Steps to make Vegan Hummingbird Cake

1. Mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.

2. In a separate bowl mix together the raw sugar, pineapple juice, olive oil, maple syrup, vanilla extract, and mashed banana. Then add the wet ingredients to the dry mix in the large bowl and combine. 

3. Next add the chopped pineapple, walnuts, desiccated coconut, and crystallized ginger. Pour the ingredients into a 20cm or 23cm round cake tin. Bake in the oven at 180 degrees celsius for 40 minutes, or until a skewer inserted in the middle comes out clean.

4. While waiting for the cake to bake, make the icing by putting the Angel Food Dairy-Free Cream Cheese in a food processor or mixer. Then add the icing sugar a bit at a time, until all incorporated. Lastly, add fresh orange juice or pineapple juice.

5. Once the cake is cooked, cool on a baking rack for at least 30 minutes and then top with the icing. Add some toasted coconut flakes (about 1/2 a cup) at the end when you’re ready to serve.

Cake Ingredients

• 2 cups flour

• 1 Tbsp baking powder

• 1 tsp baking soda

• Pinch salt

• 1 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 3/4 cup pineapple juice

• 1/3 cup olive oil

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 1/2 cup raw sugar

• 1 mashed banana

• 1/2 cup desiccated coconut

• 1/2 cup chopped pineapple

• 1/2 cup chopped walnuts

• 1/4 cup crystallized ginger finely chopped

1. Icing Ingredients

   • 1/4 cup Angel Food Cream Cheese Alternative (or to desired consistency)

   • 1-2 cups icing sugar

   • 1 tsp of fresh orange juice or pineapple juice (optional)