Dairy Free Gluten Free Hummingbird Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

4.6

(11)

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
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 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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