Hummingbird cake is a classic Southern American layer cake made with banana, crushed pineapple, pecans, and warm spices, topped with cream cheese frosting. This gluten-free version uses a blend of rice flour, almond flour, and tapioca starch to recreate the tender, moist crumb of the original, so you won’t miss the wheat at all. It’s perfect for birthdays, brunches, or any time you want a showstopping dessert that everyone can enjoy.
Ingredients
- 1 ½ cups (210 g) gluten-free all-purpose flour (with xanthan gum, or add 1 tsp xanthan gum)
- ½ cup (60 g) almond flour
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs, at room temperature
- ¾ cup (180 ml) vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups (340 g) mashed ripe banana (about 3 medium)
- 1 cup (225 g) crushed pineapple, drained well
- ¾ cup (90 g) chopped pecans, plus extra for garnish
- For the frosting:
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).
- In a large bowl, whisk together the gluten-free flour, almond flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt. Make sure there are no lumps.
- In a separate bowl, beat the eggs lightly. Add the oil, vanilla, mashed banana, and drained pineapple. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula or electric mixer on low until just combined. Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The tops should be golden brown and spring back when lightly pressed.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. This is important—if the cakes are warm, the frosting will melt.
- While the cakes cool, make the frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about ¾ cup of frosting over the top. Place the second layer on top and frost the top and sides with the remaining frosting.
- Garnish with extra chopped pecans if desired. Slice and serve.
Tips
- Drain the pineapple well: Excess liquid will make the cake soggy and dense. Press the crushed pineapple in a fine-mesh sieve and squeeze out as much juice as possible.
- Use ripe bananas: The browner the bananas, the sweeter and more flavorful the cake. If your bananas aren’t ripe enough, you can speed up the process by baking them at 300°F (150°C) for 15 minutes until the skins darken.
- Don’t overmix: Overmixing can develop the gluten (even in gluten-free flours) and make the cake tough. Mix just until the flour is incorporated.
- Check your flour blend: If your gluten-free flour doesn’t already contain xanthan gum, add 1 teaspoon to the dry ingredients to help bind the cake and prevent it from crumbling.
Serving Suggestions
Serve this hummingbird cake at room temperature for the best flavor and texture. It pairs beautifully with a cup of hot coffee or tea. For an extra special touch, drizzle each slice with a little caramel sauce or serve with a scoop of vanilla ice cream.
Variations
- Nut-free: Omit the pecans in the cake and use sunflower seeds or just leave them out. If you use sunflower seeds, toast them lightly for extra flavor.
- Spice it up: Add ½ teaspoon of ground ginger or nutmeg to the dry ingredients for a warmer spice profile.
- Cupcakes: This batter makes about 24 cupcakes. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean.
- Gluten-free flour swap: If you don’t have almond flour, you can replace it with an equal amount of gluten-free all-purpose flour, but the cake will be slightly less tender.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese frosting, it must be kept chilled. Let slices sit at room temperature for about 20 minutes before serving to soften the frosting and enhance the flavors. You can also freeze the unfrosted cake layers (wrapped tightly in plastic wrap and foil) for up to 3 months. Thaw overnight in the refrigerator before frosting.
Frequently Asked Questions
Can I use a different gluten-free flour? Yes, you can use a 1:1 gluten-free baking flour blend in place of the all-purpose and almond flour combination. Just make sure it contains xanthan gum. The texture may be slightly different, but still delicious.
Why did my cake sink in the middle? This can happen if the batter is too wet or the oven temperature is too low. Make sure you drain the pineapple thoroughly and check your oven with an oven thermometer—many ovens run cooler than the dial shows.
Can I make this cake dairy-free? Yes, use a dairy-free cream cheese substitute and vegan butter for the frosting. The cake itself is already dairy-free since it uses oil. The texture will be similar, though the frosting may be a bit softer.
Do I have to use pecans? No, you can substitute walnuts or leave them out entirely. If you have a nut allergy, you can also use toasted sunflower seeds or just skip the nuts in the cake and garnish.
Can I reduce the sugar? You can reduce the granulated sugar to ¾ cup (150 g) and the brown sugar to ¼ cup (50 g). The cake will be less sweet, but the banana and pineapple add natural sweetness.
How do I know when the cake is done? Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The edges will also pull away slightly from the pan.
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