This extra special layer cake is a Southern classic. A gluten free hummingbird cake combines a banana cake with chunks of sweet pineapple and crunchy pecans. It is a deliciously moist cake that's covered with dairy free cream cheese frosting.
Since my family absolutely loves all things with bananas and pineapple, I knew we were all going to enjoy eating this tropical cake. It's very simple to make, much like gluten free banana bread, you don't even need a mixer. The texture is also akin to banana bread or carrot cake. It's perfect for special occasions or an Easter dessert!
Most traditional hummingbird cake recipes call for three 9-inch cake layers. That's way too much cake for my little family, so I have downsized the recipe to use only two 8-inch cake pans. It could also be made into three 6-inch layers if you think more layer equals more fun (like my son).
If you're looking for other gluten free layer cakes, I recommend this gluten free Italian cream cake or my favorite gluten free lemon cake.
Ingredient Notes
This gluten free hummingbird cake recipe uses common ingredients, which should be available at most grocery stores. Plus it's also dairy free as written.
- Pecans - I think it's crucial to toast the pecans before adding them into the cake batter. It totally changes the taste and texture of the nuts. Of course, if you're anti-pecans, you can omit them from the cake entirely.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour blend for all of my cake recipes. You can use your favorite brand, but ensure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other brands of flour, so your results may vary.
- Sugar - I've opted to use only granulated sugar to sweeten this cake recipe. If you want, you could substitute in ½ cup of brown sugar for a more caramelized flavor. You could also replace white sugar with coconut sugar if you prefer.
- Cinnamon - You might think cinnamon and pineapple seems like a strange combination, but I promise it works! A hummingbird cake tastes a lot like banana bread with pineapple mixed in.
- Baking Soda - This is the only type of leavening agent we are using for the cake. Make sure your baking soda isn't expired or you might end up with a flopped cake.
- Salt - As always, add a little salt to balance the flavors of this dessert.
- Eggs - This cake needs three eggs, which in part help with the rise. I don't recommend an egg replacer here.
- Oil - Using oil instead of butter allows the cake to hold more moisture. It's also important for texture, since the cake needs to be refrigerated. Any light flavored cooking oil, like vegetable oil or even coconut oil, will work fine here.
- Bananas - You'll want to use ripe bananas, with at least as many brown spots as shown in the photo above all the way up to black skinned. The more ripe the bananas, the sweeter and stronger the flavor will be. You will need about 2 large bananas or 3 medium bananas to make a full cup.
- Crushed Pineapple - I just bought a small can of crushed pineapple at the store. You want to use both the pineapple and the pineapple juice from the can. It's annoying that the recipe only needs half of an 8-ounce can, but I'm sure you can figure out a use for the rest. If you prefer to use fresh pineapple, you can. Just make sure the pieces are pretty small.
- Vanilla Extract - Vanilla enhances the flavors of the cake.
For the dairy-free cream cheese frosting you will need: vegan butter, vegan cream cheese, powdered sugar, more vanilla, and more pecans for decorating the cake. If you're not dairy free, use regular unsalted butter and dairy cream cheese instead.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - The cake recipe is naturally dairy free. Vegan substitute products are used in the cream cheese frosting to make it dairy free. If you're not dairy free, use dairy butter and regular cream cheese in the same measure.
- Crazy for Coconut - I think coconut would make a terrific addition to this recipe. I would add about ½ cup of shredded coconut to the batter. It would be even better if you toast it along with the pecans.
- Get Nutty - If you don't have pecans, you can replace them with walnuts or leave the nuts out entirely.
- Different Size Cake - This recipe can be used to make a three layer 6-inch round cake, a single 9x13 cake, or 24 cupcakes.
How to make a Gluten Free Hummingbird Cake
This easy recipe is made all in one bowl, no mixer needed. Grease your cake pan and line the bottom with parchment paper before beginning.
STEP 1: Spread the pecans out on a baking sheet and toast them in the over for 8-10 minutes. Set them aside to cool for about 15 minutes before chopping.
STEP 2: Combine the gluten free flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Whisk together to mix well.
STEP 3: Add the beaten eggs, oil, mashed banana, crushed pineapple and vanilla extract to the bowl with the dry ingredients. Fold it together with a spatula until just combined.
STEP 4: Add the chopped pecans into the cake batter and fold it a few more times.
STEP 5: Divide the cake batter evenly between your prepared pans. Let it rest at room temperature for 15 minutes, then bake.
Baking Tip
Using cake strips will help your cake bake into a nice even layer, but it may increase the baking time.
