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Hummingbird Cake

Updated: Apr 5, 2021

This dense and hearty cake will warm your soul.

Yield: Four 8-inch (25-cm) cake layers What you need....

2 cups (396 g) granulated sugar

2 cups (426 g) light brown sugar

6 cups (720 g) all-purpose flour

1 tablespoon plus 1 teaspoon baking soda

2 teaspoons salt

¼ teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 tablespoons white vinegar

2 cups (480 ml) almond milk

1 tablespoon pure vanilla extract

1½ cups (360 ml) vegetable oil

2 cups (480 ml) water

1 cup mashed fresh banana

1 cup canned, crushed pineapple, drained

1 cup shredded coconut (unsweetened)

How to make this....

  1. Preheat the oven to 350°F (175°C/gas 4). Spray four 18-inch (25-cm) cake pans with pan spray.

  2. In the bowl of a stand mixer fitted with the paddle attachment combine the sugars, flour, baking soda, salt, cinnamon, and nutmeg. Mix on low to “sift” the ingredients.

  3. In separate bowls or measuring cups, add the vinegar to the almond milk and the vanilla to the oil.

  4. With the mixer running on low, add the milk mixture, the oil mixture, and half of the water. Mix until fully incorporated. Add the remaining water and mix until completely blended.

  5. Add the banana, pineapple, and coconut and mix until evenly distributed.

  6. Divide batter evenly into the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

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