Hummingbird cake

Print Recipe

4.15 from 14 votes

Prep Time10

Cook Time30

Resting Time30

Total Time1 10

Course: cake, Dessert

Cuisine: American

Keyword: Cake

Servings: slices

Calories: 370kcal

Author: Alina Eisenhauer

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

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