such as canola or sunflower)
1 tsp vanilla extract
1 can (20 oz) crushed pineapple, undrained
3 medium ripe bananas, mashed (about 1 ½ cups)
1 cup pecans, roughly chopped

For the frosting

8 oz vegan cream cheese, softened
½ cup vegan butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

½ cup pecan halves, for decorating (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!