Vegan Dollhouse - Vegan Hummingbird Cake

Name: Vegan Dollhouse - Vegan Hummingbird Cake
Ingredients: 1 cup (120g) flour (I’ve used different varieties of flours with success, but I’ve never tried this with gluten-free flour); ½ teaspoon (3g) baking powder; ½ teaspoon (4g) baking soda; ⅛ teaspoon (1g) salt; ¼ teaspoon (1g) cinnamon; ¼ teaspoon (1g) nutmeg; ¼ teaspoon (1g) ginger; ⅓ cup (40g) shredded coconut (optional); ½ cup (120g) organic or raw sugar*; ⅓ cup (70g) sunflower or safflower oil; ½ teaspoon (1g) vanilla; ⅓ cup (75g) crushed pineapple (from a can); 1 ½ medium bananas, mashed (~ ½ cup or 130-150g); 2 teaspoons (8g) vinegar; ⅓ cup (75g) spectrum organic palm shortening*; ⅓ cup (85g) vegan butter or margarine (I like the organic whipped earth balance)*; 1 teaspoon (5g) white or apple cider vinegar; 1 ½ teaspoons (7g) lemon juice; 1 teaspoon (3g) vanilla; 2 ½ - 3 (300-360g) cups organic powdered sugar*

vegandollhouse.com

This vegan hummingbird cake is light, fluffy, and tropical, with moist layers and vegan cream cheese frosting. A sweet bite of this is vacation bliss!

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View full recipe on vegandollhouse.com

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Ingredients

1 cup (120g) flour (I’ve used different varieties of flours with success, but I’ve never tried this with gluten-free flour)
½ teaspoon (3g) baking powder
½ teaspoon (4g) baking soda
⅛ teaspoon (1g) salt
¼ teaspoon (1g) cinnamon
¼ teaspoon (1g) nutmeg
¼ teaspoon (1g) ginger
⅓ cup (40g) shredded coconut (optional)
½ cup (120g) organic or raw sugar*
⅓ cup (70g) sunflower or safflower oil
½ teaspoon (1g) vanilla
⅓ cup (75g) crushed pineapple (from a can)
1 ½ medium bananas, mashed (~ ½ cup or 130-150g)
2 teaspoons (8g) vinegar
⅓ cup (75g) spectrum organic palm shortening*
⅓ cup (85g) vegan butter or margarine (I like the organic whipped earth balance)*
1 teaspoon (5g) white or apple cider vinegar
1 ½ teaspoons (7g) lemon juice
1 teaspoon (3g) vanilla
2 ½ - 3 (300-360g) cups organic powdered sugar*