By Wendy Stoltz / Last Modified On May 25, 2023
Indulge in the tender, perfectly sweet goodness of our gluten-free Hummingbird Cake. This delightful treat is not only gluten-free but also dairy-free and refined sugar-free, making it a guilt-free pleasure. With the natural sweetness of bananas and pineapple, this paleo hummingbird cake using almond flour is a breeze.
You will love how simple this paleo hummingbird cake recipe using almond flour is to make. It's the best gluten-free hummingbird cake! You will want to make my favorite Gluten-Free Cake if you like cake. It's not paleo, but it's totally worth it. If you love almonds, try out this gluten-free almond cake recipe or this Easy Gluten-Free Vanilla Cake. Love coconut, then try this Gluten-Free Coconut Cake. For more recipes, check out my best gluten-free cake recipes or scroll through this selection of Gluten-Free Desserts.
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.
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Gluten-Free Hummingbird Cake
Have you ever had a gluten-free hummingbird cake? I tried my first 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 gluten-free Hummingbird Cake has been our dessert of choice when hosting guests.
This gluten-free hummingbird cake is the perfect gluten-free dessert. Think gluten-free Easter cake, summer cake, and Mother's Day cake. It works for so many occasions. As I mentioned, it's a paleo hummingbird cake made with almond flour.
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 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 Gluten-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 You’re Going to Love This Gluten-Free Hummingbird Cake
Deliciously Moist and Flavorful - This gluten-free hummingbird cake is incredibly moist and packed with delicious flavors from overripe bananas, crushed pineapple, and a touch of honey.
Easy to Make - With simple instructions and basic pantry ingredients, this cake is a breeze to whip up, making it perfect for novice and experienced bakers.
Gluten-Free and Refined Sugar-Free - Indulge in a guilt-free treat with this cake that is not only gluten-free but also free from refined sugars, allowing you to enjoy a delightful dessert without compromising on taste or dietary needs.
Versatile and Crowd-Pleasing - Whether for a special occasion or a casual get-together, this gluten-free hummingbird cake is a crowd-pleaser that everyone can enjoy, regardless of dietary restrictions.
Ingredients in Gluten-Free Hummingbird Cake
Bananas (overripe and smashed) - The mashed bananas add natural sweetness, moisture, and a hint of banana flavor to the cake. Make sure they are very ripe.
Oil (such as avocado oil) - The oil contributes moisture and helps to keep the cake tender.
Honey (or maple syrup) - The honey acts as a sweetener and adds flavor to the cake.
Eggs - The eggs provide structure and help bind the ingredients together.
Crushed Pineapple - The canned crushed pineapple adds moisture and a subtle tropical flavor to the cake. You can use fresh pineapple, but I do not recommend it as it has higher water content.
Gluten-Free Vanilla Extract - The vanilla extract enhances the overall flavor of the cake.
Super Fine Almond Flour - This gluten-free flour substitute provides a light and moist texture to the cake. We do not use a gluten-free flour blend for this recipe. 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.
Salt - Salt enhances the flavors in the cake and balances the sweetness.
Baking Soda - The baking soda helps the cake to rise and creates a tender crumb.
Coconut Whipped Cream (or regular whipped cream) - The whipped cream is used for frosting the cake, adding a creamy and indulgent finish.
Equipment Needed for This Gluten-Free Hummingbird Cake
Two 8-inch Cake Pans for cake layers - You will need two 8-inch cake pans to bake the cake layers. Ensure they are greased and ready for use.
Large Mixing Bowl - A large mixing bowl must combine and mix all the ingredients thoroughly.
Wire Rack - A wire rack is necessary to cool the baked cakes and allow air circulation to prevent the bottom from becoming soggy.
Electric Mixer or Whisk - An electric mixer or whisk can mix the ingredients together until well combined. This helps in achieving a smooth batter.
