Gluten Free Hummingbird Cake
Hummingbird cake is a classic Southern layer cake, and in this post, I’ll show you how to make it gluten-free! This is a moist and tender, sweet and spiced banana cake filled with juicy pineapple and crunchy pecans. Topped off with a velvety cream cheese frosting, it’s a perfect dessert for spring gatherings.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Hummingbird cake is a traditional Southern cake with roots in Jamaica. It’s usually made as a layer cake, flavored with bananas and pineapple, studded with crushed pecans and sometimes coconut. The layers get frosted with a rich cream cheese frosting. It’s like a cross between carrot cake, a banana cake, and a spice cake.
I first shared a version of this cake for my little guy’s 2nd birthday. How time flies! At the time, he loved fruit (especially bananas and pineapple) and insisted that cinnamon be sprinkled on everything. So I made a hummingbird cake just for him. To this day, I still make this gluten-free hummingbird cake often!
Why Is It Called a Hummingbird Cake?
Hummingbird cake gets its name from the original Jamaican recipe for a cake so sweet that it attracts the native hummingbirds! The recipe found its way to the states in the 70s, and grew in popularity until it was eventually published in a 1978 issue of Southern Living.
Details On This Gluten-Free Hummingbird Cake
- Enjoy the classic again. With this recipe, you can have your cake and eat it too, even with celiac disease or gluten intolerance. Like the original, this gluten-free hummingbird cake is dense and moist, with tons of banana flavor, a hint of cinnamon, and bursts of pineapple and pecans.
- An alternative for spring baking. The flavors of this hummingbird cake give off major banana bread/carrot cake vibes. So it has that springtime feel, but without the carrots, in case you’re not a carrot cake superfan like me.
- So versatile. You can try the recipe as is or play around with it a bit (I have some ideas for you below), but whatever you do, make it with love!
Key Ingredients
Making a gluten-free version of a hummingbird cake is super simple. The key is in the ingredients that contribute all that lovely sweetness and moisture! Here’s what you’ll need for both the cake and the frosting. Be sure to check the recipe card later on for the exact amounts:
- Gluten Free Flour: I’ve always had great results with Bob’s Red Mill 1-to-1 Baking Blend when baking.
- Leavening: You’ll need both baking soda and baking powder.
- Cinnamon: Cinnamon brings a hint of warm spice that’s phenomenal with the fruit and pecans in this cake!
- Granulated sugar
- Eggs: At room temperature.
- Coconut Oil: Melted and cooled. Alternatively, you can use vegetable oil or canola oil, too.
- Vanilla Extract: As always, it’s worth getting your hands on pure, natural vanilla extract (and not imitation) for the best flavor.
- Bananas: You’ll need some mashable bananas, not quite as brown as those you’d use for banana bread, but just over-ripe with some brown speckling.
- Pineapple: Get a can of crushed pineapple that’s still in its juice. Don’t drain!
- Pecans: Chopped and lightly toasted. Walnuts are another good option.
Cream Cheese Frosting
- Butter and Powdered Sugar: These ingredients make up the base of a buttercream frosting. You’ll need one stick of unsalted butter, softened to room temperature.
- Cream Cheese: This frosting recipe can be made using either regular or light cream cheese. Like the butter, allow the cream cheese to soften to room temperature for easier mixing.
- Lemon Juice: Adding lemon juice is optional, but it really brightens the flavors of the frosting!
Can I Use Fresh Pineapple Instead of Canned?
When it comes to hummingbird cake, it seems the jury is out on whether to use fresh or canned pineapple. Some bakers swear that fresh is best for flavor. Meanwhile, others insist that canned crushed pineapple, with its added juice and sweetness, gives the cake more moisture and flavor than fresh pineapple alone.
Personally, I make my hummingbird cake with canned crushed pineapple, and don’t even drain it! Ultimately, the choice is yours, and your cake will be delicious, anyway you slice it.
How to Make Hummingbird Cake
Now that you’ve rounded up all your ingredients, it’s time to bake some cake!
- Make the wet and dry mixtures. First, whisk together the dry ingredients and wet ingredients separately.
- Finish the batter. Next, add the wet mixture to the dry and combine. Stir in the pineapple and pecans until the cake batter is just combined.
- Bake. Divide the batter between three greased 9-inch cake pans. Then, bake in a 350ºF oven until the cakes are cooked through (a toothpick stuck in the center will come out clean).
Frosting the Cake
The most important step is ensuring that the hummingbird cake layers are fully cooled before you frost them. Otherwise, the cream cheese frosting melts off the cake. If the tang of cream cheese frosting isn’t your thing, go with a classic vanilla buttercream. You can also add a pinch of cinnamon to your frosting to complement the cake flavor.
- Make the frosting. Move your cakes to a wire rack to cool completely. Once the cakes are ready, combine the frosting ingredients and gradually beat in the powdered sugar until smooth.
- Assemble. Beginning with the first layer, spread about a half cup of frosting over the cake, then top with the second cake layer. Repeat, then place the third and final layer onto the cake and frost it all over with what’s left of your cream cheese frosting. Sometimes I like to top my hummingbird cake with pecans, other times I use fancy sprinkles, but you can decorate it however you wish!
