This Healthier Hummingbird Cake is moist, indulgent, fluffy, and made with sauerkraut and olive oil for a lighter sweet this Spring season!
Hummingbird cake is a banana-pineapple spice cake that originated in Jamaica and has be comely widely popular in the southern United States since the 1970s.
It's also my FAVORITE cake in this world. I love me a good fruity cake LOL
Baking with olive oil instead of butter adds more richness and a lighter texture to cakes and cookies. It's not as "greasy" and heavy as if baking with butter. And when baking with extra virgin olive oil, you're adding subtle flavors that enhance the overall taste of the baked good!
Sauerkraut is most often used to add moisture and enhance the rich flavor of chocolate cakes. However, today we are using it to enhance the velvety flavors of our pumpkin cream cheese swirl cake! It also helps to keep the cake tender as it sits out at room temperature.
Sauerkraut tastes similar to kimchi, except without the fiery spices. It's slightly salty and adds the perfect little crunch to complement the stuffed quinoa portobello mushrooms! However, we are finely chopping the sauerkraut in this recipe to simply add moisture and not texture.
Bubbies’ Naturally-Fermented Sauerkraut is made with NO preservatives, NO added sugars, and NO Vinegar. Therefore, you aren’t going to have that sour, tangy taste in the soup like normal sauerkraut. Instead, theirs rides the fine line of subtle peppery notes with a salty aftertaste
From kefir to yogurt to sauerkraut, naturally fermented foods help feed the “good” bacteria in your stomach, which may help improve your digestion and boost your immune system.
In fact, naturally-fermented sauerkraut is rich in fiber, minerals, and vitamins. The fermentation process creates these ultra-nutritious probiotics that may help your body absorb other nutrients more easily. For example, the sauerkraut in this soup may help your body more fully absorb the nutrients in carrots (like potassium, beta carotene, and fiber) and wild rice (like vitamin A, vitamin K, and vitamin C).
The beautiful thing is that Bubbies' relishes, pickles, and sauerkraut can be found in most grocery stores across America! I usually buy mine at Whole Foods, but you can also find them at Publix, Harris Teeter, Fresh Market, and more. Find a location near you by clicking here.
If you have a large portion of the cake unsliced, I recommend placing on a cake stand or large plate to then cover with a cake cover or large bowl. It can sit out on the kitchen counter at room temperature for up to 4 days or in the fridge up to 6-7 days.
Alternatively, you can slice the cake and wrap tightly to store in freezer-safe bags and freeze up to 6 months. I usually first wrap in parchment paper then plastic wrap before placing in a freezer safe bag for longer lasting flavor.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
A moist, indulgent, and fluffy cake made with sauerkraut and olive oil for a lighter sweet!
I’m so incredibly grateful you’re here! I'm a recent college graduate, freelance writer, author, and most importantly, a foodie! Follow along the journey as we explore hidden cultural secrets, seasonal ingredients, and more.
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