By Wendy Stoltz / Last Modified On January 17, 2023
Grain-Free Hummingbird Cake that's tender, perfectly sweet, and naturally gluten-free, dairy-free, and refined sugar-free.
You are going to love how simple this paleo hummingbird cake recipe using almond flour is to make. It's the best gluten-free hummingbird cake!
If you like cake, you're going to want to make my favorite Gluten-Free Cake. It's not paleo, but it's totally worth it.
If you love almonds, definitely try out this gluten-free almond cake recipe.
For more dessert recipes check out my Gluten-Free Desserts.
Grain-Free Hummingbird Cake
Have you ever had a grain-free 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, paleo hummingbird cake is naturally lightly sweetened from 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.
This grain-free hummingbird cake is the perfect gluten-free dessert. Think gluten-free Easter cake, gluten-free summer cake, and gluten-free mother's day cake. It works for so many occasions.
Like I mentioned, it's a paleo hummingbird cake made with almond flour.
Paleo Hummingbird Cake Recipe
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 that gluten-free 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 gluten-free chocolate 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.
How to make gluten-free hummingbird cake
- Preheat oven to 350°F (180°C). Grease two 8-inch cake pans; set aside.
- Place all ingredients into a large mixing bowl and mix until combined. You don't need to separate the dry and wet ingredients for this recipe.
- Divide batter between the two prepared cake pans. Smooth the top of the batter.
- Bake for 32 - 35 minutes or until the top starts to darken and the center is set. The cakes will be a darker, but golden brown.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, frost the tops of the cakes and stack them.
- Store covered in the refrigerator for up to 4 days.
See the recipe card below for the full direction and ingredients.
Why did my grain-free 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 gluten-free hummingbird 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, making it the perfect gluten-free hummingbird cake.
I haven't tried making this grain-free hummingbird cake 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.
If you make this grain-free hummingbird cake without eggs please leave me a comment and let me know what worked for you.
I topped my gluten-free hummingbird 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.
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.
Every once in a while I'll forget to bring the almond flour to room temperature before I need it. Don't make that mistake, trust me. It absorbs too much liquid.
If you make this gluten-free hummingbird cakes, a.k.a Grain-Free Hummingbird Cake, please stop back by and let me know what you think!
Did you make this gluten-free hummingbird cake? Please leave a starred review and comment below letting me know what you thought.
Grain-Free Hummingbird Cake
A one-bowl Grain-Free Hummingbird Cake that's tender, perfectly sweet, and naturally gluten-free, dairy-free, and refined sugar-free.
Ingredients
- 2 medium bananas, overripe and smashed
- ¼ cup oil (I used avocado oil)
- ½ cup honey (or maple syrup)
- 4 eggs
- ¾ cup crushed pineapple, lightly drained.
- 2 teaspoons gluten-free vanilla extract
- 3 cups Super Fine Almond Flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 4 cups coconut whipped cream (or regular whipped cream) for frosting
Instructions
- Preheat oven to 350°F (180°C). Grease two 8-inch cake pans; set aside.
- Place all ingredients into a large mixing bowl and mix until combined. You don't need to separate the dry and wet ingredients for this recipe.
- Divide batter between the two prepared cake pans. Smooth the top of the batter.
- Bake for 32 - 35 minutes or until the top starts to darken and the center is set. The cakes will be a darker, but golden brown.
- Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, frost the tops of the cakes and stack them.
- Store covered in the refrigerator for up to 4 days.
Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount Per Serving: Calories: 347Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 47mgSodium: 308mgCarbohydrates: 32gFiber: 6gSugar: 23gProtein: 7g
Heidi
The flavor of this cake was divine! It made my house smell so yummy and reminded me of a pineapple upside down cake. I will be making this cake again and again.
Bryanna
My friend is allergic to almond flour. Would a gluten free flour work instead? Or coconut flour? Oat?
Wendy Stoltz
Sorry, gluten free flour won't work as a 1-to-1 in in this recipe.
Andrea
Can I substitute something in place of the pineapples? I am allergic to them. Thanks!
chrystal
Shredded apple would probably work.
Best,
Chrystal
Marie
I made this cake for my friends birthday I frosted it with lactose free cream cheese frosting. It was a hit. It's so moist and light. I just made muffins with the recipe instead of a cake. They are in the oven now. Cant wait. Yum
Tracy
Mandarin Oranges maybe?
Chelsea Kissiah
Hi! Since there’s bananas in this could I use two flax seed eggs instead of 4 eggs? Just wondering if the bananas would take the place of some eggs. My daughter is allergic to eggs! Would it make the texture too chewy??
chrystal
It should work, just note that the texture will be a little different (not as fluffy).