Spatula - A spatula will come in handy for scraping the sides of the mixing bowl and smoothing the batter into the cake pans.
If you have any questions about making Gluten-Free Hummingbird Cake, please comment, and we will get back to you as soon as possible.
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 this recipe's dry and wet ingredients.
- Divide the batter between the two prepared cake pans. Smooth the top of the batter.
- Bake for 32 - 35 minutes or until the top darkens, 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.
Tips for Making the Best Gluten-Free Hummingbird Cake
Use Overripe Bananas - Choose overripe bananas with brown spots as they will be sweeter and more flavorful, adding depth to the cake.
Measure Almond Flour Correctly - When measuring almond flour, spoon it into the measuring cup and level it off for accurate measurements. Avoid packing the flour or using a compacted scoop.
Allow Sufficient Cooling Time - Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. This allows them to set properly and prevents them from breaking.
Thoroughly Drain Crushed Pineapple - Lightly drain the crushed pineapple to remove excess moisture. Excess liquid can make the cake dense or soggy.
Check for Doneness - To ensure the cake is fully baked, insert a toothpick into the center. The cake is ready if it comes out clean or with a few moist crumbs.
Properly Store and Chill the Cake - Cover the cake and store it in the refrigerator after frosting. This helps the flavors to meld and keeps the cake fresh and moist.
Bring Ingredients to Room Temperature - Allow ingredients like eggs and oil to come to room temperature before mixing. This ensures better incorporation and smoother batter.
Experiment with Frosting Options - While coconut whipped cream is suggested, feel free to explore different frosting options like homemade cream cheese frosting or dairy-free alternatives for your preferred taste.
Get Creative with Decorations - Add a personal touch to your gluten-free hummingbird cake by garnishing it with sliced bananas, crushed nuts, or edible flowers for an eye-catching presentation.
Frequently Asked Questions
What Is A Hummingbird Cake?
A Hummingbird Cake is a popular and indulgent Southern dessert often associated with the American South. It is a moist and flavorful cake with a banana-pineapple base with added ingredients such as chopped pecans or walnuts. The cake is known for its rich and dense texture and its tropical and fruity flavor profile. It is usually layered and frosted with cream cheese frosting, which adds a creamy and tangy element to complement the sweetness of the cake.
The exact origin of the Hummingbird Cake is debated, but it is believed to have originated in the United States and gained popularity in the 1970s. It has since become a beloved classic and is often enjoyed for special occasions and gatherings.
Why Is Hummingbird Cake Called Hummingbird?
The exact origin of the name "hummingbird cake" is not definitively known, but there are a few theories about its origin.
- Southern folklore - One theory suggests that the name "hummingbird cake" was inspired by the hummingbird bird species found in the southern United States. The cake's sweetness and rich flavors may have been associated with the nectar that hummingbirds feed on, making it an apt name for an indulgent and enticing cake.
- Southern Living magazine - Another theory attributes the popularization of the name to Southern Living magazine. In 1978, Southern Living published a recipe called "hummingbird cake," which quickly gained popularity and became widely known. The magazine's recipe featured a combination of the key ingredients in the cake: bananas, pineapple, and pecans.
While the true origins of the name may be uncertain, the delicious combination of flavors and the popularity of hummingbird cake have made it a beloved dessert in the Southern United States and beyond.
How Do I Store Gluten-Free Hummingbird Cake?
If you plan to consume the cake within 1-2 days, you can store it at room temperature. Keep it cool, dry, away from direct sunlight and moisture. For longer storage, place the cake in an airtight container and refrigerate. This helps to maintain its freshness and prevent spoilage. The cake can typically be stored in the refrigerator for up to 4 days.
Does Hummingbird Cake Need To Be Refrigerated?
Hummingbird cake does not necessarily need to be refrigerated, but it depends on factors such as the frosting and ambient temperature.
Can I Freeze Gluten-Free Hummingbird Cake?
