Gluten-Free Vegan Hummingbird Cake (WFPB)

Cake

• 1 ½ Cups Oat Flour
• ¾ Cup Almond Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 2 Teaspoons Cinnamon
• 1 Teaspoon Nutmeg
• ¼ Teaspoon Allspice
• ¼ Teaspoon Salt
• 1 Cup Mashed Banana about 2 large bananas
• 1 Cup Coconut Sugar
• ½ Cup Maple Syrup
• ½ Cup Nut Butter
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Ground Flaxseed
• 2 Teaspoons Vanilla
• 1 Cup Chopped Canned Pineapple*
• 1 Cup Chopped Pecans toasted

Frosting

• 16 Ounces Vegan Cream Cheese
• ¼ Cup Maple Syrup
• ¼ Cup Arrowroot Powder
• 1 Teaspoon Vanilla Extract

1. Preheat the oven to 350°F. Line two 8" cake pans with parchment paper.
2. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg allspice, and salt. Set aside.
3. In a large bowl, whisk together the banana, maple syrup, nut butter, apple cider vinegar, ground flaxseed, and vanilla.
4. Stir the dry ingredients into the wet.
5. Fold in the pineapple and pecans.
6. Divide the batter evenly between the cake pans. Bake 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean and they are firm to the touch.
7. Remove from the oven and let cool completely on a cooling rack.
8. Meanwhile prepare the frosting. Using a hand mixer or stand mixer, beat the frosting ingredients until combined and slightly fluffy. Refrigerate until ready to use.
9. When the cakes are cooled, use an offset spatula to spread half of the frosting on top of one cake. Then top with the second cake. Spread the other half of the frosting on top.
10. Decorate with some chopped pecans. Serve and enjoy!

Notes

* I recommend using chopped or sliced pineapple from the can (make sure it's the kind in juice and not syrup!). Crushed pineapple has too much liquid and will not work. If using either chopped or sliced, you'll need to chop the pineapple pieces into smaller chunks - see the ingredient image for an approximate size.