Hummingbird Cake is a classic Southern dessert that combines the flavors of banana, pineapple, and pecans into a moist and delicious cake. Traditionally, this cake is made with all-purpose flour, but for those who follow a gluten-free diet, this recipe offers a delightful alternative. In this blog post, we’ll walk you through a step-by-step guide to creating a gluten-free Hummingbird Cake that’s just as flavorful and moist as the original.
Gluten-free baking has come a long way, and with the right ingredients, you can create cakes that are just as delicious as their gluten-containing counterparts. Whether you have celiac disease, a gluten sensitivity, or simply want to explore gluten-free options, this recipe is perfect for you. The combination of ripe bananas, crushed pineapple, and toasted pecans ensures that this cake is bursting with flavor, while gluten-free flour blends provide the perfect texture.
Before you start baking, make sure you have all the necessary ingredients. Here’s a list of what you’ll need:
| Ingredient | Quantity |
|---|---|
| Gluten-free all-purpose flour | 3 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ripe bananas (mashed) | 3 medium |
| Crushed pineapple (with juice) | 1 cup |
| Vegetable oil | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Large eggs | 3 |
| Vanilla extract | 1 teaspoon |
| Chopped pecans | 1 cup |
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the gluten-free flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
In another bowl, combine the mashed bananas, crushed pineapple (with juice), vegetable oil, granulated sugar, eggs, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. Fold in the chopped pecans.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting or a simple glaze.
Here are some tips to ensure your gluten-free Hummingbird Cake turns out perfectly:
Yes, you can make this cake dairy-free by using a dairy-free cream cheese frosting or a simple glaze made with powdered sugar and a dairy-free milk alternative.
Absolutely! If you’re not a fan of pecans, you can substitute them with walnuts or even omit the nuts altogether.
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best texture.
Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before frosting and serving.
This gluten-free Hummingbird Cake is a delightful treat that’s perfect for any occasion. With its moist texture and rich flavors, it’s sure to become a favorite in your household. Whether you’re baking for someone with dietary restrictions or simply exploring gluten-free options, this recipe is a must-try. Enjoy the process of baking and savor every bite of this delicious cake!
``` Back to Home