I’ve had this recipe sat in my ‘drafts’ for what must be months now, so I thought it was time I did something with it. Hummingbird cake is an American ‘invention’, but one that has yet to take England by storm. Traditionally it’s a mix of banana, pineapple, spices, and I add carrots to the mix as well (so texture, colour and of course nutrients).

So if you’re after a sweet, moist, classic tasting hummingbird cake 100% guilt free; here you go. You can also bake this in a regular circle, square, rectangle, loaf, mini muffin … pretty much anything just be warned baking times may vary so just check every 5 minutes after 15.

Serves 6

2 small carrots grated

1/2 cup milk of choice (almond, coconut, oat etc)

1/3 cup maple syrup (or honey/agave)

1 medium banana

1/4 dates, soaked in boiling water if not medjool (or more maple syrup)

2 slices pineapple, sliced and drained

1 cup buckwheat flour

1/2 cup ground almonds

1 1/2 tsp baking powder

1/2 tsp baking soda

1tsp cinnamon

1/4tsp mixed spice

1/4tsp salt

1/4tsp vanilla

1/2 cup chopped nuts

In a food processor, blend the milk, syrup, banana, dates, vanilla and pineapple until smooth.

Sift all the dry ingredients in a large bowl, then fold the wet mix, carrots and nuts/raisins.

Pour into a , and bake at 180C for 20 minutes.

Leave to cool on a wire rack, then top with frosting (I used this recipe)

Love Vic x