Hummingbird Cake


  • 240g (1 1/2 cups) wholemeal spelt flour
  • 35g (1/3 cup) rolled oats
  • 35g (1/3 cup) desiccated coconut
  • 60g (1/3 cup) coconut sugar
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon bicarbonate of soda
  • 130g (1/2 cup) Greek-style yoghurt
  • 100ml light extra virgin olive oil
  • 2 eggs
  • 60ml (1/4 cup) honey, plus extra, to drizzle (optional)
  • 1 teaspoon vanilla extract
  • 2 large, very ripe bananas, mashed
  • 440g can crushed pineapple in juice, drained
  • Toasted coconut flakes, to serve (optional)
  • Lime zest, to serve (optional)


  • 200g light cream cheese, at room temperature
  • 70g (1/4 cup) Greek-style yoghurt
  • 3 teaspoons honey
  • 1 lime, rind finely grated



  • Step 1
    Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan with oil and line with baking paper.
  • Step 2
    Combine the flour, oats, coconut, sugar, baking powder, cinnamon and bicarb in a large bowl. Make a well in the centre. Place yoghurt, oil, eggs, honey and vanilla in a jug. Use a fork to whisk to combine.
  • Step 3
    Add the yoghurt mixture, banana and pineapple to the well. Stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
  • Step 4
    For the frosting, place the cream cheese, yoghurt, honey and lime rind in a bowl. Use a wooden spoon to beat until smooth.
  • Step 5
    Spread frosting evenly over the cake. Drizzle with extra honey and sprinkle with coconut flakes and lime zest, if using.


Recommended Cake Tools:

Kitchen Strike Cake Decorating Kit 



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