Wednesday, June 30, 2010

Hummingbird Cake

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If you're looking for a rich-tasting dessert for those special days--birthdays, holidays, Thursdays--you might like this Hummingbird cake.

There are many versions of Hummingbird cake. The original recipe includes oil and eggs and nuts and a bazillion calories. This cake itself has no added oils or eggs, but contains walnuts. You can use your favorite frosting or eat it unfrosted. This simple vanilla frosting contains one tablespoon light margarine, which is 4.5 grams fat. You can switch that for a fattier margarine or substitute more yogurt or something else like fruit juice or soy milk. You can use cream cheese instead of margarine and yogurt. You can add coconut and walnuts to the frosting or sprinkle them on top. You could add cinnamon to the frosting, or use a different flavor for the vanilla extract, perhaps pineapple flavor or something citrus like lemon or orange. Whatever you like. I think Hummingbird cake typically has cream cheese frosting.

Kari's Hummingbird Cake

2 Tbsp flaxseed meal
8 Tbsp water

1 cup whole wheat pastry flour
1 cup unbleached flour
1/4 cup coconut flour
3/4 cup turbinado sugar
1 3/4 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon

2 mashed bananas (1 scant cup)
1/2 cup crushed pineapple
1/2 cup plain soy yogurt
1/2 Tbsp vanilla

1/2 cup chopped walnuts

Preheat oven to 350F. Spray 9x9 baking pan with cooking spray.
In a small bowl, whisk together flaxseed meal and water. Set aside.
In a large bowl, combine flours, turbinado sugar, baking powder, salt, and cinnamon.
In a medium bowl, combine bananas, pineapple, soy yogurt, and vanilla. Add flaxseed meal/water mixture and mix well.
Add wet mixture to dry mixture; stir until all moistened, but don't over-mix. Stir in walnuts.
Spread batter in prepared pan. Bake for 30 minutes. Cool. Frost if desired.

1 Tbsp plain soy yogurt
1 Tbsp light Blue Bonnet margarine (or other)
1 tsp vanilla
2 cups confectioners sugar

Beat yogurt and margarine together. Add vanilla, then add confectioners sugar 1/2 cup at a time, beating well until smooth. Frost cake.

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