top of page
EGGLESS HUMMINGBIRD CAKE
| ULTIMATE RECIPE
IMG_5806_F.jpg

Eggless Hummingbird Cake – This cake is such a delightful and delectable cake. It has banana flavour and a little of pineapple flavours. Both the fruits made the cake so moist and soft. I also love the fact it has pecans, made the bite even more flavourful. Last week I made the egg version, so this week will be the eggless week. In this video, I made an easier version of cream cheese frosting with butter instead of whipping cream. For the dried pineapple flowers, please refer to the egg version video. It’s not too difficult to make, they are so beautiful and brought a bright yellow to the cake. This cake is great for any occasion, especial in the summer, as you may want some kind of a Hawaiian tropical feelings. I hope you’ll be inspired to make some bagels. Enjoy!

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

1 fresh pineapple, half for the cake, the other half for the flowers.

For the cake, you’ll need the pineapples without core, crushed them with juice.

For the flowers, you’ll need the pineapples with core, in thin slices.

 

  • Eggless Hummingbird cake

I used one 25x30cm pan. The batter supposed to fit two of these pans. But since I only have one pan, I baked twice in 2 batches. Bake one half of batter first, keep the other half in room temp.

 

115g [½ cup] crushed pineapple with juice

100g [â…“ cup] ripe bananas, mashed

115g [¾ cup] pecans, chopped

300g [1¼ cup] whole milk

15g [1 tbsp] white vinegar

300g [2½ cup] cake flour

1¾ tsp baking powder

½ tsp baking soda

¾ tsp cinnamon powder

¼ tsp nutmeg powder

½ tsp salt

150g [¾ cup] fine sugar

140g [½ cup + 2 tbsp] oil

1 tsp vanilla extract

 

  • Cream Cheese Frosting

I used one 25x30cm pan. The batter supposed to fit two of these pans. But since I only have one pan, I baked

 

225g [1 cup] unsalted butter, softened

125g [1 cup] powdered sugar

2 tsp pineapple juice

300g [1½ cup] cream cheese, room temp

 

pineapple syrup

[1 tbsp sugar + 2 tbsp pineapple juice]

 

  • Deco

Dried pineapple flowers (please refer to this link about how to make dried pineapple flowers: https://youtu.be/tYjmhd0uEWY)

Pecans

Desiccated coconut

Instructions:

  • Eggless Hummingbird cake

1.     In a food processor, crushed the fresh cut up pineapples (without core). Set it aside.

2.     Mash about 3-4 ripe bananas. Set it aside.

3.     Chop the pecans. Set aside.

4.     Sift all the dry ingredients: flour, baking soda, cinnamon powder, nutmeg powder and salt. Set aside.

5.     Chop the pecans. Set aside.

6.     In a glass jug, add milk and vinegar. Mix well until combined. Let it rest for 5 minutes.

7.     In a large mixing bowl, add in sugar, oil, vanilla, mashed bananas and crushed pineapple. Mix vigorously until well combined.

8.     Add in the sifted ingredients in 2 batches, alternate with the milk mixture. Mix in the milk mixture as you whisk the batter.

9.     Add in the milk mixture in 2 batches, alternate with sifted ingredients. Mix until combined, do not over mix. Switch to a spatula to scrape the bowl to ensure even mixing.

10.   Divide the batter into halves. One half transfer to a prepare 25x30cm pan, greased and lined with parchment paper.

Remark: The batter supposed to fit two of these pans. But since I only have one pan, I baked twice in 2 batches. Bake one half of batter first, keep the other half in room temp.

11.   Bake at preheated oven at 180°C/355°F for 20 minutes.

12.   Let it cool completely.

13.   Repeat the same and bake the other half.

14.   Once the cakes are cooled, cut into halves, they will give you 2 pieces.

 

  • Cream Cheese Frosting

1.     In a mixing bowl, cream the butter until creamy and fluffy. Scrape the bowl occasionally to ensure even mixing.

2.     Sift in the powdered sugar in 2 batches. Mix on high speed until well combined.

3.     Add in the pineapple juice. Mix until well combined.

4.     In another bowl, add in the cream cheese. Mix until creamy. Add the creamy cream cheese in 2 batches into the butter cream.

5.     Mix until well combined.

 

IMG_5850.JPG
bottom of page