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Slice of gluten free hummingbird cake served on a white plate and garnished with pecans

Gluten Free Hummingbird Cake

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  • Author: Chelsea Joy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Diet: Gluten Free

Description

Tender and lightly sweet, this gluten free hummingbird cake with cream cheese buttercream frosting gives carrot cake a run for its money.


Ingredients

Scale

For the Hummingbird Cake:

For the Cream Cheese Frosting:

  • 8 oz full fat cream cheese
  • 1/2 cup butter, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 3 cups confectioner’s sugar

Instructions

  1. For the Cakes: Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. Spread the pecans out on the baking sheet, then bake for 10 minutes. Remove and let cool. Roughly chop the pecans. Prepare two 9-inch cake pans with a circle of parchment paper (this isn’t required, but does wonders to prevent sticking!). Grease the parchment paper and sides of the cake pan.
  2. In a large bowl, whisk together the brown sugar, cane sugar, melted butter, olive oil, eggs, bananas, crushed pineapple, and vanilla extract until relatively smooth (some banana pieces are fine).
  3. In a separate bowl, whisk together the gluten free flour, baking soda, baking powder, sea salt, and cinnamon. Fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Fold in 2 cups toasted pecans (reserve 1/2 cup pecans for garnish).
  4. Divide the batter evenly between the two cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely on a wire rack in the cake pans. The cakes have to be completely cool before assembling and frosting.
  5. For the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl of a stand mixer with a whisk attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes, until smooth, scraping down the sides as necessary. Add the confectioner’s sugar, vanilla extract, and salt. Beat on low speed for about 30 seconds, then gradually increase to high speed. Continue beating on high speed for 3 minutes until the frosting has increased in volume and is creamy. The frosting should be soft and spreadable, not runny.
  6. To Assemble: Finally, assemble and frost the cakes. Remove the cooled cakes from the cake pans. Use a large serrated knife or cake level to slice off the tops of the cakes to create a flat surface. Place the first cake layer on a cake stand or serving plate. Evenly cover the top with frosting. Carefully place the second layer on top. Spread the remaining frosting all over the top and sides of the cake. Sprinkle with reserved pecans. Before serving, refrigerate for 15-20 minutes to help the cake hold its shape when you cut!