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 🎊 

Vegan Hummingbird Cake

Vegan and Sugarfree. Contains nuts and gluten.

Priya: Priya@MasalaVegan
  • 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
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 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
  • 4 cups Xylitol
  • 2 tablespoon Corn Flour
  • 2 teaspoon Vanilla Bean Paste
  • 1/2 cup Nuttelex
  • 2 tablespoons Non Dairy Milk
  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 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!


  • 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).



  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 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.)


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


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.


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

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


  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!


Vegan Fruit Cake


At the end of the week we often end up a few sad looking fruits in the fruit basket that no one will look at, much less eat! This week we had leftover baby Pears and some red Kiwi fruit. My options were to chop them up and add to a fruit salad or, bake. So, I decided to let them eat Fruit Cake!

Preparation Time: 20 minutes
Cooking Time: 40 – 45 minutes
Makes a 6″ deep square cake

We need,

  • Self Raising Flour – 300 grams
  • Raw Sugar – 250 grams
  • Almond Milk – 200 ml
  • Water –  50 ml
  • Vinegar – 10 ml
  • Vanilla Essence – 5 drops
  • Pears, chopped – 2 small
  • Vegetable Oil – 50 ml


  • Sieve the flour and sugar together to mix well.
  • Whisk almond milk and vinegar together and set aside.
  • Spray the cake pan with non stick spray and preheat oven to 180 degree Celsius (I used a 6″ square pan).
  • Fold the almond milk – vinegar mixture into the dry ingredients.
  • Whisk in the oil and add water as required (I did not need all of it).
  • Mix well until the batter is silky.
  • Gradually add the pear pieces and pour into the cake pan.
  • Bake for 40 – 45minutes at 180 degrees Celsius until skewer inserted in the middle of the cake comes out clean.

Cool and decorate with more leftover fruit! Every slice was full of peary (is that a real word?!) goodness. Best enjoyed with a warm drink 😀

This is being sent off the the Bloggers Pit Stop, where the most awesome and cool (in my opinion) bloggers hang out. Please do come visit or, add your links in too 😊

I’d love to know your favourite ways to use up leftover fruits in the comments below 😊

Vegan Black Forest Cake

This cake was made for a landmark anniversary party. Made up of scrumptious layers of chocolate cake sandwiched with coconut cream and cherries. This cake is vegan  but, not the lowest in calories! I used the bottled version of Morello Cherries in syrup as they are already pitted. The white sugar in the local shops is vegan and, has been used in this cake.

For the cake we need,

  • Self Raising Flour – 3 cups
  • Cocoa Powder – 3/4 cup
  • White Sugar – 1 cup
  • Vegetable Shortening – 1 cup (I used Nuttelex)
  • Morello Cherries, drained and lightly mashed – 4 tablespoons
  • Cherry Syrup – 1/4 cup (optional, provides a deeper flavour)
  • Soy Milk – 1/2 cup
  • White Vinegar – 2 teaspoons
  • Cherry Essence – 2 teaspoons

For the cream layer we need,

  • Coconut Cream – 2 cups
  • Arrowroot Powder – 2 tablespoons
  • Icing Sugar – 3/4 cup
  • Morello Cherries, drained- 5 tablespoons

For the garnishing:

  • Cherries – 7 to 8
  • Grated dark chocolate (I used a frozen Green & Blacks bar)


The Cake:

  • Preheat the oven to 180 degrees Celsius and grease a 8″ round cake pan.
  • Mix the soy milk and vinegar well until curdled.
  • Whisk the flour, cocoa and sugar in a large mixing bowl, set aside.
  • Mix the wet mixture with the dry mixture.
  • Add the cherries and the slowly fold the flour mixture in.
  • Whisk well until there no lumps left.
  • Pour into the prepared cake tin. Bake for 45 – 50 minutes, or a toothpick inserted in the centre is clean.
  • Cool the cake completely before slicing into half to get 2 layers.

The Cherry Coconut Cream:

  • Stir together the coconut cream, icing sugar and arrowroot powder until smooth.
  • Bring to a slow boil while whisking constantly until the mixture thickens.
  • Add in the chopped cherries and mix well.

Assembling the cake,

  • Set one layer of the cake on the base. I sprinkled a few spoonfuls of the syrup on the surface of the cake.
  • Spread half the coconut cherry cream mixture on the cake.
  • Place the second layer of cake on top.
  • Spread the remaining cream  on top of the cake reserving, about 5 tablespoons in a piping bag. Sprinkle the grated chocolate.
  • Allow the cake to set for a bit. I placed the cake in the fridge for 40 minutes.
  • Once the cream layer sets, pipe 5 – 7 rosettes on top of the cream layer.
  • Place a cherry on each rosette.

Chill until ready to slice and serve! Enjoy 😊


This recipe is being sent off to Healthy Vegan Fridays, an awesome link up party that I’ve been following for some time for the plant based goodness!

