Vegan Hummingbird Cake

So I've gotten a couple of requests for this recipe. It's called Hummingbird Cake...and no, it's not made from hummingbirds, but rather I'd call it a "Banana-Pineapple Cake" with a slight "tropical" flavor. The picture to the side isn't a picture that I took, and I personally, never add icing to this cake because it's really sweeeeeeeeeeeeeeeet. I almost hesitated posting this recipe on here because of that. You may cut back on the sugar like I would. So I'd only recommend this ONLY if you MUST have something sweeeeeet and do not eat it often. Also, I cut back the amount of oil from the original recipe:


2 cups plain, unbleached flour
1 cup whole wheat pastry flour
1 cup Florida Crystals
1 cup Sucanat 
1 teaspooon salt
2 teaspoons baking powder
1/2 cup canola oil (or 1/2 to 1 cup applesauce if you choose not to use oil)
3 Ener-G Egg Replacers (you can find that in a health food store or the health section in some grocery stores)
6 Tablespoons soymilk
One 8 ounce can, crushed pinapple, with juice
3 medium, ripe bananas mashed
1 cup chopped nuts of your choice (optional)
2 teaspoons Vanilla
1 teaspoon cinnamon or coriander


Sift dry ingredients into bowl. Add liquid ingredients and stir till mixed thoroughly. Pour into prepared cake pan. Bake at 350 degrees F. until done. Cake will pull away from edge of pan. Test the center with a toothpick. Let it cool and ice it if desired.