Hummingbird cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 cups plain flour1/2 tsp bicarbonate of soda1 tsp cinnamon1 cup sugar2 flax eggs (6 tsp flaxseeds, ground and mixed into 18 tsp water and allowed to gel)1/2 cup canola oil1 tsp vanilla essence1/2 cup tinned crushed pineapple in juice, undrained2 medium very ripe bananas, mashed or sliced1/2 cup walnuts or pecans, roughly choppedIcing option #1:0.75 cup raw, unsalted cashew pieces1 Tablespoons canola oil0.5 Tablespoon non-dairy milk, unsweetened1 teaspoons apple cider vinegar0.5 teaspoon lemon juice¼ teaspoon salt¼ teaspoon xanthan or guar gum (optional)0.5 Tablespoon lite soy milk0.25 teaspoon vanilla extract1 pinch salt0.5 cup powdered sugarIcing option #2 (not in nutrition info):250g vegan cream cheese125g lite vegan margerine (eg olivani lite)300g icing sugar2 passionfruit
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: Makes a 17cm diameter cake (sliced into eighths).
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: Makes a 17cm diameter cake (sliced into eighths).
Nutritional Info 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
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