Mel Christensen

Mel Christensen

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Incaberry Hummingbird Cake - *Gluten Free, Grain Free, Sugar Free, *Dairy Free option


Incaberry Hummingbird Cake

*Gluten Free, Grain Free, Sugar Free



  • 150g chopped pecans
  • 80g Incaberries
  • 150g Almond Flour (or use slivered almonds to make your own in the TM – 5 sec / speed 7)
  • 100g Coconut Flour
  • 1 tsp Pink Himalayan Salt or (sea salt)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 80g Natvia (or preferred sweetener – you can make a paste from heating about 160g medjool dates with boiling water and use instead)
  • 1 ripe banana (90g)
  • 2 small carrots (150g)
  • 1  x 440g can crushed pineapple (drained)
  • 50g melted coconut oil
  • 5 large free-range eggs (or 6 small)
  • 1 tsp pure vanilla essence / extract



  1. Preheat oven to 170C
  2. Grease and line 2 x 20 cm round cake tins with baking paper.
  3. Place pecans in food processor and pulse a couple of times to roughly chop. (TM – 2 sec /Speed 4  x 2.)  Add berries and give them one last pulse to combine.  – Set aside in a small bowl.
  4. Place all dry ingredients (almond flour through to Natvia) in food processor and process to a nice fine consistency (TM – 10 secs / speed 9.)  Or simply combine in a large bowl with a wooden spoon.
  5. Place banana, carrot and pineapple into bowl of food processor and pulse until chopped into small pieces.  (TM – 8 sec / speed 5.)
  6. Add oil, eggs and Vanilla and combine well.  (TM – 5 sec / speed 5)
  7. Add the wet ingredients to the dry ingredients in the large bowl along with the nuts and berries and stir to combine. (TM – just add the dry ingredients and nuts/berry mix back into TM bowl and combine 10 sec / speed 4.)
  8. Divide batter evenly between two prepared cake tins and bake for 40-45 mins depending on your oven (just until a skewer comes out clean).
  9. Cool well then using a large serrated bread knife cut each cake in half lengthways to produced two even sized pieces, then layer the four ‘cakes” with Fitness Foodie  “Angelic Cream Cheese Icing” and top with some crushed or whole pecans and some extra Inca berries.
  10. Enjoy!!


Natvia Angelic Cream Cheese Icing (enough for a  4-layer cake)

  • 150g Natvia Icing Mix
  • 500g European-Style cottage cheese at room temperature (-Not the kind that comes in a tub! I use Brancourt’s brand)
  • 50g  extra virgin coconut oil (you also use coconut cream but it will not set as firm)
  • 50g fresh squeezed  lemon juice (juice of one good lemon)


  1. Process Natvia Icing mix with cottage cheese and blend on a medium speed until smooth.   (TM- 10 sec / speed 8, scrape down bowl.)
  2. Add the coconut oil and lemon juice. Process further until a smooth and silky consistency is achieved  (TM 20 sec / speed 6) 

*TM = Thermomix method option