Allergy Friendly Hummingbird Cake

Another celebration means another recipe creation! It was Father’s Day here in Australia over the weekend just gone and Dad requested a challenge – Hummingbird Cake with lots of thick and creamy icing… So I delivered the gluten-free, dairy-free, egg-free, low-FODMAP and vegan version – just ’cause you’re gut healing, doesn’t mean you can’t eat cake! And of course, it had to be delicious – Dad has a sweet tooth, after all.

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Allergy Friendly Hummingbird Cake
Gluten free, Dairy free, Egg free, No Refined Sugars, low-FODMAP, Vegan.
Servings
Ingredients
For the cake:
For the icing:
Servings
Ingredients
For the cake:
For the icing:
Instructions
  1. Preheat oven to 190ºC (375ºF), or 170ºC (340ºF) for a fan-forced oven.
  2. Line 2 round baking trays with parchment paper and set aside.
  3. Sift flour(s), coconut sugar, bicarbonate soda, baking powder, cinnamon, nutmeg and salt into a bowl, add desiccated coconut and whisk to mix.
  4. In a separate bowl, combine mashed banana, coconut oil, maple syrup, pineapple juice, and vanilla extract using a whisk.
  5. Pour wet ingredients into the dry mix and stir using a wooden spoon to combine.
  6. Whisk in the apple cider vinegar until you can see the mixture bubbling slightly.
  7. Using a wooden spoon, fold chopped pineapple and pecans through the batter.
  8. Pour the batter evenly into the 2 prepared baking trays and bake for 20-25 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
  9. Remove both cakes from their baking trays and place on a wire rack to cool.
  10. For the icing; in a high speed blender combine the chilled can of coconut milk, drained macadamia nuts, maple syrup, rock salt, vanilla extract and lemon juice until smooth.
  11. While the blender is still running on a low speed, add in the melted coconut oil slowly and mix for another 1 minute.
  12. Pour the icing into a bowl and place in the freezer for 30-60 minutes for it to thicken.
  13. Ice both layers of the cake and serve!
Recipe Notes

If you are prepping the cake for the next day, store in the fridge over-night as the icing will lose its fluffy texture at room temperature.

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Bella xx

Bella Lindemann

Bella is a Certified Functional Diagnostic Nutrition® Practitioner who specialises in working with women with gut infections and associated chronic digestive complaints, fatigue and food sensitivities.

3 Comments
  • Annie

    September 8, 2016 at 3:03 am Reply

    could I drink lemon water before meals instead of using digestive enzymes
    or is there a benefit to using both
    lemon water first thing in morning and enzyme pills with lunch and dinner
    thanks very much 😊

    • Bella Lindemann

      September 9, 2016 at 8:55 am Reply

      I wouldn’t recommend using lemon water in place of digestive enzymes. You might find lemon water helps your digestion in the morning but it is not in place of digestive enzymes which are designed to help break down the foods you are eating.

  • Annie

    September 12, 2016 at 11:13 am Reply

    ok thank you
    I will continue drinking lemon water first thing in morning and use digestive enzymes with lunch and dinner
    lemon water best to do every day or 3 times a week ok
    Thanks for all your help I’m feeling better 😊

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