Hummingbird cake is a classic Southern American layer cake filled with ripe banana, crushed pineapple, and toasted pecans, all bound together by a warm, cinnamon-spiced batter. This gluten-free version swaps wheat flour for a blend of rice flour and almond flour, which keeps the crumb tender and moist while adding a subtle nuttiness that complements the fruit. The result is a tall, celebratory cake with a tangy cream cheese frosting that is just as good as the original—and no one will guess it is gluten free.
Ingredients
- 1 1/2 cups (210 g) gluten-free all-purpose flour blend (with xanthan gum, such as King Arthur or Bob’s Red Mill)
- 1/2 cup (60 g) almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 3 large eggs, at room temperature
- 3/4 cup (180 ml) neutral oil (such as canola or sunflower)
- 1 tsp vanilla extract
- 1 1/2 cups (340 g) mashed ripe banana (about 3 medium bananas)
- 1 cup (225 g) crushed pineapple, well drained (from a 20-oz can)
- 1/2 cup (60 g) chopped pecans, plus extra for topping
For the cream cheese frosting:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or cream, if needed
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.
- Add the mashed banana and drained crushed pineapple to the wet mixture, stirring until evenly incorporated.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix. 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 and the tops are golden brown. The internal temperature of the cake should read about 200°F (93°C) when done (optional check).
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. This is essential—frosting a warm cake will cause the frosting to 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 on low speed to avoid a sugar cloud, then add the vanilla. If the frosting is too thick, add 1–2 tablespoons of milk or cream until it reaches a spreadable consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Sprinkle with extra chopped pecans if desired.
- Refrigerate the cake for at least 30 minutes before slicing to help the frosting set. Serve chilled or at room temperature.
Tips
- Use a quality gluten-free flour blend: Not all blends are created equal. Choose one that already contains xanthan gum (like King Arthur or Bob’s Red Mill) to provide structure and elasticity. If your blend doesn’t include xanthan gum, add 1/2 teaspoon to the dry ingredients.
- Drain the pineapple well: Excess liquid from the pineapple can make the cake soggy and cause it to sink in the middle. Press the crushed pineapple against a fine-mesh sieve to remove as much juice as possible.
- Don’t overmix the batter: Overmixing gluten-free batters can develop too much structure, leading to a dense, tough cake. Fold until the flour is just absorbed.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly can pack in extra flour, making the cake dry.
Serving Suggestions
Serve this hummingbird cake as the centerpiece of a spring brunch, a summer picnic, or a birthday celebration. It pairs beautifully with a cup of hot coffee or a tall glass of iced tea. For an extra touch, top each slice with a few toasted pecan halves and a light dusting of cinnamon. The cake is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream turns it into a decadent dessert.
Variations
- Nut-free: Omit the pecans entirely or replace them with 1/2 cup (60 g) of unsweetened shredded coconut. If you need a nut-free frosting, use a dairy-free cream cheese alternative and omit the almond flour, replacing it with an equal amount of gluten-free flour blend.
- Dairy-free: Use a dairy-free cream cheese (such as Miyoko’s or Violife) and a plant-based butter stick for the frosting. The cake itself is already dairy-free as written.
- Spice it up: Add 1/2 teaspoon of ground ginger and a pinch of nutmeg to the dry ingredients for a more complex flavor profile.
- As a sheet cake: Bake the batter in a greased 9×13-inch (23×33 cm) pan for 40–45 minutes, then frost with a single layer of cream cheese frosting. This is perfect for feeding a crowd.
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 and the fruit in the cake, it should always be refrigerated. Let slices sit at room temperature for 15–20 minutes before serving to soften the frosting and bring out the flavors. You can also freeze unfrosted cake layers: wrap each layer tightly in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can also be frozen for up to 1 month, but the texture of the frosting may change slightly.
Frequently Asked Questions
Can I use a different gluten-free flour blend? Yes, but the results may vary. A blend with rice flour and tapioca starch works best. Avoid blends that are mostly bean flours (like chickpea) as they can add a beany taste. If you use a blend without xanthan gum, add 1/2 teaspoon to the dry ingredients.
Why did my cake sink in the middle? This usually happens when the batter is overmixed or the pineapple wasn’t drained well enough. Excess moisture creates steam that collapses the structure. Also, make sure your baking powder and baking soda are fresh—they lose potency over time.
Can I make this cake ahead of time? Absolutely. You can bake the layers a day in advance and keep them wrapped in plastic wrap at room temperature. Frost the cake the next day. Or, you can assemble the entire cake and refrigerate it for up to 24 hours before serving.
Do I need to toast the pecans first? Toasting the pecans before adding them to the batter enhances their nutty flavor and keeps them crunchier. Spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, watching carefully until fragrant. Let them cool before folding into the batter.
Can I reduce the sugar? You can reduce the granulated sugar to 1/2 cup (100 g) and the brown sugar to 1/3 cup (67 g) without drastically changing the texture, but the cake will be less sweet. The frosting, however, needs the full amount of powdered sugar to achieve the right consistency.
Is this cake safe for people with celiac disease? Yes, as long as you use a certified gluten-free flour blend and ensure all other ingredients (like baking powder and vanilla) are certified gluten-free. Cross-contamination is a real concern, so always check labels.
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