Easter Hummingbird Cake – Nuzest NZ

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Easter Hummingbird Cake

Dairy Free, Gluten Free, Sugar Free, Vegan
TIME: 90, SERVES: 8-10

It's Easter time again and that means lots and lots of chocolate!!! Why not celebrate with a delicious, guilt-free hummingbird cake! Made using Just Natural Clean Lean Protein, this cake will blow your socks off! So many spices, fruit and a delicious plant-based cream cheese icing, we say 8-10 servings, but it's more like 1. Made by the very talented Kerry Locatelli. 


Ingredients

Cake Ingredients:

1 Serve Just Natural Clean Lean Protein 

3 cups Almond Flour

½ tsp Salt

2 tsp Baking Soda

1 ½ tsp Cinnamon

½ tsp Cardamom

1/2 cup Pecan Pieces

1 cup Pineapple Pieces

2 Bananas

¼ cup Avocado Oil

1/4 cup Xylitol

¼ cup Vegan Hunny (or Maple Syrup or another ¼ cup Xylitol)

4 Eggs (or flax egg or egg replacer for vegan version)


Cream Cheese Icing:

240g Vegan Cream Cheese

Juice and rind of 1 Lemon

1 cup sugar free (xylitol) icing sugar


Method

Cake:

Add the Clean Lean Protein, Almond Flour, Salt, Baking Soda, Cinnamon, Cardamom and Pecans to a large bowl and mix to combine. 

Add the Eggs, Oil, Xylitol & Vegan Hunny (or Maple Syrup or extra Xylitol) and Bananas to a blender and blend well. 

Add to dry ingredients and mix well. Add the pineapple and mix well again.

Add equal amounts to 2 greased cake tins and place in the oven and bake at 170C for 30-35mins (depending on your oven).

Cream Cheese Icing:

Soften the Vegan Cream Cheese (best done by leaving it out the fridge and letting it get to room temperature) and mash it with a fork. 

Add the lemon juice and rind and mix well. 

Add the sugar free icing sugar and mix with a handheld electric beater. 

Spread the icing over the cooled cakes and assemble. 

Sprinkle with Pecan nuts on the top layer. 

Put the cake in the fridge for the icing to firm up a little. 

Enjoy!

Clean Lean Protein

Clean Lean Protein

500g (20 Servings)

$57.70 NZD

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