Gluten Free Hummingbird Cake

This past weekend, I decided to finally make a gluten free hummingbird cake. I've been meaning to make one for a while now, and with spring in the air, it seemed like the perfect time. This cake is so moist and fluffy, and the combination of pineapple and pecans with homemade cream cheese frosting makes it irresistible. If you're looking for a showstopping dessert that's also allergy-friendly, this is the cake for you!

Gluten Free Hummingbird Cake

Hummingbird Cake is a southern classic. It is a moist and fluffy cake that is usually loaded with bananas, pineapples, and pecans. In this recipe, I left out the bananas because one of my guests was allergic and because of that they had never had hummingbird cake. So I decided to make a more nontraditional hummingbird cake that's gluten free as well as banana free. The flavor isn't the same as the old-fashioned hummingbird cake but I gotta say it still turned out moist and so delicious that you won't miss either!

Ingredients For Gluten Free Hummingbird Cake

• Gluten Free One to One Flour - I like to use Bob's Red Mill 1 to 1 flour
• Sugar - White sugar
• Eggs - large eggs 
• Crushed Pineapple - to get that sweet, moist, pineapple flavor.
• Vanilla - For the best flavor, make sure you’re using pure vanilla extract, not imitation.
• Baking Soda - This is what helps create the slight fluffiness
• Salt - A pinch of salt will do the trick to balance out flavors.
• Pecans - if your not a big fan of nuts inside your cake you can leave it out.

Ingredients For Cream Cheese Frosting

• Cream Cheese - Using full fat cream cheese will result in a bettter thicker texture. I like to take it out 20-30 minutes before using so it has softened but is still slighly cold.
• Butter - I like to use unsalted butter. It also needs to be softened, so allow it to sit at room temperature for about an hour prior to making frosting.
• Powdered Sugar - use powdered sugar not white sugar for a smooth texture.
• Vanilla - for the best flavor, make sure you’re using pure vanilla extract, not imitation.
• Crushed Pecans - For coating the cake.

How To Make Gluten Free Humming Bird Cake

There are a few things you should know about gluten free baking before we get started. The first is that gluten free flour doesn't absorb moisture the same way that wheat flour does. This means that your cake is going to be denser than a traditional hummingbird cake. Next, the texture is sometimes dryer and more crumbly with gluten free cakes but don't worry this cake will still be moist and delicious!

Start by taking out your butter for the frosting. I like to leave it out for about an hour before I prepare the Frosting. Next, preheat your oven to 350 degrees.  Spray two 9” round cake pans with nonstick cooking spray and dust lightly with flour, or use a nonstick baking spray that has the flour in it.

In a large bowl or stand mixer, add flour, sugar, baking soda, and salt blend until it is all combined.  I like to use Bob's Red Mill 1 to 1 gluten free flour as it has a good texture and has the xanthan gum added in for you already. You can use a different brand but make sure to use a gluten free 1 to 1 or your cake will not turn out.

Next, add in eggs, vanilla, and crushed pineapple and mix together until completely combined. If not using a mixer just use a whisk to stir together.

I like to add some chopped pecans right into the cake batter but this is optional and you can leave them out if you like. But they do give the cake a nice texture.

Divide the batter evenly between the prepared 9-inch cake pans, and bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the middle comes out clean.  You should also take your cream cheese out of the fridge now so it will be soft enough to beat together with the butter. I like to take it out about 20 minutes before using it. You will want it to still be slightly cold.

Let cakes cool in the pan for about 15 minutes. Run a butter knife along the edge of the cake layer to help separate it from the pan then gently tap the corners of the cake pan to loosen the cake a bit. Turn the pan over to take the cake layers out of the pans. 

Let the cakes cool until room temperature or your frosting will be a runny mess. I like to use a cooling wrack to make the process faster but you can just leave them on the counter.

How To Make Cream Cheese Frosting

You want to use softened room temperature butter so let that sit out for about an hour before making your frosting. And I like to take out the cream cheese about 20 minutes before making frosting so it is still slightly cold.

Use a whisk attachment and beat the butter and cream cheese together on medium-high speed, until smooth, for a couple of minutes. Make sure not to overbeat though because it will make your frosting runnier. Add in Vanilla.

Set mixer to a low speed and beat in powdered sugar and vanilla extract. Turn up the speed back to medium-high and beat for another minute, until the frosting is light, smooth, and fluffy.

Your ready to frost the cake! Frost the bottom cake layer first on top and the sides and stack the second layer on top. Then frost the second layer on top and the sides. Using a spoon pour the crush pecans all over the cake. And enjoy!

Frequently Asked Questions:

How To Store Hummingbird Cake?

You will want to store this cake in the refrigerator since it has cream cheese frosting on top. I like to take it out about 20 minutes before serving to let it soften up some but my husband likes it better straight out of the fridge so you can do whichever you prefer.

Can I Freeze Hummingbird Cake?

I wouldn't freeze this cake frosted. The cream cheese frosting won't freeze well so instead you can freeze the unfrosted cake layers for up to 3 months, wrap them in plastic wrap or foil, and store them in an airtight container. Add the cream cheese frosting after thawing at room temperature.

Making Hummingbird Cake With Coconut?

You can definitely add shredded coconut to the outside of the cake with the pecans. I bet it would be delicious!

Why Do They Call It Hummingbird Cake?

After a quick search, I found some interesting info on the origins of the hummingbird cake!

The hummingbird cake was created in Jamaica where the dessert is called Doctor bird cake, named after the island's national bird, the scissors-tail hummingbird (locally known as the Doctor bird). You can read all about it by clicking here.

Here Are Some More Cake Recipes For You To Try:

Almond Flour Carrot Cake

Carrot Cake Cupcakes

Peanut Butter Jelly Chocolate Cake