Vegan Hummingbird Cake

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Vegan Hummingbird Cake
Serves 12
Hummingbird Cake is one of my favourite desserts, but the high amount of calories makes it a treat I don't have often (my self-control isn't as good as it sounds. Not often = every other day). I have adapted a classic Hummingbird Cake recipe and made it refined sugar free and vegan, and full of healthy fats and fruits. I have included a spiced buttercream recipe but feel free to use a vegan cream cheese for a more classic finish. Expert tip: be patient and wait for the cake to cool before icing. Greedy Lancey has been known to ice to soon, which is a great baking faux pas and results in warm cake stack in a pool of melted butter.
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 3 cups plain flour
  2. 1/2 tsp salt
  3. 2 tsp ground cinnamon
  4. 1 tsp ground vanilla vanilla beans
  5. 1 tsp bicarbonate of soda
  6. 1 cup roughly chopped pecans
  7. 2 1/2 cups date paste (or a sweetener of your choice)
  8. 3 tbs flaxseed meal soaked in 6 tbs water for 2 hours
  9. 1 425g tin of crushed pineapple, with the juice reserved
  10. 2 cups mashed bananas (the riper the better!)
  11. 1 cup olive oil
  12. 300g vegan butter (I use Nuttelex)
  13. 280g rice malt syrup
  14. 2 tbs vegan milk
  15. 2 tsp cinnamon
  16. 2 tsp ground vanilla beans
  17. 1 tsp mixed spice
Instructions
  1. Preheat oven to 160 degrees Celsius and line and grease two 20cm round cake tins with a vegan butter or oil
  2. In a large bowl, sift flour, salt, cinnamon, vanilla beans and bicarbonate of soda, and combine well. Add pecan and coat with flour mixture
  3. In a medium sized bowl, beat date paste and flax eggs for two minutes or until well combined
  4. Add pineapple pieces, pineapple juice, banana and oil, and beat for a further minute
  5. In three batches, pour flour mixture over wet mixture and carefully fold through. Do not over-mix or your cake will be dry, but be sure to full incorporate the mixture
  6. Pour mixture into prepared tins and bake for approximately 50 minutes, or until an inserted skewer comes out clean
  7. To prepare icing, beat butter, rice malt syrup, milk, cinnamon, vanilla and mixed spice for 3 minutes or until smooth
  8. Decorate cooled cakes with icing and sprinkle with pecans and cinnamon!
Notes
  1. If you prefer a sweeter cake, substitute date paste with brown sugar or honey
Sweetlancey https://sweetlancey.com/

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