Dairy Free Gluten Free Hummingbird Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This layered beauty starts with a tender, spiced cake built on crushed pineapple, mashed banana, and toasted pecans folded right into the batter, so every bite stays moist without feeling heavy. Warm notes of cinnamon and nutmeg run through both layers, giving it that classic hummingbird cake character in every forkful. Once baked and cooled, the cake gets stacked and finished with a smooth, sliceable frosting that holds its shape beautifully between layers and around the sides. A final scatter of pecan halves along the top edge adds crunch and a little extra polish for serving. It's an easy make-ahead centerpiece for a spring gathering or holiday table, and it holds up well in the fridge so slices stay clean and neat. This one is a great pick for a dairy free dessert spread, no compromise on flavor or texture.

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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
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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
½ cup packed light brown sugar
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
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.

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