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Hummingbird Cake

Recipe is adapted from Katie and Josh at www.delightfulvegans.com.au

Scale

Ingredients

Cake

Icing

Instructions

Cake

  1. Preheat oven to 180 degrees Celsius.
  2. Line the base of a 20cm springform cake tin with baking paper.
  3. In a large mixing bowl add together flour, baking powder, salt, cinnamon and nutmeg.
  4. In another bowl mix the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract and mashed banana
  5. Mix the wet ingredients into the dry ingredients and stir until thoroughly combined.
  6. Then add the chopped pineapple, walnuts, desiccated coconut and crystallised ginger and mix until combined.
  7. Pour the batter into the cake tin.
  8. Bake for 40 minutes, or until skewer inserted in the middle comes out clean.
  9. After about 35 minutes put the coconut chips into a small pan and place the pan into the oven to toast.
  10. Once the cake is cooked, cool on a baking rack for at least 30 minutes and then top with icing and coconut chips.

Icing

  1. Open the coconut milk and scoop out the solid cream on top and put into a bowl (save the liquid for a smoothie).
  2. Beat with an electric beater for about 2 minutes.
  3. Add the maple syrup/coconut sugar and continue beating for another minute.
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