Yes, you can freeze Gluten-Free Hummingbird Cake. If you want to make it ahead of time or have leftovers, it's a great option for extending its shelf life. It can be frozen for up to 3 months.
Can You Make This Gluten-Free Hummingbird Cake Ahead of Time?
Yes, you can make Gluten-Free Hummingbird Cake ahead of time. It's a convenient option for special occasions or when you want to save time. Prepare the cake as instructed, cool it completely, and store it in the refrigerator. Frost the cake just before serving to maintain freshness.
Can You Make This Cake Into Cupcakes?
Yes, you can definitely adapt the Gluten-Free Hummingbird Cake recipe to make cupcakes instead of a whole cake. Just make sure to adjust the baking time accordingly and keep an eye on the cupcakes as they bake to ensure they are cooked through.
Why did my grain-free cake sink?
There are several reasons why cakes sink. One is from over-beating the cake 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 cake batter to rise rapidly and sink before it’s had a chance to set up.
Can I Make This Gluten-Free Hummingbird Cake Egg-Free?
I haven't tried making this gluten-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 gluten-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.
Can I use baking powder instead of baking soda?
Yes! It’s not a 1 to 1, but if you’re in a pinch, you can use baking powder to help your gluten-free hummingbird 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.
How Do You Ripen Bananas?
Here are a few methods to ripen bananas:
- Leave them at room temperature - Place the bananas in a bowl or on a countertop at room temperature. The natural ripening process will occur over time. This method usually takes a few days.
- Place them in a paper bag - If you want to speed up the ripening process, put the bananas in a paper bag. The bag traps ethylene gas, a natural ripening agent the bananas release, which helps them ripen faster. Adding an apple or a ripe tomato to the bag can also increase ethylene gas concentration and expedite ripening.
- Use a warm spot - Placing the bananas in a warm spot, such as on top of the refrigerator or near a sunny window, can accelerate ripening. The warmth helps to activate the enzymes that ripen the fruit.
- Use the oven - If you need to ripen bananas quickly for baking, you can use the oven. Preheat the oven to a low temperature (around 250°F or 120°C), place the bananas on a baking sheet, and let them ripen for 15-20 minutes. Keep a close eye on them to avoid overripening or burning.
What Kind Of Frosting Should I Use For Hummingbird Cake?
You can use your favorite frosting recipe or dairy whipped cream if you like. Traditionally, cream cheese frosting is the most popular choice for hummingbird cake. The tangy and creamy flavor of cream cheese complements the sweet and fruity flavors of the cake. However, there are other frosting options you can consider based on your preferences:
- Whipped cream frosting - If you prefer a lighter and less tangy frosting, you can choose whipped cream. It adds a fluffy and delicate texture to the cake and complements the tropical flavors. You can sweeten the whipped cream with powdered sugar or honey.
- Buttercream frosting - Buttercream frosting is a versatile option that can work well with hummingbird cake. It's made with butter, powdered sugar, and vanilla or almond extract flavorings. Vanilla buttercream would be a good choice to complement the flavors of the cake.
- Coconut cream frosting - Since hummingbird cake often includes pineapple and coconut flavors, a coconut cream frosting can be a delicious option. It's made with coconut cream, powdered sugar, and vanilla extract. This frosting adds a tropical twist to the cake.
Ultimately, the choice of frosting depends on your personal taste preferences.
What Substitutions / Replacements Can I Make in This Gluten-Free Hummingbird Cake?
Bananas - If you prefer not to use bananas or don't have them on hand, try mashed avocado or unsweetened applesauce as a substitute. Remember that this will slightly alter the flavor and moisture content of the cake.
Oil - The recipe calls for avocado oil, but you can replace other neutral-tasting oils such as vegetable oil, canola oil, or melted coconut oil. Each oil may contribute a slightly different flavor profile to the cake.
