Gluten Free Hummingbird Cake Recipe
This gluten free hummingbird cake incorporates bananas, pineapple and passionfruit with a zesty pineapple and orange cream cheese frosting, topped with pecans. It's like a carrot cake and a banana bread had a baby, with a bit of a tropical twist!
Servings: 12 portions
Equipment
Ingredients
For the cake:
- 350 g gluten free self-raising flour (or 350g plain gluten free flour + 3.5 tsp gluten free baking powder)
- 250 ml olive oil
- 0.25 tsp xanthan gum (omit if your flour already contains this)
- 350 g light brown sugar
- 1 tsp cinnamon
- 3 ripe bananas (mushed with a fork)
- 160 g tinned crushed pineapple (drained - but keep the juice for the frosting)
- 2 passionfruit (pulp only)
- 60 g pecan nuts (roughly chopped)
- 2 large eggs
For the frosting:
- 250 g icing sugar
- 115 g unsalted butter (room temperature)
- 100 g cream cheese (full fat)
- 1 tbsp pineapple juice (from the tin)
- 1 orange (zest only)
- Extra chopped pecans for decoration
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Grease and line three, 20cm diameter round baking tins and set aside.
- Add the gluten free flour, xanthan gum, cinnamon and sugar to a large mixing bowl and stir with a wooden spoon until combined.
- Next add the eggs, oil, pineapple, banana and passion fruit to the flour mixture and beat until combined. Add the chopped pecan nuts and stir through.
- Separate the mixture between the three cake tins (it should be approx 510g of mix per tin) and bake in the centre of the oven for 25-30 minutes until a skewer comes out clean from the centre.
- Remove from the oven and cool on a wire rack. Once all of the cakes are completely cool, remove them from the tins.
To make the frosting:
- Beat together the icing sugar, butter, cream cheese, pineapple juice and orange zest in a large bowl until smooth.
- Assemble the cake by placing one sponge on top of the other, sandwiching and then topping with the frosting. I used a spatula to spread frosting around the sides of the cakes too, and then decorate as you wish with chopped pecans and some extra orange zest.
Notes
- Storing: Once cooled, keep this cake in an airtight container at room temperature for up to a week. You can also freeze it, and I recommend doing this in slices.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups/imperial. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: If you prefer a visual aid, check out the post above for photos to guide you through how this recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment sharing how much you loved this Gluten Free Hummingbird Cake! It really helps to support my website and get my recipes out there to everyone who needs them! xx
Nutrition
Serving: 1slice | Calories: 630kcal | Carbohydrates: 83g | Protein: 6g | Fat: 34g
