I’m beyond excited and so flattered to share this truly stunning recipe by my lovely friend Bianca with you today. Bianca is the very talented lady behind Botanic Baker (previously known as Sunday Folk) - a beautiful food blog and instagram account full of delicious vegan baking, mouth watering recipes and easily the most beautiful food photography you’ll ever see. Bianca and I have been working on something delicious and very exciting behind the scenes that is planned for the new look of Made From Scratch - so be sure to watch this space. Until then, I hope you all enjoy this incredible vegan Hummingbird Cake that Bianca has so generously shared, I wish I has a slice or two to enjoy on this rainy winters day. Be sure to take a peek at her work, I’ve no doubt you’ll fall in love with it! x
Hummingbird Cake by Botanic Baker
Preheat oven to 175 ºC , Line 2 x cake trays with liners.
Combine flour, baking soda, salt, sugar and cinnamon in a large bowl.
Add egg* + oil until dry ingredients are wet and starting to combine - do not beat this.
Stir in vanilla, pineapple,1 cup pecans and mashed bananas and stir until all ingredients are combine, remember do not over mix.
Pour batter into pre lined trays and bake for 25 - 30 minutes or until skewers comes out completely clean.
( for this cake i did 4 layers, simply divide the cake batter to fit 4 cake tins etc to make a larger layered cake )
Cream Cheese Frosting
Beat cream cheese and butter in a standing electric mixer or a bowl for a handheld mixer at medium speed until smooth.Gradually add sugar into the cream mix and beat at a low speed until all combine. Add vanilla and continue to beat until light and fluffy. To layer your cake simply fill each layer with the cream cheese frosting then layer a cake on top, with the remaining frosting cover the cake and put remaining pecans to decorate. Store in refrigerator
* egg = you can use an egg replacer such as no egg or make your own from flaxseed or chia. 1 tbs chai/flaxseed to 3 tbs water, whisk until all seeds are covered in water and it forms a gel like paste, place in fridge for up to 15 minutes.