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.

Hummingbird Cake Recipe Image.jpg

INGREDIENTS

For the cake:

  • 1¾ cup gluten free plain flour OR you can make your own flour blend by combining: ½ cup white rice flour, ½ cup brown rice flour, ½ cup potato flour, ¼ cup tapioca flour

  • ¾ cup coconut sugar

  • ¼ cup desiccated coconut

  • 1½ tsp bicarbonate soda (baking soda)

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • Pinch rock salt

  • 1 cup banana (ripe, mashed)

  • ¼ cup coconut oil (melted)

  • ¼ cup maple syrup*

  • ¼ cup pineapple juice

  • 1 tsp vanilla extract

  • 2 tbsp apple cider vinegar

  • ½ cup chopped pineapple

  • 1/3 cup chopped pecans

For the icing:

  • 1 can full-fat coconut milk (400g or 13 ounce can chilled in the fridge over-night)

  • 1 cup raw macadamia nuts (soaked for 4+ hours and drained)

  • 1/3 cup maple syrup*

  • Pinch rock salt

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

  • ¾ cup coconut oil (melted)

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!

Servings: 12

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.

RecipesBella Lindemann4 Comments