Allergy free hummingbird cake with cream cheese icing recipe

A heavy but delicious cake.

Ingredients

• Melted Nuttlex, to grease
• 1 fresh pineapple (or 1 x 440g can crushed pineapple in juice)
• 1 cup mashed overripe banana
• 1/4 cup fresh passionfruit pulp
• 1 cup caster sugar
• 2 teaspoons Orgran No Egg (egg replacer) lightly whisked with 60 mls water
• 150g Nuttlex, melted
• 1 3/4 cups Orgran self-raising flour, sifted
• 2 tsp ground cinnamon

Creamy Goat’s Cheese Icing

• 1 x 250g packet unsalted goat’s cheese (I used Meredith Dairy Chevre Fresh goat’s Cheese)
• 60g Nuttlex
• 3/4 cup icing sugar mixture
• 1 tbs pineapple juice

Method

• Preheat oven to 170°C. 
• Brush a round 22cm cake pan with melted Nuttlex to lightly grease.
• Line the base with non-stick baking paper.
• If working from whole pineapple then peel, cut, crush, juice and measure.
• Otherwise, drain the pineapple and reserving 1 tablespoon of juice.
• Combine the pineapple, banana, passionfruit pulp, sugar and Orgran No Egg in a large bowl.
• Stir in the melted Nuttlex.
• Add the flour and cinnamon.
• Stir until just combined.
• Spoon into the prepared pan.
• Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean.
• Set aside in the pan for 5 minutes to cool.
• Turn onto a wire rack to cool completely.

Creamy Goat’s Cheese Icing

• Use an electric beater to beat the goat’s cheese, butter, icing sugar and reserved pineapple juice in a bowl until smooth.
• Spread over the top of the cake when the cake is cold.
• Cut into slices to serve or put immediately in the fridge.

Notes

• You'll need 2 large bananas and about 3 small passionfruit for this recipe.
• This is a heavy cake and so will appear like most fruit cakes when baked.