A classic cake going back to the 1970's, there's no wonder why the Hummingbird cake is still so popular. It's perfectly sweet, filled with bananas, pineapple, pecans and hints of cinnamon. You won't miss the eggs in this one though. We get our leavening and structure easily with some vegan sorcery! Okay, it's just some simple chemistry but I promise you won't be able to tell this cake from a non-vegan one!
4tbspvegan butter (softened if using the stick kind)
Preheat oven to 350°F.
Place pecans on a baking tray in a single layer. Bake in the oven on the middle rack for 5-7 minutes (tossing once) or until fragrant. They burn easily so keep an eye on them.
In a large bowl, sift the flour, sugar, baking soda, baking powder, cinnamon and salt. Whisk in one cup of the chopped pecans. In a medium-sized bowl, whisk the mashed bananas, crushed pineapple, oil, and vanilla extract. In a medium-sized bowl, combine the mashed banana, crushed pineapple, oil, and vanilla. Add the liquid ingredients to the dry ingredients, stirring together just until combined.
Spray the inside of a 12-cup bundt pan with oil. Add the batter to the baking pan and bake for 55-60 minutes or until a toothpick inserted comes out clean or with a few cooked crumbs. Let the cake cool completely.
For the Glaze:
In a medium-sized bowl, beat the vegan butter until creamy. Add the confectioner's sugar a half cup at a time until incorporated. Add in the vanilla and 2 tbsp of the plant-based milk. Beat until all of the lumps are gone. If it's too thick, add more plant-based milk a tbsp at a time until it reaches the desired thickness. Drizzle over the cooled bundt cake. Sprinkle the remaining 1/2 cup of chopped pecans, if desired.