Vegan Hummingbird Cake

• Delicious and beautiful cake full of tropical flavours and sweet spices.
• A fantastic sweet treat that can be enjoyed the whole year!
• A wonderful dessert for your tea or a beautiful centrepiece for your party!
• Remember to place your coconut cream in the fridge 24h prior to making your cake!
• Vegan.

Pineapple Pieces in Juice, Organic 425g (Biona)

1tin pineapple pieces

Organic Pecan Nuts 500g (Sussex Wholefoods)

200g pecan nuts

Organic Coconut Flakes 250g (Sussex Wholefoods)

50g coconut flakes

Organic Plain White Flour 1kg (Doves Farm)

300g flour

Clearspring Fruit Puree Apple

100g apple puree

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

75g coconut oil

Organic Coconut Sugar 500g (Sussex Wholefoods)

100g coconut sugar

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1tsp baking powder

Bicarbonate of Soda 100g (Sussex Wholefoods)

1tsp bicarbonate of soda

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1tsp cinnamon

Ground Nutmeg 100g (Sussex Wholefoods)

0.5tsp ground nutmeg

Organic Ginger Powder 100g (Sussex Wholefoods)

0.5tsp ginger powder

Vanilla Paste 100ml (LittlePod)

0.5tsp vanilla paste

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.25tsp salt

Coconut Cream, Organic 400ml (Biona)

2 tins coconut cream

Organic Icing Sugar 1kg (Sussex Wholefoods)

70g icing sugar

Other Ingredients

• 2 medium-sized bananas

Method

1. Preheat oven to 180ºC.
2.  Prepare 2 round cake pans and line them with baking paper.
3. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt and sugar in a big bowl.
4. Place bananas, pineapple (fruit + juice), melted coconut oil, apple puree and vanilla paste in a blender and blend until smooth.
5. Chop 100g pecans into small pieces.
6. Mix dry ingredients with wet ingredients, fold in 100 g pecans and 100g coconut flakes and mix well.
7. Pour half cake mix in each cake pan and bake for 40 minutes. Remove, place on the rack and cool.
8. Gently remove the coconut cream from the fridge and scoop the thick coconut mixture that formed on the surface of the tin.
9. Place the thick cream in the mixing bowl and whip it for around 60 seconds. Add icing sugar and whisk until a lovely smooth frosting forms.
10. Place one cake on the plate and layer it with half of the frosting. Place the 2nd piece of cake on top and layer it with the remaining frosting.
11. Decorate it with remaining pecan nuts and coconut flakes, serve and enjoy!