As it’s summer here in Australia I thought I’d share my hummingbird cake recipe. I’m not sure why it’s called that to me it’s Australian summer taste. With pineapple and banana and a few mild spices it’s so delicious. You can top with creamy cashew frosting for a refined sugar free cake. Get that recipe on my pumpkin cake recipe.
1 cup gluten-free plain flour
1/2 cup gluten-free self raising flour
1/2 teaspoon bicarbonate soda
1/2 cup desiccated coconut
1/2 tsp ground ginger 1/2 tsp ground cinnamon
1 cup rapadura sugar ( or brown sugar or coconut sugar)
2 very ripe well mashed bananas
1 tin 440g crushed pineapple (drain pineapple but save juice. Make sure to drain it well you don’t want to much moisture)
3/4 cup grape seed oil
1/ line a round cake pan 23cm size. Preheat oven to 180c
2/ Place all your dry ingredients into a bowl and stir well to combine. Then in another bowl place all your wet ingredients plus 1/4 cup of the pineapple juice you saved. Then pour wet ingredients into dry and stir to combine.
3/ pour mixture into your lined pan and place in oven to cook. Takes about 45 minutes check cake is cooked through before removing from oven. Place on wire rack to cool.
When cake is cool it’s time to ice. Use my creamy cashew frosting or this lactose free frosting. I decorated my cake with blooms from the garden just be sure you don’t use anything poisonous.
Lactose free cream cheese frosting
30g vegan butter
60g vegan or lactose free cream cheese
1 teaspoon vanilla bean paste or lemon juice
1 1/2 cups gluten-free icing sugar
i use an electric mixer to blend icing. Mix everything but the icing sugar until combined the slowly add icing sugar.