Vegan Hummingbird Cake, Sugar-Free

The Hummingbird cake originated in Jamaica and moved to the USA and the world. There is a distinct tropical flavour with the bananas, pineapple, coconut and nuts 🌴.

The cake has a faint nod to the nursery rhyme in which the black birds were baked into a pie. However, no birds of any kind were harmed in the making of this cake!

My variation substitutes xylitol in place of sugar and some dried fruit for even fruitier cake 🎂! Using mashed overripe bananas takes the place of eggs and the pineapple purée makes for a wonderfully moist cake. I used frozen pineapple chunks blend into a smooth purée but fresh ripe pineapple would work just as well. The icing is made with softened coconut cream and xylitol “icing sugar”. Save the leftover coconut water in the can to add into the cake batter, if needed. Perfect for my next spring soirée 🎊 

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Vegan Hummingbird Cake

Vegan and Sugarfree. Contains nuts and gluten.

Priya: Priya@MasalaVegan
Ingredients
  • 2.5 cups Unbleached Self Raising Flour
  • 1.5 cups Xylitol
  • 2 teaspoons Cinnamon Powder
  • 1/2 cup Mixed Dried Fruit(I used paw paw, raisins & sultanas)
  • 1/2 cup Walnuts, chopped coarsely
  • 1/2 cup Banana, mashed (ripe to overripe work best)
  • 1/2 cup Pineapple Purée
  • 1/2 cup Rice Bran Oil
Coconut Cream Icing
  • 1/2 cup Coconut Cream (only the thick part, reserve watery part for batter)
  • 1/2 cup Xylitol
  • 1 tablespoon Corn Flour
  • 2 tablespoons Walnuts, chopped into big pieces
  • 2 tablespoons Coconut Flakes, toasted
Instructions
For the Cake,
  1. Preheat the oven to 180° C. Spray a 9" cake pan with nonstick spray or line with baking paper.

  2. In a large bowl, sift the flour and cinnamon together. Toss the walnuts and dried fruit pieces and mix well.
  3. Whisk the puréed banana, pineapple, Xylitol and oil until smooth.
  4. Fold in the wet mixture into the dry mix and mix gently until thick but smooth batter forms. Add reserved coconut water if the batter is too lumpy.

  5. Pour the batter in the prepared cake pan.

  6. Bake for 45 minutes at 175° C or, until a skewer inserted into the centre comes out clean.
  7. Cool cake in the pan for 10 - 15 minutes after taking out of the oven.
  8. Invert cake carefully on a cooling rack out of the cake pan.
For the Coconut Cream Icing,
  1. Powder the xylitol & corn flour finely and whisk into the coconut cream until fluffy. 

  2. Spread over a slightly warm cake as the icing hardens as the cake cools.

  3. Sprinkle with walnut pieces and toasted coconut flakes to decorate.

If you liked this vegan cake recipe, please try my Vegan Vanilla Cake here.

 

Vegan Rainbow Cake & Sugarfree Icing

 Birthdays were taken very seriously when I was growing up. Every last bit had to be meticulously planned and organized way beforehand (at least a month!). I used to religiously count down days to my birthday and the party. Headache inducing decisions on who was going to be on the guest list, I possibly drove my poor mother to insanity! My mother insisted on baking a cake for me every single year, even the years I was away from home she would wait till I got back and made me one. I now deeply miss the cake, the love, thought and affection that went into making it. Now I make cakes for my little ones, who seem to come up with some unusual requests. This cake was supposed to be a rainbow cake with blue icing roses and also, follow the trend of undressed cakes with a light covering of some vanilla icing! Excellent for three different cakes but the birthday girl loved her cake and insisted on cutting it herself (the magic of seeing the layers I’d say). The basic cake recipe is from my vanilla cake with gel colors and natural fruit flavours mixed in. The icing is made with powdered Xylitol mixed with a dash of corn flour and Nuttelex, a vegetable shortening easily found in the shops here.

