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Vegan Hummingbird Cake
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Vegan Hummingbird Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
 
This Vegan Hummingbird cake has it all, and it's topped off with a delightful creamy coconut frosting. I guarantee you won't be able to have just one piece!
Servings: 1 cake
Ingredients
Cake Ingredients
  • 2 cups flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • Pinch salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup pineapple juice
  • 1/3 cup olive oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup raw sugar
  • 1 mashed banana
  • 1/2 cup desiccated coconut
  • 1/2 cup chopped pineapple
  • 1/2 cup chopped walnuts
  • 1/4 cup crystallized ginger finely chopped
Icing ingredients
  • 1/2 cup nuttelex
  • 1/4 cup coconut cream
  • 1 cup icing sugar
  • 1 tsp vanilla extract
  • pinch salt
  • 1/2 cup desiccated coconut
Instructions
  1. In a large mixing bowl add together flour, baking powder, baking soda, salt, cinnamon and nutmeg
  2. In another bowl mix the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract and mashed banana
  3. Mix the wet ingredients into the dry ingredients and stir until thoroughly combined
  4. Then add the chopped pineapple, walnuts, desiccated coconut and crystallized ginger

  5. Pour ingredients into a 20cm or 23cm round cake tin (I like to use the springform ones)

  6. Bake in the oven at 180 degrees celsius for 40 minutes, or until skewer inserted in the middle comes out clean
  7. While waiting for the cake to bake, make the icing by putting the nuttelex and coconut cream in a food processor or mixer. Then add the icing sugar a bit at a time, until all incorporated. Lastly add the vanilla extract, salt and desiccated coconut
  8. Once the cake is cooked, cool on a baking rack for at least 30 minutes and then top with icing. I also like to toast some coconut flakes (about 1/2 a cup) and put those on top to serve