Paleo Hummingbird Cake (Gluten Free)
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!
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.
How to Make
First, blend pineapple chunks until smooth. Set aside. Melt coconut oil and set aside.
Preheat oven to 350 degrees Fahrenheit and line the bottom of two 8 inch cake pans with parchment paper.
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.
Pour batter evenly into the two cake pans.
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.
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.
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 Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Paleo Hummingbird Cake
- 3/4 cup pineapple chunks
- 1/3 cup coconut oil or ghee, melted
- 2 cups almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- ⅓ cup coconut sugar
- 1/4 cup coconut flakes
- 2 tsp cinnamon
- pinch nutmeg
- 3 eggs, room temperature
- 1 cup mashed banana, about 2 large bananas
- 1 tsp vanilla extract
- 2 cans coconut cream, chilled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- pecans, optional
- 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.
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19 Comments on “Paleo Hummingbird Cake (Gluten Free)”
Hi there, Do you think flax eggs would work in place of real? Thanks for any tips!
Hi Mary Catherine! I typically do not like to use flax eggs for cakes, but it may be worth a try. Please let me know if you do!
Will this work in a bundt pan?
Hi Vanessa! I have not tried this hummingbird cake in a Bundt pan, but it may work. Just be sure it is baked through – this cake is moist!
If I was Del Monte I might not be too pleased, but thanks for the recipe- it really looks delicious and straightforward to make
Hi! Made this today- any chance you left out the sweetener? I tasted before I baked and definitely needed some coconut sugar. Maybe my pineapple was just bland?
Hi Lindsay! Yes, thank you for catching that. I just added it in. Hope it still turned out ok!
This Hummingbird Cake is the best cake ever! The flavors are light and fresh. This recipe was easy to follow and my family and friends loved it!
Woo, banana, pineapples, and coconut in the same recipe! This must be such a delicious cake that I’d love to try out…
Love Hummingbird cake! It’s so tasty and full of flavors! Need to make it again some time soon 😉
This cake is gorgeous! Pineapple and coconut are everything! I legit need this in my life tonight! Just give me a slice, a fork, and 10 minutes to enjoy pure bliss! Thank you so much for sharing!
I’ve only had hummingbird cake once and I fell in love with it immediately. I’ve not made my own yet but I love this recipe. Yours looks so moist and delicious..cannot wait make. This would be a lovely addition to my Easter table!
I love everything about this cake, and what a bonus that it’s gluten-free and no extra sugar! Thanks for this great recipe!
I have always been a fan of hummingbird cake. This was a PERFECT gluten free version for my friends birthday (she eats gluten free). Thanks!!
The best paleo cake, hands down. I am not an experienced baker by any means. I loved your detailed recipe and made it a couple of days ago. It was so moist and delicious. There are no crumbs left! We devoured the whole cake in a day and a half (we are 6 people total, 2 adults and 4 little ones) and decided to make it again for Valentine’s day. Thanks so much for this recipe!
Thank you so much, Jenny! You just made my day. I am so happy to hear that!
Wow I’ve never heard of hummingbird cake, but this was so moist and delicious. I love pineapples and such a yummy addition!
I made this cake for my family last weekend and they loved it! I’d never tried cake with pineapple before. Love the combination of pineapple, almond flour, and coconut flakes.
YUM! You had me at pineapple and coconut! I just love all the flavours in this cake and I wish I could take a forkful through the screen.