Easy Hummingbird Snack Cake (No Eggs – No Dairy)
This EasyHummingbird Snack Cake bursts with flavors, moistness, and simplicity. Thiscake is a delicious mix of ripe bananas, tangy pineapple, and crunchy pecansthat create a treat you won't be able to resist. No fancy equipment is required- just good old-fashioned mixing and baking. Since it’s a small cake, it isperfect for those cozy, intimate gatherings we all love so much. Plus, it isegg-free and dairy-free, but you can't even tell the difference.
Servings 9 slices
Calories 523kcal
Ingredients
For the Cake:
- 1 ½ cups (210 g) all-purpose flour
- 2 teaspoons (6 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/4 teaspoon (1 g) salt
- 1 ½ teaspoon ground cinnamon
- 1/4 teaspoon allspice
- ¼ teaspoon nutmeg
- 1 ripe banana (about 1/2 cup smashed / 100 g)
- 1/2 cup (120 ml) milk (dairy or non-dairy)
- 1 ½ teaspoon (7.5 g) apple cider vinegar
- 1/2 cup (120 ml) oil
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 4 oz (113 g) crushed pineapple (do not drain)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (125 g) chopped pecans (see notes) plus more to decorate
For the Cream Cheese Frosting:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon salt
- 3 cups (360 g) confectioner’s sugar
Instructions
- Preheat the oven to 350º F (180º C). Line a square 8 x 8-inch cake pan with parchment paper on all sides. Lightly grease with baking spray with flour.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.
- 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.
- Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecans; mix to combine.
- 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 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.
Cream Cheese Frosting:
- In a large bowl using an electric handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 3 minutes. Add vanilla and salt; mix to combine.
- Reduce mixer speed to low. Add confectioners’ sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar.
Notes
Pecans: I’ve gotten several questions about leaving out the pecans due to allergies. You can leave them out without replacing them with anything. Stirring in 1 cup of sweetened shredded coconut would be a wonderful addition, though!
Make-Ahead: You can make the cake and frosting the day before. Store the unfrosted cake covered with plastic wrap at room temperature. Store the frosting covered in the fridge. When ready to assemble, give the frosting a quick whipped frost, decorate the cake, and serve.
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.
2-Layer Cake: If you want to make a 2-layer cake, double this recipe. Then divide the batter between 2 greased 9-inch cake pans, and bake at 350°F (180°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
13 x 9 Sheet Cake: Double this recipe if you want to make a sheet cake (rectangular 9x13 pan). Bake at 350°F (180°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cake is done when the toothpick comes out clean.
Recipe Tips:
- Make sure those bananas are nice and spotty. Regular or under-ripe bananas are not as sweet enough, affecting the cake's flavor and texture.
- I highly recommend using a kitchen scale to measure the ingredients of this recipe.
- DO NOT over-mix the cake batter. You want to keep the bubbles in the batter so the cake is soft and tender.
- 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.
- Add Coconut. For a tropical twist, toss in ½ cup of unsweetened grated coconut into the batter.
- Toast the Pecans. Elevate the flavor profile by toasting the pecans before adding them to the batter. It adds a rich, nutty depth to the cake.
- 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.
- 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 9x13-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.
Nutrition
Calories: 523kcal | Carbohydrates: 79g | Protein: 6g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 377mg | Potassium: 201mg | Fiber: 2g | Sugar: 17g | Vitamin A: 703IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 2mg