Live to Eat & Eat to Live

Gluten Free Hummingbird Cake

gluten free hummingbird cake

Hummingbird Cake is a beloved Southern dessert that’s renowned for its delightful blend of flavors and textures. Originating from Jamaica, this tropical-inspired cake is rich, moist, and filled with the natural sweetness of bananas, pineapples, and a hint of warm spices. The name “Hummingbird” is said to reflect the cake’s sweetness, which is likened to the nectar that hummingbirds seek.

While not necessarily traditional, you can fold shredded coconut and toasted pecans into the cake or use them as garnish. Personally, I love the additional texture and toasty flavor that the nuts add when folded in.

This gluten-free Hummingbird Cake retains all the charm and deliciousness of the classic recipe, but caters to those with dietary restrictions. Paired with a creamy cream cheese frosting and adorned with toasted pecans, this Gluten-Free Hummingbird Cake is sure to be a hit at any gathering, proving that you don’t need gluten to enjoy a slice of Southern hospitality!

gluten free hummingbird cake

Hummingbird cake

Course: cake, Dessert
Cuisine: American
Keyword: Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 16 slices
Calories: 370 kcal
Author: Alina Eisenhauer


  • 400 grams 1:1 gluten-free flour blend
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon allspice
  • 3 medium bananas ripe – about 300g
  • 300 grams crushed pineapple drained
  • 400 grams sugar or maple sugar
  • 100 grams eggs (2 large)
  • 112 grams avocado oil or any neutral oil
  • 2 teaspoons vanilla
  • 80 grams shredded coconut optional
  • 170 grams pecans toasted and roughly chopped


  1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or 2 10") and line the bottom with parchment paper.

  2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, and allspice until well combined. Set aside.
  3. Prepare wet ingredients: In another bowl, combine mashed bananas, crushed pineapple, sugar, eggs, oil, and vanilla extract. Mix well until smooth.

  4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in shredded coconut and pecans (if using) until evenly distributed.

  5. Set the batter aside to rest for 30 minutes

  6. Pour the batter into the prepared cake pans and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  7. Remove the cake from the oven and let it cool in the pan for 10 minutes and then turn out on a wire rack to finish cooling.

  8. Prepare the cream cheese frosting - Recipe Below

  9. Frost the cake when it has fully cooled and garnish with the toasted pecans.

Recipe Notes

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to bring the cake to room temperature before serving leftovers for the best taste and texture.

Nutrition Facts
Hummingbird cake
Amount Per Serving (1 slice)
Calories 370 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 23mg8%
Sodium 311mg14%
Potassium 246mg7%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 31g34%
Protein 5g10%
Vitamin A 64IU1%
Vitamin C 4mg5%
Calcium 55mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
gluten free hummingbird cake

Cream Cheese Frosting

Course: Dessert
Cuisine: American
Keyword: cream cheese, Frosting
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 20
Calories: 245 kcal
Author: Alina Eisenhauer

With just the right amount of sweetness and tang, this frosting is a delicious topping for many different types of cakes and baked goods.



  • 283 grams unsalted butter, room temperature (2½ sticks)
  • 452 grams cream cheese, room temperature (16oz)
  • teaspoons pure vanilla extract or paste
  • ½ teaspoon kosher salt (¼ teaspoon, if using table salt)
  • 325 grams confectioners' sugar


  1. Make sure all ingredients are room temperature, but not overly soft.

  2. Combine the butter and cream cheese in the bowl of a stand mixer (or use an electric hand mixer), and beat until creamy, well combined and lump free.

  3. Add vanilla extract (or paste) and salt; mix well to combine.

  4. With mixer on low, gradually add confectioners' sugar until completely combined.

  5. Frost cooled cake or cupcakes completely.

Nutrition Facts
Cream Cheese Frosting
Amount Per Serving
Calories 245 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 53mg18%
Sodium 131mg6%
Potassium 34mg1%
Carbohydrates 18g6%
Sugar 17g19%
Protein 2g4%
Vitamin A 657IU13%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Like this? Share it!
    Your Cart
    Your cart is emptyReturn to Shop