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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In a large mixing bowl add together flour, baking powder, baking soda, salt, cinnamon and nutmeg
In another bowl mix the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract and mashed banana
Mix the wet ingredients into the dry ingredients and stir until thoroughly combined
Then add the chopped pineapple, walnuts, desiccated coconut and crystallized ginger
Pour ingredients into a round cake tin (I like to use the springform ones)
Bake in the oven at 180 degrees celsius for 40 minutes, or until skewer inserted in the middle comes out clean
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
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