Healthy Hummingbird Cake
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • Ingredients
  • 1½ cup dried dates
  • 1 cup coconut flour
  • 1 cup desiccated coconut
  • 1½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 6 eggs
  • 4 ripe banana’s, mashed
  • ½ cup water
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons apple cider vinegar
  • 1 cup pineapple, chopped
  • 1 cup coconut yogurt, icing
  • ½ cup walnuts, crushed
  1. Pre-heat the oven to 175 degrees celcius and line the base of two round springform cake tins with baking paper and grease the sides. (I only had one tin so just baked one after the other)
  2. In a food processor whizz half of the dried dates and half of the coconut flour until they are finely ground down, add more dates and coconut flour until all of the ingredients are ground down and combined.
  3. Add the coconut, baking soda, cinnamon and salt and combine in the food processor.
  4. In a large bowl, whisk the eggs. Add the mashed banana’s, water, coconut oil and apple cider vinegar and whisk together until there are no lumps.
  5. Slowly add the dry ingredients to the wet ingredients and combine with a fork.
  6. Add the pineapple and mix through.
  7. Place half of the cake mixture in each cake tin and place in the oven for 40 minutes or until a skewer comes out clean.
  8. Once cooked place on a cake wrack and let cool.
  9. Place a layer of coconut yogurt on top on one of the cakes and place the second cake on top. Cover the rest of the cake with coconut yogurt, top with crushed walnuts and serve.
Recipe by Real Food Pledge at