One Bowl Humming Bird Cake
Hummingbird cake is a southern classic. This is my lightened up version using coconut sugar, spelt flour and fresh pineapple and banana. The best part? You only need a bowl and a wooden spoon. No heavy mixer or special equipment. Fewer dishes = more time to enjoy you cake.
Ingredients
Cake
- 3 cups spelt flour
- 1 cup coconut sugar
- 1 tsp salt
- 1 tsp baking soda
- 3 large eggs beaten
- 1 1/2 cups coconut oil
- 2 tsp vanilla bean paste
- 3 ripe bananas
- 2 cups chopped pineapple
- 1 c chopped pecans
- 1/2 cup toasted coconut flakes for garnish optional
Frosting:
- 2 cup cream cheese softened
- 1/2 cup greek yogurt
- 2 tbs honey
- 1 tsp vanilla bean paste
Instructions
-
Pre heat your oven to 350.
-
In a large bowl whisk together the eggs and coconut sugar, add the vanilla, cinnamon, and salt. Stir in the pecans and pineapple. Next sift in the flour and baking soda.
-
Fold the flour into the batter. Finally drizzle the coconut oil into the batter and fold to combine. Pour the batter into an 9 X 13in pan.
-
Bake for 40-50 min. The cake is done when it's firm to the touch or when a skewer inserted into the center comes out clean.
Frosting:
-
With a sturdy metal whisk or a wooden spoon whisk together all of the frosting ingredients until fluffy and evenly combined. Spread the frosting on top of the cooled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.