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Hummingbird Cake
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| Servings | Prep Time |
| 20-25servings | 15minutes |
| Cook Time |
| 28-32minutes |
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Ingredients
- 2cups pecansfinely chopped, divided
- 3cups all purpose gluten free flour mix with xanthan gumsee note
- 1 1/2cup granulated sugar
- 1tbsp baking powder
- 1 1/2tsp baking soda
- 1tsp salt
- 1 1/2tsp cinnamon
- 1/4tsp nutmeg
- 4 eggslarge, room temperature
- 1 1/2cup vegetable oil
- 1 1/2tsp vanilla extract
- 4 bananaslarge, ripe and chopped into small pieces
- 8oz crushed pineapplewith juice
Instructions
- Preheat oven to 350°. Spray three 9″ round cake pans with cooking spray, cover bottom of cake pans with parchment paper and then lightly spray parchment paper with cooking spray.
- Finely chop pecans and place on a baking sheet. Toast for 6-8 minutes, turning halfway through. Set aside to cool.
- In a bowl, whisk together all-purpose gluten free flour mix, xanthan gum (if not in mix), granulated sugar, baking powder, baking soda, salt, cinnamon,and nutmeg.
- In another bowl or stand mixer, combine eggs, vegetable oil, vanilla extract, and the crushed pineapple and juice.
- With mixer on low, add the dry ingredients a little at a time to the wet ingredients until all the dry ingredients are incorporated.
- Add the diced bananas and one cup of the finely chopped pecans to the cake batter and mix just until incorporated.
- With a one cup scoop, equally divide the batter evenly between the three pans.
- Bake in a 350° oven until the top springs back from a light touch and a tester inserted into the center of the cake come out clean.
- Allow cakes to cool on racks for 5 minutes before removing them from the pans. Allow cakes to cool completely before frosting. Chilling the layers before assembly will make the layers easier to handle.
- Fill and frost the layers by slicing each layer horizontally in half and stacking with a small layer of frosting in between each layer. If desired, leave the layers whole, stacking with frosting in between each layer
Recipe Notes
If your gluten free flour mix does not contain xanthan gum, add 3 teaspoons of xanthan gum to your dry ingredients.
This Hummingbird Cake recipe is dairy free, gluten free, and vegetarian and will make 36-40 cupcakes.
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