Vegan banana pineapple hummingbird cake with homemade cashew frosting
Sweet pineapple and banana, spicy and creamy frosting and roasted pecans make this special cake out of the Plant-based cooking made easy Cookbook Your new point of contact for every special occasion.
What you need:
For the cake:
3 cups of oatmeal
1 teaspoon of baking powder
½ teaspoon of salt
1½ teaspoons of cinnamon
2 cups Medjool dates, pitted
2 cups of unsweetened almond milk
2 teaspoons of vanilla
2 cups of mashed bananas
1 cup of crushed pineapple
3 flaxseed eggs (3 tbsp flaxseed flour plus 6 tbsp water)
2 cups toasted pecans, divided
For the frosting:
2 cups cashew nuts, soaked and drained
4 Medjool dates, pitted
½ cup plus 2 tablespoons of water, divided
1 teaspoon vanilla
Juice of 1 lemon
¼ teaspoon salt
What you are doing:
- For the cake, preheat the oven to 350 degrees. Line 3 9-inch cake tins with parchment paper.
- In a medium bowl, mix together the oatmeal, baking powder, salt, and cinnamon. Put aside.
- Put the dates, almond milk and vanilla in a blender and stir until smooth.
- Stir the mixed mixture into the dry ingredients. Fold in the mashed bananas, pineapples and flax seeds. Fold in 1½ cups of pecans.
- Spread the mixture on cake tins. Put in the oven and bake for 35 to 40 minutes. Let cool down.
- For the frosting, put the cashew nuts, dates, ½ cup of water, vanilla, lemon juice and salt in a blender and stir until smooth. Possibly add the remaining water to achieve the desired consistency.
- Place the cake on a baking tray or plate. Spread ½ cup frosting on top of the cake. Top with the second cake. Spread ½ cup icing on top. Add the third cake and use the remaining frosting to frost all of the top and sides of the cake. Scatter the rest of the pecans on top of the cake and serve.
Photo credit: Jill and Jeffrey Dalton