Healthy Hummingbird Cake Recipes

HEALTHY HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit and spray an 8" cake pan with cooking spray.
• In a medium-sized bowl, whisk together the flour, protein powder, cinnamon, baking powder, baking soda, salt, and chopped pecans.
• In a blender (I used my NutriBullet), add the drained pineapple, banana, egg, egg white, yogurt, maple syrup, oil, coconut sugar, stevia extract, and vanilla extract. Puree until completely smooth. Pour over the dry ingredients and fold together.
• Pour the batter into prepared pan and bake for ~55 minutes or until the surface springs back when tapped.
• Let cool completely, flip the cake onto a serving tray or cake stand, and wrap with plastic wrap. The next day, frost with Cream Cheese Frosting and sprinkle with chopped pecans. If you're feeling a little extra, make pineapple flowers too and you've got yourself a showstopping dessert! Slice, serve, and enjoy.

HEALTHY HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix applesauce and baking soda together.
• Add eggs and sugars. mixing well.
• Add chopped bananas, pineapple with juice, and vanilla.
• Sift together flour and cinnamon and stir into batter.
• Add chopped nuts.
• Pour into 13 x 9 pan sprayed with Pam and floured lightly.
• Bake for one hour, and test for doneness by inserting a toothpick into center of cake. If it comes out 'clean', it's done!

HUMMINGBIRD CAKE (THE HEALTHIER VERSION)

Steps:

• Preheat the oven to 325^F. Generously coat a Bundt pan with nonstick spray.
• In a large bowl, using an electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce and vanilla extract.
• In another large bowl, combine the flour, sugar, baking soda, and salt. Add half of the flour mixture to the egg white mixture and beat on medium speed until combined. Add the remaining flour mixture and beat for 1 minute. Stir in the bananas and pecans.
• Drain the pineapple, reserving 2 tablespoons of the juice for making the glaze. Stir the pineapple into the batter. Scrape into the prepared pan.
• Bake for 60 to 65 minutes, or until a wooden pick inserted near the center comes out clean. Cool in the pan on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack and cool completely.
• In a small bowl, whisk together the confectioners' sugar and the reserved 2 tablespoons pineapple juice. Drizzle the glaze over the cooled cake.