Pregnancy 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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¾ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
Ingredient noteThere is no pregnancy-specific risk from crushed pineapple with juice - it is fine to use in this recipe.
- 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
- 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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