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Food & Drink
VEGAN HUMMINGBIRD CAKE
Recipe by Gladys May Cakery, Ryde
Makes 2 x 8“ round cakes
Ingredients
The cakes
300g light brown sugar
360g plain flour
1tsp bicarbonate of soda
1tsp ground cinnamon
200ml vegetable oil
3tbsp ground/milled flaxseeds
9tbsp warm water
50g chopped walnuts plus
extra to sprinkle on top
3 ripe bananas, mashed
Small tin of pineapple chunks
in juice
The frosting
75g vegan butter/spread
400g icing sugar
Vanilla extract
Method
The cakes
1. In a small bowl, combine the
flaxseeds and warm water and
mix together gently, set aside for a
few minutes to thicken.
2. Combine the sugar, flour, bicarb,
and cinnamon and mix until
incorporated.
3. In a separate mixing bowl, beat
together the bananas, pineapple
chunks (including the juice),
oil and the thickened flaxseed
mixture.
4. Add the dry mix to the wet mix, as
well as the chopped walnuts, and
mix gently until combined.
5. Divide the mixture between the
two lined cake tins and bake at
175°C for approx 20-25 minutes
or until golden and a skewer
comes out cleanly when inserted.
6. Leave to cool.
The frosting
7. Beat the vegan butter until soft,
then fold in the icing sugar and
vanilla extract and whisk until light
and fluffy (it may appear too dry
at first, but continue to whisk and
the mixture will soften).
8. When the cakes are completely
cooled, spread the icing between
the layers and on top, then
sprinkle chopped walnuts over the
top to decorate.
9. Enjoy!
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