Nutritional Info

Nutrition Facts

Serving Size 1 (74g)

Calories 152
Calories from Fat 103 (68%)
Amount Per Serving %DIV
Total Fat 11.5g 18%
Saturated Fat 1.7g 9%
Monounsaturated Fat 6.5g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 35.8mg 12%
Sodium 271.5mg 12%
Potassium 79.7mg 2%
Total Carbohydrate 2.8g 1%
Dietary Fiber 0g 0%
Sugars 2.2g
Protein 7.4g 15%

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Recipe Description
Hummingbird cake is an old Southern term for a cake made with fruits and nuts. Presumably, that makes it attractive to hummingbirds. You may find it attracts humans as well.
Prep time
25 min
Cook time
50 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
3 1/4 Cup(c)  cake flour, sifted
1 Cup(c)  sugar, divided
1/2 Teaspoon(t)  salt
3/4 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1 Teaspoon(t)  allspice, ground
1/4 Cup(c)  egg substitute
1/2 Cup(c)  canola oil
1/4 Cup(c)  non fat plain yogurt
2 Teaspoon(t)  vanilla extract
1 Cup(c)  apples, peeled and shredded
2 Cup(c)  bananas, finely chopped
1/2 Cup(c)  pecans, finely chopped
3   egg whites
1/4 Teaspoon(t)  cream of tartar
1/4 Cup(c)  egg substitute
2 Teaspoon(t)  cornstarch
2 1/2 Cup(c)  1% low fat milk
1   vanilla bean split lengthwise
1/2 Cup(c)  sugar


Preheat oven to 350° F. Combine flour, 3/4 cup sugar, salt, baking powder, baking soda and allspice in a large bowl. Stir well. Make a well in center of mixture, and set aside. Combine egg substitute, oil, yogurt and vanilla extract. Add to dry ingredients and stir just until blended. Stir in apple, banana and pecans. Beat egg whites and cream of tartar in a mixing bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into batter. Pour into a 10 inch tube pan coated with cooking spray. Bake for 40 to 45 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 20 minutes. Remove from pan and cool completely. To make vanilla sauce: Bring milk and vanilla bean to a boil in a small saucepan. Remove from heat and let stand until cool. Remove vanilla bean. Combine sugar and cornstarch, stirring until well blended. Mix sugar mixture and egg substitute into milk mixture, blending well with a wire whisk. Cook over medium heat, stirring constantly, until mixture is thick. Serve warm or at room temperature.

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