Low Sugar Gluten Free Hummingbird Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Ripe banana and juicy crushed pineapple make this layer cake incredibly moist, while warm cinnamon and nutmeg give it that classic Southern spice-cake depth. Toasted pecans fold right into the batter for crunch, then show up again pressed along the edges for a beautiful finish. The layers bake up tall and tender, with a fine, even crumb that holds together perfectly under a thick, tangy cream cheese frosting. Rich and generously spiced, this one is a great option to keep on hand for anyone watching their added sugar intake. It slices cleanly once chilled, so it's a solid make-ahead pick for a celebration table. Between the tropical fruit, the toasted nuts, and that classic frosting, it still delivers all the flavor you want from a hummingbird cake.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
1 tsp xanthan gum (omit if your blend already contains it)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
3 large eggs
¾ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 can (8 oz) crushed pineapple, undrained
1 ½ cups mashed ripe banana (about 3 medium bananas)
1 cup pecans, roughly chopped

For the frosting

16 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
¼ tsp salt

For serving

½ cup pecan halves, for decorating (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!