Healthy Hummingbird Cake
I love makeovers. Before and after photos of people who lost weight, renovated their home got a new haircut. It's so fun to share in the transformation. But the best makeover of all is when you can take one of your favourite unhealthy recipes and make it healthy! But hopefully in this case, you WON'T be able to taste the difference between before (unhealthy) and after (healthy) - I couldn't!
All you get here is a 100% satisfying piece of cake - dense, moist, and chewy. This is packed to the brim with good-for-you ingredients and filling too - so you won't be tempted to have a second slice.
I didn't think you needed any reason to eat cake, but in case you do, here are some points on why this cake is so good for you!
WHOLEMEAL SPELT flour comes from an ancient grain that contains much lower amounts of gluten than wheat. This doesn't mean our Coeliac friends can eat it, but those with gluten intolerance MAY be able to tolerate it. Wholemeal spelt is also much higher in protein and fibre than regular flour.
Some studies have shown that CINNAMON may help to regulate blood sugar levels, which means we won't suffer from that typical sugar slump and we're less likely to overeat at our next meal/snack.
MACADAMIA OIL is a wonderful oil that contains a lot of heart healthy monounsaturated fatty acids. It is shelf-stable and has a much higher resistance to heat so it doesn't oxidise as easily as other nut/seed oils. It is rich in vitamin E and squalene, both of which are important antioxidants for beautiful skin.
PECAN NUTS are packed with plant sterols that can help lower blood cholesterol. They contain the same healthy fat (oleic acid) that we find in olives and avocados. This nut is also a great source of vitamin B3 (niacin) to help us fight afternoon tiredness and fatigue by accessing the energy that we get from our food.
Cake 3 cups wholemeal spelt flour ½ cup honey or rice malt syrup 1 teaspoon baking soda ½ tsp sea salt 1 tsp cinnamon 3 eggs 2 teaspoons pure vanilla extract ½ cup cold pressed macadamia oil 1 can crushed pineapple (drained) 3 large mashed bananas ¾ cup pecan nuts ½ cup shredded coconut
Icing/frosting 250g light cream cheese ½ cup thick unsweetened plain Greek yoghurt 2-3 tablespoons pure maple syrup liquid stevia drops to sweeten to your taste 2 teaspoons pure vanilla extract
Topping ½ cup pecan nuts 2 tablespoons shredded coconut 1 teaspoon cinnamon
- Pre-heat oven to 180 degrees Celsius
- Combine dry cake ingredients in a mixing bowl.
- In a separate bowl combine all wet cake ingredients and mix until well combined.
- Add the wet mixture to the dry mixture and mix until well combined.
- Oil the inside of a 22cm/8.5inch springform cake tin and pour mixture into the tin.
- Place the tin in the oven and bake for 35-40minutes or until a skewer comes out clean.
- Meanwhile, combine all the icing ingredients in a bowl using a hand mixer until creamy.
- Combine all the topping ingredients in a separate bowl and mix to combine.
- When the cake is done, remove from oven and let cool completely.
- Once cake is cooled, use a bread knife to cut the cake in half horizontally.
- Remove the top layer of the cake and smear half the icing onto the bottom layer of the cake.
- Place the top layer back onto the cake and smear the rest of the icing on top.
- Finish off with the with nutty coconut & cinnamon topping – divine!