Dairy-Free Hummingbird Cake recipe
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- Dish type
- Cakes with fruit
- Fruit cake
This fruity cake originates from America. It's moist, easy to make and packed full of pineapple, bananas and pecans. Simple and extremely delicious.
96 people made this
- 375g plain flour
- 400g caster sugar
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 300ml vegetable oil
- 3 eggs
- 225g tinned crushed pineapple with juice
- 300g diced bananas
- 115g chopped pecans
- 1 teaspoon vanilla extract
MethodPrep:30min ›Cook:1hr10min ›Extra time:2hr cooling › Ready in:3hr40min
- Preheat oven to 180 C / Gas 4. Grease and flour a 3 litre tube cake tin.
- Beat flour, sugar, bicarbonate of soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl until smooth. Stir in pineapple with juice, bananas and pecans. Pour into prepared tin.
- Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool and ice with cream cheese icing.
Reviews & ratingsAverage global rating:(103)
Reviews in English (80)
by Food Fanatic
A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut.Thanks Carol for sharing this great recipe!!-22 Mar 2006
I had been wanting to make this cake for a while, so I was happy to find the recipe. I read the reviews first and noticed a lot of others thought reducing the oil was a good idea. I wanted to use apple sauce instead of oil anyway, so I thought I would use 1 to 1 1/4 cups apple sauce in place of the oil. I however, only had 3/4 cup apple sauce so I used it and also added 1/4 cup oil. I used 3 9" pans instead of the bundt pan as well, then frosted it with cream cheese frosting and pressed additional nuts into the frosting. The cake turned out wonderful, got a lot of compliments. But next time I will use 1 1/4 cups apple sauce and no oil. This will cut down on the fat and makes for a very moist and tasty cake.-24 Nov 2005
A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt pan with cinnamon sugar. This gave the cake a nice sweet surface so no icing was necessary.-07 Aug 2006
Vegan Hummingbird Cake
An incredible Vegan Hummingbird Cake! It's fluffy, incredibly flavourful, super sweet and bursting with banana, pineapple and pecans then smothered in silky, luscious cream cheese frosting.
Okay, today things are getting decadent. This my friends is Vegan Hummingbird Cake and it's incredible!
We're talking fluffy, fruity, nutty, lightly spiced sponge layers sandwiched together and covered all over in vegan cream cheese frosting and it tastes amazing.
I didn't think anything could beat carrot cake but this Vegan Hummingbird Cake does hands down. Move over carrots. Make room for bananas and pineapple! I think this is the best cake I've ever made.
Hummingbird Cake Gluten Free
I can just imagine hearing Miss Scarlett (pronounced Skah-lett) saying “Fiddle dee dee” when told she would be having regular pound cake instead of Hummingbird Cake.
The South is known for many wonderful foods: hush puppies, grits, fried okra, fried green tomatoes and Hummingbird Cake!
Being the nosy type person I am, I had to research my beloved Hummingbird Cake. I discovered this cake has been a tradition in the South since the mid 19th century. This dessert has all the ingredients to make it a mouth watering confection. It is commonly a spice cake with banana and pineapple and truly Southern in nature with pecans thrown in for good measure and taste!! It should come as no shock that this fabulous cake is the most requested cake in the history of Southern Living magazine!
You ever wonder how a recipe came to be named? No? Well just call me strange because I have, and Hummingbird Cake is at the top of my list.
Did it get the name because it is so light and airy? Or because, like a hummingbird, it quickly disappears?
Whatever the reason, Hummingbird Cake is one of those desserts that may disappear quickly but that wonderful, delicately sweet goodness is firmly imprinted on your taste bud memory.
The great blending of cinnamon, sugar, bananas, pineapple and applesauce give this cake a moist, rich flavor that just calls out: You KNOW you want some….like now!!
As all recipes, this was a childhood favorite, not made nearly enough in my opinion. It was one of a few select desserts that had me finishing off my milk so I could have another slice, just a little tiny one, please, I’ve been sooooo good!! And of course, it won’t ruin my supper. Could I have some Hummingbird Cake for breakfast, please? You know it has all those healthy fruits in it, how could it be bad for a kid?
I was afraid that making it Gluten Free would change if not the flavor, definitely the texture, but I was wrong, oh so wrong. This cake is just as I remembered it tasting with the added bonus of being Gluten and Dairy Free.
Yes, indeed this Hummingbird Cake has it all: light texture, moist goodness, melt in your mouth sweet confection, pecans, cream cheese-type frosting sandwiched between those heavenly layers of spiced bananas, pineapples and applesauce/flour layers.
