If you have never tried a hummingbird cake, you are in for something special. This gluten-free hummingbird cake stays moist and delicious from the crushed pineapple and ripe bananas that are baked in. It is a tender, layered cake unlike anything else. It is sweet, fruity, and deeply flavorful in a way that is hard to describe until you taste it. I brought this cake to our weekly neighborhood get-together, and not one person guessed it was gluten free.
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❤️ Sandi’s Recipe Summary
The Quick Bite: This elegant cake is suitable for any occasion, including weddings. It is made with simple ingredients, and has that classic hummingbird cake flavor. The batter can also be used to make cupcakes or a sheet cake.
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 don’t bake something for our cul-de-sac, unless I am at the end of my recipe testing and I want taste opinions from non-gluten-free folks. Everyone raved that this cake had incredible flavors from the crushed pineapple and bananas. If they didn’t know me so well, nobody would have known this cake is gluten-free.
Wait until you make and try this cake. The pineapple keeps the crumb incredibly moist, the banana adds a natural caramel-like sweetness, and the cream cheese frosting brings just enough tang to balance it all out.
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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends will work, but you may need to add more flour or milk, depending on the starch to grain ratio of the blend you use. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Milk or Non-Dairy Milk – Either is acceptable. I tested this recipe with almond milk and Oatly Super Basic, but other dairy-free milk types will work. I do not recommend canned coconut milk because it is too thick.
- Crushed Pineapple – You can use canned or crushed fresh pineapple. Use unsweetened pineapple if you are using canned. Be sure to drain the pineapple and save the juice!
- Pecans – Use unsalted toasted pecans. To make this cake nut-free, omit the pecans.
How to Make a Gluten-Free Hummingbird Cake (Step-By-Step)
Step 1: Add the gluten free flour blend, white and brown sugar, cinnamon, baking soda, and sea salt to a large
Step 2: In a smaller bowl, add the ripe bananas and mash them with a fork or pastry blender. Next, add the drained 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.
Step 3: Pour the wet ingredients into the dry ingredients. Add the chopped pecans if you are including them.
Step 4: Mix the ingredients until just barely combined. The secret to a fluffy gluten free cake is not to overmix the cake batter!! Use the photo above to compare the batter you have to mine.
📢 Sandi says: Every flour blend varies. If your cake batter is too runny, add more flour, and if it is too thick, add more liquid. Make adjustments 1 tablespoon at a time.
Step 5: Add the cake batter to two prepared 9-inch round cake pans. I coated my pans with gluten free baking spray. Use a large spoon to spread the batter evenly.
Step 6: Bake the cakes for 30 minutes at 350º F. Baking time will vary depending on the size of your pans.
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.
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Step 8: Add the softened cream cheese, powdered sugar, vanilla extract, and milk to a standing mixer bowl. Start mixing at a low speed, gradually increasing it 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.
Decide how you want to frost your cake. I decided to do a naked frosting style, which involves frosting the top of the cake and minimal frosting on the sides. I have a LOT of cake decorating tips in this Gluten-Free Wedding Cake recipe post.
Step 9: 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.
Step 10: Chill in the refrigerator for 30 minutes to set the frosting. Store the cake in a cake storage container to protect it. It will keep fresh in the refrigerator for up to 4 days.
If you love pineapple in cakes like this, try my Gluten Free Pineapple Upside Down Cake recipe.
I made this for my birthday last week! It was a big hit!!!
Shelly S., Facebook comment
Why did my gluten-free cake turn out dense or crumbly?
There is nothing more frustrating than having your gluten free cake turn out dense. This can be caused by a few potential issues.
- Avoid using a stand mixer to mix the cake batter because it overmixes easily and results in a denser crumb. A whisk or hand mixer gives you much better control. Save the stand mixer for the frosting.
- Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the cake’s moisture level. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
Why did my gluten-free cake sink in the middle?
- Did you open the oven door while your cake was baking in it? This is the biggest reason cake sinks in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing the baking process.
- Always check the expiration date of your baking powder or baking soda before using it. An expired leavener can cause all sorts of issues in baking.
- Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
More Gluten Free Cake Recipes:
- This decadent Gluten Free Chocolate Pound Cake can be made as a bundt or loaf cake.
- Homemade Gluten Free Sponge Cake (It is perfect for Gluten Free Tiramisu!)
- Everyone loves this easy Gluten Free Honey Cake recipe.
- This Gluten Free Carrot Cake makes an incredible birthday cake.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Hummingbird Cake With Cream Cheese Frosting
Ingredients
- 2 ¾ cups gluten free flour blend * see note
- ¾ cup cane sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 large eggs
- ⅔ cup light cooking oil * see note
- 2 teaspoons pure vanilla extract
- 8 ounces crushed pineapple
- 1 cup toasted pecans optional
- ½ cup milk or non-dairy milk * see note
- 2 ripe bananas
- 8 ounces cream cheese full-fat
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- 1-2 teaspoons of milk if needed
Equipment
Method
- Preheat the oven to 350º F. Be sure the oven rack is set to the middle of the oven.
