My friends over at Delightful Vegans have an amazing blog full of lots of savoury and sweet recipes. I wanted to try out one of their recipes and write about it here. I love trying out other people’s recipes, it often gives me ideas for making my own. I was determined to pick a savoury recipe because I’m always doing sweet things, or so it seems. And after scrolling I landed on this hummingbird cake. I know, I know. It’s definitely not savoury.
I picked out a few savoury recipes but I just couldn’t help myself. I keep being drawn back to the sweet ones. I really think my brain is wired for sweet. Is that a thing?
And I have no regrets with choosing a sweet hummingbird cake over something savoury like turmeric tofu sesame salad or vegan Bahn mi rolls or easy baked beetroot falafels. I must admit that those beetroot falafels almost got me. In fact, I’m pretty sure I will be making them soon.
But the sweet hummingbird cake is the one I went with.
Katie and Josh’s recipe can be found here. I only made a couple of minor changes to the pineapple and the coconut icing. I used fresh pineapple and the recipe calls for ¾ cup pineapple juice. I chopped up some fresh pineapple and put it into the Thermomix. It didn’t end up as juice, more of a puree, so it was a bit thicker than what I should have used. Because of this I had to add some extra liquid to the batter – I added half a cup of coconut water. The fresh pineapple, though, was amazing. But I love pineapple. Because it’s sweet.
The other change I made was to the icing. I used the same icing as I used on my egg free sponge cake.
The cake was moist and I love what was going on inside – the crystallised ginger, the fresh pineapple chunks, the crunchy walnuts. In fact, the whole family loved it. When I said I was going to write about it, they said I should just say, ‘This is the best cake ever. The end.’
Katie makes a guarantee on her recipe – I guarantee you won’t be able to have just one piece. And she was right!
Make it and see if you can stop at one slice.
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