Published on 21 February 2019 at 17:03

My first vegan baking result. And oh what was I happy with the outcome! Classic hummingbird sponge with tropical flavours like pineapple and banana with nice and tangy yoghurt in between the layers and warm ginger jam to make your tastebuds drool like Fang (Hagrid's Dog). Let me show you how to make it.




- Oven
- 3 little cake tins (10 or 12 diameters) I bought mine at Dille & Kamille
- Spatula
- Brush
- Cup measurements


You will need:


- 1 very ripe banana
- 1 cup of cashew milk
- 1 cup of sunflower oil
- 1 cup of sugar
- 1 tsp vanilla extract
- 1 tsp baking soda + powder
- zest of a lime and juice of half
- 1/2 tsp (each)  ginger powder, cardamom and cinnamon
- 2 slices of organic canned pineapple (crushed)
- pinch of salt
- 1 1/2 cups of flour of choice (coconut flower doesn't work in this recipe!)
- 3 tbsp shredded coconut


Preheat your oven on 180 degrees Celcius. Line your cake tins with parchment paper or grease them with a little bit of oil and brush all of the inside of the cake tins. Mix de dry ingredients in a bowl. Do the same with the wet and combind. Don't over mix the batter if everything is mixed then stop straight away only then you end up with a beautiful crumb and moist cake. 


Fill the cake tins and pop the cakes in the oven for 25-30 minutes in the oven. Every oven is different so keep an eye on your cake. To see if they are cooked, put a skewer through the middle, if it comes out clean then the cake is cooked all the way through. Let the cakes cool in the tins first and after 30 minutes take them out en let them completely cool. 


Then decorating starts. I used for the frosting blueberry soy yoghurt and ginger jam and some mango cubes in the middle and repeat. Top the cake of with yoghurt. Mint, passionfruit, acai powder, coconut and LOTS OF LOVE! 


The step by step recipe video is on my YouTube Channel: Magical Food Department.


Enjoy the magic!




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