Name: Wholesome hummingbird cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 1
Ingredients: 240g (1 1/2 cups) wholemeal spelt flour; 35g (1/3 cup) rolled oats; 35g (1/3 cup) desiccated coconut; 60g (1/3 cup) coconut sugar; 8.00 gm baking powder; 5.00 gm ground cinnamon; 1.25 gm bicarbonate of soda; 130g (1/2 cup) Greek-style yoghurt; 100ml light extra virgin olive oil; 2 eggs; 60ml (1/4 cup) honey, plus extra, to drizzle (optional); 4.40 gm vanilla extract; 2 large, very ripe bananas, mashed; 440g can crushed pineapple in juice, drained; Toasted coconut flakes, to serve (optional); Lime zest, to serve (optional); 200g light cream cheese, at room temperature; 70g (1/4 cup) Greek-style yoghurt; 21.60 gm honey; 1 lime, rind finely grated

Wholesome hummingbird cake

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Prep Time:
35 minutes

Cook Time:
45 minutes

Total Time:
80 minutes

Indulge in a healthier hummingbird cake with wholemeal spelt flour, oats, and a fluffy cream cheese frosting.

Ingredients:

240g (1 1/2 cups) wholemeal spelt flour
35g (1/3 cup) rolled oats
35g (1/3 cup) desiccated coconut
60g (1/3 cup) coconut sugar
8.00 gm baking powder
5.00 gm ground cinnamon
1.25 gm bicarbonate of soda
130g (1/2 cup) Greek-style yoghurt
100ml light extra virgin olive oil
60ml (1/4 cup) honey, plus extra, to drizzle (optional)
4.40 gm vanilla extract
2 large, very ripe bananas, mashed
440g can crushed pineapple in juice, drained
Toasted coconut flakes, to serve (optional)
Lime zest, to serve (optional)
200g light cream cheese, at room temperature
70g (1/4 cup) Greek-style yoghurt
21.60 gm honey
1 lime, rind finely grated

Instructions:

Preheat your oven to 180C (160C fan forced). Grease a 22cm springform pan with oil and line it with baking paper for easy release.
In a large bowl, mix together flour, oats, coconut, sugar, baking powder, cinnamon, and bicarbonate of soda. Create a well in the center. In a separate jug, combine yoghurt, oil, eggs, honey, and vanilla using a fork until well mixed.
Combine the yoghurt mixture, banana, and pineapple in the well; mix well. Pour the batter into the prepared pan, smooth the top, and bake for 40-45 minutes or until a skewer comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Combine cream cheese, yoghurt, honey, and lime rind in a bowl. Mix with a wooden spoon until smooth.
Evenly coat the cake with frosting. Finish by drizzling with extra honey and sprinkling with coconut flakes and lime zest, if desired.

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