Rich Eggless Hummingbird Cake

Here’s my take on a classic hummingbird cake, made without eggs but still keeping all the tropical flavors of bananas, pineapple, and pecans that make this Southern favorite so special. The cream cheese frosting ties everything together perfectly, making each bite taste like a little piece of paradise.

This eggless version has become my go-to recipe whenever I’m baking for friends with egg allergies or when I’ve run out of eggs (it happens to all of us!). The cake turns out so moist and flavorful that nobody ever guesses it’s egg-free.

What Kind of Pineapple Should I Use?

For hummingbird cake, canned crushed pineapple is actually your best bet – and make sure not to drain it! The juice adds moisture and helps create that signature tropical flavor throughout the cake. While fresh pineapple might seem like a fancier choice, it can actually be too wet and doesn’t distribute as evenly through the batter. If you can’t find crushed pineapple, you can buy pineapple chunks or tidbits and pulse them briefly in a food processor. Just stick with canned pineapple packed in juice rather than syrup to avoid making your cake too sweet.

Options for Substitutions

This eggless cake recipe is pretty adaptable and here are some helpful swaps you can try:

• All-purpose flour: You can use cake flour for a lighter texture (use 1 cup + 2 tablespoons cake flour for every 1 cup all-purpose), or whole wheat pastry flour for a nuttier taste. Just note that whole wheat will make the cake slightly denser.
• Milk: Any milk works here! Try almond, soy, oat, or coconut milk. Each will add its own subtle flavor to the cake.
• Apple cider vinegar: White vinegar or lemon juice work just as well to help activate the baking soda.
• Pecans: Feel free to swap with walnuts, macadamia nuts, or even toasted coconut flakes. You can also skip them if you’re dealing with nut allergies.
• Cream cheese: For the frosting, you can use mascarpone cheese or dairy-free cream cheese alternatives. Just make sure they’re at room temperature for smooth mixing.
• Crushed pineapple: This is pretty important for the classic hummingbird cake flavor, but in a pinch, you could use the same amount of well-drained crushed fresh pineapple. Don’t skip it entirely as it adds moisture and flavor.
• Oil: Any neutral-flavored oil works – try canola, vegetable, or melted coconut oil. If using coconut oil, make sure all other ingredients are at room temperature to prevent solidifying.

Watch Out for These Mistakes While Baking

The success of your eggless hummingbird cake depends heavily on the ripeness of your banana – using an underripe banana won’t provide enough moisture or natural sweetness, so wait until it’s properly spotted and soft. A common mistake is not properly draining the crushed pineapple, which can make your cake too wet – while the recipe calls for undrained pineapple, give it a gentle press to remove any excess liquid if it seems particularly juicy. When mixing the batter, avoid overmixing once you’ve combined the wet and dry ingredients, as this can lead to a dense, tough cake – stop as soon as you no longer see streaks of flour. For the cream cheese frosting, having your ingredients at the right temperature is crucial – both the cream cheese and butter should be softened at room temperature for about an hour, but not so warm that they’re melting, or your frosting will be too loose to work with.

What to Serve With Hummingbird Cake?

This Southern-style cake is pretty filling on its own, but there are some great ways to round out your dessert spread! A scoop of vanilla ice cream on the side helps balance out the cake’s sweet spices and fruit flavors. Since hummingbird cake already has tropical vibes going on, I like serving it with a hot cup of coffee or fresh-brewed tea (try coconut black tea for an extra island touch). If you’re hosting a dessert party, pair this cake with some fresh fruit on the side – sliced pineapple and bananas are perfect since they echo the flavors in the cake.

Storage Instructions

Keep Fresh: Since this cake has cream cheese frosting, it needs to be kept in the refrigerator. Place it in an airtight container or cover it well with plastic wrap, and it’ll stay fresh for up to 5 days. The cool temperature helps keep the frosting firm and prevents the fruit from spoiling.

Freeze: You can freeze this hummingbird cake whole or in slices for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Pro tip: freeze the slices on a baking sheet first until solid, then wrap them – this keeps the frosting from sticking to the wrap!

Serve: When you’re ready to enjoy your frozen cake, thaw it overnight in the refrigerator. Then let it sit at room temperature for about 30 minutes before serving – this brings out the best flavor and texture of both the cake and frosting. The pecans might be slightly less crunchy after freezing, but the cake will still taste great!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 30-35 g
• Fat: 250-270 g
• Carbohydrates: 400-450 g

Ingredients

• 1 1/2 cups all-purpose flour (210g)
• 2 teaspoons baking powder (6g)
• 1/2 teaspoon baking soda (3g)
• 1/4 teaspoon salt (1g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 ripe banana, mashed (about 100g or 1/2 cup)
• 1/2 cup milk (120 ml, choose dairy or non-dairy)
• 1 1/2 teaspoons apple cider vinegar (7.5g)
• 1/2 cup oil (120 ml)
• 1/4 cup white sugar (50g)
• 1/4 cup brown sugar (50g)
• 4 oz canned crushed pineapple, undrained (113g)
• 1 teaspoon vanilla essence (5 ml)
• 1 cup chopped pecans (125g, plus extra for garnish)
• 8 oz softened cream cheese (226g)
• 1/2 cup softened unsalted butter (115g)
• 1 teaspoon vanilla essence (5 ml)
• 1/4 teaspoon salt
• 3 cups powdered sugar (360g)

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350º F (180º C).

While the oven is heating up, line a square 8 x 8-inch cake pan with parchment paper, making sure to cover all sides.

Lightly grease the parchment paper with baking spray that contains flour to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg until well combined.

Set this mixture aside for later use.

Step 3: Combine the Wet Ingredients

In another mixing bowl, mash the bananas using a fork until smooth.

To the mashed bananas, add milk, vinegar, oil, granulated sugar, brown sugar, crushed pineapple, and vanilla.

Mix all the ingredients together until evenly combined.

Step 4: Make the Cake Batter

Add the dry ingredients you set aside earlier to the bowl with the wet ingredients.

Mix everything together until just combined.

Then, gently fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Step 5: Bake the Cake

Pour the cake mixture into the prepared 8 x 8-inch pan, using a spatula to spread it evenly.

Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

If the top of the cake begins to brown too quickly, loosely cover it with aluminum foil.

Once baked, let the cake cool in the pan on a wire rack for 10 minutes before lifting it out using the parchment paper.

Allow it to cool completely on the wire rack before applying frosting.

Step 6: Prepare the Cream Cheese Frosting

In a large bowl, use an electric handheld or stand mixer fitted with a paddle attachment to beat the cream cheese and butter together on high speed until smooth and creamy, about 3 minutes.

Add vanilla and a pinch of salt, then mix to combine.

Reduce the mixer speed to low and gradually add the confectioners’ sugar.

Beat on low speed for 30 seconds to incorporate the sugar, then increase to high speed and beat for an additional 3 minutes until the frosting is light and fluffy.

If you prefer a thicker frosting, add an extra 1/4 cup of confectioners’ sugar.

Step 7: Frost and Serve

Once the cake has completely cooled, apply the cream cheese frosting evenly over the top.

Slice and serve your delicious cake.

Enjoy!