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–+ servings
Gluten Free Hummingbird Cake Sliced with fork

Gluten Free Hummingbird Cake

Bananas, crushed pineapple, a hint of cinnamon, and pecans create the moist, dense crumb in this gluten free cake that’s beautifully balanced by a rich cream cheese frosting.
5 from 1 vote
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Course: Dessert
Cuisine: Caribbean
Keyword: jamaican, cake, Easter, shower, birthday, southern, cream cheese frosting, pineapple, banana, layer cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 16 people
Calories: 748kcal

Equipment

gfJules Gluten Free All Purpose Flour 4.5
gfJules All Purpose Gluten Free Flour

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 (I like Rodelle Fair Trade 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

Dairy-free vegan cream cheese icing
Dairy-free vegan cream cheese frosting
*Cream Cheese Frosting Recipe can be found here (may be made vegan/dairy-free).
**To bake in a bundt pan, use at least a 10" pan and bake for 50 minutes, then test. You will likely need to bake for 10-20 more minutes, but keep testing and remove when the internal temperature is 200F and a toothpick inserted into the center comes out dry and clean or with dry crumbs.
Nutrition Facts
Gluten Free Hummingbird Cake
Serving Size
 
1
Amount per Serving
Calories
748
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
17
g
Cholesterol
 
35
mg
12
%
Sodium
 
522
mg
23
%
Potassium
 
179
mg
5
%
Carbohydrates
 
104
g
35
%
Fiber
 
2
g
8
%
Sugar
 
95
g
106
%
Protein
 
2
g
4
%
Vitamin A
 
76
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

** 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.