This is a great cake for any time. Creamy delicious icing and moist and flavourful cake that is very easy to make. This is a Hummingbird Cake. Gluten Free Version
What is a Hummingbird Cake?
Hummingbird cake originated in the Southern United States and is a deliciously moist and flavourful cake. It typically features bananas, pineapple, and pecans, giving it a fruity and nutty flavor. The cake is often spiced with cinnamon and is covered in a rich cream cheese frosting.
The name “hummingbird cake” is believed to have been inspired by its sweetness, which is said to attract hummingbirds. To be truthful, this cake is not overly sweet, so don’t let the description deter you. I also replaced pecans in this cake with walnuts, but you could go for the traditional pecans if you like.
How can I make this Hummingbird Cake Gluten Free?
Making a cake this dense with fruit, into a gluten free one, is not the easiest of tasks, but I have done it for you. I was asked to make a Hummingbird Cake, that needed to be gluten free. I couldn’t find a gluten free recipe for one, so this is the recipe I put together.
There are no tricky ingredients for this cake but it does have a little xanthan gum. If this proves difficult to find, the recipe will still work, even without it. The cake also has a gluten-free flour, and this also has a little Xanthan gum in it. The amount of gum varies by brand so I add a little extra for security.
What is Xanthan Gum and what is it for?
Xanthan gum is a popular food additive used as a thickener or stabilizer. It’s created when sugar is fermented by a bacteria called Xanthomonas campestris. This fermentation produces a goo-like substance, which is then dried and turned into a powder. When added to liquids, xanthan gum quickly reverts back to its goo-like state and disperses creating a viscous and stable solution.
It’s commonly found in a variety of food products, including salad dressings, bakery items, fruit juices, soups, ice creams, sauces, and gluten-free products. Xanthan gum helps improve the texture, consistency, flavor, shelf life, and appearance of these foods. It also prevents ingredients from separating.
Interestingly, in addition to its use in food, xanthan gum is also found in personal care products like toothpaste and cosmetics, as a binder and thickener.
Other gluten free additives
Xanthan Gum is often added to gluten free cakes, like this one. Other additives can also be used. Psyllium Husk: Is a natural fiber and is effective in creating a similar texture to gluten and aids in moisture retention. Chia Seeds: When mixed with water, chia seeds form a gel-like substance that can act as a binder. Flaxseed Meal: Is similar to chia seeds, flaxseeds create a gel when mixed with water and can be used as a binder.
I am a lazy gluten free baker. I like to use easy-to-get ingredients. That’s why my cake contains only nut meal, gluten free flour, and a little extra Xanthan Gum
- Follow the recipe to make cream cheese icing. Hummingbird cake is still lovely without icing, however, it makes it perfect, for a cake like this! For a gluten-free cake, it also makes the layers hold together well
- The recipe will make 2 x 15 cm (6 inch) cakes that can be cut into two, making a 4-tier cake. If this is too tall for you, just make the recipe in a larger cake tin (2 x 20 cm / 8 inch)
- and 4. Spread the inside of each layer with lemon curd for extra flavour
5. and 6. For extra flavour, fill each layer with both lemon curd and buttercream and pile the cake layers on top of each other
When covering the cake with buttercream, the first thing to do is a crumb coat. This is a thin layer all over the cake that holds in the crumbs. It’s kind of like underwear for cakes. After this coat, chill the cake. The second coat goes on next and is smoothed out to finish.
How do I store it
The cake can be baked and then wrapped well for up to 2 weeks. When needed take it out of the freezer and thaw. Frosting a cake is much easier when it is cold or has at least been refrigerated. Once the cake has been iced keep it in a container in the fridge and take out about an hour before serving. A little longer if a bigger cake or it’s cold weather. The Cream cheese icing will keep refrigerated for up to a week.
This recipe will make a round, cake tall cake, a round shorter cake ( by using bigger tins 20- 24 cm/ 8 or 10 in pans), or even a slab cake if required.
You might like these gluten free recipes too.
Gluten Free Banana Bread
Gluten Free Tart with Ricotta and Strawberries
Lemon Glute Free Cookies- Sequillos
Hummingbird cake. Gluten free version
This is a great cake for any time. Creamy delicious icing and moist and flavourful cake that is very easy to make. Plus it’s gluten free.
Ingredients
wet ingredients
- 425g Pineapple in juice or syrup crushed, and pureed slices or pieces
- 100 gm Bananas (approx 2) (approx 2)
- 180g Caster Sugar just under a cup
- 40g Brown Sugar 1/4 cup
- 125 gm Oil 1/2 cup
- 200 gm Eggs (4 eggs)
dry ingredients
- 150 gm gulten free flour 1 cup + 1 Tablespoon
- 150 gm almond meal 1 and 1/2 cups
- 50 gm coconut 1/2 cup
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp Xanthan Gum
- salt, a pinch
Cream cheese icing
- 500 gm cream cheese ( chopped room temp) 17.6 oz
- 200 gm butter (chopped room temp) 17.6oz
- 250 icing sugar or to taste 10.6 oz
- 30-40 ml lemon juice ( or crystals see below) 1
- 1 tsp vanilla
Lemon curd
- 150 gm eggs aprox 3
- 150 gm lemon juice approx 3 or 5.05 fl oz
- 120 gm caster sugar 1/2 cup + 1 Tbsp
- 75 gm butter, chopped 2.65 oz
- 1.5 gelatine leaf or 1 tsp powdered
GARNISHES
- 100 gm coconut toasted 1cup
- pineapple, sliced dried
- 100 gm nuts toasted
Instructions
The Cake
Cake tins 2 x 15 cm (6 inch). Oven 160C (32F) . Spray with cooking spray and lined with baking paper. Puree the pineapple with the liquid until reasonably smooth (some lumps are ok)
Mix all the dry ingredients in a large bowl and mix with a whisk.
Crush the bananas, add the sugar and, mixing well. Add the eggs and mix well to break up. Add the oil and combine again. Add the liquid ingredients to the dry and mix until combined. This can be done in a mixer with a paddle attachment if wanted.
Pour the batter into two cake tins 15 cm / 6 in and bake at 160C for approx 40 to 50 minutes. Gently press the middle of the cake and check if it springs back or test with a skewer. If it doesn’t come out clean, leave for another 10 minutes
Lemon Curd
This is a very firm lemon curd. It works well for this cake as it will not encourage the layers to slide around. The curd will need to be chilled over ice or into a cold bowl and popped into the fridge when made. Put a small pot onto the stove to simmer. Use a bowl that fits onto that pot for making the curd
- Soak the gelatine leaves in cold water until soft. Remove and set aside. If using gelatine powder add 2 tablespoons of cold water to the powder and set aside.Put lemon juice, eggs, sugar, and gelatine (powder or leaf) into a bowl over simmering water and continuously stir with a spatular until around 85 C or until just beginning to thicken but not boil. The mixture will look shiny and it coat the back of a spoon. Take off the heat and whisk in butter (this can be done with a stick blender). Pour into a cold bowl cover and chill
Cream cheese Icing
Mix the butter with a paddle in a stand mixer or a hand held mixer until soft and airy. Add the cream cheese and combine well. Add the sugar 1/3 at a time. (Add the pineapple crystals here if using). Add the lemon juice and scrape down continuously.
Once the mixture is light and well combined stop mixing. This mixture will cover the small 4 layered cake. For extra icing or elaborate piping, you may need to do 1 1/2 times the icing recipe
Decorate with piped cream cheese icing, nuts and or coconut
Notes
You can use fresh pureed pineapple as long as you add some juice or water to brig the consistency to the canned type.
Want more pineapple flavour? You can add a 85 gm packet of pineapple flavoured jelly crystals to the cream cheese icing. It will not effect the texture.
There are many more cream cheese icings on this site if you want more of a buttercream style, search cream cheese in the search bar
www.mykitchenstories.com.au (Article Sourced Website)
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