My friends over at Delightful Vegans have an amazing blog full of lots of savoury and sweet recipes. I wanted to try out one of their recipes and write about it here. I love trying out other people’s recipes, it often gives me ideas for making my own. I was determined to pick a savoury recipe because I’m always doing sweet things, or so it seems. And after scrolling I landed on this hummingbird cake. I know, I know. It’s definitely not savoury.
I picked out a few savoury recipes but I just couldn’t help myself. I keep being drawn back to the sweet ones. I really think my brain is wired for sweet. Is that a thing?
And I have no regrets with choosing a sweet hummingbird cake over something savoury like turmeric tofu sesame salad or vegan Bahn mi rolls or easy baked beetroot falafels. I must admit that those beetroot falafels almost got me. In fact, I’m pretty sure I will be making them soon.
But the sweet hummingbird cake is the one I went with.
Katie and Josh’s recipe can be found here. I only made a couple of minor changes to the pineapple and the coconut icing. I used fresh pineapple and the recipe calls for ¾ cup pineapple juice. I chopped up some fresh pineapple and put it into the Thermomix. It didn’t end up as juice, more of a puree, so it was a bit thicker than what I should have used. Because of this I had to add some extra liquid to the batter – I added half a cup of coconut water. The fresh pineapple, though, was amazing. But I love pineapple. Because it’s sweet.
The other change I made was to the icing. I used the same icing as I used on my egg free sponge cake.
The cake was moist and I love what was going on inside – the crystallised ginger, the fresh pineapple chunks, the crunchy walnuts. In fact, the whole family loved it. When I said I was going to write about it, they said I should just say, ‘This is the best cake ever. The end.’
Katie makes a guarantee on her recipe – I guarantee you won’t be able to have just one piece. And she was right!
Make it and see if you can stop at one slice.Print
Recipe is adapted from Katie and Josh at www.delightfulvegans.com.au
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 12 serves 1x
- Category: Dessert
- Cuisine: Australian
- 2 cups flour
- 1 tbsp baking powder
- pinch salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup coconut sugar
- ¾ cup pineapple juice
- ⅓ cup olive oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 mashed banana
- ½ cup chopped pineapple
- ½ cup chopped walnuts
- ½ cup desiccated coconut
- ¼ cup crystallised ginger finely chopped
- ½ cup coconut chips
- 270 ml can coconut milk (placed in the fridge overnight or at least 3 hours)
- ½ cup coconut sugar
- Preheat oven to 180 degrees Celsius.
- Line the base of a 20cm springform cake tin with baking paper.
- In a large mixing bowl add together flour, baking powder, salt, cinnamon and nutmeg.
- In another bowl mix the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract and mashed banana
- Mix the wet ingredients into the dry ingredients and stir until thoroughly combined.
- Then add the chopped pineapple, walnuts, desiccated coconut and crystallised ginger and mix until combined.
- Pour the batter into the cake tin.
- Bake for 40 minutes, or until skewer inserted in the middle comes out clean.
- After about 35 minutes put the coconut chips into a small pan and place the pan into the oven to toast.
- Once the cake is cooked, cool on a baking rack for at least 30 minutes and then top with icing and coconut chips.
- Open the coconut milk and scoop out the solid cream on top and put into a bowl (save the liquid for a smoothie).
- Beat with an electric beater for about 2 minutes.
- Add the maple syrup/coconut sugar and continue beating for another minute.
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