Oral Allergy Syndrome Friendly Gluten Free Hummingbird Cake
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Learn more →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)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked banana in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid banana, tap it and change its rating to Red.
- 1 cup pecans, roughly chopped
For the frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 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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