This Hummingbird Cake is a healthy version of everyone’s favorite pineapple cake! It is low in added sugar with most of the sweetness coming from the pineapple and banana. It’s also gluten and dairy free!
We are super excited to team up with Dole NZ in celebration of International Pineapple Day and share with you this delicious Hummingbird Cake recipe! 😋
It’s well and truly winter here in NZ but Dole is spreading the sunshine and tropical vibes by encouraging Kiwis to do something that makes themselves and others happy. Why not make it feel like summer by enjoying fresh, tropical and fun foods like pineapple? Bake this cake for a friend, colleague or yourself to celebrate Pineapple Day!
Pineapples are one of the most distinctive tropical fruits - they are juicy, sweet, and perfect for both sweet and savoury recipes.
Not only do they taste amazing, pineapples are nutritious too:
They are an excellent source of vitamin C, which is important for the body as it provides antioxidant protection and immune support.
They’re a great source of the trace mineral manganese, which plays an important role in energy production.
Pineapples are rich in bromelain, which is an enzyme that helps the body digest protein - making pineapple the perfect dessert!
Dole strives to sustainably produce their products and works with the Rainforest Alliance to help conserve the natural resources on its pineapple plantations and promote the well-being of workers and local communities in the Philippines. All Dole Tropical Gold Pineapples are Rainforest Alliance certified, so Kiwis can be sure they’re shopping sustainably.
Thanks Dole NZ for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊
Dole Hummingbird Cake
3 medium ripe Dole bananas
1/4 cup coconut oil, melted
1/4 cup honey/maple syrup
1 cup of grated fresh Dole Tropical Gold Pineapple (about 3/4 of a pineapple)
1 tsp vanilla extract
1 & 1/4 cup ground almonds
1/2 cup coconut flour
1/2 cup tapioca flour
1 & 1/2 tsp cinnamon
1/2 tsp mixed spice
1 tsp baking soda
Pinch of sea salt
CASHEW CREAM ICING:
1 cup cashews (soaked overnight in water)
1/4 cup coconut oil
1/4 cup coconut milk
Juice of half a lemon
1 Tbsp honey or maple syrup
1/2 cup roasted pecans
2 Tbsp desiccated coconut
Pre-heat the oven to 180 degrees Celsius and line a cake tin with baking paper.
In a large bowl, mash the bananas using a fork or potato masher.
Slice off the skin of the pineapple and discard. Grate the pineapple then add it to the bananas. Try not to add too much of the pineapple liquid. Add the remaining wet ingredients and mix well.
Add all of the dry ingredients then carefully mix everything together.
Pour the cake batter into a cake tin lined with baking paper. Bake for 40-45mins or until cooked through.
To make the cashew cream, place all of the ingredients into a blender or food processor. Blend until smooth. Once the cake has completely cooled to room temperature, pour the cream over the top and sprinkle with roasted pecans and coconut. Place the cake back in the fridge to set the icing.
Serves 10-12 pieces
If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛
Join Our Community
Join 9k incredible ladies in our private Facebook Group and receive your copy of our FREE 7 Day Mind & Body Experience eBook. By signing up, you'll also receive a weekly e-mail with new delicious recipes and healthy tips.