Grain-Free Hummingbird Cake that’s tender, perfectly sweet, and naturally gluten-free, dairy-free, and refined sugar-free.
This post is sponsored by Bob’s Red Mill. I was compensated for this post. Opinions are my own.
Have you ever had a hummingbird cake? I tried my fist bite while on vacation a few years ago. I loved the combination of vanilla, bananas, and pineapple. Unless you use an extremely sweet frosting, hummingbird cake is naturally lightly sweetened form the fruit.
We’ve been eating more grain-free desserts and meals lately and this Grain-Free Hummingbird Cake has been our dessert of choice when hosting guests.
When we have guests over, or we are invited to someone’s house, we’re always expected to make dessert. The expectation is there because no matter if I’m asked, I ALWAYS bring dessert.
Part of it is that I am always making dessert — for the blog. The other part is the dessert is my specialty. I can cook up an incredible Savory Beef Short Ribs, or Beef Sirloin Tips, but I can also whip up a cake faster than a tornado. This Grain-Free Hummingbird Cake is super SIMPLE. It only takes one bowl for the cake and in less than an hour you can have this scrumptious cake ready to frost.
Why did my cake sink?
There are several reason why cakes sink, one is from over beating the batter and adding too much air. Also, cakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. When this occurs, cakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
This cake uses my Grain-Free Banana Everything Bars recipe as the base. It’s grain-free, dairy-free (unless you add dairy to the frosting), and refined sugar-free.
I haven’t tried making it without eggs, but I bet aquafaba would work. Flax egg might work, but you won’t get as much of a rise in the cake.
I topped my cake with a dairy-free whipped cream. It helps add a touch of sweetness to the cake, without making it too sweet – and it compliments the other flavors nicely. You can use your favorite frosting recipe or dairy whipped cream if you like.
The most important part of this cake is to use high quality ingredients, and to make sure you cook the cake until is done in the center. I used Bob’s Red Mill Fine Almond Flour. Their almond flour is consistently high quality, and I love that it’s packaged in a resealable bag.
Can I use baking powder instead of baking soda?
Yes! I’s not a 1 to 1 but if you’re in a pinch you can use baking powder to help your grain-free humming bird cake. To substitute the baking soda with baking powder, use 4 teaspoons for every teaspoon of baking soda called for in a recipe. If you are at a higher elevation, try using half as much baking powder so your cake doesn’t explode.
A couple of tips for baking with Almond Flour:
- If you store almond flour in the Freezer, make sure to bring it to room temperature before you bake with it otherwise it will absorb too much moisture from the wet ingredients.
- Spoon your almond flour into your measuring cup, don’t scoop.
- Almond flour is not a 1-t0-1 for regular gluten-free flour or coconut flour.
If you make this Grain-Free Hummingbird Cake, please stop back by and let me know what you think!