Gluten Free Hummingbird Cake

A Southern classic, Gluten Free Hummingbird Cake is a moist and tender, sweet and spiced cake filled with bananas, juicy pineapple, and crunchy pecans. Topped off with a velvety cream cheese frosting, this dessert is perfect for spring and summer!

Hummingbird cake is a traditional Southern recipe with roots in Jamaica. It’s usually made as a layer cake and flavored with the tropical flavors of bananas, pineapple, crushed pecans and sometimes coconut, and frosted with a rich cream cheese frosting. Making a gluten-free version of a hummingbird cake is super simple. The key is in the ingredients that contribute all that lovely sweetness and moisture!

Ingredients:

For the cake:

2 1/2 cups 1:1 gluten free flour (recommended: Bob's Red Mill 1-to-1 Baking Blend)

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups granulated sugar

4 large eggs at room temperature

1 cup coconut oil melted and cooled (or vegetable/canola oil)

2 teaspoons vanilla extract

2 cups mashed very ripe bananas (about 4-5 bananas)

8 oz. can crushed pineapple in juice, NOT drained

1 cup chopped pecans, lightly toasted

For the cream cheese frosting:

½ cup unsalted butter (one stick), softened to room temperature

8 oz. cream cheese (regular or light), softened to room temperature

2 teaspoons vanilla extract

1 Tablespoon vanilla extract

1/2 teaspoon lemon juice, optional

3-4 cups powdered sugar