Vegan Hummingbird Cake

This showstopping layer cake is everything a classic Southern hummingbird cake should be — deeply fragrant with cinnamon and nutmeg, loaded with mashed banana and crushed pineapple, and studded with roughly chopped pecans throughout. The trick to skipping eggs without losing any of that tender, moist crumb is a simple flax gel made from ground flaxseed and water, which binds the batter beautifully and lets all that fruit do the heavy lifting. Vegan cream cheese and vegan butter come together into a silky, tangy frosting that tastes every bit as indulgent as the dairy original — nobody at the table will be asking questions. The batter comes together in one large bowl with a rubber spatula, so there's no complicated technique standing between you and something genuinely impressive. At 12 generous slices, this is the kind of cake you bring to a celebration and watch disappear. A short chill in the fridge before slicing keeps the layers clean and the frosting perfectly set, making it as beautiful to cut as it is to eat.

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