Imagine a cake so moist, so decadent, and so irresistible that it could make even the pickiest eater swoon with delight! Our Gluten-Free Hummingbird Cake is not just a dessert; it's a Southern culinary masterpiece that transforms classic ingredients into a gluten-free sensation. Packed with tropical pineapple, ripe bananas, and crunchy pecans, this cake promises to transport you to a world of pure indulgence without compromising on flavor or texture. Get ready to bake a show-stopping dessert that will have everyone asking for your secret recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 12 servings
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple
- 1 cup mashed bananas
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring sides are also lightly greased to prevent sticking.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, baking soda, baking powder, and salt. Whisk to combine and ensure even distribution of leavening agents.
- In a separate large bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk thoroughly until the sugars are well incorporated and the mixture appears smooth.
- Add eggs one at a time to the sugar-oil mixture, beating well after each addition. Stir in vanilla extract and mix until completely blended.
- Drain excess liquid from crushed pineapple. Fold the pineapple, mashed bananas, and chopped pecans into the wet ingredients, stirring gently to distribute evenly.
- Gradually add the dry flour mixture to the wet ingredients, stirring carefully until just combined. Be careful not to overmix, which can make the cake dense.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cakes cool in pans for 10 minutes. Then turn out onto wire racks to cool completely before frosting.
- Optional: Frost with cream cheese frosting and garnish with additional chopped pecans for a traditional Southern-style presentation.
Tips
- Always use room temperature ingredients to ensure smooth mixing and even baking.
- When measuring gluten-free flour, spoon it into the measuring cup and level off with a knife to avoid dense, heavy cake.
- Do not overmix the batter - mix just until ingredients are combined to keep the cake light and fluffy.
- Check your cake's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra flavor, toast the pecans before adding them to the batter to enhance their nutty profile.
- Store the cake in an airtight container in the refrigerator to maintain moisture and freshness.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 5g
Fat: 24g
Saturated Fat: 3g
Cholesterol: 45mg
