Introduction: Vegan Hummingbird Cake

This is by far my absolute favourite cake. I think it's the pineapple. I love pineapple in cake. (I also love it in burgers, fried rice and on pizzas - I mean, how could you not like pineapple on pizza!?) I'm so glad I came up with this scrumptious Vegan Hummingbird Cake recipe.

I just love desserts - I have a bit (oh, alright, a LOT) of a sweet tooth, and I'm surprised this is my first kind of desserty post. I've got a distant memory of having this cake when I was younger, my Mum probably made it, and I remember thinking that it's the best thing I've ever eaten (ok, I do tend to say that on most days!)

I was really impressed with myself when I finally got this recipe right. I don't really consider myself a baker, and I always tell myself that I'm not good at baking (I'm in the process of changing that thought pattern!)... but damn. This cake is the bomb.

I really love the crystallized ginger in this Vegan Hummingbird Cake. It just gives it such a great flavour, especially if you bite into that and a walnut at the same time. It's like heaven on earth. Seriously. You could use fresh ginger if you have it, and it still will give it a good flavour, but not as good. I got the idea from Isa Chandra out of her book Vegan with a Vengeance. She makes a fantastic carrot cake in that book with crystallized ginger in it.

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Step 1:

In a large mixing bowl add together flour, baking powder, baking soda, salt, cinnamon and nutmeg

Step 2:

In another bowl mix the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract and mashed banana

Step 3:

Mix the wet ingredients into the dry ingredients and stir until thoroughly combined

Step 4:

Then add the chopped pineapple, walnuts, desiccated coconut and crystallized ginger

Step 5:

Pour ingredients into a round cake tin (I like to use the springform ones)

Step 6:

Bake in the oven at 180 degrees celsius for 40 minutes, or until skewer inserted in the middle comes out clean

Step 7:

While waiting for the cake to bake, make the icing by putting the nuttelex and coconut cream in a food processor or mixer. Then add the icing sugar a bit at a time, until all incorporated. Lastly add the vanilla extract, salt and desiccated coconut

Step 8:

Once the cake is cooked, cool on a baking rack for at least 30 minutes and then top with icing. I also like to toast some coconut flakes (about 1/2 a cup) and put those on top to serve