Best,
Chrystal
Amelia
Hi, thank you for the great recipe, i need your advice on something. I’m making this cake in a large version for 50 people and need to prep the base two days beforehand. Would the base be okay sitting in the fridge for atleast 3 days? And would you recommend making a large pan size such as a roasting pan to make it big or would it be best to place in separate smaller pans so it can cook evenly? Thank you.
chrystal
Hi Amelia,
If you need to make it in advance, I'd bake it up, wrap it tight and refrigerate or freeze it. The morning of, bring it to room temp and frost. For pan size, I wouldn't use a roasting pan, but you could use two 9x13s (even the foil ones for easy cleanup) if you double the recipe. Just note that with a larger pan/cake the edges are going to be darker before the center finishes cooking.
Best,
Chrystal
Theresa Tacconelli
To avoid dark edges, just put the oven down to about 300-325. It will still bake faster on the edges but not as bad.
Joey
How do you make the icing? Is it just the whipped cream?
Thanks
chrystal
I used whipped cream, but you can use icing. I have a recipe for vanilla frosting on my vanilla cupcakes post.
Best,
Chrystal
Hannah
Hi Chrystal, I love this recipe, I'm not a great baker and I have successfully baked this twice, once with a dairy free vanilla and lemon icing which was also delicious. Thanks so much for sharing, I am just wondering if you think this could work as a loaf cake recipe? Would love to batch cook it and freeze individual slices, what do you think? Thank you, Hannah.
chrystal
Hi Hannah,
I am so glad you love it. I think it could work as a loaf cake. Just note the outside might be a touch on the darker side by the time the center is done cooking.
Best,
Chrystal
Jessica
have you ever tried making cupcakes with this recipe?
chrystal
Yes, it works lovely. The cupcakes are a little darker from the additional contact with the pan, but still good.
Best,
Chrystal
Jenna G
Do you use cupcake liners or grease the cupcake pan?
chrystal
Yes, use it's best to use cupcake liners.
Jill
How long do you bake the cupcakes, and about how many cupcakes does the recipe make?
chrystal
It makes 18-24 cupcakes, depending on how large you make them. Bake for 18-22 minutes, or until the center is set. The recipe is similar to this recipe https://www.glutenfreepalate.com/grain-free-banana-toffee-cupcakes/
Best,
Chrystal
Kelli
Could I use gluten free flour in place of the almond flour?
chrystal
Sorry, gluten free flour won't work as a 1-to-1 in in this recipe.
Best,
Chrystal
Jennifer
My cakes came super dark. What did you grease your pan with?
chrystal
I used avocado oil. It will be a little dark, but it shouldn't be super dark.
Best,
Chrystal
Theresa
Can I add some pecans into the batter (which is a staple for me in hummingbird cake)?
chrystal
Yes, chopped pecans are a lovely addition. I'd start with a 1/2 cup chopped and you can add more, up to a cup, if you like.
Best,
Chrystal
Wen
Made this as written and it is FABULOUS! Checked the boxes for my auto-immune friend. I tried it again subbing flax eggsZz however, I didn’t reduce it to two flax eggs instead of 4… and I bakes in an 8x8 pan… so it took forever to set. I also subbed the sweetner with date honey to make this Daniel fast compliant for a quick breakfast. It’s not awful, but definitely not the original. Had I worked the date honey more and reduced the flax eggs from 4 to 2… I think this would have been totally vegan and added sugar free! Love this recipe so much. Thank you for sharing it.
chrystal
Hi Wen,
I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Mindy Bence
I have made this twice as a cake and once as muffins (without frosting). I have never had any luck making whipped coconut cream (have tried at least 10 times using various recipes), so I opted for the Minimalist Baker's Vegan cream cheese frosting which was divine! Since I have radically changed my diet, I have missed cake and this hit the spot (even satisfies craving for carrot cake which I love!). The first time I made this, I used 8" pans but didn't realize they were graduated until I tried to frost them and they also stuck to the pans. Then I made the muffins (in parchment liners) and they sunk in the middle - I did return them to bake more and they still tasted great. I froze them and it worked wonderfully. This last time, I used 2 - 2 piece 9" cake pans. I realized that those were the only pans I had that had straight sides. I added some palm oil shortening then lined the pans with parchment (the brown kind) and it worked out so well. No sticking and perfectly cooked. And I'm pretty sure that I baked it for 32 minutes.
Wendy Stoltz
Hi Mindy, so pleased you found a recipe with your change in diet. Thanks for sharing.
kelly
Can you use melted heated butter ( cooled) instead of oil
if that makes it too moist could I replace coconut sugar for maple syrup? Thanks
Wendy Stoltz
Hi Kelly,
I have not tried melted butter, let us know if you do. The recipe calls for coconut whipped cream, not coconut sugar. You can use regular whipped cream.
Lori
Has anyone tried this with Tigernut flour instead of Almond flour? My son is allergic to almonds and I’ve found that some almond flour work great with tigernut flour instead, but I haven’t done a lot of recipes like that yet, so I figured I’d ask if someone here has used it before I gave it a try.
Wendy Stoltz
Hi Lori,
I have not tried it as a substitute. But here are some pointers for you if you do decide to recipe test it. You may need to add more liquid to the recipe as tiger nut flour absorbs more moisture. Other things to note are that the taste will be different, as well as the texture.