When you can’t decide between a banana, pineapple, coconut or carrot cake – make a hummingbird cake! This mouthwatering tropical masterpiece is a tasty collision of all of your favourites for maximum flavour and texture. The combination of juicy pineapple, creamy banana, desiccated coconut and olive oil makes this gluten free hummingbird cake incredibly moist and the pecans add the perfect amount of nutty crunch. Luscious lime cream cheese frosting is the icing on the cake!
This gluten free hummingbird cake recipe is for two 20cm round cakes that are stacked on top of each other but to simplify things you can easily convert it into a single cake by pouring the batter into a 23cm round cake tin. If you don’t have fresh pineapple you can use tinned pineapple, just remember to drain the juices first.
It’s so easy to whip up in one bowl yet it presents like it took hours and hours to assemble. If you are looking for a cake recipe to steal the show at your next barbecue you attend, this is the one to make.
- 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
- Preheat oven to 180c. Grease 2 x 20cm round cake tins and line bases with baking paper.
- 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.
- Add oil, eggs and banana and mix until combined. Fold in chopped pineapple and pecans.
- 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.
- 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.
- Preheat oven to 180c. Grease 2 x 20cm round cake tins and line bases with baking paper.
- Add sugar, flour, coconut, baking powder, cinnamon and nutmeg to bowl and mix 3 sec/speed 5 to blend dry ingredients.
- 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.
- 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.
- 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.
Can you use tinned pineapple?
Yes you can use tinned pineapple just drain it first.
Hi Helen, if I made these as cupcakes, how long would they take in the oven? Thank you
Try 30 minutes and perform a skewer test to ensure they are cooked through. If they need longer just add another 5 minutes.