Vegan Rainbow Birthday Cake
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Vegan White Icing
Vegan, gluten free, nut free and sugar free. A quick icing recipe great for covering, piping and decorating cakes, cupcakes and cookies.
Priya: Priya@MasalaVegan
Ingredients
  • 4 cups Xylitol
  • 2 tablespoon Corn Flour
  • 2 teaspoon Vanilla Bean Paste
  • 1/2 cup Nuttelex
  • 2 tablespoons Non Dairy Milk
Instructions
  1. Powder the Xylitol and corn flour together until fine.

  2. In a large mixing bowl add the powdered mix, shortening, milk and vanilla bean paste.
  3. Start mixing at the lowest speed possible until the mixture comes together.
  4. Once the mixture is well mixed then increase the speed to get smooth and fluffy icing.
Recipe Notes

If the mixture seems to thick (depends on different brands of corn flour) add a bit more milk.
Use rice milk, if wanting a gluten-free, nut Free and sugar-free icing.

If you enjoyed this cake recipe, please check out my Vegan Mud Cake!

 

Vegan Tiramisu Layer Cake (Sugar Free)

Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking 😊

Vegan Tiramisu Layered Cake

Vegan Tiramisu Cake
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Vegan Tiramisu Layer Cake

A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.

Course: Dessert
Priya: Priya
Ingredients
For the Coffee Flavoured Cake
  • 1/2 cup Unbleached Self Raising Flour
  • 1/3 cup Xylitol
  • 4 teaspoons Instant Coffee Powder, heaped
  • 1/4 cup Light Oil
  • 2/3 cup Cold Water
For the Custard layer
  • 4 tablespoons Corn Flour
  • 3 tablespoons Xylitol
  • 2 cups Rice/ Oat Milk
  • 1 teaspoon Vanilla Bean Paste concentrate
  • 1/2 cup Water, room temperature
  • 2 tablespoons Dark Cacao Powder
Instructions
For the Coffee Cake layer
  1. Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.

    Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.

    Mix the oil and water into the dry mix with a fork until the batter has no lumps.

    Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.

    Cool in the pan.

For the Custard layer
  1. Whisk the corn flour and water together in a saucepan until smooth.

    Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.

    Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.

    The custard is ready when it coats the back of a clean spoon.

    Take off the heat and mix in the vanilla bean paste.

    Pour on top of the prepared cake and cool to room temperature.

    Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.

    Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.

Vegan Sugarfree Chocolate Wholemeal Brownie/ Slice

Wish you all a very happy and abundant 2017! Holiday season and merry-making continues around the world while 2017 arrives and settles in. Traditional chocolate brownies are full of processed ingredients, sugar and white flour making them not particularly healthy. Giving up sugar is a common New Year’s resolution for many folks around the globe, including myself! I do try to avoid processed food and white sugar as much as I can.

My wholemeal chocolate brownie or, Slice recipe as, it is called in Australia uses no sugar and is ready under an hour including baking time in a hot oven. I’ve used walnuts this time around, but omit the nuts and substitute carob pieces or, dark chocolate chips for a nut free version. Perfect for that quick chocolate fix when needed or, to cater to unexpected guests over the holiday and merry-making season too!

INGREDIENTS –

  • Wholemeal Unbleached Self Raising Flour – 1 cup
  • Cacao Powder – 1/3 cup
  • Xylitol – 2/3 cup
  • Instant Coffee Granules – 1 teaspoon
  • Light Oil – 1/2 cup
  • Cold Water – 1/2 cup
  • Vanilla Extract – 1 teaspoon
  • Walnuts, chopped – 2 tablespoons for topping (optional).

 

DIRECTIONS –

  1. Preheat oven to 180 degrees Celsius. Spray a square cake pan with nonstick spray.
  2. Mix the dry ingredients well in a large mixing bowl.
  3. Add the water and oil and remove any lumps.
  4. Pour the thick batter into the prepared pan and add the toppings if using.
  5. Bake for 30 minutes until the top looks shiny but not sticky. Check if cooked with a skewer.
  6. Let the slice/ brownie rest in the pan for at least 10 minutes before slicing.

