Vegan hummingbird cake loaf studded with blueberries and topped with coconut yoghurt! Nut free, refined sugar free and wholesome enough for breakfast ;).
Sometimes you want a loaf which cuts out all the crap and is healthy enough to enjoy for breakfast. This tropical hummingbird cake is exactly that!
Hummingbird cake is traditionally made with a mixture of pineapple, banana and coconut. It works well as a vegan cake because the viscosity of banana acts like a binder and replaces an element of eggs! The juices from all the fruit gives this loaf lots of natural sweetness so you don’t need to add much more coconut sugar.
I’m all about packing in lots of fruit into my loaves so blueberries seemed like a perfect (and pretty) addition. They provide extra sweetness and moisture too!
I love serving this vegan hummingbird cake with coconut yoghurt because the creaminess balances out all the hearty flavours and textures.
For similar cake recipes, check out:
- Vegan Mango Cake with Cream Cheese Frosting
- Sweet Potato and Cinnamon Bundt Cake
- Apple Crumble Tea Cake
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Wholesome Hummingbird cake loaf
Ingredients
Dry ingredients
- 1 cup (120g) white spelt flour
- 1 cup (120g) buckwheat flour
- 1/2 cup (80g) coconut sugar
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- Pinch of any good-quality salt
Wet ingredients
- 2 (~240g) medium-sized bananas
- 3/4 cup (125g) chopped pineapple, fresh or canned
- 2/3 cup (165g) plant-based milk, such as almond, soy or coconut,
- 1/4 cup (65g) almond butter, or any other nut butter
- 3/4 cup (110g) blueberries, fresh or frozen
Topping (optional)
- 1 cup (180g) coconut yoghurt
- 1/2 cup (75g) blueberries, fresh
Instructions
- Preheat the oven to 180°C (350°F). Line a 22 cm (8.6 inch) long loaf tin with baking paper.
- Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps.
- Add the banana and pineapple to a medium mixing bowl and use a stick blender to puree. Add the puree and the rest of the wet ingredients to the large mixing bowl and mix until combined. Pour the batter into the tin.
- Bake the loaf in the oven for 40-50 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is moist and there might be some crumbs on the skewer which is fine.
- Allow the loaf to rest in the cake tin for at least 5 minutes. Remove it from the tin and allow it to cool on a wire rack.
- To decorate (optional): Spread the coconut yoghurt on the loaf and arrange the blueberries on top. Slice and enjoy!
- The cake can be kept without the frosting at room temperature for 1 day or in an airtight container in the fridge for 3 days. Without the frosting, you can freeze slices of the loaf for up to 1 month.
Notes
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