Wholesome Hummingbird Cake (gluten free)
A Wholesome Hummingbird Cake made with almond meal, tapioca flour, honey and of course the essential banana-pineapple duo! This hummingbird cake recipe is gluten free, and is also dairy free if you use a dairy free frosting.
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Servings: 12 slices, approximately
Calories: 437kcal
Ingredients
- 275 grams almond meal - 2 and 3/4 cups
- 90 grams tapioca flour - 3/4 cup
- 40 grams desiccated coconut - 1/2 cup
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp allspice
- 2 medium bananas soft and overripe
- 440 grams crushed pineapple canned, in juice
- 3 eggs
- 1/4 cup coconut oil melted
- 1/2 cup honey
- 2 tsp vanilla extract
- 3/4 cup walnuts chopped or roughly crumbled - or use PECANS instead
Frosting
- 250 grams ricotta cheese
- 3 tbsp honey
- 2 tbsp coconut oil melted
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180C (350F) and line a 20cm diameter round cake tin (preferably springform for easy cake removal) with baking paper on the base and along the sides.
- Combine the almond meal, tapioca flour, desiccated coconut, baking powder, cinnamon and allspice in a large mixing bowl.
- Place bananas, eggs, coconut oil, honey and vanilla in a blender or food processor jug. Blend together to form a smooth liquid.
- Drain the crushed pineapple but reserve 1/4 cup of the drained juice.
- Pour the banana-egg mixture, the pineapple and the reserved pineapple juice into the dry ingredient mix and stir everything together to form a thick batter. Stir in the chopped walnuts.
- Scoop mixture into the lined baking tin and smooth the top out evenly. Bake for approximately 45-50 minutes or until the top of the cake has turned golden brown, feels firm (but still slightly spongy) in the centre and is starting to crack on the surface. Remove and allow to cool, ideally on a wire rack.
- While the cake is cooling, making the frosting. Stir together ricotta, honey, coconut oil and lemon juice and place in the fridge to chill for at least an hour. Make sure the cake has cooled to room temperature before icing the cake.
Notes
*I haven't tried the cake with anything except tapioca flour however you could try replacing tapioca flour with store bought gluten free plain flour (commercial gluten free plain flour blends are usually quite starchy so may stand in for tapioca), or try arrowroot flour, potato starch or cornflour. I cannot guarantee that the cake will turn out equally good with these options, I'm sorry.
*You may not have allspice in your spice cupboard, it's definitely not as common as cinnamon. Just leave it out!
*Store the cake in a sealed container in the fridge for up to 5 days. You can freeze it, the frosting may not be as nice as ricotta doesn't freeze super well however the cake itself will definitely freeze well.
*You can use cream cheese instead of ricotta for the frosting. If you use cream cheese just mix it with honey and lemon juice, do not add the coconut oil.
*Nutrition Facts have been calculated with the frosting included.
*This cake recipe is gluten and dairy free. For dairy free frosting use coconut yoghurt or a cashew cream frosting instead. You can make cashew cream by soaking cashew nuts in water, draining the water and blending the soaked cashew nuts with a splash of coconut milk and a sweetener of choice.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 437kcal (22%) | Carbohydrates: 41g (14%) | Protein: 10g (20%) | Fat: 29g (45%) | Saturated Fat: 11g (69%) | Cholesterol: 52mg (17%) | Sodium: 107mg (5%) | Potassium: 211mg (6%) | Fiber: 5g (21%) | Sugar: 25g (28%) | Vitamin A: 183IU (4%) | Vitamin C: 6mg (7%) | Calcium: 157mg (16%) | Iron: 2mg (11%)