Hummingbird Cake (gluten free with dairy free option)



The classic Hummingbird Cake is given a makeover in this grain-free version. Thanks to the nut meals that replace flour, the mashed banana and the crushed pineapple, the cake remains deliciously moist even without the addition of any oil or butter.


3/4 cup hazelnut meal

2 cups blanched almond meal

1/4 tsp finely ground sea salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 heaped tsp baking powder

1/2 tsp baking soda

1 can drained crushed pineapple

3 large overripe bananas, mashed

5 large eggs

1/2 cup brown rice syrup (or honey or maple syrup)

1 tsp vanilla extract

3/4 cup toasted pecans, roughly chopped


250 gm cream cheese (lactose free or vegan cream cheese can be used here for lactose free and dairy free options)

1/4 cup brown rice syrup

2 tsp ground cinnamon

1 tsp vanilla extract

3/4 cup shredded coconut, lightly toasted in the oven until golden brown

Grease and line a 20cm springform pan and preheat the oven to 180C.

Combine the almond and hazelnut meals, salt, nutmeg, cinnamon, baking powder and baking soda in a large bowl. In a separate bowl, combine the mashed bananas, pineapple, eggs, brown rice syrup and vanilla extract. Then add the wet ingredients to the dry ingredients and mix well until all ingredients are incorporated. Gently fold the toasted pecans through the batter.

Pour the batter into the prepared pan and bake for 45-55 minutes or until golden brown and a skewer comes out clean. Allow the cake to cool in the pan completely before removing and frosting.

For the cinnamon cream cheese frosting, combine all ingredients except for the shredded coconut in a large bowl and beat with an electric beater. Spread the frosting on the cake and sprinkle the toasted coconut on top.

Serves 8-10

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