Enjoy a tender, naturally sweet gluten-free Hummingbird Cake that’s dairy-free and free of refined sugar unless you choose a traditional frosting. This version uses almond flour for a grain-free, moist crumb, with ripe bananas and crushed pineapple providing most of the sweetness and flavor.

This recipe is simple and forgiving: everything goes into one bowl and mixes quickly. The cake is naturally lighter in sweetness compared with versions that use heavy frosting, but you can choose the frosting you prefer — from coconut whipped cream for a dairy-free option to classic cream cheese frosting if you don’t need it dairy-free. The almond flour base gives the cake a tender texture and a delicate almond note that pairs beautifully with banana and pineapple.

Gluten-Free Hummingbird Cake

If you haven’t tried a gluten-free hummingbird cake, this is a great place to start. The first time I tried one, the combination of banana, pineapple and vanilla won me over. This version keeps the flavors authentic while using almond flour and minimal refined sugar. It’s a versatile dessert—perfect for holidays, summer gatherings, or a special brunch.

This cake is one I often bring to gatherings because it’s easy to make, travels well, and appeals to both gluten-free eaters and those who aren’t on a restricted diet. If you like baking with almond flour or want a naturally moist cake with tropical notes, this recipe will quickly become a favorite.

Why You’re Going to Love This Gluten-Free Hummingbird Cake

• Moist and flavorful: Overripe bananas and crushed pineapple keep the cake tender and full of natural sweetness.
• Simple to prepare: Mix everything in one bowl and bake—no complicated steps or special techniques required.
• Gluten-free and refined sugar-free: The recipe uses honey or maple syrup as the sweetener and almond flour as the base, making it suitable for many dietary preferences.
• Crowd-pleasing: The flavor profile and texture appeal to a wide range of palates, so it’s ideal for gatherings and celebrations.

Ingredients

• 2 medium overripe bananas, smashed
• 1/4 cup neutral oil (avocado oil works well)
• 1/2 cup honey or maple syrup
• 4 eggs
• 3/4 cup crushed pineapple, lightly drained
• 2 teaspoons gluten-free vanilla extract
• 3 cups super-fine almond flour
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 4 cups coconut whipped cream or regular whipped cream for frosting

Equipment Needed

• Two 8-inch cake pans, greased
• Large mixing bowl
• Wire rack for cooling
• Electric mixer or whisk
• Spatula for scraping and smoothing

If you have questions about equipment or substitutions, feel free to try the suggestions in the FAQ section below.

How to Make Gluten-Free Hummingbird Cake

1. Preheat the oven to 350°F (180°C). Grease and prepare two 8-inch cake pans.
2. Place all ingredients in a large mixing bowl and stir until combined; you don’t need to separate dry and wet ingredients for this recipe.
3. Divide the batter evenly between the prepared pans and smooth the tops.
4. Bake for 32–35 minutes, or until the tops darken slightly and the centers are set. The cakes will turn a golden to darker brown color.
5. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
6. Once fully cooled, frost with coconut whipped cream or your preferred frosting, then stack the layers.
7. Store covered in the refrigerator for up to four days.

Tips for Making the Best Gluten-Free Hummingbird Cake

• Choose very ripe bananas: Brown-spotted bananas are sweeter and give better flavor and moisture.
• Measure almond flour accurately: Spoon almond flour into your measuring cup and level it off—do not pack it.
• Drain pineapple lightly: Excess liquid can make the cake dense, so drain crushed pineapple well.
• Don’t rush cooling: Let layers cool completely before frosting to avoid melting the frosting.
• Check doneness carefully: Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
• Frosting options: Coconut whipped cream keeps the cake dairy-free; cream cheese frosting is classic if dairy is acceptable.
• Decorations: Garnish with sliced bananas, chopped nuts, or toasted coconut for a pretty finish.

Frequently Asked Questions

What is a Hummingbird Cake?

A Hummingbird Cake is a moist, banana-and-pineapple-based cake that often includes nuts and is typically layered and frosted. Traditionally linked to Southern U.S. cuisine, it’s prized for its tropical fruit flavors and rich, tender crumb.

