1 (8 oz)canpineapple tidbits, with juicesee note #2
2cupsmashed riped bananasee note #3
1cupchopped pecans, toasted (plus more for topping)see note #4
Cashew Cream Cheese
1 and ½cupsraw unsalted cashews, soakedsee note #5
3-4tablespoonssoy milksee note #6
2tablespoonsagave syrupmore to taste
Preheat oven to 350°F. Lightly spray two 9" cake rounds with cooking spray. Set aside.
Prepare flax eggs by mixing together 3 tablespoons ground flax and 9 tablespoons (½ cup + 1 tablespoon) water. Let set for at least five minutes before using.
Whisk together dry ingredients in a large bowl: flour, sugar, baking soda, salt, cinnamon, nutmeg, allspice.
Stir in flax eggs, oil, pineapple tidbits with juice, mashed banana, and vanilla. Stir until just combined.
Divide batter evenly between the two oiled cake pans. Bake in preheated oven for 30-35 minutes, or until toothpick inserted in the center comes out clean.
Cool in cake pans on wire racks for 10 minutes, then turn out of pans and let cool for one hour before frosting.
Cashew Cream Cheese Frosting
Soak cashews in water overnight or in very hot water for an hour.
Drain water off the soaked cashews. Add cashews, agave syrup, milk and vanilla extract to a food processor. Blend until smooth. Taste for sweetener. Add extra milk as needed to smooth to an easily spreadable texture.
This recipe makes enough to frost just the tops of the cake. Double the recipe to frost the sides as well. Decorate the top with additional pecans.
Oil: Canola or vegetable oil are my go-to's for this cake, but you can use olive oil if you prefer. I recommend using a light olive oil so that the flavor doesn't overpower the cake.
Pineapple: If unable to find 8 ounces pineapple tidbits, crushed pineapples in juice will work.
Bananas: Choose very ripe bananas. Two cups = about 5 small bananas or 3 large.
Toasting pecans: If you're unable to find toasted pecans you can make your own. Line pecans on a baking sheet and bake at 350 degrees for 7 to 10 minutes, stirring occasionally to prevent burning.
Cashews: Cover with water and soak overnight or for one hour in very hot water.
Soy milk: Most non-dairy milks, like almond, oat or cashew will work.
Storage: You an store it in an airtight container at room temperature for 1-2 days or cover and refrigerate for up to a week.
Freezing: Yes, hummingbird cake freezes well with or without frosting. Freeze the entire cake or individual slices in a freezer safe container. Let thaw in the fridge or reheat in the microwave.
Cupcakes: Yes! Two round 9" inch cake pans make about 24 cupcakes. Fill each tin about ⅘ full with batter. Bake cupcakes at 350 degrees F for about 15 minutes or until a toothpick inserted in the center comes out clean.