Hummingbird Cake

1 hour 45 mins

10 Servings


If you love carrot cake then you are in for a treat, hummingbird cake is similar, but we think it's even better.

Hummingbird Cake


Mix the flaxseed and water and allow to stand for 5 minutes.

Put into a stand mixer bowl with the sugar, oil, banana, cinnamon and vanilla.

Mix for 3-4 minutes

In a separate bowl mix together the flour, bicarb, baking powder and salt.

Add the dry ingredients to the wet.

Mix for 1 minute on medium or until all the ingredients are mixed together (do not over mix)

Fold in the pineapple and pecans with a spoon.

Divide between the three tin.

Cook on 170C for 15-20minutes

Allow to cool in the tin for 10 minutes turn out onto a cooling rack and allow to cool completely.

For the cream cheese icing

Mix the butter and icing sugar together until you have a sandy texture.

Add the cream cheese and beat for a further 2 minutes.

Refrigerate for 20 minutes.

Layer the cake with the icing.

Store the cake in the fridge for up to 4 days if you can make it last that long.


For the flax egg

3Tbsp ground flaxseed

9Tbsp warm water

For the cake

300g caster sugar

300 ml sunflower oil

270g peeled mashed ripe bananas

1tsp cinnamon

1tsp Vanilla extract

300g plain flour

1tsp Bicarb

1tsp baking powder

1/2 tsp salt

100g chopped pineapple

100g chopped pecans

3 7”round tins lined with grease proof paper

For the cream cheese icing

330g icing sugar

50g softened plant-based butter

125g vegan cream cheese (we used violife)