Why is it called Hummingbird Cake?

The name likely refers to the cake’s sweet, nectar-like flavors reminiscent of what hummingbirds enjoy, and its popularity was boosted by publications in the 1970s that featured the recipe. The exact origin of the name remains a bit of a culinary mystery.

How should I store this cake?

Store the cake covered at room temperature if consuming within a day or two and the frosting doesn’t require refrigeration. For longer storage, keep it in the refrigerator for up to four days. The cake also freezes well for up to three months—wrap layers tightly before freezing.

Can I make it egg-free?

I haven’t tested an egg-free version extensively, but aquafaba is a likely substitute for eggs if you need an egg-free option. Flax eggs may work but can reduce rise and change texture.

Can I turn this into cupcakes?

Yes—this batter adapts well to cupcakes. Reduce baking time and check for doneness with a toothpick; cupcakes will bake faster than cake layers.

Why might a grain-free cake sink?

Sinking can result from overbeating the batter (too much air), excess moisture, or rapid rising and falling due to too much leavening. Humidity and high altitude can also affect structure—reduce leavening slightly at high elevations.

Can I use baking powder instead of baking soda?

You can substitute baking powder, but it’s not 1:1. Use about 4 teaspoons of baking powder for every teaspoon of baking soda required. At high altitudes, reduce that amount to avoid over-rising.

How do I ripen bananas quickly?

• Leave them at room temperature for a few days.
• Place bananas in a paper bag to speed ripening; add an apple to increase ethylene gas.
• Put bananas in a warm spot, like near a sunny window, to ripen faster.
• For immediate use in baking, warm them in a low oven (around 250°F / 120°C) for 15–20 minutes to soften and darken the skins—watch closely to avoid burning.

What frosting should I use?

Cream cheese frosting is classic for hummingbird cake and provides a tangy balance to the fruit. For a lighter or dairy-free finish, use whipped cream or coconut cream frosting. Buttercream also works if you prefer a richer, sweeter topping.

Tips for Baking with Almond Flour

• Bring almond flour to room temperature: If stored in the fridge or freezer, let it warm to room temperature to avoid absorbing excess moisture from wet ingredients.
• Measure correctly: Spoon and level almond flour rather than scooping from the bag to avoid compacting it.
• Adjust expectations: Almond flour behaves differently from wheat or blended gluten-free flours—batter may be denser and will brown more quickly.

Yield: 1 two-layer cake

Gluten-Free Hummingbird Cake

Indulge in a tender, naturally sweet gluten-free Hummingbird Cake. This version is grain-free and can be dairy-free if frosted with coconut whipped cream.

Prep Time
10 minutes

Cook Time
35 minutes

Additional Time
10 minutes

Total Time
55 minutes

Ingredients

• 2 medium bananas, overripe and smashed
• ¼ cup oil (avocado oil suggested)
• ½ cup honey or maple syrup
• 4 eggs
• ¾ cup crushed pineapple, lightly drained
• 2 teaspoons gluten-free vanilla extract
• 3 cups super-fine almond flour
• ½ teaspoon salt
• 2 teaspoons baking soda
• 4 cups coconut whipped cream or regular whipped cream for frosting

Instructions

1. Preheat oven to 350°F (180°C). Grease two 8-inch cake pans.
2. Combine all ingredients in a large mixing bowl and stir until combined.
3. Divide batter between pans and smooth the tops.
4. Bake 32–35 minutes, until centers are set and tops darken slightly.
5. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
6. Frost and stack when cool. Refrigerate covered for up to 4 days.

Notes

• Use overripe bananas for best flavor and moisture.
• Measure almond flour properly: spoon and level rather than scooping directly from the bag.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:
Calories: 261
Total Fat: 16g
Saturated Fat: 7g
Cholesterol: 47mg
Sodium: 350mg
Carbohydrates: 29g
Fiber: 4g
Sugar: 22g
Protein: 4g

Nutrition information is an estimate based on specific ingredient choices and may vary. Check labels for precise values.

Did you make this gluten-free hummingbird cake? Please leave a starred review and comment below to share your experience.