Spring has sprung with this Gluten Free Hummingbird Cake. Pineapple, banana, and toasted pecans find harmony with cream cheese icing.
Gluten Free Hummingbird Cake was originally published on March 22, 2021 and has been updated with a slightly altered cake and frosting recipe, new pictures, new copy, and a video.
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What is Hummingbird Cake?
I had never had hummingbird cake until a few years ago when I first made this cake as mini bundt cakes. After years of pinning several recipes, I finally decided to give it a try and I'm so glad I did. Hummingbird cake is a staple in the south and for good reason. It's a lightly spiced super moist pineapple banana cake. Throw in some chopped toasted pecans for crunch and add some cream cheese frosting and you are in classic southern cake heaven! Think carrot cake style, but with tropical flavors.
what you'll need to make this cake
- Kim's gluten free all purpose flour blend - a store bought blend may work, but please note this recipe has not been tested with one.
- Bananas - unpopular opinion, but I use bananas that are just a little over ripe (not totally ripe and black). I feel those overly ripe bananas make the cake mushy and almost gummy in texture.
- Crushed pineapple - if you only have pineapple chunks, just pop them (and their juice) in a food processor for 20-30 seconds.
- Pecans - pecans are the traditional nut used in hummingbird cake, but feel free to change it up if you prefer something else (walnuts perhaps?).
- Oil - a neutral-flavored oil is recommended.
how to make hummingbird cake
- Whisk together all of the dry ingredients in a large bowl and set aside.
- Whisk together all of the wet ingredients (including sugars) in a medium bowl.
- Pour wet into dry.
- Whisk until smooth (chunks of banana still visible are a-okay).
- Fold in chopped toasted pecans.
- Divide between prepared pans and bake for 25-28 minutes.
- Cool in pans for 10 minutes and then remove from pans to cool on wire rack.
- Make frosting according to recipe instructions.
- Spread ¾ cup of frosting over each layer and stack.
- Place the rest of the frosting on the top layer and push over the edges to the sides.
- Smooth sides with a straight edge (cake smoother or bench scraper).
- Press finely chopped toasted pecans along bottom border.
hummingbird cake FAQs
You're in luck! Just grease a large bundt pan and pour the batter in. Bake at the same temperature for 65-75 minutes, or until a toothpick inserted into the center comes out clean. You can even bake this into mini bundt cakes! Baking time will be roughly 35-40 minutes.
Because of the cream cheese frosting, it must be stored in the refrigerator. I like it best at room temperature, so I remove it from the fridge about 30-45 minutes before serving.
Yes, if you have an aversion to pecans, feel free to leave them out. While not traditional, you could also substitute walnuts for the pecans.
With only dairy-free ingredients naturally in the cake, it is already dairy free. I'm confident that the frosting itself can also be made dairy free!
more gluten free Layer cake recipes
- Gluten free chocolate chip cookie bundt cake
- best ever gluten free red velvet cake
- gluten free coconut cake recipe
- gluten free yellow cake with fudge frosting
- gluten free funfetti cake
- gluten free caramel cake
- gluten free carrot cake with brown butter frosting
For a bite of spring, you must try this Gluten Free Hummingbird Cake! It's bursting with bananas, pineapples, and toasted pecans.
Gluten Free Hummingbird Cakes
Ingredients
- 2 cups (250g) chopped toasted pecans
- 3 cups (420g) Kim's all purpose gluten-free flour blend (a store bought blend may be substituted, but has not been tested)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 cup (240ml) vegetable oil
- ¾ cup (150g) packed light brown sugar
- ¾ cup (150g) granulated sugar
- 1½ teaspoon vanilla extract
- 1½ cups (345g) mashed bananas (about 3-4 large ripe bananas)
- 1 8-oz can (227g) crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- stiff cream cheese frosting (or any cream cheese frosting of your choice)
Instructions
Toast the Pecans
- Preheat the oven to 300° F. Spread the chopped pecans on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly toasted. Keep a close eye on them as they can go from toasted to burnt in a second (ask me how I know). Remove from the oven and cool about 10-15 minutes; set aside.
Make the Cake
- Increase the oven temperature to 350°F. Grease 3 8-inch round cake pans and line the bottoms with parchment paper rounds.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt; set aside.
- In a medium bowl, whisk together the oil, sugars, bananas, pineapple, eggs, and vanilla until well combined.
- Pour the wet into the dry and fold to combine. Do not beat and do not overmix. Gently stir in 1 cup of the toasted pecans.
- Divide batter between prepared cake pans and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before turning out onto a wire rack to cool completely.
- Make cream cheese frosting and spread about 1 cup of frosting between each layer. Spread the remaining frosting on the top and along the sides of the cake, smoothing if desired. Finely chop the remaining 1 cup of toasted pecans and grab a handful and gently press them into the bottom 2-3 inches of the cake to create a border, if desired. Sprinkle any extra around the top of the cake. Serve at room temperature.
Notes
Adapted from Sally's Baking Addiction
Helen Harris says
Hi Kim - I’m going to make these. What is your preferred way of greasing cake pans? Do you use shortening, or spray? And do you flour them in addition? I’ve read a lot of different theories on what works best.
Kim says
I found this great stuff called cake goop! I just substitute my gluten free all purpose flour blend in it and it works like a charm! Here's the recipe: https://sugargeekshow.com/recipe/cake-goop-recipe/