Emulsifier Free Vegan Hummingbird Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

4.7

(23)

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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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