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Dairy Free Kitchen

Dairy Free Hummingbird Cake

This dairy free hummingbird cake is a standout celebration dessert with a soft, inviting texture and a polished finish. It feels special yet familiar for any gathering.
Dairy Free Hummingbird Cake
Prep Time 35 minutes
Cook Time 27 minutes
Total Time 1 hour 2 minutes
Servings 12 servings
Calories 967 kcal
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Equipment

  • three 8-inch round cake pans
  • electric mixer
  • wire racks

Ingredients

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

Instructions

  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.
  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.
  3. Stir the mashed bananas and drained pineapple into the wet ingredients. Fold in the flour mixture and chopped pecans just until evenly combined.
  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.
  5. Beat the dairy free butter and powdered sugar until light and smooth. Beat in the vanilla extract, lemon juice, and salt.
  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.
  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.

Nutrition

Serving: 1servingCalories: 967kcalCarbohydrates: 116gProtein: 6gFat: 52g
Course Dessert
Cuisine American
Keyword banana pineapple cake, cream cheese frosting, dairy free, hummingbird cake

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