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.
- 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,
Preheat the oven to 180° C. Spray a 9″ cake pan with nonstick spray or line with baking paper.
- In a large bowl, sift the flour and cinnamon together. Toss the walnuts and dried fruit pieces and mix well.
- Whisk the puréed banana, pineapple, Xylitol and oil until smooth.
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.
Pour the batter in the prepared cake pan.
- Bake for 45 minutes at 175° C or, until a skewer inserted into the centre comes out clean.
- Cool cake in the pan for 10 – 15 minutes after taking out of the oven.
- Invert cake carefully on a cooling rack out of the cake pan.
For the Coconut Cream Icing,
Powder the xylitol & corn flour finely and whisk into the coconut cream until fluffy.
Spread over a slightly warm cake as the icing hardens as the cake cools.
Sprinkle with walnut pieces and toasted coconut flakes to decorate.
If you liked this vegan cake recipe, please try my Vegan Vanilla Cake here.