I made my husband’s favorite cake this weekend – hummingbird cake. I found the idea to do it in a bundt pan from southern living, and decided that I’d adapt it so that I could eat it too without any guilt. I used my husband as a guinea pig. Didn’t tell him there were substitutions at first. He could tell there was in the icing a bit, but the cake was perfect. Made a couple of tweaks to the icing and here we are. I’m so excited to reveal it to you!
The best part about this cake is that it did not raise my blood sugar in the slightest. I did heavy testing with my glucose monitor when I had a piece, before, during and after, and it stayed within range (and I am not taking any blood sugar medication at the moment). And now without any further ado . . .
Cake:
5 ripe bananas
1/3 cup unsweetened applesauce
3 eggs, beaten slightly
1 8oz can crushed pineapple (partially drained)
1/2 cup monk fruit/splenda
1/2 cup swerve brown sugar
2 tsp vanilla
1 1/2 cups almond flour
1/2 cup oat flour
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
3/4 cup pecans
Preheat Oven to 350.
mash bananas well. If they aren’t ripe enough to mash into oblivion, broil them in the oven before mashing. Add applesauce, eggs, pineapple, sugars, and vanilla. Mix well then incorporate flours, spices, baking soda and salt. Mix until well combined and then fold in pecans.
Pour into prepared bundt pan and bake for 50 minutes to an hour, until a toothpick inserted comes out clean. Let cool then turn out onto a plate.
Frosting:
4 0z (1/2 bar) reduced fat or fat free cream cheese
2 tsp vanilla
1 cup swerve powdered sugar
1 pinch of salt
plain or vanilla Greek yogurt
Whip the cream cheese until fluffy(ish) then add in the powdered sugar, salt and vanilla. beat well, using the Greek yogurt to thin out if needed. Frost the cake when it is completely cool. Optional, but delicious: garnish with chopped pecans.
** one note: I could not find anything other than a 20 oz pineapple in the store to save my life, so I did find individual 4 oz pineapple tidbit 4 packs. I opened two of those, kept juice intact, and smushed them up further and added it like that and it worked just fine.
The macros (without the pecan garnish):
Sixteen Servings
Calories: ~190
Protein: ~4.7 g
Carbohydrates: ~20 g
Fiber: ~3.4 g
Net Carbs: ~16–17 g
Fat: ~10.6 g