Hummingbird Cake

Ingredients

• 1 1/2 cups All Purpose Gluten Free Flour
• 1 cup coconut sugar
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1 cup mashed bananas
• 1/4 cup virgin coconut oil
• 1 Tbsp pure vanilla extract
• 1/4 cup + 2 Tbsp pineapple juice at room temperature
• 2 Tbsp apple cider vinegar
• 1/2 cup chopped pineapple
• 1/3 cup chopped pecans

• 2 cans organic full fat coconut milk, chilled
• 2 cups raw cashews, soaked for 4 hours and drained
• 3/4 cup raw coconut nectar, maple syrup or agave nectar
• 1/2  tsp sea salt
• 2 tsp pure vanilla extract
• juice of one lemon (about 3 Tbsp)
• 1 3/4 cups coconut butter, warmed to liquid

Method

For the cake:

1. Preheat the oven to 375 degrees and position rack in centre of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn’t stick and line the bottom of the pan with a piece of parchment fit to the pan.
2. Whisk flour, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well.
3. Whisk bananas, oil, pineapple juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the pineapple and pecans.
4. Transfer cake batter to prepared pans and bake cakes until tester inserted into centre comes out clean, about 25-30 minutes.
5. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.