This Easy Hummingbird Snack Cake bursts with flavors, moistness, and simplicity. This cake is a delicious mix of ripe bananas, tangy pineapple, and crunchy pecans that 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 is perfect for those cozy, intimate gatherings we all love so much. Plus, it is egg-free and dairy-free, but you can’t even tell the difference.
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
- Easy to Make with Simple Ingredients: This Hummingbird Snack Cake is a breeze to whip up. With straightforward instructions and common pantry staples, you’ll have a delectable dessert ready in no time.
- Perfect Texture: Say goodbye to dry cakes and hello to moist, delicious ones! This cake is made with ripe bananas and crushed pineapple, giving it a luxurious texture that will keep you coming back for more.
- Flavorful: The combination of ripe bananas, tangy pineapple, and crunchy pecans creates a harmony of sweet, fruity, and nutty notes that dance on your palate.
- Perfect for a Small Cake: You want a dessert that’s just right—not too big, not too small, but perfect for sharing and savoring together. This 8×8-inch cake pan is the ideal size for smaller get-togethers. You won’t find yourself drowning in leftovers or struggling to finish a massive cake for days. Instead, you’ll have enough to satisfy everyone’s sweet tooth without unnecessary waste.
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.
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 overmix the cake batter.
- 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. Toss ½ cup of unsweetened grated coconut for a tropical twist 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.
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.
Frequently Asked Questions
While crushed canned pineapple is preferred for its texture and moisture content, you can certainly use fresh pineapple if you have it on hand. To achieve a similar texture, finely chop the pineapple.
Yes! You can make the cake and frosting the day before. Store the unfrosted cake covered with plastic wrap at room temperature and the frosting covered in the fridge. When ready to assemble, whip the frosting quickly, frost, decorate the cake, and serve.
Absolutely! You can definitely use non-dairy milk as a substitute in this Easy Hummingbird Snack Cake recipe. Whether you prefer oat milk, coconut milk, soy milk, or any other non-dairy alternative, you have the flexibility to make this recipe work for your dietary preferences or restrictions. Keep in mind that different non-dairy milks may impart slightly different flavors to the cake. For example, coconut milk might add a subtle tropical undertone, while almond milk may contribute a nutty hint. Choose a non-dairy milk that complements the other flavors in the recipe.
Making this Easy Hummingbird Snack Cake recipe vegan is a breeze! You can transform this delightful cake into a vegan-friendly treat everyone will love with a few simple substitutions. Here’s how: Use non-dairy milk for the cake. For the cream cheese frosting, use vegan cream cheese and butter instead of dairy milk. Several vegan cream cheese and butter brands are available in stores; use your favorite, but I recommend those that come on blocks.
More Cake Recipes You’ll Love!
Recipe Card 📖
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.
Ingredients
For the Cream Cheese Frosting:
Instructions
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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.
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg. Set aside.
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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.
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Add dry ingredients to the wet ingredients; mix to combine. Add the chopped pecans; mix to combine.
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Pour the cake mixture into the prepared pan.
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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:
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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.
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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.
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 9×13 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.
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.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
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Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 523kcalCarbohydrates: 79gProtein: 6gFat: 40gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 55mgSodium: 377mgPotassium: 201mgFiber: 2gSugar: 17gVitamin A: 703IUVitamin C: 2mgCalcium: 120mgIron: 2mg
