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.
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.
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 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.
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.
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.
Serving Size: 1 slice
Amount Per Serving: Calories: 347Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 47mgSodium: 308mgCarbohydrates: 32gFiber: 6gSugar: 23gProtein: 7g