Enjoy a lighter version of the popular American-style hummingbird cake. This better-for-you cake is made with wholemeal spelt flour and rolled oats, and topped with a light cream cheese frosting.
- Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan with oil and line with baking paper.
- Combine the flour, oats, coconut, sugar, baking powder, cinnamon and bicarb in a large bowl. Make a well in the centre. Place yoghurt, oil, eggs, honey and vanilla in a jug. Use a fork to whisk to combine.
- Add the yoghurt mixture, banana and pineapple to the well. Stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- For the frosting, place the cream cheese, yoghurt, honey and lime rind in a bowl. Use a wooden spoon to beat until smooth.
- Spread frosting evenly over the cake. Drizzle with extra honey and sprinkle with coconut flakes and lime zest, if using.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set