Easy Gluten Free Hummingbird Cake

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This incredible gluten free hummingbird cake recipe is topped with a thick cream cheese frosting. Each decadent layer is filled with pineapple and pecans. It is a delicious cake for any occasion!

A frosted hummingbird cake on a white cake stand.

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What Is A Hummingbird Cake?
Why This Gluten Free Hummingbird Cake Is Great:
Ingredient Notes:
How To Ripen Bananas:
Recipe Step-By-Step Directions:
Storage:
Tips and Recipe FAQ:
More Gluten Free Cake Recipes:
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If you are looking for an extra special cake full of flavor, this gluten free hummingbird cake is the cake to make! This recipe makes a big cake, so I took it to our weekly neighborhood get-together. Our whole cul de sac devoured this delicious layer cake!

I created this easy hummingbird cake recipe without coconut and without almond flour so that it is easy to make nut-free for my readers with multiple food allergies. The cake itself is dairy-free, and you can easily make a dairy-free frosting.

If you are new to cake baking, here is a good write-up of my favorite Kitchen Tools For Baking Cakes. I also have lots of Gluten Free Baking Tips to take your cake to the next level.

What Is A Hummingbird Cake?

A hummingbird cake is a southern cake made with crushed pineapple and mashed bananas. It is traditionally topped with a thick cream cheese frosting and topped with pecans.

This hummingbird cake would make an incredible Gluten Free Wedding Cake!

Why This Gluten Free Hummingbird Cake Is Great:

It has incredible flavors from crushed pineapple and bananas.
This is a pretty cake that would do well for any occasion. You can even use the batter and make cupcakes or a sheet cake.
The cake itself is dairy-free. To make it 100% dairy-free, use dairy-free butter for the frosting.
My recipe uses easy-to-find ingredients!

Ingredient Notes:

Gluten free flour blend - I tested this recipe using King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
Xanthan or guar gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. This is important because it acts like glue in the cake to keep it from crumbling.
Milk or non-dairy milk - Either is acceptable to use. I used almond milk, but other dairy-free kinds of milk will work. I do not recommend canned coconut milk.
Cooking oil - I used avocado oil, but any light oil or butter will work.
Crushed pineapple - You can use canned or crushed fresh pineapple. Use unsweetened pineapple if you are using canned.
Bananas - Use ripe bananas because the recipe is better with a sweet banana flavor.
Pecans - Use unsalted toasted pecans. To make this cake nut-free, omit the pecans.

How To Ripen Bananas:

Place your bananas on a baking sheet and bake at 225º F for 20 minutes.
If you are not in a rush, you can place your bananas in a brown paper bag and let them sit on the counter for a couple of days. (Don't forget to close the bag!)
You can grill the bananas. Use a knife to slit down the peel. Place the bananas on the grill. Close the lid and cook at 300º F for 15 minutes.

Recipe Step-By-Step Directions:

photos of the wet and dry ingredients in bowls.

Step 1: Add the gluten free flour blend, white and brown sugar, cinnamon, baking soda, and sea salt to a large mixing bowl. Use a whisk to blend the dry ingredients together. If you see any lumps in the brown sugar, be sure to break them up.

To measure your gluten free flour, I recommend using either the spoon method or leveling method.

Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Step 2: In a smaller bowl, add the ripe bananas and mash them with a fork. Next, add the crushed pineapple, eggs, oil, milk or non-dairy milk, and vanilla extract. Mix well.

HINT: If you use a food processor to crush fresh pineapple, make the chunks very small.

photos of the wet and dry ingredients being blended.

Step 3: Pour the wet ingredients into the dry ingredients. Add the chopped pecans if you include them.

Step 4: Mix the ingredients until they are just barely mixed. The secret to a fluffy gluten free cake is not to overmix the cake batter!!

photos of the cake batter in the cake pans and of the baked cakes in the pans.

Step 5: Add the cake batter to two prepared 9-inch round cake pans. I coated my pans with avocado spray oil. Use a large spoon to spread the cake batter, so it is evenly dispersed.

Step 6: Bake the cakes for 30 minutes at 350º F. Baking time will vary depending on the size of your pans.

To test to see if the cakes are finished baking, insert a toothpick into the center of the cakes. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cakes need to be baked longer.

Step 7: Move the cakes in their pans to a cooling rack. After 5 minutes, gently remove the cakes from the pans onto a wire cooling rack.

Step 8: Add the softened cream cheese, powdered sugar, vanilla extract, and milk to a standing mixer bowl. Start mixing at a low speed and gradually increase the speed as the powdered sugar mixes in.

Whip the frosting for 20 more seconds and turn the mixer off. Do not frost the cake until it is thoroughly cooled.

using a scraper to scrape frosting from the side of the cake.

Step 9: Decide how you want to frost your cake. I decided to do a naked frosting style which is frosting on top of the cake and minimal frosting on the sides of the cake.

Add a dollop of frosting to your cake stand. Add the bottom layer of the cake. Add frosting to the top of this layer, then place another layer of cake on top of the frosting.

Frost the top of the cake. Add frosting to the side of the cake. I used a frosting smoother to scrape most of the frosting off the sides of the cake, as seen in the photo above.

If you want to decorate further, add the rest of the frosting to a piping bag and pipe on the top of the cake. Top with finely chopped pecans or coconut. Chill in the refrigerator for 30 minutes to set the frosting.

If you love pineapple in cakes like this, try my Gluten Free Pineapple Upside Down Cake recipe.

two slices of hummingbird cake on small plates.

Storage:

Store the cake in a cake storage container to protect it. It will keep fresh in the refrigerator for up to 4 days.

To freeze this cake, I recommend slicing the cake and flash-freezing the slices on a sheet pan. Move them into a freezer-safe storage container or freezer bag after they are frozen.

You can also make this cake ahead and freeze the cake rounds before frosting, then thaw and freeze when needed.

Tips and Recipe FAQ:

Don’t open the oven door early. I know it is tempting, but it is important not to crack the oven door until you are ready to check your cakes for doneness or until you see the tops are golden. Opening the doors can cause your cake to cook unevenly and fall in the center.

Can you substitute the oil for applesauce?

I haven't tested this substitution. If you try it, please let me know how it turns out.

Does humming bird cake need to be refrigerated?

Yes, you definitely will need to store this humming bird cake in the refrigerator to prevent it from going bad.

Can you make this cake into cupcakes?

You can easily bake this gluten free hummingbird cake batter in a cupcake tin!

I also have a great Gluten Free Cake Troubleshooting Guide to help further.