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!
Hummingbird cake
Ingredients
- 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
Instructions
- 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.
- 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.
- Prepare wet ingredients: In another bowl, combine mashed bananas, crushed pineapple, sugar, eggs, oil, and vanilla extract. Mix well until smooth.
- 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.
- Set the batter aside to rest for 30 minutes
- 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.
- 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.
- Prepare the cream cheese frosting - Recipe Below
- Frost the cake when it has fully cooled and garnish with the toasted pecans.
Notes
Nutrition
Cream Cheese Frosting
Equipment
- 1 stand mixer or electric hand-held mixer
Ingredients
- 283 grams unsalted butter, room temperature (2½ sticks)
- 452 grams cream cheese, room temperature (16oz)
- 1½ teaspoons pure vanilla extract or paste
- ½ teaspoon kosher salt (¼ teaspoon, if using table salt)
- 325 grams confectioners' sugar
Instructions
- Make sure all ingredients are room temperature, but not overly soft.
- 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.
- Add vanilla extract (or paste) and salt; mix well to combine.
- With mixer on low, gradually add confectioners' sugar until completely combined.
- Frost cooled cake or cupcakes completely.