Hummingbird Cake
This is my utmost favourite vegan cake! It is lovely dense, tasty and satisfying. Credits for this recipe goes to a great recipe book I’ve bought recently – “Whole Bowl Food” from Melissa Delport.
Servings Calories Per Serving Effort
15 272kcal Easy
Cashew Frosting
Cashew Frosting
  1. Soak the nuts for the frosting in water overnight or for 4 hours. Once you’re ready, drain and rinse the nuts. Blend all the ingredients together and put the frosting in the fridge for about 20 minutes to set.
  1. Preheat the oven to 180C. Great 25cm bowl or cake tin and line with baking paper.
  2. Sift the flour and wish in the bicarbonate of soda, baking powder, salt, cinnamon and sugar.
  3. In a separate bowl, whisk together the bananas, coconut oil, vanilla paste and pineapple juice until combined. Add the wet ingredients to the dry ingredients and mix well. Whisk in the apple cider vinegar, chopped pineapple and pecans. Don’t stress when you see little bubbles forming, it is all normal.
  4. Pour the batter into a baking tin. Bake for 40-45 minutes. Remove from tin and cool complete before icing the cake.
Nutrition Facts
Hummingbird Cake
Amount Per Serving
Calories 272 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 131mg 5%
Potassium 128mg 4%
Total Carbohydrates 36g 12%
Dietary Fiber 3g 12%
Sugars 24g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 11%
Calcium 1%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
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