• Elise

Hummingbird Cake (GF & V)


Well guys, this is it, my absolute most favourite cake in the whole wide world. I spent years pining after this gluten and dairy filled cake in the shop windows longing for the day my tastebuds could be tantalised by it once more. And then one day enough was enough, it was time all those gf df legends out there got to enjoy this pineapplely coconuty tropical goodness. This is a delightfully moist cake with a yummy "cream cheese" style frosting. So get your mixing bowls and get ready to fall in love...

Dry Ingredients:
  • 1½ Cups Brown Rice Flour

  • ¼ Cup Tapioca Flour

  • 1 Cup Coconut Sugar

  • 1 tsp Baking Soda

  • 1 tsp Baking Powder

  • ½ tsp Salt

  • 1 tsp cinnamon

  • ½ tsp nutmeg

Wet Ingredients:
  • 1 Cup Mashed Banana

  • ¼ Cup Coconut Oil

  • 1 Tbls Vanilla

  • ½ Cup Pineapple Juice (at room temperature)

  • 2 Tbls Apple Cider Vinegar

  • ¾ Cup Crushed Pineapple

  • 1/3 Cup Chopped Walnuts

  • ½ Cup Shredded Coconut

Icing Ingredients:
  • 1 Cup Full Fat Coconut Cream – chilled

  • 2 Cups Cashews – soaked in water for at least 4 hours

  • ¾ Cup Maple Syrup

  • Pinch of Salt

  • 2 tsp Vanilla

  • 3 Tbls Lemon Juice

  • 1 Cup Melted Coconut Butter or Coconut Oil

  • Optional – Toasted Coconut Shreds on top

Cake Method:
  1. Preheat Oven to 180 Degrees Celsius

  2. Line a cake tin with baking paper

  3. Whisk all of the Dry Ingredients together in a large bowl

  4. Mix all of the Wet Ingredients except the Apple Cider Vinegar, Pineapple Walnuts and Coconut Shreds together in a separate bowl

  5. Stir the Wet Ingredients in to the Dry Ingredients until combined

  6. Mix through the Apple Cider Vinegar and let it sit until the mixture starts to bubble

  7. Stir through the Coconut Shreds, Pineapple and Walnuts

  8. Pour into cake tin and bake in over for approximately 30 minutes or until golden brown and when you insert a skewer in the middle it comes out clean

  9. Once cooked, leave the cake to cool

Icing Method:
  1. Combine all ingredients in a high-speed blender and blend until smooth

  2. Let it sit until chilled and then whisk up with electric beaters until it becomes fluffy and combined

  3. Spread evenly over the cake and sprinkle toasted coconut over the top

And there you have it! Store the cake in the fridge and serve just before eating. Slice up, enjoy and prepare yourself to have strong willpower to not eat it all at once.

I hope you enjoy and comment below, share and tag me in your creations to let me know you want more.

Big love my little BB fam,

Elise

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​© Balancing Bodies 2013

Photography by Kara Mitchell & Elise Ottaway

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