NOTES – I have used walnuts, that can be substituted with flaked almonds or carob/ chocolate chips. 
Eat warm or cold! The brownies taste excellent and fudgy the next day, if they last that long 😊 

Happy Baking!

Vegan Cranberry Christmas Loaf (Sugarfree)

The festive season brings in heaps of colourful looking baked food in the market. I love looking through all the goodies on offer even though I can’t have very much of it. One of the things I liked was a very colourful and tempting Christmas themed bread. However, all the ingredients and other additives made me wonder how, one could possibly gift or eat it with a clear conscience and body! This 7 ingredient cranberry loaf is sweetened with birch Xylitol and has a mild tartness from the lime juice. It not only looks colourful but actually tastes delicious too! My loaf “disappeared” under 2 days, but would probably last longer if individual slices were wrapped in cling wrap and frozen.

INGREDIENTS – 

Self Raising Flour – 2 cups
Dried Cranberries – 3/4 to 1 cup
Xylitol – 2/3 cup
Light Oil – 2 tablespoons
Soy Milk – 1/2 cup
Flax Egg – 1 (1 tablespoon Flax Seed Powder + 3 tablespoons Water)
Lime Juice – 1 tablespoon

 

DIRECTIONS – 

Pre-heat oven to 175 degrees Celsius.
Spray a loaf pan with nonstick spray.
Make the flax egg in a small bowl and set aside.
Mix flour, Xylitol and cranberries in a large mixing bowl.
Add lime juice, oil and soy milk to the flax seed egg and whisk until smooth.
Mix the liquid mix into the dry mix and whisk well.
Pour the batter into the prepared loaf pan.
Bake at 165 degrees Celsius for an hour. Check with a skewer if cooked.
Cool in the pan for 15 minutes before inverting on a cooling rack.
Cool completely before slicing.

 

NOTES – 

Chopped apricots, sultanas, figs or dried dates would work equally well in place of cranberries.

Happy baking!

 

 

Wholemeal Banana Bread Bars (Vegan & Oilfree)

I love baking with bananas specially for their binding properties. With Mango season setting in, I’ve  been getting large trays of mangoes that get first preference and the poor bananas are left to go brown unattended on the side. Even though most of my kitchen consists of multitasking tools, cooking and bakeware, last year I gave in to the festival sales and bought a mini loaf pan. I’ve been looking for different things to bake in my pan like this Sfouf recipe. Banana bread mini loaves are a great way to portion control and get the perfect crisp brown edges that everyone loves! Great for school lunch boxes too, as they contain no nuts and are oil free meaning no messy fingers. 

 

Wholemeal Banana Bread Mini Loaf

(Vegan, oil-free, nut-free & sugar-free.
Made easily under 1 hour with everyday ingredients.)

 

INGREDIENTS – 

Mashed Over Ripe Bananas – 2 cups
Xylitol – 1/2 cup
Cinnamon Powder – 3 heaped teaspoons
Soy Milk – 1/4 cup
White Vinegar – 2 teaspoons
Wholemeal Self Raising Flour – 2 cups

DIRECTIONS – 

Preheat oven to 180 degrees Celsius and spray the mini loaf pan with non stick spray. Set aside.
Mix the mashed banana with Xylitol and cinnamon powder in a deep mixing bowl until fluffy.
Whisk in the soy milk and vinegar and mix until frothy.
Fold in the wholemeal flour and whisk well until no lumps remain.
Pour batter into the mini loaf pan compartments and bake for 30 to 40 minutes at 175 degrees Celsius.
Check if the loaves/ bars are cooked by inserting a skewer into the middle.
Remove from the oven and allow the banana bread bars to set in the pan for 10 – 15 minutes.
Invert on a cooling rack and store after they have cooled down properly, usually an hour.

