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Hummingbird Cake

Prep Time2 hrs
Cook Time35 mins
Course: Dessert
Cuisine: American
Keyword: banana, cake, hummingbird, hummingbirdcake, pecan, pineapple

Ingredients

Cake

  • 4 medium very ripe bananas
  • 1/2 cup packed brown sugar
  • 1/3 cup grapeseed or other neutral oil
  • 1/3 cup applesauce
  • 20 ounce can of crushed pineapple in juice, divided 10 ounces for the cake, 10 ounces for the filling
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup pecans Optional: toast in 325 degree oven for about 7 minutes and let cool before adding to batter.

Cake Filling

  • 10 ounces canned crushed pineapple in juice
  • 1/3 cup sugar
  • 1 tbsp cornstarch

Cashew Cream Cheese Frosting

  • 3 cups raw unsalted cashews, soaked and drained Soak in hot water for about 1 hour.
  • 1/2 cup non-dairy milk such as soy or coconut
  • 1/4 cup agave nectar or maple syrup
  • 1/2 cup non-dairy sour cream We like Tofutti.
  • 1/4 cup lemon juice
  • 1/4 cup coconut shreds to garnish (optional)

Instructions

Cake

  • Preheat oven to 350 degrees.
  • Grease two 8 inch baking pans with vegan butter or oil. Add a round of parchment paper to the bottom of each pan (optional).
  • In a large bowl mash the bananas until fairly smooth.
  • To the bananas, add brown sugar, grapeseed oil, applesauce, crushed pineapple, and vanilla extract. Stir to combine.
  • In a separate bowl combine the flour, baking powder, cinnamon, nutmeg, salt, and pecans.
  • Add the flour mixture to the banana mixture a little a time, stirring to combine. The batter will be thick and there is no need to mix until completely smooth.
  • Divide batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted comes out clean (check the cakes at about 30 minutes).
  • Let cakes cool completely before frosting. Cakes can be made one day ahead and kept in the refrigerator until it is time to frost.

Cake Filling

  • In a small saucepan, combine 10 ounces crushed pineapple with the sugar and cornstarch.
  • Heat over low-medium heat, stirring often, until the mixture thickens (about 10 minutes). Remove from heat and allow to cool.

Cashew Cream Cheese Frosting

  • Combine cashews, non-dairy milk, agave nectar, non-dairy sour cream, and lemon juice in a high speed blender and blend until smooth. This may require several rounds of blending after scraping down the sides of the blender.
  • Add more non-dairy milk one tablespoon at a time to reach desired consistency. This frosting is easiest to work with if it is on the thicker side.
  • Allow frosting to cool in the refrigerator for about 15 minutes before frosting.

Assembling the cake

  • Remove one of the cooled cakes from the pan and place on serving plate.
  • Place frosting into a pastry bag or a plastic food storage bag with one corner cut off for piping.
  • Pipe a circle of frosting around the perimeter edge of the top of cake which will serve as a barrier to keep the filling from spilling out.
  • Place the filling in the middle of the circle of frosting and smooth until even.
  • Place the second layer of the cake on top. Use remaining frosting to frost the top of the cake.
  • Sprinkle the frosting with coconut shreds and decorate the top of the cake with non-toxic / edible flowers (optional).