Oral Allergy Syndrome Friendly Vegan Hummingbird Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 3 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- 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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