Hummingbird Cake Recipe

Preparation

• 1

  Preheat the oven to 175° C.

• 2

  Grease a 16cm springform pan, or line it with parchment paper.

• 3

  In a large bowl, mix the pureed bananas, pureed pineapple, coconut oil, stevia, Just Nuts, chia seeds, water, and Flavor Kick.

• 4

  In a separate bowl, whisk the spelt flour, baking powder, baking soda, cinnamon, and salt until well distributed. Then add to the bowl of wet ingredients. Mix until a smooth batter is formed.

• 5

  Chop the walnuts. Cube the pineapple. Fold both into the batter.

• 6

  Pour half of the batter into the springform. Smooth the top with a spatula. Bake at 175° C for about 30 minutes. Test for doneness by poking a toothpick into the middle of the cake. When it comes out clean, it’s ready to come out of the oven. Set aside to cool.

• 7

  When the cake has cooled, take it out of the springform. Clean the springform and grease or line it again. Now bake the remaining cake batter. Bake for 30 minutes at 175° C, as with the first layer.

• 8

  Meanwhile, make the frosting for the hummingbird cake. Put all the ingredients into a bowl. Use a hand mixer to whip them together until creamy. Set aside in the fridge.

• 9

  Prepare your plate or cake tray. Place the first layer you baked onto the plate and top with some of the frosting. Spread it evenly over the top. Carefully place the second layer on top of the first. Use the rest of the frosting to cover the entire cake surface completely.

• 10

  Garnish your hummingbird cake with fresh and dried pineapples, coconut chips, or chopped walnuts to taste.

• 1

  Enjoy!