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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 532.5
  • Total Fat: 28.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 14,304.2 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.8 g

View full nutritional breakdown of Hummingbird cake calories by ingredient
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Hummingbird cake

Submitted by: PHRASER

Introduction

This is a special treat cake I make for birthdays, etc. Uniced cake is 407 calories/slice (for 1/8 of cake).
Icing #1 is in the nutrition information at present - I can't get vegan cream cheese here, so I don't use that recipe (I make a cashew-nut based cream cheese-like frosting, which is not included in the prep time - if you want to use that, you will need to start it a day before you want to frost the cake).
This is a special treat cake I make for birthdays, etc. Uniced cake is 407 calories/slice (for 1/8 of cake).
Icing #1 is in the nutrition information at present - I can't get vegan cream cheese here, so I don't use that recipe (I make a cashew-nut based cream cheese-like frosting, which is not included in the prep time - if you want to use that, you will need to start it a day before you want to frost the cake).

Number of Servings: 8

Ingredients

    1 1/2 cups plain flour
    1/2 tsp bicarbonate of soda
    1 tsp cinnamon
    1 cup sugar
    2 flax eggs (6 tsp flaxseeds, ground and mixed into 18 tsp water and allowed to gel)
    1/2 cup canola oil
    1 tsp vanilla essence
    1/2 cup tinned crushed pineapple in juice, undrained
    2 medium very ripe bananas, mashed or sliced
    1/2 cup walnuts or pecans, roughly chopped

    Icing option #1:
    0.75 cup raw, unsalted cashew pieces
    1 Tablespoons canola oil
    0.5 Tablespoon non-dairy milk, unsweetened
    1 teaspoons apple cider vinegar
    0.5 teaspoon lemon juice
    ╝ teaspoon salt
    ╝ teaspoon xanthan or guar gum (optional)
    0.5 Tablespoon lite soy milk
    0.25 teaspoon vanilla extract
    1 pinch salt
    0.5 cup powdered sugar

    Icing option #2 (not in nutrition info):
    250g vegan cream cheese
    125g lite vegan margerine (eg olivani lite)
    300g icing sugar
    2 passionfruit

Directions

1. Preheat oven to 180C. Spray with oil spray and line a round 17cm cake tin or two 16cm fluted brioche tins.

2. Sift flour, bicarbonate and cinnamon into a large bowl, add sugar and stir.

3. Whisk flax eggs with oil and vanilla, then add to flour mixture and gently mix.

4. Fold through pineapple, bananas and nuts. Pour into cake tin and bake for about 70 minutes (60 minutes for brioche tins) or until cooked when tested with a skewer. Remove from oven and cool.

5. For icing #1, (currently in nutrition info): Rinse the cashews then soak them for 12 hours. Drain the cashews and add them to a food processor with the canola oil, first measure of soy milk, apple cider vinegar, lemon juice, first measure of salt and xanthan or guar gum. Blend for several minutes until the mixture is smooth. Wrap the mixture in a cheesecloth and place it in a clean bowl. Let it sit in a lukewarm place for 12 hours. This allows the mixture to 'rest' and develop slightly more complex flavors. Remove the cheesecloth. Add the cashew mixture to a large mixing bowl and mix in the second serving of soy milk, vanilla extract and salt. Mix in half of the powdered sugar until smooth, then add the other half and mix until smooth. Frost the cake (when cool). You could sprinkle with coconut threads for a nice presentation, if desired.

6. For icing #2 (not in nutrition calculation), beat cream cheese, margerine and icing sugar until creamy and smooth. Scoop out the pulp of the passionfruit and fold through icing. Spread over cake.

Serving Size:áMakes a 17cm diameter cake (sliced into eighths).






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