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Hummingbird Cake

A gorgeous cake for a special treat

Adapted from Martha Stewart

hummingbird cake

Michelle Riley/The HSUS

Makes one 9-inch layer cake


3 cups all-purpose flour, plus more for pans
Non-dairy margarine for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
Egg replacer for three large eggs
3 cups mashed ripe banana (about 3 large bananas)
1 8-ounce can crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup desiccated coconut, unsweetened


8-ounce tub Tofutti cream cheese, softened
1/2 cup Earth Balance or other non-dairy margarine, softened
1 teaspoon vanilla
1 pound confectioner's sugar

Pineapple "Flowers"

2 large or 4 small pineapples

Preheat the oven to 350 F (175 C), with the rack in the center.

Grease two 9-by-2-inch round cake pans with margarine. Line the bottoms of the pans with parchment paper. Grease the paper with margarine and dust the pans with flour, tapping out any excess. Set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer, beat the oil, vanilla, and sugar until combined, about 2 minutes. Add egg replacer. Beat at medium speed about 3 minutes.

In a medium bowl, mix together the mashed banana, pineapple, walnuts, and coconut. Add to the wet mixture and stir until well combined. Add the flour mixture and blend well.

Divide the batter between the two pans. Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.

Transfer the pans to a greased wire rack and cool 15 minutes. Run a knife around the pan edges to loosen. Invert the cakes onto racks, then reinvert so they are top side up. Cool completely.

Using an electric mixer, cream together first three frosting ingredients.  Slowly add sugar to the right consistency.

With a serrated knife, trim and discard the rounded top of one cake layer. Place the layer on a serving platter. Using an offset spatula, spread the top of the layer with 1/4 inch of frosting. Top with the untrimmed layer. Frost the sides and top of the cake with the remaining frosting.

To prepare the pineapple "flowers," preheat the oven to 225 F (107 C). Line two baking sheets with parchment paper.

Peel the pineapples. Using a small melon baller, remove and discard the "eyes." Slice the pineapple very thinly and place the slices on baking sheets. Bake until the tops look dried, about 30 minutes. Flip the slices and bake until completely dried, 25 to 30 minutes more. Cool on a wire rack, then arrange on the top of the cake.

Recipe adapted from Martha Stewart. 

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