What Else Can I Add to a Hummingbird Cake?
This hummingbird cake is blissful as it is, or you can dress it up with more add-in ideas:
- Shredded carrots
- Shredded coconut
- Chocolate chips (or white chocolate chips)
- Nuts like walnuts, hazelnuts, or macadamia nuts
- Dried fruit like raisins or craisins
Baking In Different Pans
- Sheet Cake: Instead of layers, make a hummingbird sheet cake by baking the cake in a 9×13 baking pan. Spread the batter evenly in the pan, and then bake it in a 350ºF oven for approximately 40 minutes, or until a toothpick stuck into the cake comes out clean. Once the cake has cooled completely, you can frost as usual (note that you may end up with extra frosting, since you no longer need to frost between layers. Why not use what’s left as a filling for cookie cups!
- Hummingbird Cupcakes: Divide the batter between the wells of a lined muffin tin (about ⅔ full) for easy hummingbird cupcakes. Bake at 350ºF for about 20 minutes, then cool and top with the frosting.
Tips for the Best Hummingbird Cake
- Use overripe bananas. If you’d like to ripen your green bananas faster, pop them into a paper bag and leave them on the counter for a couple of days to help speed up the process. Also, this is a great cake to make if you have frozen bananas on hand.
- Don’t over-mix the cake batter. Overly mixed batter can cause any cake to come out more dense than expected, but especially cakes with added fruit! Mix the batter until it’s just combined for a cake that’s moist, but not dense.
- Let the cakes cool. The cake layers must be completely cool before you assemble the cake. Warm cake will lead to a slip-n-slide situation with the layers and melted frosting!
- Level the layers. Whenever assembling a layer cake, it’s a good idea to trim the “domes” off the individual cake layers. This way, they’ll lie flat against the layers above.
How to Store Extras
Hummingbird cake is best kept in the fridge. It will keep for up to a week when chilled airtight! You can serve it straight from the fridge, but I suggest taking it out and letting it come back to room temperature before serving.
Can I Freeze This?
Once your cake layers are baked and fully cool, you can wrap them tightly in plastic wrap to store in the freezer (add an extra layer of foil to help protect against freezer burn). I wouldn’t recommend freezing a frosted hummingbird cake due to the cream cheese.
Simply thaw your cake layers at room temperature, whip up a batch of frosting, and then finish off your cake!
More Gluten-Free Cake Recipes
Gluten-Free Hummingbird Cake
Ingredients
For the cake:
- 2 1/2 cups 1:1 gluten free flour (recommended: Bob's Red Mill 1-to-1 Baking Blend)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups mashed very ripe bananas (about 4-5 bananas)
- 1 cup melted and cooled coconut oil (or vegetable/canola oil)
- 4 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 8 oz. can crushed pineapple in juice , NOT drained
- 1 cup lightly toasted chopped pecans
For the cream cheese frosting:
- ½ cup unsalted butter (one stick), softened to room temperature
- 8 oz. cream cheese (regular or light), softened to room temperature
- 1 Tablespoon vanilla extract
- 1/2 teaspoon lemon juice , optional
- 3 cups powdered sugar (up to 1 cup more, if needed)
Instructions
For the cake:
- Preheat oven to 350°F. Spray three 9-inch cake pans with cooking spray or mist with oil, and line the bottom with parchment paper.
- In a large bowl, whisk together 2 1/2 cups 1:1 gluten free flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon until thoroughly combined. Set aside.
- In a medium bowl, whisk together 2 cups mashed very ripe bananas, 1 cup melted and cooled coconut oil (or vegetable/canola oil), 4 large eggs, 1 1/2 cups granulated sugar, and 2 teaspoons vanilla extract.
- Add the wet ingredients to the dry ingredients and fold gently to combine. Stir in an 8 oz. can crushed pineapple in juice and 1 cup lightly toasted chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until slightly browned and firm to the touch, and a toothpick inserted in the center comes out clean.
- Let the cakes cool for 10-15 minutes in the pan on a rack, then remove from the pan and cool to room temperature directly on the rack.
- Place the first cake on a serving platter, top with about 1/2 cup of the cream cheese frosting, and spread evenly to the edges. Repeat with the second layer. Top with the final cake layer and cover the top and sides with the remaining frosting. Decorate with sprinkles or more toasted pecans, if desired.
For the cream cheese frosting:
- Using a hand mixer or stand mixer with a paddle or whisk attachment, cream ½ cup unsalted butter until light and fluffy.
- Mix in 8 oz. cream cheese, 1 Tablespoon vanilla extract, and, if you wish, 1/2 teaspoon lemon juice.
- With the mixer working at slow speed, slowly start adding 3 cups powdered sugar and beat until smooth. Add additional powdered sugar until you reach your desired consistency.
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This cake was a hit for us . Will make it again.
Wonderful Hummingbird Cake! Better than the non gluten-free recipes I’ve used before. I’ve made it several times for birthdays and Easter! Big hit every time.
Hi! I can’t get Bobs red mill flour, is it plain or self rising flour?
Thanks
It is a 1-to-1 gluten free flour. Others are King Arthur Measure for Measure or Cup 4 Cup, but there ar other brands available.
Just made this cake…absolutely delicious! Highly recommend