Hummingbird Cake (gf)

Hummingbird Cake (gf)

by bethany reid

I’m not sure if I love Hummingbird Cake for the favor or the delightful name… but I sure do LOVE it! For me it evokes all the feelings of Spring with it’s delicate and bright flavors. While I choose to eat grain-free and in a Paleo style most of the time… I do fully endorse an 80/20 ethos for eating ( as long as you don’t have an allergy to certain foods) . I eat some oats, some rice, some cheeses etc. And I DO most certainly have a weekly Cheat Day. Even within my Cheat Days, I aim to stay mostly Gluten-Free because I just feel better without the Gluten.

I recommend using either cup4cup gluten free baking mix or Bob’s  1 to 1 gluten free baking mix for this recipe. I’ve been baking gluten free for over 10 years and those are the two flour blends I’ve had the best luck with. In the absence of the GF flour blend I would use 1/2 white rice flour, 1/2 almond flour and add a 1/4 tsp of xanthum gum.


Hummingbird Cake

~ a traditional Southern Cake filled with the tropical favors of banana, pineapple and coconut.


While there are dairy free Cream Cheese frosting recipes out there, sometimes I just throw caution to the wind and make the real thing! This frosting is a real Cheat-Day treat!


Once  you assemble the cake, allow it to sit for a few hours. The flavors settle in and it tastes even better!


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