Orange Upside Down Cake (Vegan & Sugar Free)


My dear mother used to make pineapple upside down cakes for me as a child. I’ve never outgrown the charm of seeing the pretty fruit slices when, the cake was flipped on to the cooling rack. I did see a few recipes, that called for caramelising the orange slices but, did not want to lose the pretty orange colour. This cake does take longer to make because of all the different steps involved, but is worth it and, does not last longer than half an hour after it been cooled and sliced 😊

We need,

For the caramel topping,

  • Fresh Orange, thinly sliced into rounds – 1
  • Xylitol – 5 tablespoons
  • Water – 3/4 cup

For the cake,

  • Self Raising Unbleached Flour – 2 cups
  • Xylitol – 1 cup
  • Rice Bran Oil – 3/4 cup
  • Soy Milk – 1 cup
  • Lemon Juice – 2 tablespoons
  • Vanilla Essence – 1 teaspoon
  • Orange Essence – 1 teaspoon
  • Orange Zest, finely grated – 1 tablespoon


For the Candied Orange Slices:

Boil Xylitol and water together. Drop the orange slices in and cook for 15 minutes on a slow flame. Place the candied orange slices on a plate to cool.


For the cake:

  1. Preheat oven to 200 degrees Celsius and spray a 7″ pan with non stick spray.
  2. Arrange the candied orange slices at the bottom of the pan.
  3. In a large mixing bowl, add the soy milk and lemon juice. Mix well until thick.
  4. Whisk in the oil and orange zest for 2 – 3 minutes till combined.
  5. Add the vanilla and orange essence with Xylitol. Whisk well for 3 – 4 minutes until well combined.
  6. Slowly fold the flour in and combine gently until there are no lumps in the batter.
  7. Pour batter over candied orange slices and place in the hot oven.
  8. Bake at 165 degrees Celsius on a fan forced setting for 45 minutes.
  9. Remove cake from the oven and rest for atleast 15 minutes before flipping on to a cooling rack.


Cool completely before slicing. Enjoy!

Please do share your favourite upside down cake recipes in the comments below 😊




Vegan Basic Vanilla Cake


Every home baker has their favourite recipe for a plain Vanilla cake. Often overlooked for its more glamorous cousin, the Chocolate Cake for special occasions, this basic recipe lends itself to a myriad uses for flavoured cakes, muffins and cupcakes too. Here’s my vegan vanilla cake recipe, easily made gluten free by using self raising gluten free flour and adjusting the liquid content. Easily doubled or, even tripled for bigger cakes!

We need,
• Unbleached Self Raising Flour – 1.5 cups
• Sugar – 1 cup
• Baking Soda – 1 teaspoon
• Salt – 1/2 teaspoon
• Vegetable Oil – 1/2 cup
• Soy Milk – 1 cup
• Vinegar – 1 tablespoon
• Vanilla Essence – 2 teaspoons


  1. Heat oven to 180°C on fan forced setting.
  2. Prepare an 8″ cake pan by lining with baking paper and spray non stick spray.
  3. Dry whisk together the flour, sugar, baking soda and salt in a mixing bowl.
  4. Add vegetable oil, soy milk, vinegar and vanilla extract in a separate mixing bowl and whisk until uniform.
  5. Mix the dry flour mixture into the above wet mixture and stir until no lumps appear and batter is smooth.
  6. Quickly pour into prepared cake pan and bake for 30 – 40 minutes, until cake begins to pull away from sides and a skewer inserted in the centre is clean.
  7. Rest the cake in the pan for 10 – 15 minutes before inverting on to a  cooling rack.
  8. Cool cake for atleast 5 – 6 hours before icing.


I’m curious to know your favourite cake flavour too, please join in the comments below 😊

Vegan Berry Good Muffins

One of the advantages of the colder weather are all the different kinds of berries available at the markets – Strawberries, blueberries, boysenberries, blackberries and raspberries. These are fabulous to wash, dry and freeze in little zip lock pouches to use in smoothies, over breakfast oats or, in cakes and muffins!

We need,

  • Wholemeal Self Raising Unbleached Flour – 2 cups
  • Xylitol or, Coconut Sugar – 3/4 cup
  • Soy Milk – 1 cup
  • Apple Cider Vinegar – 1/2 tablespoon
  • Vegetable Oil – 1/4 cup
  • Mixed Berries – 1 cup


  1. Preheat the oven to 200 degrees Celsius. Line a muffin pan with paper wrappers and set aside.
  2. Combine the soy milk and apple cider vinegar and allow to curdle.
  3. Dry whisk the flour and xylitol until well mixed.
  4. Pour in the soy milk mixture along with the oil into the dry mix above.
  5. Mix using a wooden spoon with gentle strokes and add in the oil. Essential to not over mix and, some lumps are fine.
  6. Fold the mixed berries in carefully and evenly distrubute through the batter.
  7. Pour into prepared pan filling each wrapper up to the 2/3 red mark.
  8. Bake at 180 degrees Celsius for 15 – 20 minutes until a skewer inserted comes out clean.


Enjoy the muffins warm or cold, they taste equally good! Please do tell me what your favourite berries are in the comments section 😊