Dairy-Free Hummingbird Cake

    Dairy-Free Hummingbird Cake


    94 people made this

    About this recipe: This fruity cake originates from America. It's moist, easy to make and packed full of pineapple, bananas and pecans. Simple and extremely delicious.

    Serves: 14 

    • 375g plain flour
    • 400g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 300ml vegetable oil
    • 3 eggs
    • 225g tinned crushed pineapple with juice
    • 300g diced bananas
    • 115g chopped pecans
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:1hr10min  ›  Extra time:2hr cooling  ›  Ready in:3hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 3 litre tube cake tin.
    2. Beat flour, sugar, bicarbonate of soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl until smooth. Stir in pineapple with juice, bananas and pecans. Pour into prepared tin.
    3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool and ice with cream cheese icing.

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