Imagine a dessert so decadent, so moist, and so incredibly delicious that it transforms your ordinary afternoon into a tropical celebration of flavors. Our Vegan Hummingbird Bundt Cake is not just a recipe—it's a culinary adventure that proves plant-based baking can be absolutely mind-blowing! Packed with the sweet harmony of ripe bananas, tangy pineapple, and crunchy walnuts, this cake will make you forget it's completely dairy-free and egg-free.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 1 cup mashed ripe bananas
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with vegetable oil or vegan butter, ensuring all crevices are well-coated.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk the dry ingredients until they are well combined and free of lumps.
- In a separate bowl, mash the ripe bananas until smooth. Add the vegetable oil and drained crushed pineapple to the mashed bananas. Mix these wet ingredients thoroughly until they are fully incorporated.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the ingredients together using a spatula, being careful not to overmix. Mix until just combined, with no visible flour streaks.
- Fold in the chopped walnuts, distributing them evenly throughout the batter.
- Transfer the batter to the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire cooling rack and allow it to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple vegan glaze before serving.
Tips
- • Use extremely ripe bananas for maximum natural sweetness and moisture • Drain the pineapple thoroughly to prevent a soggy cake texture • Don't overmix the batter - gentle folding keeps the cake tender • Check your cake's doneness with the toothpick test, looking for just a few moist crumbs • Let the cake cool completely before removing from the pan to prevent breaking • For extra indulgence, try adding a vegan cream cheese glaze or dusting with powdered sugar • Store the cake in an airtight container at room temperature for up to 3-4 days
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
