A popular dessert in the southern U.S., the classic hummingbird cake is traditionally made with banana, pineapple and pecans. The typical recipe also calls for white flour, processed sugar and eggs – however – this version replaces these with better-for-you ingredients, such as almond flour, brown rice flour and coconut sugar. It’s a vegan-friendly and gluten-free treat that’s moist, fluffy and sweet. Top with an easy-to-make lemon-coconut frosting and serve as a sheet cake, or cut in half and stack to make a fun layer cake.
Coconut-Lemon Frosted Hummingbird Cake (Vegan & Gluten-Free)
- 1 Tbsp. white vinegar
Preheat oven to 400 degrees F. Line pan with parchment paper.
In large bowl, combine flax meal with 7.5 tablespoons water. Set aside for a few minutes until thick. Add oil and milk and whisk to combine. Add remaining wet ingredients and mix well.
Add all dry ingredients and mix well. Then add white vinegar and mix.
Pour batter into prepared pan and smooth out evenly. Bake for 15 minutes. Then, reduce to 360 degrees F. Bake an additional 15 minutes or until toothpick comes out clean. Let cool.
Open chilled canned coconut cream and scoop out the solidified contents into bowl. Add remaining ingredients and beat the cream with an electric hand mixer until it turns into a thick whipped cream.
Spread cream evenly over cake. Refrigerate for at least 30 minutes. Top with dried pineapple and chopped nuts.