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    Gluten Free Hummingbird Cake

    Mar 16, 2022 ·

    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!

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    hummingbird cake on a wood cake stand with a wooden spatula lifting a cut piece out

    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!

    horizonal photo of ingredients for hummingbird cake

    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.
    close up of butter, vanilla, baking powder, and flour

    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.

    adding flour to mixing bowl
    adding sugar to mixing bowl

    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.

    adding eggs to the mixing bowl of sugar and gluten free flour
    pouring pineapple into the mixing bowl
    ingredients for hummingbird cake in the kitchen aid mixing bowl

    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.

    cake batter in a kitchen aid bowl
    pecans being poured from measuring cup into the hummingbird cake batter
    hummingbird cake batter in the kitchen aid mixer bowl

    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.

    pouring hummingbird cake from mixing bowl into cake pan
    hummingbird cake batter in 2 round cake pans

    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.

    cakes in still in the pan
    side photo of cakes on a cooling wrack

    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

    butter and cream cheese in the kitchen aid mixer bowl
    beating butter and cream cheese in the kitchen aid mixer bowl
    pouring vanilla into the kitchen aid mixer bowl

    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.

    pouring powder sugar into kitchen aid mixer bowl

    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.

    close up photo of cake being frosted
    close up photo of nuts being poured on frosted cake with a white plastic spoon
    hummingbird cake on a wood cake stand

    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!

    piece of cake on a white plate with the cake on a cake platter in the background

    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.

    hummingbird cake on a wood cake stand

    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

    close up of a slice of hummingbird cake on a white plate

    Gluten Free Hummingbird Cake

    This cake is so moist and fluffy, and the combination of pineapple and pecans makes it irresistible. If you're looking for a showstopping dessert that's also allergy-friendly, this is the cake for you!
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 12 people

    Ingredients
      

    Gluten Free Hummingbird Cake

    • 2 cups Gluten Free 1 to 1 Flour I used Bob Mill's 1 to 1 flour
    • 2 cups White Sugar
    • 2 large Eggs
    • 1 20 oz Can Crushed Pineapple
    • 1 teaspoon Baking Soda
    • 2 teaspoon Pure Vanilla Extract
    • 1 teaspoon Salt
    • ½ cups Finely Chopped Pecans (optional)

    Cream Cheese Frosting

    • 8 oz Cream Cheese. Softened
    • 1 stick Butter, Softened
    • 2 ½ cups Powdered Sugar
    • 2 teaspoon Pure Vanilla Extract
    • 1 ½ cups Crushed Pecans (to coat cake)

    Instructions
     

    Gluten Free Hummingbird Cake

    • Preheat the oven to 350°. Grease 2 9-inch round cake pans with some nonstick baking spray or you can use cooking spray and sprinkle a couple of tablespoons of flour in each greased pan. Shake the pan gently to spread flour around evenly on the bottom and the sides. Turn the pans over and pat the excess flour out of the pan. 
    • In a large bowl or stand mixer, add flour, sugar, baking soda, salt and blend until it is all combined. 
    • 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.
    • If using nuts, fold in the chopped pecans.
    • Divide the batter evenly between the prepared 9-inch cake pans
    • Bake for 30-35 minutes, check with a toothpick to make sure it's done. Be careful not to overcook or the cake will be dry.
    • Let cakes cool in the pans for 15 minutes. Then run a butter knife along the edge of the cake and pan to help separate it from the pan. Turn the pan over to take the cake layers out of the pans. You may have to gently tap the corners of the cake pan to loosen the cake up.
    • Cool cake layers completely on the wire rack or counter before frosting. 

    Cream Cheese Frosting

    • Combine the softened butter and cream cheese either in the bowl of the electric mixer or a large mixing bowl and use a hand mixer.
    • Using the whisk attachement Beat for 3-4 minutes on medium-high speed. Add in vanilla.
    • Scrape sides and bottom of the bowl and add slowly add in the powdered sugar and vanilla extract. Starting on low speed and then gradually bringing it up to medium-high, beat for another 2-3 minutes until smooth.

    Frosting 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!

    Nutrition

    Serving: 1slice
    Keyword cake, dessert, gluten free, gluten free dessert
    Tried this recipe?Let us know how it was!
    hummingbird cake pin
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    I'm Renee and welcome! Grab the Mangos focuses on affordable, simple, and easy-to-make recipes. Let's make delicious food together with easy steps and simple ingredients so you have one less stress in your life.

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