This Paleo Hummingbird Cake is mind blowing in all the best ways! This grain free cake contains fresh pineapple, banana, coconut and pecans. In addition, there is plenty of cinnamon flavor. This traditionally Southern cake is now a staple in my family! It’s such a fun gluten free baking project and it’s always a huge hit! I am usually partial to my Paleo Chocolate Cake, but this is one of my favorite non-chocolate desserts!

Paleo Hummingbird Cake slices on white plates.

What is Hummingbird Cake?

A Hummingbird cake is a traditional Southern cinnamon cake filled with bananas, pineapples, and coconut. The Hummingbird cake supposedly got its name because it’s sweet enough to attract hummingbirds.


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!

This healthy baking fat is melted before added to the batter.

Almond flour is a popular grain free baking flour and adds a hearty nutty flavor.

Similar to cornstarch, tapioca flour adds the perfect texture to this Paleo Hummingbird Cake.

Just a small amount of coconut flour is needed to soak up the moisture from the pineapple and banana.

Two teaspoons of cinnamon gives this cake a deep cinnamon flavor.

The coconut flakes add such a great flavor!

Coconut sugar adds a little sweetness.

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 include baking soda, nutmeg, coconut sugar, eggs, mashed bananas, and pecans.

A Paleo Hummingbird cake on a white backdrop with a glass of milk.

How to Make

Step 1

First, blend pineapple chunks until smooth.  Set aside. Melt coconut oil and set aside.

Step 2

Preheat oven to 350 degrees Fahrenheit and line the bottom of two 8 inch cake pans with parchment paper.

Step 3

In a large mixing bowl or KitchenAid, sift almond, coconut and tapioca flours. Then, add in baking soda, cinnamon, coconut flakes and nutmeg.  Gently mix until combined.  Add remaining ingredients and stir until combined.

Step 4

Pour batter evenly into the two cake pans.

Hummingbird cake batter in a cake pan.

Bake for 30 to 32 minutes or until a toothpick inserted comes out clean.  If cake looks too brown on top, add aluminum foil and resume baking.  Allow Hummingbird cake to cool completely before removing from cake pans.

Step 5

To make the frosting, add chilled coconut milk (ONLY the hardened part on top, discard excess water) to KitchenAid or a large mixing bowl.  Add in maple syrup and vanilla.  Then, whip until light and fluffy.  Refrigerate until cake is completely cooled.

Step 6

Frost completely cooled gluten free Hummingbird cake with frosting and garnish with pecans if desired.

How to Make Paleo Frosting for Hummingbird Cake

To make Paleo frosting, add chilled coconut cream (the top hardened part) to a large stand mixer. Then, add in maple syrup and vanilla. Whip until mixture resembles frosting. Spread this over the Paleo Hummingbird Cake.

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If you make this Paleo Hummingbird Cake recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

Paleo Hummingbird Cake on a white plate with pineapple in the background.

Get the Recipe: Paleo Hummingbird Cake

This Paleo Hummingbird Cake is light, fresh and just sweet enough! Banana, pineapple, coconut and cinnamon are the main flavors. This classic cake is indulgent but it's made with good for you ingredients!
5 from 12 votes





  • First, add pineapple chunks to a blender. Blend until smooth. Once blended, the 3/4 cup pineapple chunks will be about 1/2 cup liquid.
  • Next, melt coconut oil in microwave until melted. Set aside.
  • Preheat oven to 350 degrees Fahrenheit and line the bottom of two 8 inch cake pans with parchment paper rounds. Spray with nonstick spray as well.
  • In a large bowl or KitchenAid, sift in almond flour, coconut sugar, tapioca flour, and coconut flour. Then, add in baking soda, cinnamon and nutmeg. Stir to combine.
  • Once combined, add in pineapple purée, melted coconut oil and remaining cake ingredients. Stir to combine.
  • Then, pour cake batter equally into prepared cake pans. Lightly tap each cake pan on the counter to release air bubbles.
  • Bake for 30 to 32 minutes or until a toothpick inserted comes out clean.
  • Allow cake to cool completely before frosting.
  • To make frosting, add chilled coconut cream (ONLY the hardened part on top, discard excess water), maple syrup and vanilla extract to a KitchenAid or high powered stand mixer. Beat until frosting texture is achieved, usually 1 to 2 minutes.
  • For best results, frost cake when it's completely cooled. Garnish with chopped pecans if desired.
  • Finally, carefully slice and serve!


  • The batter will look less “pourable” than regular cake batter.
  • Bake until toothpicks inserted into cake come out clean.
  • Allow layers to cool completely before frosting.
  • If frosting is a little too thin, refrigerate until it thickens up.
  • Store leftovers in the fridge for up to 3 days.
Calories: 545kcal, Carbohydrates: 29g, Protein: 10g, Fat: 47g, Saturated Fat: 32g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 136mg, Potassium: 393mg, Fiber: 6g, Sugar: 10g, Vitamin A: 96IU, Vitamin C: 6mg, Calcium: 78mg, Iron: 3mg

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