Hummingbird cake (v)

A vegan take on the classic banana-pineapple combination.

Makes 1 medium cake to serve around 8.

Author: Bite-sized thoughts.

Original post (with pictures) here.


For the cake -

235g (1-3/4 cup) plain flour

50g (1/4 cup) coconut sugar

70g (1/3 cup) granulated white sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

5ml (1 tsp) vanilla

1 large banana, mashed

125ml (1/2 cup) pineapple juice

110g (1/2 cup) crushed or chopped pineapple

85ml (1/3 cup) vegetable oil

For the icing (double ingredients if you want a fully iced cake as this makes enough for the top but not sides) -

125g (1 cup) icing sugar

15ml (1 tbsp) coconut oil, melted

30ml (2 tbsp) non-dairy yoghurt of choice

5ml (1 tsp) lemon juice

5ml (1 tsp) vanilla


1. Preheat your oven to 180'C / 350'F and prepare a medium round cake tin.

2. In a large bowl, combine the dry ingredients (flour, sugars, baking soda, baking powder and salt). Add the wet ingredients (vanilla, banana, pineapple, oil) and stir through.

3. Transfer to the prepared tin and bake for 25 to 30 minutes until golden brown and a skewer inserted comes out clean.

4. When the cake is cool, make the icing by whisking all icing ingredients together. Spoon over the top of the cake and allow to drizzle down the sides.