Hummingbird Cake - raw vegan!Cake Recipe
Ingredients:
2 cups walnuts
1 cup organic coconut flour
1/2 cup organic dessicated coconut
1 tspn vanilla powder
1 tspn cinnamon
2 cups pitted dates
2 cups fresh pineapple
7 organic sun dried bananas
Preparation:
Add walnuts, coconut, vanilla and cinnamon to bowl of a food processor and process until a fine meal then put into a large mixing bowl. Then add dates to food processor and blend until a paste then add pineapple and chopped bananas and blend until roughly chopped and combined. Add wet mix to dry mix and stir until well combined then press into a cheeze cake pan, I put paper on the bottom to stop in sticking. Smooth the top and refrigerate for about 4 hours then run a knife around the edge and release it from the pan and slide onto a plate then spread frosting..
Frosting
Ingredients:
1 1/2 cups cashews or macadamias
1/2 cup agave or honey
Lemon - juiced and zested.
Dessicated coconut and cinnamon agave walnuts to decorate
Preparation:
Soak nuts for 4hrs then rinse, in a blender combine nuts, agave or honey, lemon juice and blend until smooth adding water until it starts to just turn, don't add too much or it will be too runny. Keep blending until smooth then spread onto cake and sprinkle with coconut and lightly crushed Kitz Cinnamon Agave walnuts
Ingredients:
2 cups walnuts
1 cup organic coconut flour
1/2 cup organic dessicated coconut
1 tspn vanilla powder
1 tspn cinnamon
2 cups pitted dates
2 cups fresh pineapple
7 organic sun dried bananas
Preparation:
Add walnuts, coconut, vanilla and cinnamon to bowl of a food processor and process until a fine meal then put into a large mixing bowl. Then add dates to food processor and blend until a paste then add pineapple and chopped bananas and blend until roughly chopped and combined. Add wet mix to dry mix and stir until well combined then press into a cheeze cake pan, I put paper on the bottom to stop in sticking. Smooth the top and refrigerate for about 4 hours then run a knife around the edge and release it from the pan and slide onto a plate then spread frosting..
Frosting
Ingredients:
1 1/2 cups cashews or macadamias
1/2 cup agave or honey
Lemon - juiced and zested.
Dessicated coconut and cinnamon agave walnuts to decorate
Preparation:
Soak nuts for 4hrs then rinse, in a blender combine nuts, agave or honey, lemon juice and blend until smooth adding water until it starts to just turn, don't add too much or it will be too runny. Keep blending until smooth then spread onto cake and sprinkle with coconut and lightly crushed Kitz Cinnamon Agave walnuts
The cake looks delicious! Thanks for sharing your recipe.
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