NOTES – 

Drizzle with chocolate or dust with cacao powder, if desired.
Soy milk can be substituted with any other non dairy milk.
Overripe bananas are easier to mash and require lesser sweetener. If not using spotted brown bananas then increase Xylitol to 3/4 cup for a sweeter banana bread.

Vegan Sugarfree “Sfoof” with Turmeric & Fennel Seeds

“Sfoof or Sfouf” is a gorgeous turmeric based semolina cake that has its origins in Levantine cuisine which I absolutely love. The free use of spices and exotic flavours such as rose-water and orange blossom water is positively alluring. The best part of this cake is the lovely golden colour, seeing that turmeric is one of my favorite spices to use in desserts. Traditional versions suggest adding sesame or pine nuts and anise seeds as the ingredients along with flour, sugar and oil. I’ve substituted the sugar syrup with Xylitol and omitted the sesame seeds and nuts  for an allergy friendly version. Also, using fennel seed powder instead of the anise seeds gives this version a sweet licorice flavour which is divine! I baked the batter in my mini loaf pan for perfect portions.

Sfouf/ Sfoof – Vegan, Sugar-free & Nut Free

(A beautiful golden cake with the goodness of turmeric and fennel seeds.)

INGREDIENTS – 

Semolina – 2 cups
Self Raising Flour – 1 cup
Turmeric – 1 tablespoon
Fennel Seeds, freshly powdered – 1 tablespoon
Xylitol – 1 cup
Water – 1.5 cup
Orange Blossom Water – 1/2 tablespoon
Rose Water – 1/2 tablespoon
Oil – 1/2 cup
Non Stick Spray, to grease the cake/ loaf pan

DIRECTIONS – 

Spray either an 8″ pan or a mini loaf pan with non stick spray.
Preheat the oven on a fan forced setting to 200 degrees C.
Take a large mixing bowl and combine the semolina, flour, turmeric and fennel seed powder.
In a small saucepan, dissolve the xylitol in water and heat gently until dissolved.
Take off the heat and add the orange flower water and rose water.
Gradually add the syrup to the dry flour mixture and whisk in the oil.
Whisk gently until all the floury lumps dissolve. The batter is quite thick.
Scoop into the cake pan if using or, add 2 heaped tablespoons into each well of the mini loaf pan.
Bake at 170 degrees C for 25 to 35 minutes, or until skewer inserted in center comes out dry. The cake takes slightly longer as compared to the mini loaves.
Remove from the hot oven and cool on a baking rack.

NOTES – 

Brush the top with rose water if desired or, dust with powdered xylitol & turmeric, as I did.

Vegan Steamed Cucumber Cake “Taushalli”

Steamed cakes and puddings made in a pressure cooker pan without using the weight on the lid was quite common when I was growing up. We did have a round oven that made an appearance on weekends to make birthday cakes, pizzas, bread rolls and biscuits because my mother was an awesome baker. However, for everyday snacking the pressure cooker cakes worked just fine! This cake is made with a special variety of cooking cucumbers called “Tausheh” back home, I used fat green telegraph cucumbers from the farmers market. Also, the cucumbers are processed in a chopper but, may be grated by hand. The coarse rice flour I used is the consistency of sand. Very fine rice flour tends to make the cake gluey in my experience.

We need,

  • Green Cucumber, chopped/ grated finely – 3 (medium sized) to make 2.5 – 3 cups
  • Coarse Rice Flour – 1 cup
  • Xylitol – 1/2 cup heaped
  • Green Cardamom Seeds, powdered – 2 teaspoons
  • Non Stick Spray, to grease the cake pan
  • Flaked Almonds – 2 tablespoons to sprinkle as garnishing (optional)

Directions,

  1. Process/ grate the cucumbers and tip into a large mixing bowl.
  2. Add the Xylitol and mix well until dissolved.
  3. Mix in the rice flour and stir well. Set aside.
  4. Take a deep pressure cooker pan and fill with warm water to set up as a steamer. (Mine comes with a ring that I can use to gauge the water level and prevent the pan from touching the water.)
  5. Spray a 6″ round pan with non stick spray.
  6. Wait until the water in the pressure cooker starts to boil before pouring the batter into the prepared pan.
  7. Set over the steaming ring and clip the lid without the weight on the pressure pan.
  8. Steam on high for 20 – 25 minutes or, until a skewer inserted in the middle of the cake comes out clean.
  9. Rest for 15 minutes in the pan before inverting on a plate and garnishing with the flaked almonds.

