Vegan Hummingbird Cake

This is an old recipe that my mom always made when I was a kid, so I was thrilled when I was able to adapt it to being vegan. The pineapple makes it tropical in taste and smell. Hope you enjoy it.

  • 1 cup unsweetened almond milk 
  • 1 tablespoon apple cider vinegar 
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 container plain yogurt, coconut milk or soy
  • ½ cup canola oil
  • 1½ teaspoon vanilla
  • (8 oz) can crushed pineapple, with liquid
  • 2 ripe bananas, chopped
  • 1 cup pecans, chopped
  • Cream Cheese Frosting

Preheat oven to 350°F (175°C). Spray cooking spray onto three 9” cake pans or a 9”×13” pan or 2 muffin pans. Cupcake liners can be used in muffin pan instead cooking spray.  Begin by adding a tablespoon of vinegar in the milk and setting to the side. Combine flour, white and brown sugars, baking powder, baking soda, salt, and cinnamon in large bowl. To the flour, add milk mixture, yogurt and oil, stirring by hand until dry ingredients are moist. Do not beat. Stir in vanilla, pineapple, bananas and pecans.  Spoon batter into baking pans. Bake 25-30 minutes or until toothpick comes out clean when inserted in the middle of cake. Cool in pans for 10 minutes. Remove and let cool completely before icing.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.