Hummingbird cake is one of those classic Southern desserts that always brings people together. It’s soft, sweet, and full of banana and pineapple flavor.

Today I want to show you how to make it completely dairy free. That way everyone at the table can enjoy a slice without worrying about the ingredients.

The cake itself has never needed milk or butter, so the layers were easy to keep dairy free. The real change is in the frosting.

I use dairy free cream cheese and dairy free butter for a smooth, tangy topping that tastes just like the original. You really can’t tell the difference.

If you love banana bread and carrot cake, this one sits somewhere in the middle. It’s a great choice for birthdays, holidays, or just a weekend baking project.

Why This Recipe Is a Keeper

Moist Tropical Flavor – Ripe bananas and pineapple create a naturally sweet cake with bright tropical flavor in every bite.

Rich Yet Balanced – Brown sugar, cinnamon, and vanilla add warmth without overpowering the fresh fruit.

Perfect Tender Texture – Neutral oil keeps each layer soft and moist, while pecans add a satisfying crunch.

Creamy Dairy Free Frosting – Dairy free cream cheese creates a smooth, tangy frosting that complements the sweet cake beautifully.

Here’s What You’ll Need

For the Hummingbird Cake

3 cups All-Purpose Flour
1 1/2 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Fine Salt
1 cup Granulated Sugar
3/4 cup Light Brown Sugar
3 Large Eggs
1 cup Neutral Oil
2 tsp Pure Vanilla Extract
2 cups Mashed Ripe Bananas
1 cup Crushed Pineapple, Drained
1 cup Chopped Pecans

For the Cream Cheese Frosting

16 oz Dairy Free Cream Cheese, Chilled
3/4 cup Dairy Free Butter, Softened
4 1/2 cups Powdered Sugar
2 tsp Pure Vanilla Extract
1 tbsp Fresh Lemon Juice
1/4 tsp Fine Salt
1/2 cup Toasted Chopped Pecans

How to Make It

Step 1

Heat the oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.

Step 2

Whisk the flour, baking soda, cinnamon, and salt in a medium bowl. In a large bowl, whisk the granulated sugar, brown sugar, eggs, neutral oil, and vanilla extract until smooth.

Step 3

Stir the mashed bananas and drained pineapple into the wet ingredients. Fold in the flour mixture and chopped pecans just until evenly combined.

Step 4

Divide the batter among the prepared pans and bake for 24 to 29 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer the layers to wire racks.

Step 5

Beat the dairy free butter and powdered sugar until light and smooth. Beat in the vanilla extract, lemon juice, and salt.

Step 6

Add the chilled dairy free cream cheese and mix on low speed only until incorporated. Chill the frosting for 20 minutes if it is too soft to hold its shape.

Step 7

Stack the cooled cake layers with cream cheese frosting between them. Frost the top and sides, finish with the toasted pecans, and refrigerate for 30 minutes before serving.

Recipe Tips

Measure the Banana After Mashing

Use very ripe bananas with plenty of brown spots, then measure the full 2 cups after mashing. This gives the cake the right amount of sweetness and moisture.

Mash them until only small pieces remain. Large pieces can create wet pockets in the cake layers.

Drain the Pineapple Well

Place the crushed pineapple in a fine mesh strainer and let the extra juice drain away. Press it gently with a spoon, but do not press until the fruit is dry.

Too much juice can make the centers overly wet and difficult to bake evenly. Keeping some moisture in the fruit still gives the cake its soft texture.

Fold the Batter Gently

Add the flour mixture and fold only until the dry streaks disappear. Make sure to reach the bottom of the bowl, where pockets of flour can collect.

Stirring for too long can make the cake dense instead of soft and tender. Fold in the pecans during the final few turns so they stay evenly distributed.

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