Check for done by gently poking the top center of the cake. It should spring back when the cake is cooked through.
Once the cake has cooled completely, decorate it with my favorite cream cheese frosting and some more pecans.
Guide to Cake Pan Sizes
Storage
Store cake in an airtight container, like a cake keeper, in the refrigerator for up to 4-5 days. You can serve it cold or at room temperature. This is a very moist cake, so as long as you have an airtight container you should have no issues with the cake drying out.
Recipe FAQs
This cake, or a close relative, originated in Jamaica. The hummingbird is the national bird of Jamaica and so the cake was named. At least, that's the name used in the US. In Jamaica it was originally known as the "doctor bird cake", because the hummingbird is referred to as the doctor bird.
The hummingbird cake is considered a classic Southern cake. However, as mentioned above it did originate in Jamaica. Southerners laid claim to the cake recipe in the 1970s when it was first published in Southern Living. Since then it can be found at potlucks and on restaurant dessert menus all across the South.
With all of the moist ingredients and spices, the texture of hummingbird cake is very similar to that of carrot cake. So denser than a typically sponge cake.
Yes. Because of the fresh fruit and the cream cheese frosting, this cake does need to be refrigerated.
More gluten free cakes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Hummingbird Cake
Ingredients
- ¾ Cup Pecans see instructions below
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 ½ Cups Sugar
- 1 teaspoon Cinnamon
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 3 Eggs lightly beaten
- ⅔ Cup Oil
- 1 Cup Mashed Banana 2 large or 3 med bananas
- ½ Cup Crushed Pineapple with Juice
- 1 ½ teaspoon Vanilla
For the frosting
- ½ Cup Vegan Butter room temperature
- 8 ounces Vegan Cream Cheese room temperature
- 1 teaspoon Vanilla
- 4 cups Powdered Sugar sifted
- ½ Cup Pecans optional, for decoration
Instructions
- Preheat the oven to 350 °F (177 °C)
- Spread the pecans on a small baking sheet. Toast them in the oven for 8-10 minutes. Remove from the oven and let cool for about 15 minutes. Then roughly chop the pecans.¾ Cup Pecans
- Grease two 8-inch or 9-inch round baking pans and line the bottom with parchment paper.
- Combine the gluten free flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Whisk together to mix well.2 Cups Gluten Free 1-to-1 Flour Blend, 1 ½ Cups Sugar, 1 teaspoon Cinnamon, ¾ teaspoon Baking Soda, ¾ teaspoon Salt
- Add the lightly beaten eggs, oil, mashed bananas, pineapple and vanilla extract to the bowl with the dry ingredients. Fold together with a spatula until just combined.3 Eggs, ⅔ Cup Oil, 1 Cup Mashed Banana, ½ Cup Crushed Pineapple with Juice, 1 ½ teaspoon Vanilla
- Add in the chopped pecans and fold a few more times until they’re evenly distributed.
- Divide the batter evenly among the prepared pans.
- Allow the batter to rest at room temperature for 15 minutes.
- Bake the cake layers in the preheated oven for 25-30 minutes, until they are golden brown and the tops spring back when gently pressed.
- Remove from the oven and cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Prepare the frosting
- Once the cake layers have cooled completely, prepare the frosting. Combine the vegan butter and cream cheese in the bowl of a stand mixer. Beat with the paddle attachment for about 3 minutes until smooth.½ Cup Vegan Butter, 8 ounces Vegan Cream Cheese
- Add the vanilla extract and mix for another 30 seconds.1 teaspoon Vanilla
- Add the sifted powdered sugar 1 cup at a time, mixing on low speed until incorporated. Once all of the sugar has been added, turn the mixer to medium high speed and beat for 5 minutes until fluffy and lighter in color.4 cups Powdered Sugar
Assemble the cake
- Add the bottom cake layer to your serving plate and top with ¼-1/3 of the available frosting. Spread the frosting to the edges of the cake in an even layer.
- Place the second layer of cake on top of the frosting with the flat side (bottom) facing up. This will give you a nice flat top cake.
- Add half of the remaining frosting to the cake and spread it into an even layer over the top and sides of the cake. Refrigerate the cake uncovered for about 30 minutes to set the frosting.
- Remove the cake from the refrigerator and cover with the remaining frosting. Then decorate with the chopped pecans as desired.½ Cup Pecans
- Store the frosted cake in an airtight container in the refrigerator until ready to serve. I think this cake is best made one day ahead of serving time.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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