A delicious nut-free vegan Hummingbird Cake fit for a celebration. I remembered fondly a moist and coconutty Hummingbird Cake layered with cream cheese frosting (hmmm) and I wondered if the pineapple and banana would help a vegan version be both moist and delicious - without the need for eggs or butter - and I was right (doesn't happen often.)
This was originally made with a large batch of leftover rice as a sweet Indian style sweet rice pudding. The leftovers from that first pudding were then eaten like a porridge for breakfast. Everyone agreed it made a wonderful breakfast - but could do with less sugar. The recipe was refined and the Rice Puddidge was born.