I’m all for a good “guilt free” recipe…

And if it just happens to be DELICIOUS, SIMPLE and (did I say delicious?), then so much the better!

As part of The Big Sugar Detox, I’m always looking for ways to bring the sweetness back into our lives without all the nasties, so if you’re looking for something delicious to put on the Christmas table this year that WON’T trigger an all out binge-eating session, then look no further!

My Guilt Free Hummingbird Cake with Creamy Honey Icing is here!

Here’s how it’s done…

Hummingbird Cake

2 cups gluten free flour

2 egg whites

1/3 cup organic Rice Malt Syrup

1/2 cup organic apple sauce

3/4 cup crushed pineapple

1/4 cup chopped walnuts

1 teaspoon mixed spice

1 teaspoon bi-carb soda

1 cup mashed bananas (approx 2 large bananas)

Creamy Honey Icing

1 cup organic coconut yoghurt

2 tablespoons honey or organic Rice Malt Syrup

3 tablespoons shredded coconut to serve

Preheat your oven to 180 degrees (fan forced)

In a large mixing bowl, combine egg whites and rice malt syrup. In a separate bowl, mix the applesauce and bi-carb (watch out for frothing!) and add to the egg white/rice syrup mix.

Add in mashed banana, mixed spice, pineapple and walnuts and mix well.

Add your flour and gently fold through then pour the mixture into a round 19cm cake tin (I line mine with baking paper but you can use cooking spray or a non-stick tin) and bake for 35 to 45 minutes or until firm to touch in the centre.

Allow the cake to sit in the pan for 5 minutes before turning it onto a cake rack to cool.

White you wait, it’s time to make your Creamy Honey Icing!

Place the coconut yoghurt and honey (or rice malt syrup) into a bowl and gently whisk with a hand blender (we may as well burn a few extra calories before we eat this, right?)