If you’ve never tried a gluten free hummingbird cake before, now’s your chance. It’s the type of cake that would always catch my eye when walking past a bakery in Brighton, but this one is dairy free and low FODMAP too.
It’s hard to describe a gluten free Hummingbird cake with any words other than: awesome, mind-blowing or love at first slice etc. So let me just say this. If you’re a carrot cake fan, you will absolutely love this.
But if it’s not a carrot cake, how is a gluten free Hummingbird cake different I hear you ask? Well, it’s like a little ray of tropical sunshine, slice after slice. The crushed pineapple and banana high-five each other in every bite, with the lovely warmth of spice coming through underneath.
The pineapple and banana mean that the cake is super moist, yet the pecans throughout give it a welcome crunch too.
The cream-cheese icing is the perfect finishing touch of sweetness, no dairy required. I use Tofutti dairy free cheese (which is also low FODMAP too) for the icing. It can be a little hard to find, but it’s a must if you want to make this recipe dairy free.
I usually pick mine up from local health food shops and they awesomely yet bizarrely started selling it in the campus shop of my old University recently too. But of course, it’s probably best to order it online if you’ve not yet found it out in the wild.
Coming in at three tiers, my gluten free Hummingbird cake is a real showstopper and I always bake it for special occasions. There’s something about a three tiered cakes that just looks mega impressive, but at the same time, it’s no more difficult than baking any other cake!
So, are you ready to get baking?
- * 370g gluten free plain flour
- * 1 tsp bicarbonate of soda
- * 1 1/2 tsp cinnamon
- * 1/2 tsp allspice
- * 200g brown sugar (light and dark are both ok)
- * 150g granulated sugar (you could use caster but for this I opted for granulated)
- * 4 bananas, mashed (make sure they are ripe)
- * 220g pineapple crush (you can buy pineapple crush in a tin in supermarkets - make sure you drain off most of the juice)
- * 250g pecans
- * 3 large eggs (room temp)
- * 160ml vegetable oil
- * 2 tsps vanilla extract
- * 150g dairy free spread (room temp)
- * 340g dairy free cream cheese (I use Tofutti) (room temp)
- * 750g - 850g icing sugar (yes this seems a lot but it's a 3 tiered cake, & I prefer to have more than less!)
- * 1/2 tsp vanilla extract
- 1) Firstly bake your pecans in the oven - spread on a baking sheet and place in the oven at 160C for 8 - 10 minutes. Once done allow to cool and then break up into smaller pieces.
- 2) Prepare your tins. Grease and line 3 round cake tins with parchment paper.
- 3) Preheat the oven to about 180C.
- 4) Mix together your flour, bicarbonate of soda, cinnamon and allspice in a large bowl.
- 5) In a separate bowl whisk together the rest of your ingredients (mashed banana, pineapple, eggs, oil, brown sugar, granulated sugar and vanilla).
- 6) Gradually pour your 'wet' ingredients into your dry mixture and whisk together until completely combined. (This is a lot of mixture so really ensure you get right down to the bottom of the bowl when mixing!)
- 7) Fold in 170g of your pecan nut pieces into the cake mixture.
- 8) Evenly spoon the cake mixture into your 3 cake tins and bake for 25 - 30 minutes, until a skewer comes out clean.
- 9) Allow the cakes to completely cool, then remove from their tins.
- 10) In the mean time, make your icing. Beat your dairy free spread until a little smooth and creamy.
- 11) Add your dairy free cream cheese and vanilla extract. Mix until smooth again (you could use an electric hand mixer here).
- 12) Gradually add your sifted icing sugar. I add around 200g at a time and mix it in. The cream cheese mixture will absorb all the icing sugar each time. Continue to add icing sugar until it's the right consistency for you (the icing will firm up once you have iced the cake and refrigerated it so it doesn't have to be really stiff).
- 13) To assemble your gluten free Hummingbird Cake, place the first cake tier on your serving plate and spread with cream cheese icing. Sandwich the second cake tier and repeat with the icing. Finally sandwich your top tier for the triple layer!
- 14) Spread the rest of the icing all over the top and sides of the cake with a palette knife until it's completely covered. (if it looks messy at first, don't worry mine did!! Once you chill it a little the icing holds a lot better. You can even touch up your icing if you need to)
- 15) Sprinkle your leftover pecan nut pieces on top to decorate.
- 16) I like to chill a little before serving to help the icing, but then it's ready to serve, enjoy!
- If you can eat dairy, you could use regular cream cheese and butter in the icing instead.
So that’s a rap for my gluten free hummingbird cake recipe! It’s my go-to crowd pleaser when it comes to baking for friends and family and I hope it will be for you too.
Thanks for reading and happy baking,
Oh and don’t forget to pin this before you leave!