Full of fresh fruits and frosted with coconut whipping cream, this gluten and dairy-free Hummingbird Cake is the perfect summery treat!
It’s not a well-known fact that before my gluten-free days I was not a fan of cake. Maybe the issue was that I never really had a really good, homemade cake. Other than my wedding cake, which was amazing. And my mommy’s wonderful homemade Angel Food Cake (you can find my delicious gluten-free version here) for family birthdays.
I was always more of an ice cream fan.
After becoming gluten-free, I discovered the delights of really good homemade cake, and it became a regular in my house. And by regular, I mean it sorta replaced breakfast for a while. But hey, when you’re pregnant anything goes!
Even though I had found my place in the world of cakes, I still stuck to what I knew best: chocolate.
A few weeks ago, I found myself in charge of the cake for a friend’s baby shower. When I asked her which kind of cake she would like, fulling expecting something with chocolate in the title (’cause why not?), she replied that Hummingbird Cake was her favorite.
What is this Hummingbird Cake you speak of? A cake made out of hummingbirds? How awful.
So I had a little date with google.
Apparently, Hummingbird Cake is a “southern favorite.” Really. And even though I’ve spent roughly half my years in the south, I’d never seen, let alone made, said cake.
Turns out there are really no humming birds in Hummingbird Cake. In case you were worried. It’s sorta like a carrot cake, minus the carrots. And with bananas. And of course, I have a hard time making things with gobs of oil in them, so mine also has applesauce. 🙂
And my easy, Honey Sweetened Coconut Whipped Cream makes a wonderful frosting to complete this dairy-free treat!
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- 1 3/4 c. rice flour
- 1/2 c. + 2 T. arrowroot powder
- 5 T. sorghum flour
- 5 T. tapioca starch
- 2 1/2 t. guar gum
- 1 1/4 t. baking soda *
- 1 t. cream of tartar *
- 2 t. cinnamon
- 1/4 t. nutmeg
- 1 1/2 c. evaporated cane juice
- 3 eggs
- 1 T. vanilla (I like to make my own extract)
- 3/4 c. plain applesauce
- 2 c. chopped banana
- 1 c. chopped pineapple
- 1 c. chopped pecans
- Preheat oven to 350 and line two 9-inch cake pans with parchment (or grease and flour).
- Whisk together dry ingredients.
- In separate large bowl whisk eggs, vanilla, and applesauce. Stir in chopped bananas.
- Add in dry ingredients and stir just until moistened.
- Fold in pineapple and pecans and divide batter between the two prepared pans.
- Bake for 35-40 minutes, or until toothpick comes out clean.
- Let cool completely before frosting layers with Honey Sweetened Coconut Whipped Cream.
- Exchange the baking soda and cream of tartar for 2 teaspoons of baking powder (I like to make my own).
This Hummingbird Cake is shared at Anti-Procrastination Tuesday, Family Fun Friday, Foodie FriDIY, Free From Friday, From the Farm, Full Plate Thursday, Gluten Free Friday, Happy Healthy Green & Natural, Hearth & Soul, Inspire Me Monday, Inspiration Thursday, Let’s Get Real, Raising Homemakers, Real Food Friday, Simply Natural Saturdays, Tasty Tuesday, Thank Goodness It’s Monday, Throwback Thursday, the Wednesday Showcase, Weekend Potluck, Weekend Wind Down, Welcome Home Wednesday, You Link It We Make It.