Smile on my face and cup of coffee in hand, please.
Welcome to a little slice of Southern cuisine!! I dare you to eat this Hummingbird Cake without a smile on your face and a happy feeling in your tummy.
Dairy Free Hummingbird Cake
Hummingbird Cake is a banana and pineapple spiced cake, common in the southern United States. Our version is a delicious, no added sugar and dairy free recipe, frsoted with a decadent cashew frosting and pecans. Easy to bake and easier to eat. it keeps well and is great for your mid-morning or afternoon treat!
No Added Sugar and Dairy Free
- 50g chia seeds soaked in 2 tablespoons of water
- 150g medjool dates, pitted and chopped
- 200g ripe bananas ( approx 2 large bananas)
- 200ml coconut oil
- 60g Perfect Sweet® xylitol
- 250g self raising flour
- 1 teaspoon ground cinnamon
- 50g coconut, shredded
- 50g pecans, chopped
- Pinch of salt
- 200g fresh pineapple, crushed
- 300g raw cashews, soaked for 3 hours in enough warm water to cover, rinsed and drained
- 20g Perfect Sweet® xylitol
- 60ml water
- 60ml coconut oil, melted
- 1 tsp pure vanilla extract
OPTIONAL TO DECORATE
- Preheat oven to 170°C. Grease and line a 20cm round spring form cake pan with baking paper.
- In a large bowl, combine chia seeds, dates, bananas, coconut oil and xylitol. Process until smooth.
- In a separate large bowl, mix the flour, cinnamon, coconut, pecans and salt. Fold in the banana mixture to combine. Gently stir in the freshly crushed pineapple.
- Pour mixture into the cake pan and bake at 170°C for 40 minutes or until a skewer inserted into the centre comes out clean.
- If using Pecans to decorate
- Rinse the pecans under cold water and scatter onto a lined baking tray. Sprinkle the xylitol over the pecans and toss to mix. Roast in the oven 130°C for 10-15 minutes. Cool.
Blend all the ingredients until smooth and spread over the cooled Hummingbird Cake.
Sprinkle with desiccated coconut and top with roasted pecans.
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Gluten-Free, Dairy-Free Hummingbird Cake
Recently a few bloggers and I organised a get-together for a Sunday afternoon. We were to catch up at the Radisson Blu Hotel in O’Connell Street, Sydney for a high tea. During the organisational process that incredibly involved 94 group emails, it occurred to us that on the day we were to get together, it would be Rebecca’s birthday.
Well, as food bloggers we’re not known for letting a celebration slip by unnoticed and so it was decided we needed a cake. And there was a unanimous decision that I should make the cake. Thanks girls!
Gluten-Free, Dairy-Free Hummingbird Cake
Now Rebecca has named her blog, The Intolerant Chef because she has intolerances to gluten and lactose. So of course I wanted to make a cake she would be able to eat so I adapted a hummingbird cake recipe, making it gluten and lactose free while also covering it in a meringue frosting instead of cream cheese icing.
It’s always good to start any celebration with bubbles
Lorraine, Brydie, Rebecca, Tania and I hadn’t been in the same room together for nearly a year. (And Celia of course who was there in spirit but couldn’t be there on the day). It was fantastic to be sitting around on comfy sofas sipping champagne discussing not only what was great about being together but also what was the main reason for our grouping – and I’ll tell you all about it in my next post. Okay, okay, I’ll give you a little hint – we were there to support Lorraine in the launch of her book, Not Quite Nigella, and by support, we were banding together to help organise the catering for the event. What could be better for a food blogger when launching a book with the caption, ‘My Path to Happiness Through Baking and Blogging’, than to have your blogging buddies cater your book launch (hence the 94 group emails).
The gluten-free high tea, $40/person
But let’s not forget Rebecca. Just because Rebecca is gluten and lactose intolerant, doesn’t mean she doesn’t like birthday cake. This cake isn’t large. I deliberately sized it for a small group because I knew there would only be five women enjoying it. If making this for larger numbers, it is possible to double the quantities and use a larger cake tin and just leave in the oven for longer.
Happy birthday, Rebecca! Thanks for coming up from Canberra and so lovely to share your day with you.
With Meringue Frosting and toasted coconut
Gluten-Free, Dairy-Free Hummingbird Cake
Degree of Difficulty: 2/5
Cost: This cake uses readily sourced ingredients so is inexpensive to make. The cake is traditionally covered in a cream cheese frosting however, to make dairy-free I’ve used a meringue frosting instead.
