Vegan hummingbird cake loaf studded with blueberries and topped with coconut yoghurt! Nut free, refined sugar free and wholesome enough for breakfast ;).
Sometimes I crave a cake which is super wholesome and healthy enough to enjoy for breakfast. This tropical vegan hummingbird cake is exactly that!
What is hummingbird cake?
Hummingbird 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.
How I customised this vegan cake recipe
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
Wholesome Hummingbird cake loaf
Ingredients
Dry ingredients
- 1 cup (120g) spelt flour, or plain flour
- 1 cup (120g) buckwheat flour, or plain flour
- ½ 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
- ¾ cup (125g) chopped pineapple, fresh or canned
- ⅔ cup (165g) plant-based milk, such as almond, soy or coconut,
- ¼ cup (65g) almond butter, or any other nut butter
- ¾ cup (110g) blueberries, fresh or frozen
Topping (optional)
- 1 cup (180g) coconut yoghurt
- ½ 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.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.
This loaf cake is so lovely! I used all-purpose flour and reduced the sugar to 1/4 cup, and the sweetness level was just right for a breakfast loaf. It's brilliant of you to blend the pineapple and banana together so that there are no big lumps in the batter. It made the texture delightfully fluffy. I will definitely be making this again soon!
Aw so glad you enjoyed baking and making this Mimi! And good to know those substitutions worked for you. Thanks for taking the time to leave your feedback xo
This recipe was really good and really easy. I used half almond flour and half regular flour since it’s what I had at home. I used almond/coconut milk and frozen blueberries. For my oven 40 minutes was perfect. I’ll definitely be making this again.
I love the sound of those substitutions and so glad they worked for you! Thanks Tess!