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!
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
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