Gluten Free Hummingbird Cake
If ever there was a cake to make you HUM with delight, it’s this Gluten Free Hummingbird Cake. Made with banana, pineapple, spice and lots of things nice…there’s nothing like the taste of a Hummingbird cake, especially when it’s topped with cream cheese and sprinkled in chopped Pecans.
What is a Hummingbird Cake?
Always thought of as a Southern Classic Cake, this delicious dessert was first created on the island of Jamaica. Named after their national bird, the hummingbird, it’s made with bananas, pineapple, cinnamon, pecans and more. 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.
Recreating this Gluten Free Hummingbird Cake was actually a lot easier that I anticipated. By using a Gluten Free 1:1 Baking Flour Blend (such as Bob’s Red Mill 1:1 Baking Blend) I was able to making this deliciously moist treat, that is; according to my family, one of the best cakes I’ve made in a long time!
That alone makes it worth making! Plus it uses one bowl and doesn’t require any special equipment, how fun and easy is that?
Here’s the recipe for our Gluten Free Hummingbird Cake with step by step pictures and instructions:
What You’ll Need:
- 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
Directions:
- Preheat oven to 350° degrees.
- Prepare two 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.
Frosting Time!!
- 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.)
Gluten Free Hummingbird Cake - Sprinkle the cake with the remaining chopped pecans. Slice and enjoy!!!
Looking for more cake inspiration?
Try our Gluten Free Carrot Coconut Cake or Gluten Free Orange Sponge Cake.
Gluten Free Hummingbird Cake
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.
Ingredients
Hummingbird Cake
- 3 cups 1:1 Gluten Free Baking Flour
- 1 1/2 cups Brown Sugar
- 2 teaspoons 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
Cream Cheese Frosting
- 1/2 cup butter, softened
- 2 1/2 - 3 cups powdered sugar
- 2 teaspoons vanilla
- 8oz cream cheese softened
Instructions
To Make The Hummingbird Cake:
- Preheat oven to 350° degrees.
- Prepare two 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.
- To the dry ingredients, add coconut oil, vanilla, and eggs. Whisk unlit just combined, then fold in mashed banana, pineapple & pecans.
- Let cool in pans for about 5-10 minutes before removing, then transfer to wire racks and allow them to cool completely before frosting.
To Make the Cream Frosting
- In a large bowl using a hand mixer or stand mixer cream 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.)
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chefkreso
I’ll make this for one of my parent’s birthday, they will love it, thanks for the recipe!