Tastes great warm or, cold. Happy cooking 😊

 

 

 

Vegan Mud Cake

Mud cakes are dense, fudgey, moist chocolate cakes famous for their resemblance to…. Mud!! Now, that we’ve cleared that mystery, I should admit I’d never eaten any mud cakes before we moved to Australia. For one, I wasn’t very sure of the contents (Ah yes, laugh all you want!) and, being vegan (which I was back then too) did not mean I was about to start eating everything that wasn’t derived from an animal either! I can now honestly admit that I’ve moved on from my initial trepidation to taste and bake these many, many times. They make perfect birthday cakes as the flavour is always better the next day. I’m very curious to know if you have had any funny experiences with unfamiliar food names in the comments below 😊

We need,

  • Fine Wholemeal Flour – 1.5 cups (Pass through a sieve twice/ thrice for fine flour)
  • Soda Bicarbonate – 1 teaspoon
  • Raw Sugar – 1 cup
  • Baking Cocoa Powder – 3.5 tablespoons
  • Vanilla Essence – 2 teaspoons
  • Water – 1 cup
  • Apple Cider Vinegar (ACV) – 1 tablespoon
  • Light Vegetable Oil (I used sunflower) – 5 tablespoons

Directions,

  1. Preheat the oven to 180 degrees Celsius.
  2. Spray an 8″ cake pan and set aside.
  3. Sift the dry ingredients together – flour, sugar and cocoa.
  4. In a large mixing bowl, whisk together water, ACV, vanilla and oil.
  5. Add the bicarbonate of soda to the wet ingredients and mix well.
  6. Fold in the flour mix and whisk until no lumps remain. The batter is quite thin and easy to pour.
  7. Pour into the prepared cake pan.
  8. Bake at 180 degrees Celsius for 40 minutes or, until a skewer inserted comes out clean.
  9. Rest the cake in the cake pan for atleast 15 minutes before inverting on a cake rack. Cool well before icing.

Vegan Chocolate Broccoli Cake (Oil Free)

Everytime I opened the fridge there was a big head of broccoli looking at me hopefully. I should also add there was some cacao powder peeking from behind it! There’s this chocolate – cauliflower cake that’s been making rounds recently, leading me to idly wonder how chocolate and broccoli would be together… It’s time to experiment I say, armed with a mixing bowl, chopper, whisk and springform cake pan!

We need,

  • Broccoli Florets – 2 cups
  • Xylitol – 3/4 cup
  • Organic Cacao Powder – 1/2 cup
  • Soy Milk – 3/4 cup
  • Self Raising Flour – 1 cup

Directions,

  1. Preheat the oven to 180 degrees Celsius and spray a cake pan with non stick spray.
  2. Process the broccoli florets until finely chopped in the chopper/ food processor (I did leave slightly chunky bits in). Makes a little more than 1 cup. Pour into a mixing bowl.
  3. Mix xylitol in until well mixed.
  4. Stir in the soy milk until the mixture looks runny.
  5. Fold in flour in half cup increments to make a thick batter.
  6. Pour batter into the prepared cake pan and bake for 40 – 45 minutes or, until a skewer inserted in the middle comes out clean.
  7. Cool cake in pan for 10 – 15 minutes before inverting onto a cake rack to cool.

Pour melted chocolate over a slightly warm cake and dust with almond flakes as I did or, cool thoroughly and ice as desired! The cake disappeared very, very quickly 😊 Happy baking!