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–+ servings
A slice of gluten-free hummingbird cake.

Gluten-Free Hummingbird Cake

Nicole Spiridakis
This amazing recipe for Gluten-Free Hummingbird Cake is one you'll want to make again and again! A dense, moist, fruit-infused cake is topped with tangy cream cheese icing and sprinkled with toasted walnuts in a gluten-free take on a classic recipe.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 165 kcal

Ingredients
  

Cake

  • 1 ½ cups walnuts, toasted and chopped
  • 2 ½ cups/240 grams gluten-free oat flour
  • 1 ¼ cup/375 grams almond flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon fine sea salt
  • 2 cups mashed banana, about 4 medium-small bananas very ripe
  • 1 8-ounce can crushed pineapple
  • 3 large eggs
  • ⅔ cup melted coconut oil or vegetable oil
  • 1 cup light or dark brown sugar
  • ½ cup sugar
  • 2 teaspoons pure vanilla extract

Frosting

  • ¼ cup unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 ½-2 cups sifted powdered sugar
  • 2 tablespoons whole milk

Instructions
 

Make the Cake

  • Preheat the oven to 350°F (177°C). Grease two 9-inch pans and line with parchment paper rounds.
  • In a large bowl, whisk the oat flour, almond flour baking soda, cinnamon, allspice, and salt together.
  • Whisk the rest of the ingredients in a medium bowl. Pour the wet ingredients into dry ingredients and whisk until completely combined. Stir in 1 cup of the walnuts.
  • Divide the batter evenly between the two pans, place in the oven, and bake for 35-40 minutes, until a tester inserted comes out clean. Check at 30 minutes and bake a little longer if needed.
  • Remove the cake from the oven and place on a wire rack to cool in the pans for 15 minutes, then turn out onto the rack to cool completely.

Make the Frosting

  • Now make the frosting. In a large bowl, using a handheld or stand mixer, whip together the butter and cream cheese until fluffy. Add the powdered sugar and milk, then taste for sweetness. Add more sugar and milk as needed.
  • Use the frosting to fill and frost the cake. Sprinkle the remaining toasted walnuts over the top of the cake.

Nutrition

Calories: 165kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 47mgSodium: 207mgPotassium: 65mgFiber: 1gSugar: 9gVitamin A: 73IUVitamin C: 0.05mgCalcium: 48mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!