Hummingbird Cake

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Cake Ingredients

  • 2 medium roasted bananas, mashed (with peel left on, roasting instructions are below)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup unsweetened applesauce
  • 1/2 cup coconut oil (softened)
  • 1 teaspoon vanilla extract
  • 1 8oz can crushed pineapple, drained
  • 1/2 cup chopped pecans
  • 1 cup shredded coconut
  • 1TBSP agave syrup
  • generous pinch of nutmeg

Frosting ingredients:

  • 1 container Tofutti vegan cream cheese, softened
  • 1/2 cup Earth Balance vegan butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups vegan confectioners’ sugar
  • ½ cup shredded coconut
  • 3/4 cup chopped pecans

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Place the bananas on a cookie sheet with their peels intact. Bake for 15 minutes or until the skins are black. The bananas may leak, so line the sheet with parchment paper.
  3. Remove the bananas from the oven and let them cool before handling. Peel the bananas, discard of the peel and mash the bananas in a bowl. Set aside.
  4. In a large bowl, whisk together the all-purpose flour, cinnamon, baking soda, nutmeg and sea salt.
  5. In a separate bowl, stir together the refined sugar, brown sugar, applesauce, agave, coconut oil and vanilla.
  6. Add the wet ingredients to the dry ingredients and stir until fully combined.
  7. Stir the crushed pineapple, mashed roasted bananas, shredded coconut and chopped pecans into the cake batter until just combined.
  8. Divide the mixture into the two round 9 inch nonstick cake pans.
  9. Bake for 12-15 minutes or until a toothpick can be inserted and removed cleanly.
  10. Allow the cakes to cool on wire racks before topping with frosting.
  11. To make the frosting, mix together the container of Tofutti, Earth Balance, vanilla and confectioners’ sugar on low-medium speed until fully combined.
  12. Assemble cake: Using a serrated knife, trim the tops of the cakes to make level. Place bottom layer on a cake stand and place four strips of parchment paper around perimeter of a serving plate or lazy Susan.  With an offset spatula, carefully top with 1/2 cup of frosting leaving a 1-inch border. Sprinkle ½ coconut shreds on top of this layer. Place the second cake layer on top, spread  the entire cake with remaining frosting, letting it fall off the sides and top with pecans. Remove parchment paper strips; refrigerate until ready to serve.
  13. Place in the refrigerator immediately to set and chill for about an hour.

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8 thoughts on “Hummingbird Cake

  1. Hello! Another person here in possession of a desperate sweet tooth.
    I am forever wanting desserts, but lately I’ve been in search of more healthy alternatives
    for the sake of my waistline. My go to dessert is cupcakes and I made a webpage totally dedicated to healthy
    cupcake recipes. I’ve assembled the whole array of healthy cupcake
    recipes, including vegan cupcakes, gluten free cupcakes,
    low calorie cupcakes, and of course – fruit cupcakes.

  2. Found you on Instagram and I told you I was going to make this for our family. With two precious kids and one sweet tooth wife… making delicious vegan food is part of my Daddy duties… Lol Thanks and keep shinning!

  3. Pingback: VEGAN MOFO: Sweet Vegan Blogs | Vegan Mainstream

  4. I’m thrilled to find this recipe. Thanks so much for posting. My brother’s favorite cake is the hummingbird cake, but I haven’t made it for him in a long, long time since going vegan. I will definitely be surprising him with this!

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