Hummingbird Cake

e9bbb2b8deea11e28be922000aeb0c6a_7Eeeeee!!! I’m SO excited to share this recipe!! Hummingbird cake is one of my favourite naughty treats so I decided to create my own clean version of it! It’s been a long time in the making (i.e food thoughts that run through my head as I fall asleep) and boy, was it worth the wait!! Most gluten free cakes are dense, dry and chalky. With coconut flour as a base this cake is fluffy, moist and it’s hard to believe it’s guilt free. Enjoy xx



  • 2 ripe bananas
  • 3/4 cup coconut flour
  • 1 tbsp cinnamon
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 10 medjool dates
  • 1 tbsp 100% pure maple syrup
  • 1 tbsp vanilla extract
  • 4 eggs
  • 2 tubs Chobani pineapple yogurt
  • 3 tbsp melted coconut oil
  • 1 cup chopped pecans (or walnuts)
  • 1/4 cup shredded coconut
  • 1 tub Chobani plain yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla
  • Pepitas
  1. Preheat oven to 180 degrees
  2. Place dates in a bowl with 3 tbsp water ad microwave for 1 minute. Process with maple syrup until smooth.
  3. Mix together dates, bananas, eggs, vanilla and oil.
  4. In another bowl mix flour, cinnamon, coconut, nuts, baking powder, baking soda and salt until combined.
  5. Add dry ingredients to wet ingredients and stir in the tubs of yogurt.
  6. Place in a cake bundt/cake/muffin tin and bake until knife comes out clean and cake is golden (in a bundt tin I found this took approx 40 mins).
  7. Once cake has completely cooled, strain excess liquid from the plain yogurt tub and add honey and 1/2 tsp of vanilla.
  8. Mix well and ice the cake with the yogurt icing.
  9. Sprinkle with toasted pepitas and coconut.

Ash xx

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