This Hummingbird cake is super sweet and moist. It requires a few ingredients but most of them are pantry staples. I love the addition of the cream cheese icing and the sweet passionfruit to top it off.
These types of cakes are my favourite to make as they have such wholesome ingredients like cinnamon, banana and ground flaxseeds.
3 1/4 cups plain flour, gluten-free optional
1 1/2 cups coconut sugar
6 tbsp ground flaxseeds
1 tbsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1 tsp allspice
1 tsp salt
3 bananas, mashed
3/4 cup olive oil
1 cup plant milk
230g canned crushed pineapple
1 tbsp vanilla essence
1 tbsp apple cider vinegar
For the icing
250g cream cheese, dairy free
3 tbsp maple syrup
Preheat your oven to 180 degrees and grease two cake tins with coconut oil.
Add the flour, coconut sugar, ground flaxseeds, baking powder, baking soda, cinnamon, all spice and salt to a bowl. Mix to combine.
In a seperate bowl mix together the olive oil, plant milk, crushed pineapple, vanilla essence and apple cider vinegar.
Pour the wet ingredients into the dry and fold to combine.
Tip evenly into the two cake tins, bake in the oven for 25 minutes or until golden and cooked through.
Leave to cool then remove from the cake tins.
Make the cream cheese icing by adding the cream cheese and maple syrup to a blender or food processor and blending until combined.
Tip half of the icing onto of one of the cakes, spread evenly, place the second cake on top as well as the remaining icing. Top with passionfruit, walnuts and edible flowers.