- 450g can crushed pineapple
- 1 cup gluten-free plain flour
- 1/2 cup gluten-free self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup desiccated coconut
- 1 cup mashed over ripe banana (about 2 small bananas)
- 1/2 cup walnuts, chopped
- 2 eggs, lightly beaten
- 3/4 cup vegetable oil
Preheat oven to 185C (375F).
Grease and line a 21cm (8.5 inch) cake tin.
Drain the pineapple in a sieve, press out as much syrup as possible and reserve 2 tbspns of the syrup.
In a large bowl, sift the flours, bicarb of soda and cinnamon. Stir in the sugar and coconut.
In another bowl, lightly whisk the eggs. Add the bananas and mash with a fork. Mix in the oil, pineapple, reserved syrup and walnuts.
Pour the wet ingredients into the dry ingredients and fold gently until combined. Pour mixture into the prepared tin.
Cook cake for about 40-45 minutes or until the cake bounces back when touched.
Remove from oven when cooked and allow to stand for 15 minutes until the tin has cooled, then turn out onto a wire rack. Cool completely before icing.
- 1 cup sugar
- 1/3 cup water
- 3 egg whites
- 1 tspn vanilla extract
- 1 cup shredded coconut
Combine sugar and water in a small saucepan. Stir constantly with a wooden spoon, over heat, without boiling, until sugar is dissolved. Boil, uncovered, until sugar is dissolved. Boil, uncovered, without stirring, for 3 to 5 minutes or until slightly thick but not coloured. If using a candy thermometer, the syrup should reach 114C (240F) when it is ready to use.
While syrup is boiling, whisk egg whites in a small bowl until stiff. Keep beating.
When syrup has reached desired temperature remove from heat and let bubbles subside.
When syrup is ready, pour into egg whites in a very thin stream (if you add too quickly, the icing will be runny and won’t thicken). After syrup has been added, continue to beat until thick and glossy and temperature has dropped to warm. Add vanilla extract.
Use a metal spatula to cover over cake.
Place coconut in a small frying pan over medium heat. Gently toast coconut until golden. When cool, sprinkle over cake. To cover the sides, take small amounts of coconut in your hand and throw onto sides of cake – it works for me!
Prep Time: 20 Minutes Cook Time: 1 hour
How to Make the Cake:
- Preheat the oven to moderate 180c (350F/Gas 4). Lightly grease and line a 20cm (8 inch) square cake tin although you can use a round tin if you wish.
- Sift the Plain Flour, Self Raising Flour, Cinnamon and bicarbonate of soda into the bowl. (Most flours these days are pretty well sifted so if you don’t have a sifter then skip that part, just the original recipe I based my recipe from suggested it.)
- Stir in the Caster sugar and make a well in the centre of the dry ingredients.
- If you haven’t already mix up your egg replacer to make the equivalent of 2 eggs. (I used Orgran Egg Replacer which for 2 eggs will need 2 tsp of egg replacer to 4 Tbsp of water and whisk well).
- Add to the centre of the dry ingredients the crushed pineapple, mashed banana, vegetable oil and egg replacer. Stir until just combined.
- Pour into prepared cake pan and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave in the cake pan for 10 minutes before turning out and cooling on a wire rack.
How to make the Icing:
- Mix in the icing sugar with the cream cheese until well combined. SEE NOTE BELOW.
- Then add in the vanilla essence and mix.
- Then ice your cake and and decorate it with the walnuts and shredded Coconut.
NOTE: As mentioned above depending what vegan cream cheese you use, if you want your frosting to be nice and thick it might be easier to manually mix the icing instead of beating. The Sheese vegan cream cheese that I used, was the first time I had ever tried it and I found that although the flavour is delicious, when I tried to beat it with the icing sugar it liquified instead of thickened. I can’t verify if other Vegan cream cheeses will do the same as I’ve only tried the Sheese brand so far but be sure to let me know your tips and tricks in the comments below.
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KETO HUMMINGBIRD CAKE RECIPE NOTES:
It&rsquos important to use a good quality superfine grind blanched (no skins) almond flour for this recipe &ndash if you don&rsquot, you will have some textural problems and it won&rsquot bake properly.
I used a combination of white and brown sweeteners to achieve the proper flavor, but if you only have white sweetener that will work in a pinch &ndash simply replace the brown with the same amount of white granulated erythritol.
Pay attention to what size eggs you are using &ndash the recipe calls for large eggs and if you use extra large eggs your cake may end up mushy or tough.
