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–+ servings
Gluten-free hummingbird cake with bananas and pineapple on a decorative plate
Clara Whitley

Gluten-Free Hummingbird Cake

A delightful twist on the classic Hummingbird Cake, this gluten-free version combines fresh bananas, crushed pineapple, and crunchy pecans, promising delicious flavors and nostalgia in every slice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 2 cups gluten-free all-purpose flour (blend that includes xanthan gum recommended)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3 large eggs
  • 1 1/2 cups mashed ripe bananas (about 3 bananas)
  • 1 cup crushed pineapple (drained)
  • 1/2 cup chopped pecans (or walnuts if preferred)
  • 1 tsp vanilla extract
For the optional cream cheese frosting
  • 8 oz cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk (or dairy alternative, to thin if desired)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with baking spray or butter.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In another mixing bowl, combine both sugars and oil, whisking until blended. Add the eggs one at a time, mixing until each is fully incorporated.
  4. Stir in the mashed bananas, crushed pineapple, chopped pecans, and vanilla.
  5. Gradually fold in the dry ingredients until just combined.
  6. Pour the batter into the prepared pans and smooth out the tops.
Baking
  1. Bake for about 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
  2. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
Frosting
  1. Beat the softened cream cheese and butter together until light and fluffy.
  2. Gradually add the powdered sugar, mixing until smooth. Add a splash of milk to reach your desired consistency.
  3. Spread the frosting generously between the cooled cake layers and over the top of the cake.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 30g

Notes

For a tropical twist, try adding shredded coconut to the batter or substitute eggs with flax eggs for a vegan version. The cake can be prepared a day in advance, and it tastes even better as the flavors meld together.

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