HUMMINGBIRD CAKE GLUTEN FREE RECIPE
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Ingredients
  • Cake
  • 350g caster sugar
  • 325g or 2½ cups plain gluten free flour
  • 135g or 1½ cups organic desiccated coconut
  • 1½ tbs baking powder
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • 250ml light olive oil
  • 3 eggs
  • 300g fresh pineapple, finely chopped and drained
  • 2 ripe bananas, mashed
  • 50g pecans, chopped
  • Lime Cream Cheese Icing
  • 250g cream cheese, softened
  • 100g unsalted butter, softened
  • 300g icing sugar mixture, sifted
  • Zest and juice of 1 lime
Instructions
Conventional Method
  1. Preheat oven to 180c. Grease 2 x 20cm round cake tins and line bases with baking paper.
  2. Add sugar, flour, coconut, baking powder, cinnamon and nutmeg to a mixing bowl. Blend on a low speed for a few seconds to combine dry ingredients.
  3. Add oil, eggs and banana and mix until combined. Fold in chopped pineapple and pecans.
  4. Divide the mixture between two cake tins and bake for 55 minutes or until an inserted skewer comes out clean. Place cakes on a wire rack and leave to cool completely.
  5. To make the frosting, combine all ingredients in a mixing bowl and beat until just combined. Frost both cakes and then place one on top of the other. Garnish with extra pecans and lime wedges.
Thermomix Method
  1. Preheat oven to 180c. Grease 2 x 20cm round cake tins and line bases with baking paper.
  2. Add sugar, flour, coconut, baking powder, cinnamon and nutmeg to bowl and mix 3 sec/speed 5 to blend dry ingredients.
  3. Add oil, eggs and banana and mix 30 sec/speed 5, scraping down sides of bowl halfway through mixing. Add pineapple and pecans and mix on reverse mode/5 sec/speed 4.
  4. Divide the mixture between two cake tins and bake for 55 minutes or until an inserted skewer comes out clean. Place on a wire rack and leave to cool completely.
  5. To make the frosting place all ingredients in bowl and mix 20 sec/speed 5. Frost both cakes and then place one on top of the other. Garnish with extra pecans and lime wedges.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/hummingbird-cake-gluten-free-recipe/