Wholesome Hummingbird Magic: Eggless, Dairy-Free Cake Bliss!
Are you looking for a super moist, flavorful cake that is easy to make? Look no further—our Easy Hummingbird Snack Cake Recipe is here to save the day. Plus, it is egg-free and dairy-free, so you can’t even tell the difference. This cake is a delightful combination of ripe bananas, tangy pineapple, and crunchy pecans. It is an irresistible treat that will keep you coming back for more. So, whether you’re craving a sweet pick-me-up or looking to impress your friends and family with your baking skills, my Easy Hummingbird Snack Cake is the answer. It’s easy, it’s delicious, and it’s guaranteed to brighten your day with every bite.
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: The base of our cake, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking Powder and Baking Soda: Leavening agents that help our cake rise and become fluffy. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Balances the sweetness and enhances flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Spices: You’ll need ground cinnamon, allspice, and nutmeg, a trio of spices that infuse the cake with warmth and depth. Ripe Banana: Adds natural sweetness and moisture to the cake. Milk and Vinegar: Creates a DIY buttermilk, contributing to the cake’s tenderness. You can use your favorite dairy or non-dairy milk. Regarding the vinegar, you can use apple cider vinegar or white vinegar. Oil: Keeps the cake moist without overwhelming flavors. Use vegetable or canola oil – or any neutral-tasting oil of your preference. Granulated Sugar and Brown Sugar: Combining both sugars will help the cake have the perfect texture with a deeper caramelized flavor. Crushed Pineapple: This ingredient provides moisture, sweetness, and a burst of tropical flavor. Don’t drain it; the juices will add flavor and moisture to the cake. Pure Vanilla Extract: Enhances the overall aroma and taste of the cake. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring. Pecans: Adds a delightful crunch and nuttiness to each bite. Feel free to omit or substitute your favorite nut, but pecans are the classic choice. While it’s not mandatory, I recommend toasting your pecans for the best flavor. You can leave them out without replacing them with anything. Stirring in 1/2 cup of unsweetened shredded coconut would be wonderful, though! For the Frosting: You’ll need cream cheese, butter, vanilla, salt, and confectioners’ sugar.
Process Overview: How To Make Easy Hummingbird Cake Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl. Set aside.
Step 2 – Whisk Wet Ingredients
In a mixing bowl, mash the bananas with a fork. Add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla; mix to combine.
Step 3 – Mix Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients, mixing to combine. Add the chopped pecans and mix to combine.
Step 4 – Bake
Pour the cake mixture into the prepared pan. Bake for 30 – 35 minutes or until a skewer comes out clean when poked in the center. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on a wire rack before frosting. Important: Every oven is different, so baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
Step 5 – Decorate
Make the frosting. Then, frost the cooled cake with the cream cheese frosting and top with more chopped pecans, if desired. Slice and serve.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan cream cheese and butter instead of dairy ones. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Nut-Free: To make this recipe nut-free, omit to add the chopped pecans to the batter or substitute your favorite seeds, such as sunflower seeds or pumpkin seeds (pepitas). These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
Variations & Additions
2-Layer Cake: Double the recipe and layer the cakes with cream cheese frosting for a stunning dessert centerpiece. See the recipe card for details. Rectangular Cake: Double the recipe and bake it in a 9×13-inch baking pan. See the recipe card for details. Boozy-it-up: Add a splash of rum for a unique twist on this classic recipe. Coconut Bliss: Toss ½ cup of unsweetened grated coconut for a tropical twist into the batter.
Storing and Freezing Instructions
Store: Unfrosted cake can be stored in an airtight container at room temperature for 3 days. For frosted cake, cover and store in the refrigerator for up to 5 days. Bring to room temperature before serving. Freeze: Baked cake can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
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Recipe Card 📖