- Add 2 3/4 cups gluten free flour blend, 3/4 cup cane sugar, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon 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.
- In a smaller bowl, add the 2 ripe bananas and mash them with a fork. Next, add the 8 ounces crushed pineapple, 3 large eggs,2/3 cup light cooking oil, 1/2 cup milk or non-dairy milk, and 2 teaspoons pure vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients. Add the 1 cup toasted pecans if you are including them.
- Mix the ingredients until they are just barely mixed.
- Add the cake batter to two prepared 9-inch round cake pans. I coated my pans with gluten free baking spray. Use a large spoon to spread the cake batter around so it is evenly dispersed.
- Bake the cakes for 30 minutes at 350º F. Baking time will vary depending on the size of your cake 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 bake longer.
- Move the cakes to a cooling rack. After 5 minutes, remove the cakes gently out of the pans onto a wire cooling rack.
- Add the softened 8 ounces cream cheese, 2 cups powdered sugar, 1 teaspoon pure vanilla extract, and 1-2 teaspoons of 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 the cake is fully cooled.
- Frost the cake as you like. I did a naked style of cake where I kept the frosting minimal on the sides.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF. That doesn’t mean others will not work; I just have not tested other flours. Note that every flour blend is different and has a different starch-to-grain ratio. It is normal to have to make adjustments. If your batter is too wet, add more flour. If your batter seems too thick, add more milk.
- Binder – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 1 teaspoon.
- Use a light oil that doesn’t have a strong flavor. Canola and avocado are both good for cake.
- I tested both Oatly Super Basic and almond milk in this recipe, but other dairy-free kinds of milk will work but I do not recommend canned coconut milk because it is too thick. Regular milk also works.
- This cake will keep for up to 4 days in an airtight container or up to 4 months in the freezer. Freeze it unfrosted, unassembled.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Question:
Do we drain the crushed pineapple?
Or add the whole can… Juice and pineapple?
Thanks
Hi Sue, I dod drain my pineapple as much as I can.
My whole family lived this recipe! Simple but so delicious.
I am so glad, Shelly! This cake is the one my neighbors keep asking me to make for the next get together.
Is it imperative to use a non dairy milk such as almond milk? Is there a reason why cows milk could not be used?
You can definitely use cow’s milk. I just don’t use it personally.
I made this with GF Jules gluten free flour blend, as 24 cupcakes (baked for about 17-18min), and used Vegan cream cheese for the frosting. Delicious! Loved by all (with and without food allergies) at our church gathering.
When I make it again I will keep the pineapple chunks and pecan pieces a bit larger for more texture variations.
Thank you!
I am so glad to hear that GF Jules flour worked well with this recipe. Thank you Molly!
This gluten free Hummingbird cake is absolutely delicious! I even took a slice to church member and her and her husband loved it and said he could not tell the difference from regular to gluten free. It was so moist and I did use the King Arthur gluten free and canola oil. It was the best gluten free cake I have ever made!
I am thrilled you loved this cake. I really appreciate your coming back to let me know it is a great recipe!
Hi just wondering if anyone has tried Bob mills 1-1 gf flour also if yr not a fan of pineapple does the taste come thru strong if it’s not strong but adds to the mix as moisture & there’s replacement for it maybe will give it a go
Hi Kay, The recipe is brand new so I am not sure if anyone tested that flour blend yet. I would say it should work fine as I often do use that mix too. Also, I do not taste the pineapple. Maybe you could substitute applesauce, but I have not tested with applesauce.
Whenever I make gluten free cake , the get dry so quickly any tip for to moist the cakes thanks.
Hi Sobia, I saw you asked this question in a FB group too. Since you are not using my recipes, it is hard to speculate why your cakes dry so quickly. What gluten free flour blend do you typically use? Many blends are starch heavy and do not work well as a 1:1 substitute for wheat flour. I write what flour blends I test in all of my cake recipes so perhaps you may want to try one of my recipes with a recommended flour blend.
Hi Sandi, Hummingbird cake is my fav & since it’s coming near my birthday, I think I’ll treat myself <3 but recipe doesn't say how many bananas, and the icing ingredient amounts are not including. Thank you for making things better for us 😉
Hi Joy, it seems like a few people are having difficulty viewing the recipe card. I responded to your email and sent the recipe that way. Hopefully, my tech support will help figure this out!
Please add the ingredients for the frosting to your recipe
Hi Joi, I just added them in so you can make the same frosting I used.
Sounds very good. I have a belly and s/b sugar free, so I ask… (and GF)
Have you considered using granular Swerve sugar?
How about, have you considered, substituting mayonnaise for the eggs?
I play with food regularly. You have exciting recipes, and I would like to make them a little less sugary, but still be good.
I need an occasion to bake your great stuff, b/c if I did each time I saw an exciting recipe I would fat-explode.
Hi Howard, thank you so much for the compliments. I am so glad you are able to use my recipes to experiment with. Swerve and other sugar-like sweeteners upset my stomach so I do not use them. I do know some of my readers are able to use swerve in place of the sugar, but I personally haven’t tested it. If you try it, please let me know how it goes.