Honey or Maple Syrup: You can try honey or maple syrup as sweeteners. You can use other liquid sweeteners like agave or date syrup as alternatives. Be aware that the flavor and sweetness level may vary.
Tips for baking with Almond Flour
Bring almond flour to room temperature - 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.
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.
Measure correctly - 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 gluten-free hummingbird cake, a.k.a Grain-Free Hummingbird Cake, please stop by and let me know what you think!
Gluten-Free Hummingbird Cake
Indulge in the tender, perfectly sweet goodness of our gluten-free Hummingbird Cake. This treat is gluten-free, dairy-free, and refined sugar-free.
- 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
- 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.
- Use Overripe Bananas - Choose bananas that are overripe with brown spots as they will be sweeter and more flavorful, adding depth to the cake.
- Measure Almond Flour Correctly - When measuring almond flour, spoon it into the measuring cup and level it off for accurate measurements. Avoid packing the flour or using a compacted scoop.
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Bob's Red Mill Almond Flour, 16-ounce (Pack of 4)
Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
OXO Good Grips 11-Inch Balloon Whisk
ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
Serving Size:1 slice
Amount Per Serving: Calories: 261Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 350mgCarbohydrates: 29gFiber: 4gSugar: 22gProtein: 4g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Wow! this cake recipe was divine! The cake was moist and light. I subbed one cup of the almond flour with 1 cup desiccated coconut as my mil (whose birthday i was making it for) loves coconut. I also doubled the amount of pineapple as I wanted it to have a strong pineapple flavour and added a layer of pineapple in between the cake layers with the cream. It was a big hit and nobody could believe the ingredients. Thanks for sharing this recipe!:)
I'm so glad you liked it. Thank you for taking time to leave a review 🙂
A quick question—may I use Monk Fruit syrup instead of maple syrup? My mother is a diabetic. Thanks!
You should be able to use monkfruit sweetener just fine, I'm not sure how much though. I've used Lakanto sugar free maple syrup in this recipe and I swap it 1 for 1.
Perfect. Very helpful. Heading to the store now to get the goods . Thanks!
Delicious my Best cake
Has anyone made the cake and froze them unfrosted? Wondering how well they freeze and defrost? Looking to make this for Easter, but ideally ahead of time.
This cake is best fresh, but it can be frozen. I would let them cool completely, then wrap them tight. When you're ready to enjoy, bring to room temp, them frost.
What would you substitute for the bananas? They are like a peanut allergy to me. Would I use applesauce?
This recipe is based on bananas and almond flour. I'm sorry but I don't have a substitution for you at this time.
I usually use a Bundt pan for hummingbird cake. Will that work with this recipe? I need to know by Friday for garden luncheon on Saturday.
This recipe uses almond flour as the "flour" and I'm not sure how it would work in a bundt pan. My first instinct is that it would stick.
Hi Chrystal, I never read your blog before, but due to dietary limitations I was seeking a grain free bread or cake with cooked fruit in it. Your recipe is great! I followed the basic recipe but the pineapple drained a lot so I put about 6 tbsp juice back in. Used coconut oil, and added 1 C blueberries. Oh, also I attempted to make date paste but my chopper didn't work, so I diced the dates and put in just 1 or 2 tbsp of honey. Not planning on any whipped topping, just want a nice moist cake. Turned out amazing. I probably could have left the honey out, since I am going for low sugar. Very nice. I can eat it for breakfast without guilt! Tastes great warm, like a coffee cake.
Thank you so much for stopping by and letting me know that you liked it! I'll have to add blueberries next time I make it 🙂 Sounds delicious.
