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Gluten Free Healthy Hummingbird Cake

A moist fruit and nut filled gluten free cake sweetened with bananas and honey.
Course Dessert
Cuisine American
Keyword gluten free cake recipes, gluten free desserts, hummingbird cake, recipes for spring
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12
Calories 428kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the cake:

  • 1 1/2 cup almond meal
  • 1 cup oat flour see Note, certified gluten-free, if necessary
  • 1/2 cup tapioca starch
  • 3 teaspoons baking powder certified gluten-free, if necessary
  • 3/4 teaspoon salt
  • 6 large eggs at room temperature
  • 1/2 cup coconut oil melted and cooled (or vegetable/canola oil)
  • 1/2 cup honey
  • 1 cup milk at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 4 large very ripe bananas mashed (about 2 1/2 cups)
  • 1 cup chopped pineapple
  • 1/2 cup chopped pecans

For the frosting:

  • 8 oz. cream cheese at room temperature (I used light)
  • ½ cup plain Greek yogurt I used nonfat
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon
  • 1 pinch salt

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 the almond meal, oat flour, tapioca starch, baking powder, and salt until thoroughly combined.
  • In a medium bowl, whisk together the eggs, oil, honey, milk, vanilla, and cinnamon.
  • Add the wet ingredients to the dry ingredients and fold gently to combine.
  • Stir in the mashed bananas until smooth, the stir in the pineapple and pecans.
  • Pour the batter into the prepared pans and bake for 35-40 minutes, or until slightly browned and firm to the touch.
  • Let 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.
  • Frost with Greek yogurt cream cheese frosting.

For the frosting:

  • Combine all of the ingredients in a medium bowl and beat with an electric mixer until thoroughly combined and smooth.

Notes

Oat flour was made by grinding oats in a food processor or blender until a powder. If any large pieces remain, they can be sifted out.

Nutrition

Serving: 1slice | Calories: 428kcal | Carbohydrates: 47g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 352mg | Potassium: 432mg | Fiber: 4g | Sugar: 26g | Vitamin A: 3.7% | Vitamin C: 12.8% | Calcium: 20.4% | Iron: 10.6%