Hummingbird Cake
My hummingbird cake is not too sweet! Fluffy layers made with Banana, Pineapple, Pecans and a hint of orange in paired up with my famous 2-2-2 icing!
Ingredients
- ½ cup Vegetable Oil 118ml
- ¼ cup Applesauce 60g
- ½ cup Plant Milk
- 1 cup Brown Sugar 200g
- 1 cup Ripe Banana 250g
- 3¼ cups All Purpose Flour 400g
- 2 teaspoon Baking Powder
- 2 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Nutmeg
- 1 cup Crushed Pineapple Drained
- 1 Tbs Orange Zest
- 2 Tbs Orange Juice
- 1 cup Toasted Pecans
FOR THE ICING
Instructions
- Preheat the oven to 350F & prepare your cake pans with grease & parchment paper lining
- In a large bowl combine the sugar, oil, mashed banana, applesauce, plant milk, orange juice & zest & salt whisk smooth
- Then sift together all of the dry ingredients directly into the bowl & whisk smooth
- Fold in the drained pineapple & pecans
- Pour batter into your prepared cake pans & bake for approximately 30 minutes depending on the size of your pans. Or until the cakes are springy to the touch when you gently press the centers
- Cool cakes in the pans until you can safely touch them with your fingers then flip out onto a cooling rack to cool completely
- Prepare the Cream Cheese Icing then assemble cake as shown in the video
Video
Notes
Be sure to read the notes for success above the recipe
Storage Hummingbird cake can be left at room temperature for up to 1 day but because it is so soft it would do better refrigerated for up to 1 week
Tried this recipe?Let us know how it was!