Hummingbird Cake
- Rosie
- Jul 8
- 1 min read
Melt in the mouth, squidgey and moist, three layers of spiced banana pineapple sponge layered with gooey pecan caramel. Wrapped in tangy cream cheese frosting it tastes like summer with a hint of cosy comfort.
You won't need any eggs or any dairy, and the best part is it's are super simple to make!
Hummingbird Cake
Here’s Why You’ll Love This Hummingbird Cake:
Moist and squidgey with tropical summer flavour.
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Key Ingredients
Banana: the riper the better!
Pineapple: fresh or canned - it will be crushed and blended into a puree for that sweet tropical flavour
Pecan butter: easy to make at home - simply blend pecans in a food processor until smooth and creamy
Dairy free cream cheese: smooth and creamy for a tangy frosting that ties everything together
Storing tips
The sponge, frosting and caramel can all be made the day before serving. Simply make the sponge and wrap them in plastic wrap. Make the frosting and cover with plastic wrap, then gently re-whip on the day or serving. Make the caramel and store at room temperature until ready to serve - you can heat it in a microwave to make it runny.
Recipe
