Hummingbird Cake is an irresistibly moist and nostalgic Southern favorite. With this easy recipe, it’s now gluten-free for everyone to enjoy!
If you don’t know Hummingbird Cake, it’s one of those desserts that feels like a hug from the past—tropical, sweet, and full of charm. It originally hails from Jamaica, where it’s known as “Dr. Bird Cake.” (The island’s national bird is the hummingbird, and it’s colloquially known there as “Dr. Bird.”)
The cake’s enticing aroma and rich, fruity flavor were said to be “sweet enough to attract a hummingbird”—hence the whimsical name.
It was introduced to the United States via the Jamaican tourist board in the late 1960s, but it didn’t truly take flight until the late ’70s when it debuted in Southern Living magazine. Ever since, it’s been a beloved classic of Southern baking.
This gluten-free version, made effortlessly with gfJules Gluten Free All Purpose Flour, captures all the traditional flavor without the gluten: bananas, crushed pineapple, a hint of cinnamon, nutmeg, and pecans create a moist, dense crumb that’s beautifully balanced by a rich cream cheese frosting (made dairy-free with my recipe). gfJules flour keeps the texture perfectly tender and reliable every time—no graininess, no compromises.
This gluten free Hummingbird Cake is a celebration cake at heart, making it ideal for birthdays, Easter, bridal showers, Mother’s Day brunches, or any gathering where you want to wow your guests with something a little unexpected but totally flavorful.
Serve it as a layered centerpiece or even as cupcakes or a bundt cake —just don’t forget the cream cheese frosting!
Gluten Free Hummingbird Cake Recipe
Gluten Free Hummingbird Cake
Ingredients
- 3 cups gfJules Gluten Free All Purpose Flour
- 1 1/2 cups granulated cane sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3 large eggs room temp (or substitute)
- 1 cup mild cooking oil like avocado
- 1 teaspoon pure vanilla extract
- 1 cup crushed pineapple not drained
- 1 1/2 cups ripe bananas, mashed about 4-5
- 1 cup pecans chopped
- 5 1/4 cups cream cheese frosting *see notes for frosting recipe
Instructions
- Preheat the oven to 350°F. **Lightly oil three 9” cake pans with coconut oil. Using 9” cake pan parchment rounds on the bottom of each pan is helpful too.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Add the eggs, oil, and vanilla extract. Stir until the dry ingredients are incorporated.
- Add the crushed pineapple, mashed bananas, and pecans. Stir until combined. Do not over stir. The batter will be thicker than traditional cake batter.
- Divide the batter evenly among the three cake pans. Use a spatula or spoon to smooth the tops of the layers in each pan.
- Bake for 35-45 minutes. If your cake pans are light colored, they will need to bake for closer to 45 minutes. The cakes should bounce back when pressed gently and a toothpick inserted into the center of each cake should come out clean or with dry crumbs. (Internal temperature 200° F)
- Place the pans on a cooling rack and allow them to cool for 10-15 minutes, then remove the cakes from the pans and allow them to cool completely before frosting them.
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I can’t wait to see how you serve this delightful gluten free Hummingbird Cake!
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