I made this recipe into cupcakes last night. I substituted 2 c of gluten free flour and 1/2 c of coconut flour for the almond flour (as we have nut allergies in the house), added 2 T more of pineapple juice (for more liquid) and it turned out awesome! Baked the normal cupcakes 20 minutes (as you suggested, thanks) and the larger muffin jumbo size for an additional 4 minutes. Came out perfect, brown on top, moist throughout. Haven't made the whipped cream yet (coconut cream is in the refrigerator now) but the fam has already eaten four cupcakes so may not get to frost them 🙂
FYI, made 12 regular cupcakes and 6 jumbo muffin size (which is the extent of my pan collection). They crowned beautifully and I was afraid they would overflow but they didn't and look totally professional. I am not a baker and am so pleased with how easy this was, only used one bowl and did forget that coconut oil and cold eggs cause problems but managed to work it out. Thanks for doing the heavy lifting! Will make this again.
Thank you so much for letting me know your family loved every bite! And for sharing the substitutions you used.
Thank you so much for sharing how your substitution worked! We have a nut allergy as well and I'm so happy to know I can use this recipe for my sons birthday cake! Thank you thank you thank you!
Glad to help. Thank you for stopping by.
Loved as is. But, my son does not like pineapples...can I substitute some strawberries that have been cooked in maple syrup? The texture of this cake is so perfect. It is one of my favorite gluten free cakes that is also refined sugar free. I am just trying to think of a fruit alternative, strawberries or blueberries....and how best to add them so they don't mess up the texture of the cake. I just thought a strawberry banana cake would taste good, but hate to throw out food so would love your feedback. Thank you for sharing!
I am so glad you love this cake. As far as a substitute, the pineapple has a lot of fiber in it, so I'm not sure how strawberries would work. You should be able to use 1/2 cup of applesauce or pearsauce in place of the 3/4 cup of pineapple.
This cake was so delicious! I added 1 tsp of cinnamon and 1 c chopped pecans, just like the original Hummingbird Cake but frosted with vanilla buttercream. Turned out perfect! Even better the next day but did not last through 3rd day. My family loved it and did not even realize I used honey as the sweetener . My husband is GF/DF and loves dessert. I am tickled to have found your blog of recipes. Very practical ingredients. I am anxious to try more of them. I think the next up is the Death by chocolate cupcakes
I am so glad you and your family loved it. It's a fantastic recipe. If you want to dive into cupcakes, may I suggest you start with my vanilla bean cupcakes? They are naturally dairy-free, gluten-free and the most popular recipe on my site.
What is the recipe for your frosting please? My daughter is DF too.
I used dairy-free whipped cream but you can use any dairy-free frosting.
I just made the cake for my family, thank you for the recipe! All reviews were excellent, including the fam going back for extras. I used all ingredients as you said, and in retrospect i should have read your blog post to see that i shouldn't have overtaxed the ingredients as the cake sunk down. Anyhow, great recipe! Next time I think I might make a homemade cream cheese frosting and add some strawberries on the top for some additional flavor!
So glad you liked it! Thank you for stopping back by and letting me know.
This is a fantastic recipe and will become one of my go to ones. I swirled some passion fruit pulp into the coconut cream frosting and it complemented the flavours so well, very tropical and fresh. Thank you for the recipe.
I'm so glad you like it. Thank you for stopping by and leaving a review.
Question about the crushed pineapple. The last time I bought crushed pineapple it was more like the consistency of applesauce (could have been the brand). So question is, is the pineapple you used more like small pieces like the tidbits or is it actually crushed like smushed up pineapple?
Yes, the crushed pineapple I used it closer to applesauce, it's not quite applesauce, but close. Hope that helps.
Yes Thank you
OMG I just have to say these are heavenly!! These are a definite repeat! I used coco whip and topped with pineapple tidbits and pecans and it’s delicious.
I'm so glad you like it! Thank you for taking the time to stop by and let me know.
All my best,
I love this recipe! I substituted brown rice syrup for the honey (lower GI), and it was delicious! Even my friends who don’t eat gluten, grain, dairy, and sugar free liked it!
