Hummingbird Bundt Cake with Apricot Yogurt Icing (dairy-free, gluten free)

The girls and I made our first Hummingbird Cake when we were staying at a farm in Georgia and it was amazing and delicious. So many wonderful memories were make that week and this was one of them we will never forget! It was kind of like a carrot or spice cake yet much sweeter! The girls have asked to make one since than and I have had it on my list to make for awhile hoping to lighten it up a little or make cupcakes as having layers of cream cheese frosting was the only thing I wasn’t a fan of but I am also not a frosting person and the girls aren’t big frosting fans either. Yep my husband is the “lucky” one who eats all of our frosting as he likes it. While scrolling through my list trying to see if there was anything to make for Easter I came across my Hummingbird Cake notes and decided to make a lighter version with less frosting but also since it is a dense cake that reminds me of a sweet bread I decided to make a less sweet version as well for breakfast or brunch. In the end I decided on a Hummingbird Bundt Cake with Apricot Yogurt Icing, also with a Honey Yogurt Icing option as well! We made a few batches (which is why 2 different cakes are shown in the photos, both the final recipe) of this cake trying to get it just right. Anyone want cake, we still have some and I’m making a fresh one for Easter?! Making it with unsweetened vanilla coconut milk yogurt it isn’t sweet at all and the icing adds just the right amount of sweetness. If you are wanting to make the cake sweeter you can make it with vanilla yogurt as it is slightly sweeter which is closer to what the traditional cake tastes like. The cake is naturally sweetened with dates and a touch of maple syrup but really it has bananas and pineapple in it as well so don’t get me wrong it isn’t that it isn’t a sweet cake but just not as sweet as a traditional cake. Like I said we made a few batches and the house was smelling amazing with all the spices! This cake is perfect for Easter breakfast or brunch, tea time, dessert, or anytime!

Hummingbird Bundt Cake with Apricot Yogurt Icing (dairy-free, gluten free)
Makes 1 standard size bundt cake
2c banana puree (about 3-4 bananas)
1c coconut flour
1c all purpose gluten free flour or all purpose flour (used all purpose gluten free)
1 TBSP cinnamon
1/2 tsp ground nutmeg, I like to use fresh ground nutmeg
1/2 tsp ground ginger
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
10 Medjool dates, pitted (about 6oz pitted)
1 TBSP pure maple syrup
1 TBSP vanilla extract
3 eggs
1c unsweetened vanilla or vanilla coconut milk yogurt (used So Delicious Unsweetened Vanilla Coconut Milk Yogurt)*
1 8oz can crushed pineapple, drained well
3 TBSP coconut oil, melted
1c chopped pecans or walnuts pieces (I ground them to finer pieces for the girls, optional)
1c shredded, unsweetened flake coconut

Toppings:
Apricot Yogurt Icing
1c unsweetened vanilla or vanilla coconut milk yogurt (used So Delicious Vanilla Coconut Milk Yogurt)
2 TBSP Apricot fruit spread/preserves (used Crofter’s Organic Apricot Spread)
1/4c powdered sugar

OR

Honey Yogurt Icing
1c unsweetened vanilla or vanilla coconut milk yogurt (used So Delicious Coconut Milk Yogurt)
1TBSP honey
1/4c powdered sugar, optional

1/3c chopped pecans or walnuts, optional

*This cake is not very sweet…. If you want it sweeter you can use vanilla coconut milk yogurt instead of unsweetened vanilla.

Preheat oven to 350°F. Place dates in a bowl with hot water if they are not fresh and soft and set aside. In a large bowl whisk together flour, cinnamon, nutmeg, ginger, coconut, nuts, baking powder, baking soda, and salt until combined. In a Vitamix, or high-speed blender/ food processor, blend 2 TBSP hot water, dates, and maple syrup until smooth. Add in bananas, vanilla, and oil and blend smooth. Add eggs and blend until just combine. Pour the wet ingredients in with the dry ingredients to wet ingredients and stir with a rubber spatula or wooden spoon. Stir in crushed pineapple and yogurt. Spray a bundt pan with non stick spray (I use coconut oil spray) and lightly flour or rub inside with coconut oil and lightly flour pan. Tap pan over the sink to remove extra flour. Pour mixture into bundt pan and bake for approximately an hour and 10 minutes, or until golden and a took pick comes out clean. Remove and let cool 15 minutes before removing from pan and cooling on a cooling rack. In a bowl mix together yogurt and honey or apricots (depending on the icing you want to make), and optional powdered sugar until smooth. Place icing in the refrigerator until ready to serve. Once cake has completely cooled and just before serving pour or drizzle icing over the cake and garnish with optional chopped nuts. Enjoy! With the yogurt icing I store any leftovers in the refrigerator.