March 18, 2024

Gluten-Free Vegan Hummingbird Cake (WFPB)

Make this gluten-free vegan hummingbird cake for a fun spring dessert! This unique cake is flavored with pineapple, banana, and toasted pecans.

A slice of vegan hummingbird cake, ready to serve.

If you're looking for a fun, flavorful cake that's a little out of the box, this hummingbird cake is for you. It's bright and fruity, with rich spices, and a nutty crunch.

You can definitely make this cake anytime of the year, but to me, this cake screams spring! It's fresh and light. Perfect for Easter brunch!

What is hummingbird cake?

Hummingbird cake is a banana-pineapple spice cake. It usually has cream cheese frosting and toasted pecans. It's almost like a carrot cake, but with pineapple and banana instead of carrots and raisins!

This cake features ripe banana, sweet pineapples, and nutty pecans. This vegan version is also gluten-free and WFPB.

A side view of two layers of vegan hummingbird cake.

Why I love this Gluten-Free Vegan Hummingbird Cake

  • Dietary needs — this cake is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
  • Moist, soft, fudgy and rich — this is not a dry, crumbly cake. In fact, it is rich and fudgy and incredibly moist.
  • Normal ingredients — I've been known to put some funky ingredients in my baking (hello sweet potato brownies & chickpea red velvet cake) but this recipe has nothing weird. You probably have most of the ingredients in your pantry.
  • Easy to make — no equipment necessary!
  • Beginner friendly cake — not only is there no equipment, but the steps are also very simple. This cake turns out well every time. And it's easy to frost!
  • Very sweet — it's not as sweet as cake you might get from a bakery or make from a box, but for a plant-based recipe, it's pretty sweet. Great for serving friends or family who aren't used to eating less sugar
  • Fruity, nutty flavor — this cake has a bright, fruity flavor mixed with a rich, nutty flavor. The combination makes for quite a unique and delicious cake!

A slice of vegan hummingbird cake, ready to serve.

Ingredient Notes & Substitutions

  • Oat Flour: sometimes I recommend using homemade oat flour in my baked good recipes. I don't recommend it for this recipe though - for a classic cake texture, opt for store bought. That said, homemade oat flour will still work, the cake will just have a coarser texture
  • Almond Flour: Almond flour is my go-to flour to balance oat flour. Almonds have more fat, which means that they help lighten up the cake, making it less dense. AND almond flour adds flavor!
  • Baking Powder & Soda
  • Spices: cinnamon, nutmeg, allspice. A hummingbird cake typically features cinnamon and allspice. I add nutmeg to many vegan of my vegan baked goods because it adds a depth of flavor that some vegan recipes are missing
  • Salt
  • Banana: often I use applesauce in my cakes and muffins, but since a hummingbird cake features bananas, we can just swap ripe mashed banana in where the applesauce usually would be
  • Coconut Sugar: a little extra sweetness from coconut sugar creates a nice balanced flavor for this cake. If you don't want to use coconut sugar, you could use organic brown sugar instead.
  • Maple Syrup: maple syrup is the ideal liquid sweetener for this cake. The maple notes pair perfectly with the banana and pineapple flavors.
  • Nut Butter: instead of using oil, we'll use nut butter as the fat source. Use a neutral-tasting nut butter like cashew butter or almond butter
  • Apple Cider Vinegar: in combination with baking soda, ACV helps the cake to rise properly, so don't skip this!
  • Ground Flaxseed: ground flax acts as an egg replacement. It helps bind the batter together. You can also use ground chia seeds.
  • Vanilla
  • Pineapple: canned pineapple is your friend here. It is ripe and sweet. I recommend buying canned pineapple rings or pieces - they are easier to drain. Crushed pineapple will add too much moisture.
  • Pecans: toasting your pecans will give you a nice roasted, nutty flavor. I highly recommend giving them a toast - just pop 'em in the oven while it's heating up.

Vegan Hummingbird Cake Ingredients

Frosting Ingredients

  • Arrowroot Powder: Since the frosting has no butter, it needs to be thickened. Arrowroot powder is a starch that helps thicken the frosting without adding flavor. You can sub cornstarch.
  • Maple Syrup: for a refined-sugar free sweetness. You could also use date syrup, but date syrup is dark and will change the color of the frosting.
  • Vanilla Extract

How to make Gluten-Free Vegan Hummingbird Cake

Step 1. Preheat the oven to 350°F. Line two 8" cake pans with parchment paper.

Step 2. In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg allspice, and salt. Set aside.

Vegan Hummingbird Cake Step 2 - mix the dry ingredients

Step 3. In a large bowl, whisk together the banana, maple syrup, nut butter, apple cider vinegar, ground flaxseed, and vanilla.

Vegan Hummingbird Cake Step 3 - mix the wet ingredients.

Step 4. Stir the dry ingredients into the wet.

Vegan Hummingbird Cake Step 4 - mix the dry into the wet.

Step 5. Fold in the pineapple and pecans.

Vegan Hummingbird Cake Step 5 - stir in the pineapple and the pecans

Step 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.

