If ever there was a cake to make you HUM with delight, it’s this Gluten Free HUMming Bird Cake. Made with banana, pineapple, spice and lots of things nice…there’s nothing like the taste of a Humming Bird cake, especially when it’s topped with cream cheese and sprinkled in chopped Pecans. Always thought of as a Southern Classic Cake, this delicious dessert was first created on the island of Jamaica. But no matter where it’s from, its a cake worth making wherever you are, whenever you have the chance.
The first time I ever tried this cake, I was pleasantly surprised at the flavors and how delicious it was. It had a great moist texture as a result of the fruit and a nice crunch from the nuts, with a delectable sweetness from the frosting. However I haven’t had a slice in years since switching to a Gluten Free diet and that was something I needed to rectify. So armed with my original recipe and my new found GF baking techniques, I decided to recreate this yummy cake.
Thanks to Bob’s Red Mill 1:1 GF Baking Flour, and some other additions, I was able to recreate a cake that is (according to my family) one of the best cakes I’ve made in a long time!! Plus it uses one bowl, and doesn’t require any special equipment, how fun is that?!?!?
Here is the recipe:
- 3 cups Bobs Red Mill 1:1 GF Flour
- 1 1/2 cups Brown Sugar
- 2 tsps cinnamon
- 1 teaspoon salt
- 1 teaspoon GF baking powder
- 1 teaspoon GF baking soda
- 1 1/3 cups coconut oil
- 1 teaspoons vanilla
- 3 large free range eggs
- 1 1/4 cup mashed banana (about 4)
- 1 (8 oz) can crushed pineapple in juice, not drained
- 1 Cup Pecans chopped + more for topping
Preheat oven to 350° degrees.
Prepare 2 8″ Pans by greasing and flouring them. Then lining the bottom with parchment/wax paper.
- Next in a large bowl, whisk together GF flour, sugar, salt, baking powder, baking soda, and cinnamon until well combined.
- To the dry ingredients, add coconut oil, vanilla, and eggs. Whisk unlit just combined, then fold in mashed banana, pineapple & pecans.
- Divide the batter evenly between the 2 prepared cake pans and bake for 35-45 mins or until a wooden toothpick stuck in center comes out clean.
- Let cool in pans for about 10 minutes before removing, then transfer to wire racks and allow them to cool completely before frosting.
- 1/2 cup butter, softened
- 2 1/2 – 3 cups powdered sugar
- 2 teaspoons vanilla
- 8oz cream cheese softened
- To make the cream cheese frosting, whisk together softened butter and cream cheese.
- Gradually add powdered sugar, about 1/2 cup at a time whisking until it starts to get creamy.
- Add vanilla and continue to mix until smooth.
- Once the cakes are cool, spread the frosting between the layers of cake, making sure to cover top, then the sides. (it doesn’t have to be perfect.)
- Sprinkle the cake with the remaining chopped pecans. Slice and enjoy!!!