I'm so glad you love it. Thank you for stopping by and letting me know 🙂
OMG I made this for my son and I for my parents 40th anniversary party and it was insane!!! We had another regular hummingbird cake that was really yummy too but with my son's dairy allergy, I wanted him to enjoy something sweet. I have to admit I didn't have high expectations for this when I was making it, especially since the batter was so thick but this is, hands down, my favorite paleo, grain free cake ever. EVER. I roasted the bananas in the peel on 350° until they were black (I didn't have time to let the bananas ripen) and I opted to use maple syrup because I think the richness compliments this type of cake better than honey. I also used avocado oil and topped Simple Mills vanilla frosting and chopped pecans. It was rich, BUTTERY and so tender. It was just the perfect amount of sweetness. I'm absolutely obsessed. I grew up eating hummingbird cake and this recipe was even better than the gluten and sugar filled version. Amazing.
Thank you so much for stopping by to let me know. I am so glad you like this hummingbird cake 🙂 It's a favorite of ours too.
Came out great- would def make again! Added in some shredded coconut & pecans into the cake as well as orange zest in the frosting and it was delicious at a brunch. Keeper!
Hi Chrystal, Katherine from Australia here. I made your hummingbird cake yesterday for my mum’s birthday. She eats a strict grain-free diet by choice. The cake was delicious and so easy to make. Everyone from age three to 70-something at the party enjoyed it. The best part was that even though I’d assured my mum that the cake was one she could eat, she doubted me. I presume because it looked so damn good. I told her the ingredients—and she went back for seconds. So funny. Thank you for what you do!
I am so glad she loved it 🙂 Thank you for stopping by and letting me know, and for the compliment.
All my best,
Thanks for the amazing recipe.
I am from the UK, and we tend to use the metric system for measurement.
I'm not a great baker but I do like trying things out.
Do you by any chance have the ingredients converted into metric units? The reason I ask is that there are many conversion tables about but some of them cover liquids, flours and sugars etc but you never find one that covers exactly what you need to enable the correct amount to be used! And the end product just doesn't turn out the way it should.
Hope you can help.
I am slowly working through adding the metric measurements for my recipes. Sorry I don't have them for this recipe yet.
My friend brought this over for Bunco night.... it was delish! Frosted with some coconut cream, dreamy!
I am so glad you liked it! Thank you for stopping by and letting me know.
How could I adjust the baking to make the cake in a 10 inch springform pan or 9X 12 inch pan?
I am not quite sure on the 9 x 12 but I have cut the recipe in half and baked it at 350 in an 8 x 8 pan for 22-25 minutes. Hope that helps!
I'm wondering what brand of coconut milk you use to make the whipped cream. I know it needs to be full fat. I made it once years ago and it worked well after chilling the can overnight. But then I recently tried to make it with the coconut milk they sell at Costco (can't remember the brand) and it didn't thicken at all.
It varies for me. I like to use the trader joes full fat coconut.
Just wondered if anyone out there tried it with flax egg to omit the dairy?
I'm not sure what you mean by flaxegg to omit the dairy? This recipe is dairy free (egg aren't dairy). I haven't tried using flaxegg in this recipe in place of the eggs, but others have had it work just fine for them. Let me know if you have any other questions.
All my best,
Hello Crystal! Sorry I am not seeing the recipe for the frosting. Is it simply whipped coconut milk?
I used fresh whipped coconut cream with a little powdered sugar and vanilla in it. You can do the same, use a dairy-free whipped cream, or if you can do dairy regular whipped cream. Some people make a cream cheese frosting for the top.
Hope that helps,
What would be a dairy free frosting? Tks
I like to use a coconut whipped cream, you can also make a dairy free buttercream frosting. Hope that helps.
Is it possible to use oat flour in place of the almond flour?
I haven't tried oat flour in this recipe and I'm not sure it would work. Oat flour and almond flour are very different. Sorry I can't be more help.
I am sugar free, grain free and also cannot eat eggs. Could I substitute the eggs with greek yoghurt instead? Or do you have any other suggestions for an egg substitute?