Vegan Hummingbird Cake Step 6 - divide into cake pans

Step 7. Remove from the oven and let cool completely on a cooling rack.

Vegan Hummingbird Cake Step 7 - bake and let cool.

Step 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.

Vegan Hummingbird Cake Step 8 - make the frosting.

Step 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.

Vegan Hummingbird Cake Step 9 - frost the cake.

Step 10. Decorate with some chopped pecans. Serve and enjoy!

Vegan Hummingbird Cake Step 10 - top with pecans.

FAQ & Expert Tips

Can I use this recipe to make cupcakes?

Yes, you can turn recipe into cupcakes. The batter will translate to 12 cupcakes (maybe a few more). Line a cupcake tin with liners and fill each one 3/4 of the way full. Bake for 17-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.

Frosting Options

First, let me just say: this cake is incredible without frosting. It does do not need frosting to taste good! But, since this is a layer cake, I've included a recipe for a minimally processed cream cheese frosting.

For a chocolate twist: use my oil-free vegan chocolate frosting

For a WFPB icing: head over to my maple pecan cupcakes and use the frosting recipe from that post

Storing WFPB Cake

Since this cake is made from whole foods, it will not act exactly like a regular cake.

Unfrosted cake: store at room temperature in an air-tight container. The cake will last for 5-7 days.

Frosted cake: because the frosting uses minimally processed ingredients, it needs to be stored in the fridge. Store your frosted cake in the refrigerator. It will last for 7-10 days

Can I freeze this cake?

Yes. Let the cake cool completely. Wrap tightly in plastic wrap and place in the freezer.

To defrost, let the cake come to room temperature on the counter.

A hummingbird cake with a piece sliced and on a plate.

Recipe Prayer

Jesus, we praise your name. Thank you for this cake. Allow it to nourish our bodies. Amen.

More Vegan Gluten-Free Cakes

Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on InstagramPinterest, and TikTok or by subscribing to my newsletter.

Gluten-Free Vegan Hummingbird Cake (WFPB)

Make this gluten-free vegan hummingbird cake for a fun spring dessert! This unique cake is flavored with pineapple, banana, and toasted pecans.
















  • 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


  • 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!


* 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.