While this cake can be served immediately after frosting, I think the texture is greatly improved when served chilled &ndash so if you&rsquore making it for an event try to leave time to properly chill it for best results.
Don&rsquot freak out about the fresh pineapple and email me about how pineapple isn&rsquot keto &ndash it adds less than 1 gram of net carbs per serving and is totally worth it! If that breaks your brain, you can replace the pineapple with 1 teaspoon of pineapple flavored extract, but the flavor and texture will suffer needlessly.
Because it&rsquos so rich, a little of this Keto Hummingbird Cake goes a loooong way. For that reason I am putting this in at 16 servings per cake. If you want a bigger slice go for it, just multiply the nutrition info by 16 and then divide by the number of slices you cut to get the right macros.
Red white and blue cupcakes are the perfect patriotic cupcakes for Memorial Day, 4th of July, or during the summer. These cupcakes are light and moist and decorated and ready for a party! Topping these cupcakes is a vanilla buttercream frosting that is very easy to make and only takes four ingredients to make. Patriotic &hellip
PINEAPPLE CHUNKS: Traditional Hummingbird cake has crushed pineapple. Blend pineapple chunks until smooth. The 3/4 cups of pineapple chunks becomes about 1/2 cup pineapple purée which is fine!
COCONUT OIL: This healthy baking fat is melted before added to the batter.
ALMOND FLOUR: Almond flour is a popular grain free baking flour and adds a hearty nutty flavor.
TAPIOCA FLOUR: Similar to cornstarch, tapioca flour adds the perfect texture to this Paleo Hummingbird Cake.
COCONUT FLOUR: Just a small amount of coconut flour is needed to soak up the moisture from the pineapple and banana.
CINNAMON: Two teaspoons of cinnamon gives this cake a deep cinnamon flavor.
COCONUT FLAKES: The coconut flakes add such a great flavor!
FROSTING: This Paleo frosting is made with coconut cream, maple syrup and vanilla extract. Use the thick top layer of coconut cream and discard any excess watery liquid before whipping.
OTHER INGREDIENTS: baking soda, nutmeg, coconut sugar, eggs, mashed bananas, pecans
Hummingbird Cake with Vegan Cream Cheese Frosting
You may know by now that I try to make desserts that are both delicious and (a bit) better for you than traditional baked goods. But when it comes to cake, I simply can’t accept any substitutes for a sugary, buttery frosting. Keep your whipped cream and coconut butter, I NEED BUTTERCREAM. Or in my case vegan buttercream.
I’ve attempted vegan buttercream frostings in the past, and this one is by far my favorite. It’s devilishly sweet, buttery tasting, and stable enough to frost a 3-layer cake in an 80°F apartment. The secret? Add a bit of vegetable shortening. Yes. I know. Maybe you think it’s gross or too unhealthy. But the shortening really helps to stabilize this frosting. You could leave the shortening out and replace it with vegan butter, but I can’t vouch for the results.
As for making the vegan buttercream, it really is so simple. You’ll need vegan butter (I used Earth Balance Buttery Sticks), vegan cream cheese (I used Trader Joe’s brand), vegetable shortening, vanilla extract, and powdered sugar. Lots of powdered sugar. You’ll want the vegan butter to soften to room temperature, but you’ll keep the vegan cream cheese in the refrigerator until you’re ready to make your frosting. Before you add the cream cheese to your mixing bowl, pour out any liquid that has pooled at the top.
The cake itself is pretty straight-forward. I made an 8″ 3-layer cake, but this amount of batter will work for a 9″ 2-layer cake or even a thick 6″ 3-layer cake. For 8″ or 9″ pans, the cake layers will be thin and flat enough that you won’t need to trim the tops off. For a totally vegan cake, check the “notes” section below.
Some of the ingredients I love for this recipe:
Banana and pineapple make up a classic Hummingbird Cake. I like my bananas mashed and my pineapple crushed but feel free to chop your banana or use pineapple chunks!
Toasted pecans have a more prominent flavor than non toasted pecans, and it takes so little time to pop them in the oven and let them toast.
Extra light olive oil gives this cake moisture while maintaining a low flavor profile.
White whole wheat flour is a whole wheat flour that’s lighter in color and sweeter in taste. It’s milled from the whole hard white wheat berry, so it has more naturally occurring nutrients than all-purpose flour.
All-purpose flour helps keep this cake soft. It balances out the white whole wheat flour.
Cinnamon and nutmeg add a bit of cozy spice. Feel free to play with your spices, adding more or less to suit your tastes.