Breastfeeding Friendly Vegan Hummingbird Cake
Total time2 hr 10 min
Prep time35 min
Cook time35 min
4.7(23)
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 ½ cups organic cane sugar
- 1 cup neutral oil (such as canola or sunflower)
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 3 medium ripe bananas, mashed (about 1 ½ cups)
- 1 cup pecans, roughly chopped
For the frosting
- 8 oz vegan cream cheese, softened
- ½ cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- ½ cup pecan halves, for decorating (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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