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March 28, 2023
Made these today and they’re delicious. Easy to make and didn’t take long to bake in convection oven. Thanks for your creativity. Can’t wait to try more of your recipes.
Hi Paula - Thanks so much for your comment :) So glad to hear that you tried the nuggets and enjoyed them! Can't wait to hear how it goes with other recipes you try!
March 17, 2023
thanks for ginger tea recipe it's really good remedy for cold and flu.
January 15, 2023
I really appreciated your ginger tea recipe. I also read it is great for morning also.
December 3, 2022
I made one like this a few years ago. Super yummy! Now I need to try some of your recipes. But where to start???🤷‍♀️💕💕
November 21, 2022
Virginia Sparks
I was in the middle of making your Tempeh Swiss Chard recipe and noticed you never mentioned how much Swiss Chard to add. I just added the sautéed tempeh towards the end and mixed it all together. I also reduced the amount of red pepper flakes.
Hi Jenny - so sorry about that! It should be one bunch. I've updated the recipe to include the correct information. Thanks!
November 20, 2022
This looks fantastic! Do you think we could substitute butternut squash for the acorn squash?
Hi Elissa - you can definitely use butternut squash. In terms of texture, the pie will be exactly the same with either squash. I'd recommend using the volume measurement instead of the weight measurement, since the density of butternut squash isn't exactly the same as acorn squash. Also, the flavor of the butternut squash might come through in the end pie a bit more prominently than acorn squash does, but I don't think it will be too noticeable. Let me know how it goes if you try with the butternut squash. I'd love to hear!
November 8, 2022
Gerry rauch
October 31, 2022
Debbie G.
Hi Elizabeth!Love your recipe prayer! I've never seen anyone else include a prayer with their recipes. Nicely done and to God be all the Glory!Blessings,Debbie
October 8, 2022
Just made a half batch of these and they came out really good! I learned I don’t know how to work with melted chocolate yet haha but I got it done!
Hi Noam - Glad you liked these bars! And I feel ya on the chocolate - somehow it is always a messy process. Thanks so much for sharing!
September 5, 2022
I get most of my recipes from youtube. I would love to see you on there. I didn't see a link for a youtube channel, just wanted to ask to be sure. God bless hon and thanks for this tasty recipe.
Hi Sara - thanks so much for your kind words. I am starting to post more on YouTube (I currently only have a few videos posted) but here's the link to my channel if you'd like to check it out: -Elizabeth
August 17, 2022
Hi Katherine - yes, I did use fire-roasted tomatoes when I photographed this recipe. I don't call for fire roasted in the recipe because it's intended to be a basic, use-in-anything type recipe. But it does taste delicious with the fire roasted tomatoes! -- Elizabeth
August 15, 2022
Cat Lewis
Hello - Is there a way to PIN this recipe? Thanks.
Hi Cat - yes, I just fixed an error on the site. You should be able to see a button above the very first image on the page that will allow you to pin the recipe. Let me know if you're still having trouble.
August 12, 2022
Allison Macfarlane
As someone who has pretty much never successfully scrambled tofu - this was the best scrambled breakfast dish I've ever had - better than eggs and the seasoning is truly delicious!!
Oh, amazing! So glad to hear it went well :) This is definitely one of my favorites - thanks for sharing your kind words! -- Elizabeth
August 4, 2022
Mary Merkelhess
The pesto is lovely! So happy to avoid the cheese and oil.
Hi Mary - So glad you like the pesto! I'm also happy to avoid the cheese and oil :) Thanks so much for your kind words!
July 21, 2022
I enjoy reading through your recipes and will be trying a few later in the week. I especially like the prayers at the end of each recipe. It reminds me to be grateful God provides me with so many beautiful and nourishing fruits and veggies.
Hi Debra - thank you so much for your kind words! I can't wait to hear how it goes when you try some of the recipes :)
June 22, 2022
I really enjoyed this recipe. Fits PERFECTLY in my allergy to foods world. I used Ripple milk and no sugar added SunButter. Was truly surprised at how quickly the recipe came together! Thank you!
Hi Vickie - I'm so glad you enjoyed this recipe and that it works with your allergies. Thanks so much for leaving a comment with your kind words!
June 21, 2022
Linda Casados
It's close to my bedtime, but I've been thinking about making this recipe all day, so I made it just now. After all, it only takes 15 minutes! I used what I had, so I made a few minor substitutions...white beans for cannellini, purple basil from my garden, red onion for more color, and date syrup for maple. I took a bite before putting it in the fridge for tomorrow, and oh my! It's delightfully flavorful, light, and fresh-tasting. Thanks for sharing your recipe!
Hi Linda - I'm so glad you liked the recipe - and your substitutions sound great (wish I was growing purple basil in my garden!) Thanks so much for sharing!
June 18, 2022
Hi, is this ice cream soft to scoop out? I always find my ice creams are hard.
Hi Carol - yes, this ice cream is soft if you let it thaw a few minutes after you take it out from the freezer. It can become pretty solid if it's in a deep freezer, but still thaws quickly on the counter. Hope this helps!
June 18, 2022
Sonia Hope St Claire
thank you for the recipe.
June 13, 2022
I made this pie for my friend who recently discovered she has severe allergies to egg whites, gluten, and dairy. Her favorite pie is sweet potato pie :) She loved it and so did I!
Hi Alexandra - so great to hear from you!! I'm so happy you tried this pie and I'm glad you enjoyed it! It is seriously one of my favorite recipes :) -- Elizabeth
June 7, 2022
Harriett Whited
Love it!!! Wonderful!
Thanks for your feedback! Glad you love this recipe :)
June 7, 2022
Hi Elizabeth! I found you by searching for plant based Catholics! There are very few of us! Thank you for your site and sharing recipes!! I look forward to trying these muffins! Can sugar be reduced safely in most of your recipes? -JMJ-
Hi Katherine, Thanks so much for reaching out! Glad to meet another plant-based Catholic - agree, there are so few of us. As for sugar, I never use white granulated sugar in any of my recipes. Most use maple syrup or date sugar/date syrup. I'm not sure if this is what you mean, or if you're asking about reducing the amount of date sugar that the recipe calls for. If that's the case, it really depends on the recipe. A lot of the baking recipes have specific ratios of flour to sugar and wet to dry, so it may not go well if you change the amount of sugar. I hope this helps, but if I didn't answer your question, please let me know. Also happy to advise on a particular recipe if you're looking to change it. Let me know how I can help :) Elizabeth
June 2, 2022
Love this vegan lentil/mushroom stew! For some odd reason, I had never thought to put mushrooms into my lentil stew. Thank you for a wonderful addition to my recipe box!
Hi Sharon - I'm so glad you are enjoying this recipe (mushrooms are so good!!). Thank you for taking the time to share :) Elizabeth
May 23, 2022
Hello, I found you on FB and really enjoy your Catholic Plant Based GF information & recipes. About the Chickpea beet burgers: if the beans are dried and not cooked, do you think it is enough cooking for the beans? If beans are not cooked completely I have read they are toxic with phytic acid & also cause digestive problems. I am just wondering and will leave it to you to decide/research. To be safe I am toasting canned garbanzos and trying that way out. God Bless
Hi Geraldine, Thanks so much for reaching out. In the beet burgers, the beans do get cooked when the burgers are cooked. You soak them first and then incorporate the beans into the burger patty, then cook the patty. I find that this is the best way to achieve the proper burger texture - if you use pre-cooked beans or canned beans the burgers are mushy and don't get crisp. Your solution of toasting the beans sounds like a great idea to completely ensure the beans are cooked fully - I hope that it worked for you and your burgers turned out well! -- Elizabeth
May 18, 2022
viki avgen (i am israel)
hi,thank you for the recepie of the banana.Iam diebetik and i would love any recepies without sugar. thank you
Hi Viki - thanks so much for your kind words! Several of my other dessert recipes are only sweetened with fruit - you can find them on my Desserts page. If you have any specific requests, please let me know! -- Elizabeth
April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography