Hummingbird Cake Recipe

a vegan banana-pineapple cake

Hummingbird Cake
Goal muscle_building
Total time 50 mins
Difficulty Easy
Nutritional value (per portion)
kcal 288
Protein 5 g
Fat 19 g
CARBOHYDRATES 23 g
Ingredients …

12 Persons

You will need

1.
For the layers:
300 g banana puree (2-3 ripe bananas)
230 g pureed pineapple
50 g pineapple, fresh
300 g stevia
120 g Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.9900
320g jar
()
2 tbsp Just Cashews, Coconut & Dates
Just Cashews, Coconut & Dates
Just Cashews, Coconut & Dates
Just a deliciously clean, organic nutty spread
3.9/5
£5.99
200g
(£3.00/100g)
2 tbsp White Chia Seeds
White Chia Seeds
White Chia Seeds
The fitness superfood
4.7/5
£9.99
250g
(£4.00/100g)
60 ml water
1 tbsp
180 g spelt flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp cinnamon
1 pinch salt
50 g walnuts

2.
For the frosting:
230 g vegan cream cheese
100 g vegan skyr yogurt
60 g stevia powdered "sugar"
1 tsp
juice of 1/2 lemon
optional toppings dried pineapples, walnuts, coconut chips

Hummingbird Cake Recipe

a vegan banana-pineapple cake

By: Anne-Sophie Hoffman
Can’t get enough banana bread? We’ve got the perfect fall recipe for you. A vegan and super nutty hummingbird cake! Fresh pineapple and bananas give this layer cake a light fruitiness. And our light, lemony frosting is the perfect finishing touch.

Preparation

  • Preheat the oven to 175° C.
  • Grease a 16cm springform pan, or line it with parchment paper.
  • Ingredients:
    300 g pureed banana, 230 g pureed pineapple, 300 g stevia, 2 tbsp Just Cashews, Coconut & Dates, 2 tbsp White Chia Seeds, 120 g Coconut oil, 60 ml water, 1 tbsp
    In a large bowl, mix the pureed bananas, pureed pineapple, coconut oil, stevia, Just Nuts, chia seeds, water, and Flavor Kick.
  • Ingredients:
    180 g spelt flour, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp cinnamon, 1 pinch salt
    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.
  • Ingredients:
    50 g walnuts, 50 g pineapple
    Chop the walnuts. Cube the pineapple. Fold both into the batter.
  • 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.
  • 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.
  • Ingredients:
    230 g cream cheese, 100 g skyr yogurt, 60 g stevia, 1 tbsp ,  juice of 1/2 lemon
    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.
  • 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.
  • Garnish your hummingbird cake with fresh and dried pineapples, coconut chips, or chopped walnuts to taste.
    Hummingbird Cake
  • Enjoy!
Our tip Hummingbird Cake Recipe

Our Tip: Hummingbird cake, beet brownies, and more

When it comes to vegan baking, we have a couple of stand-ins for eggs: Either our White Chia Seeds, unsweetened applesauce, or pureed bananas. This hummingbird cake recipe uses bananas as an egg replacer. Meanwhile, in our moist beet brownie recipe, we'll show you how you can do the same thing with a few chia seeds and a splash of water. Vegan chocolate brownies have never been easier.
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