Hummingbird Cake


How It's done:

Cake Ingredients

2 cups GF flour
2 egg whites
1/3 cup organic rice malt syrup
1/2 cup organic apple sauce
3/4 cup crushed pineapple
1/4 cup chopped walnuts
1 teaspoon mixed spice
1teaspoon bi-carb soda
1 cup mashed bananas (approx 2 large bananas)

Creamy Honey Icing Ingredients

1 Cup organic coconut yoghurt
2 tablespoons honey or organic rice malt syrup
3 tablespoons shredded coconut to serve


Preheat your oven to 180 degrees C (fan-forced). In a large mixing bowl, combine egg whites and rice malt syrup. In a separate bowl. Mix the applesauce and bi-carb (watch out for frothing) and add to the egg white/rice syrup mix. Add in mashed banana, mixed spice, pineapple and walnut and mix well. Add the flour and gently fold through then pour the mixture into a round 19cm cake tin lined with baking paper or cooking spray and bake for 35 to 45 minutes or until firm to touch in the centre. Allow the cake to sit in the pan for 5 minutes before turning it onto a cake rack to cool. While you wait, place the coconut yoghurt and honey (or rice malt syrup) into a bowl and gently whisk with a hand blender until combined. Add lashings of the icing mix to the cooled cake and serve immediately.

Cooking Time

35-45 mins