Sorry Chrystal - I see that you have suggested Aquafaba as a substitute, and I meant to say that I wouldn't eat that either, so any other suggestions to replace the eggs would be much appreciated, as the rest of the ingredients in this recipe would be great. Also - is it safe to assume that I could whiz up fresh pineapple rather than tinned pineapple?
You can certainly use fresh pineapple, just be sure to run it through a food processor until it's closer to "crushed". For the eggs, you can try flax egg. It tends to be a little more on the tender side, but it's still delicious.
I would like to make this as cupcakes and mini-cupcakes. What would the baking time be for both of those?
I would start with 11 minutes for the mini's and 16 for the cupcakes. Check for donenss after that.
Incredible! Our new fav. I’m allergic to eggs so I used egg replacement by Red Mill. Also added raisins, and I made muffins instead.
I'm so glad you love this recipes. Thanks for sharing that you used an egg replacer, and added raisins. We love making this cake into muffins too - they are so easy to grab and go for busy mornings.
Will it be ok if I add some cinnamon, cardamom, all-spice, and sour cream? In another recipe that isn't gluten-free has these things and I really want people to not be able to taste the difference between the two. Oh, and is it ok to make these cupcakes? Thanks in advance!
You can add any spice you like. I haven't made them into cupcakes yet, but they should work.
I was excited to read this recipe and couldn't wait to make it. It was a total flop though. I do not know why. the cakes would not come out of the pans. I greased both pans very well with butter. The cakes were sooo wet and gloppy. I more than lightly drained the pineapple as well. I will not be making this again.
I'm happy to help you figure out what may have happened. As you can see from the other comments, this is a great recipe. I'd love for you to get the same results as everyone else who's made this cake. Would you mind sharing if you made any substitutions? Is there a chance your oven was off?
Do you think this cake would work in three layers? In 9 inch pans instead of 8? Would I double the recipe? Or should I keep it in 8 inch pans but three layers instead of two?
You can use three 9 inch pans just note that the layers will be thinner, and you'll want to lower the cooking time and keep an eye on it. I haven't personally doubled this recipe to make a larger cake.
Thank you. Also, do you know the cup measurement for the bananas? That would help me out a lot because I want to make a version replacing the banana with more pineapple. Thanks!!
This is about a cup of mashed banana. I haven't tired using less banana and more pineapple, so I am not sure how it will turn out.
I only had one banana so I increased the pineapple to one cup and it came out great! Love this recipe, thank you! I'm grain free and I've made some disasters so it's nice to make something my grown kids love too!
Do you think Flax egg would substitute egg?
Yes, flax egg will work. I would recommend cutting it down a little (make one less flax egg) as the flaxegg gives this cake a bit of a moist texture.
Can you share any secrets regarding making frosting thicker without more butter or sugar?
It really depends on the consistency of the frosting to start with. If you leave the frosting in the refrigerator for a couple hours then whip it with electric beaters, it should be thicker without adding more butter or sugar.
This cake was delicious. I used 1/3 cup maple syrup. Added a big pinch of cinnamon nutmeg & ginger. Used cream cheese frosting. Will definitely make this one again ❤️
I am so glad you loved it. Thank you for letting me know.
I made this for my daughter's birthday yesterday, and it was yummy! The only change I made was to add a teaspoon of cinnamon. For some reason, the cake in one of my round cake pans stuck pretty badly though. They were identical pans of same age and quality, so I have no idea why this happened. However, the finished product was good, and I was able to cover up the 'messy' top by using this particular cake as my bottom layer. I made a whipped cream frosting (adding vanilla), and it was sooo yummy! The cake tasted identical to a 'regular' hummingbird cake, which my daughter can no longer eat due to intolerances, so this recipe was perfect! I have a feeling that this will be the cake she wants for every birthday now. 🙂 Thanks for sharing the recipe!!