shhhh! veggie cakes!

ZUCCHINI HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING

Serves 8–12

For the cake:

• 250g / 8.8oz spelt flour
• 200g / 7oz sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• pinch of salt
• 1 ripe banana
• 2 eggs
• 1 tsp vanilla paste
• 3/4 cup grapeseed or vegetable oil
• 1 medium zucchini, grated (around 1 1/2 cups)
• 1 cup tinned pineapple, drained and roughly chopped
• 3/4 cup shredded coconut

For the cream cheese frosting:

• 300g / 10.6oz icing sugar
• 150g / 5.3oz unsalted butter, room temperature
• 370g / 13.1oz cream cheese, cold

To make the cake:

1. Preheat your oven to 180°C / 350°F / Gas Mark 4.

2. Grease and line two 20cm round baking tins with baking paper.

3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.

4. In a small bowl, mash the banana with the back of a fork.