Description
A delightful No-Added-Sugar Hummingbird Cake featuring a harmonious blend of banana, pineapple, and pecans, crowned with fluffy cream cheese frosting for a healthy dessert that feels like a celebration.
Ingredients
Scale
- 3/4 cup chayote squash, peeled and finely diced
- 1 tsp Kerrygold unsalted butter
- 1 tsp Wholesome allulose
- 1 tsp fresh lemon juice
- 1/2 tsp alcohol-free sugar-free pineapple extract
- 1 cup Bob’s Red Mill almond flour
- 1/4 cup unsweetened finely shredded coconut
- 2 tbsp pecans, finely chopped
- 2 tbsp Isopure unflavored whey protein isolate
- 1 tbsp Anthony’s oat fiber
- 1 1/2 tsp Rumford baking powder
- 1 tsp ground cinnamon
- 1 medium ripe banana, mashed smooth (about 115g)
- 1/3 cup Wholesome allulose
- 4 large eggs, separated — room temperature
- 1/2 cup Fage 0% Greek yogurt
- 1 tbsp Kerrygold unsalted butter, melted and cooled
- 1/2 tsp alcohol-free banana extract
- 1/4 tsp fine sea salt
- 4 oz Philadelphia light cream cheese, softened
- 1 1/2 cups Fage 0% Greek yogurt, strained overnight to approximately 1 1/4 cups
- 1/4 cup Lakanto powdered monk fruit, sifted
- 1/2 tsp pure vanilla powder
- 1 tsp Knox gelatin, bloomed in 1 tbsp cold water for 5 minutes
- 12 whole pecan halves
Instructions
- Preheat your oven to 325°F. Lightly grease three 6×2-inch round cake pans and line the bases with parchment paper.
- Cook the chayote, butter, allulose, and lemon juice over medium heat for 6–8 minutes until the squash is tender and completely dry. Stir in pineapple extract and let it cool completely.
- Whisk together the almond flour, shredded coconut, pecans, whey protein isolate, oat fiber, baking powder, and ground cinnamon until evenly combined.
- Beat the egg yolks and allulose on high speed for about 3 minutes until the mixture turns pale and thick.
- Mix in the mashed banana, the cooled chayote mixture, Greek yogurt, melted butter, banana extract, and salt until well combined.
- Fold the dry mixture into the banana mixture until no dry pockets remain—avoid overmixing.
- Beat the egg whites until medium-stiff peaks form. Carefully fold them into the batter in three additions.
- Divide the batter evenly among the prepared pans.
- Bake for 22–27 minutes, checking at 22 minutes, until the centers spring back and a skewer comes out with moist crumbs.
- Cool the cakes completely in their pans, then transfer to a wire rack.
- Bloom the gelatin in 1 tbsp cold water for 5 minutes, then warm until dissolved. Cool for 2 minutes.
- Beat the cream cheese, powdered monk fruit, and vanilla powder until smooth. Add the strained yogurt and mix briefly until fluffy.
- Temper the gelatin with 2 tbsp frosting, then fold back into the bowl immediately.
- Spread approximately 1/3 cup of frosting between each cake layer, then cover the top and sides with the remaining frosting.
- Decorate with whole pecan halves. Refrigerate for a minimum of 3 hours before slicing.
Notes
Make-ahead tips: Both the cake and frosting can be prepared ahead of time. Store the cakes in an airtight container for up to 2 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg