Family friendly Dessert

Healthy hummingbird cake

Name: Magdalena Roze's hummingbird cake recipe
Yield: 8
Ingredients: 200g plain flour; 2 1/2 tsp baking powder; 2 tsp mixed spice; 130g pumpkin; 130g carrot; 100g banana; 450g can crushed pineapple in syrup, drained and chopped well; 80g desiccated coconut; 3 eggs, at room temperature; 1 egg yolk, at room temperature; 110g coconut sugar; 3 tsp vanilla extract; 140ml grapeseed oil; 60g runny honey; 80g pecan; Thin strips of orange zest to decorate (optional); Toasted coconut flakes, to decorate (optional); Edible flowers, to decorate (optional); 3 x 400ml cans organic coconut cream, chilled overnight (we used Woolworths Macro Organic); 60g icing sugar; 20.00 ml vanilla bean paste

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by Magdalena Roze

TV presenter, journalist and delicious.com.au contributor

May 30, 2023

End your next dinner party on a high note, with this spectacular cake naturally sweetened by the inclusion of pumpkin, banana and pineapple.

1 1/2 cups (200g) gluten-free plain flour
2 1/2 tsp baking powder
2 tsp mixed spice
1 cup (130g) coarsely grated pumpkin
1 cup (130g) coarsely grated carrot
/2 cup (100g) mashed ripe banana (approximately 1 large banana)
450g can crushed pineapple in syrup, drained and chopped well
1 cup (80g) desiccated coconut
3 eggs, at room temperature
1 egg yolk, at room temperature
3/4 cup (110g) coconut sugar
3 tsp vanilla extract
140ml grapeseed oil
60g runny honey
3/4 cup (80g) chopped pecans, walnuts, plus extra to serve
Thin strips of orange zest to decorate (optional)
Toasted coconut flakes, to decorate (optional)
Edible flowers, to decorate (optional)

Coconut icing

3 x 400ml cans organic coconut cream, chilled overnight (we used Woolworths Macro Organic)
1/2 cup (60g) pure icing sugar
1 tbs vanilla bean paste

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease the base and sides of 2 x 20cm round springform pans and line with baking paper.
2.

Sift gluten-free flour, baking powder and mixed spice into a large bowl. Mix well to combine and set aside.
3.

Place pumpkin, carrot, banana, pineapple and desiccated coconut in a large bowl and mix to combine.
4.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat eggs, egg yolk and coconut sugar on high speed until tripled in volume. Reduce speed to medium and add the vanilla. Then, with the motor running, slowly add the oil in a steady stream until smooth and well combined.
5.

Gently fold the flour mixture into the egg mixture. Then gently fold in the pumpkin mixture. Finally, stir in the honey and chopped nuts.
6.

Divide the batter evenly between prepared pans and level the tops with a spatula. Bake for 30-35 minutes until a skewer inserted in the centre comes out clean and top is golden. Transfer pans to a wire rack for 30 minutes to cool, then remove cakes from pans and cool completely on wire rack.
7.

For the coconut icing, open cans of coconut cream and scoop out the firmly set cream layer (reserve remaining liquid for another recipe, see note). Place cream in the bowl of a stand mixer fitted with the whisk attachment. Add icing sugar and vanilla, and whisk on medium-high speed for 1-2 minutes until well combined and very thick peaks form.
8.

Place one cake on a serving plate or cake stand. Using a palette knife or flat knife, spread half the icing over the cake, leaving a 1cm border. Gently top with second cake and spread top with remaining icing. Decorate with extra pecans, toasted coconut flakes, edible flowers, if using, and extra orange zest, if using, to serve.

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Recipe Notes

Chill coconut cream in your fridge for 1-2 days before using for best results. This cake is best served and enjoyed on the day of baking. You can use up the reserved coconut milk in soups or curries.

“While a hummingbird cake doesn’t traditionally contain pumpkin and carrot, I love them in this cake for the moisture, texture and earthy flavour they bring. Being gluten and dairy free, it makes for easy entertaining. The cake itself is also free of refined sugar.”