Vegan Hummingbird Cake

June 11, 2016
Vegan Hummingbird Cake

This is by far my absolute favourite cake. I think it’s the pineapple. I love pineapple in cake. (I also love it in burgers, fried rice and on pizzas – I mean, how could you not like pineapple on pizza!?) I’m so glad I came up with this scrumptious Vegan Hummingbird Cake recipe.


I just love desserts – I have a bit (oh, alright, a LOT) of a sweet tooth, and I’m surprised this is my first kind of desserty post. I’ve got a distant memory of having this cake when I was younger, my Mum probably made it, and I remember thinking that it’s the best thing I’ve ever eaten (ok, I do tend to say that on most days!)


I was really impressed with myself when I finally got this recipe right. I don’t really consider myself a baker, and I always tell myself that I’m not good at baking (I’m in the process of changing that thought pattern!)… but damn. This cake is the bomb.


I really love the crystallized ginger in this Vegan Hummingbird Cake. It just gives it such a great flavour, especially if you bite into that and a walnut at the same time. It’s like heaven on earth. Seriously. You could use fresh ginger if you have it, and it still will give it a good flavour, but not as good. I got the idea from Isa Chandra out of her book Vegan with a Vengeance. She makes a fantastic carrot cake in that book with crystallized ginger in it. We’ve made this cake with both all purpose baking flour, and we’ve also tried it with Bob’s Red Mill Gluten Free one to one Baking Flour and it works great too!


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Vegan Hummingbird Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
This Vegan Hummingbird cake has it all, and it's topped off with a delightful creamy coconut frosting. I guarantee you won't be able to have just one piece!
Servings: 1 cake
Cake Ingredients
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • Pinch salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup pineapple juice
  • 1/3 cup olive oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup raw sugar
  • 1 mashed banana
  • 1/2 cup desiccated coconut
  • 1/2 cup chopped pineapple
  • 1/2 cup chopped walnuts
  • 1/4 cup crystallized ginger finely chopped
Icing ingredients
  • 1/2 cup nuttelex
  • 1/4 cup coconut cream
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • pinch salt
  • 1/2 cup desiccated coconut
  1. In a large mixing bowl add together flour, baking powder, baking soda, salt, cinnamon and nutmeg
  2. In another bowl mix the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract and mashed banana
  3. Mix the wet ingredients into the dry ingredients and stir until thoroughly combined
  4. Then add the chopped pineapple, walnuts, desiccated coconut and crystallized ginger
  5. Pour ingredients into a 20cm or 23cm round cake tin (I like to use the springform ones)

  6. Bake in the oven at 180 degrees celsius for 40 minutes, or until skewer inserted in the middle comes out clean
  7. While waiting for the cake to bake, make the icing by putting the nuttelex and coconut cream in a food processor or mixer. Then add the icing sugar a bit at a time, until all incorporated. Lastly add the vanilla extract, salt and desiccated coconut
  8. Once the cake is cooked, cool on a baking rack for at least 30 minutes and then top with icing. I also like to toast some coconut flakes (about 1/2 a cup) and put those on top to serve

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  • Reply Karen June 12, 2016 at 9:30 am

    There’s something about Hummingbird Cakes isn’t there Katie 😉 and you’ve nailed it with this one.. beautiful. Love the blog guys, keep up the great work. K xx

    • Reply admin June 12, 2016 at 9:48 am

      There sure is Karen! I was thinking of you last night when I was posting, and your amazing raw hummingbird cake! Thanks for the feedback! – Katie xx

  • Reply Ann O'Donnell November 20, 2016 at 9:50 pm

    I added an extra banana ( 2 medium bananas), a little extra chopped pineapple ( maybe an extra 1/4 cup. I didn’t have baking powder and no time to purchase any, so used self raising flower instead. I also omitted the ginger as it is not to everyone’s taste in our family. I smoothed the icing on and placed raspberries on too and blueberries around the base. So 4 fruits, lovely taste, texture and moistness. My family gave it 10/10 and only 3 of us are vegan. Adding the berries makes this a 4 fruit serve cake too ? Will definitely make again.

    • Reply Katie November 20, 2016 at 10:40 pm

      That sounds great! Did you happen to take any photos? Great work!!

  • Reply Emily June 22, 2017 at 9:27 am

    I made this cake last night! trying it today at school 🙂 i have a feeling class mates will hate it when they hear its vegan but i hope they are open minded enough to at least try it hahah time will tell so excited to have a piece myself!

    • Reply Katie June 30, 2017 at 12:47 pm

      Wow, that’s great Emily! How did they like it? I’d be keen to hear the verdict! So glad you gave it a go – it’s definitely one of our faves – we just made it again last week for my brothers birthday – Katie x

  • Reply Ness Wisby January 6, 2018 at 3:16 pm

    Made this for our market stall yesterday Katie – it looked so beautiful and we got lots of compliments – I am pleased to say we sold every slice – so thank you!

    • Reply Katie January 6, 2018 at 5:31 pm

      Hey Van! That’s great news! So glad it was enjoyed by all! Hope the markets are going well! 😄

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