Moist Gluten-Free Hummingbird Cake with Oil

Name: Moist Gluten-Free Hummingbird Cake with Oil
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; ½ cup (117 g) packed light brown sugar; ½ cup (109 g) oil (any preferred); ¼ cup (61 g) sour cream (room temperature); ¼ cup (57 g) unsalted butter (softened); 3 large eggs (room temperature); ¾ cup (196 g) mashed banana (about 2 medium); 8 ounce crushed pineapple (undrained); 1 tablespoon vanilla extract; 3 cup (438 g) gluten free all purpose flour (divided); 1 ½ teaspoon baking powder; ½ teaspoon baking soda; 1 ½ teaspoon ground cinnamon; ½ teaspoon allspice; ½ teaspoon salt; 1 ½ cup (188 g) chopped pecans ((¼ cup additional for decorating)); 12 ounces (336 g) cream cheese (cold); ¾ cup (170 g) unsalted butter (softened); 1 ½ teaspoon vanilla extract; ¼ teaspoon salt; 4 ½ cups (540 g) powdered sugar; 2 tablespoons heavy cream

10 steps

Prep:10minCook:28min

Sometimes the taste buds scream for an old fashioned recipe. Answer the call by making a homemade gluten-free hummingbird cake with an exceptionally moist crumb, thanks to the addition of oil, crushed pineapple, and banana. Not even Gramma will be able to tell this classic layer cake is GF once she dives into layers of whipped cream cheese frosting and pillowy, fluffy crumb!

Updated at: Mon, 09 Dec 2024 07:04:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories890.5 kcal (45%)

Total Fat52.3 g (75%)

Carbs110.9 g (43%)

Sugars76.4 g (85%)

Protein6.6 g (13%)

Sodium354 mg (18%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 350℉. Grease three 8-inch round cake pans (see recipe note for using 9-inch pans) and set aside. In a large mixing bowl, blend together the sugar, brown sugar, oil, sour cream, and butter until creamy, about 2 minutes.

Step 2

Add the eggs, one at a time, mixing well between each addition. Add the mashed banana, undrained crushed pineapple, and vanilla extract and mix to combine.

Step 3

To the batter add the gluten-free flour, baking powder, baking soda, cinnamon, allspice and salt. Mix on ow speed to combine then increase speed to medium. Beat for 1 minute. Add pecans and mix on low speed to combine. The batter will be relatively thick.

Step 4

Evenly divide the batter between the three cake pans, and spread with an offset spatula. Let the batter rest for 15 minutes before baking. This allows time for the liquids to absorb into the starches, making the crumb fluffier.

Step 5

Bake for 28-32 minutes, or until the middle bounces back when lightly touched and a toothpick comes out clean. With gluten-free cakes, it's best to error on the side of slightly over-baking so the moisture is fully absorbed and the cake doesn't sink after cooling.

Step 6

Cool in the pans for 5 minutes and then turn onto a wire rack to cool completely before frosting.

Frosting Layer Cake

Step 7

Add the cold cream cheese, softened butter, vanilla, and salt to a large mixing bowl. Mix to smoothly combine.

Step 8

Add 4 cups powdered sugar (reserve ½ cup, if needed) and heavy cream. Beat on low speed to combine. Then increase to high speed and mix for 3 full minutes, until very light and fluffy. If desired, add a splash of additional cream to make thinner or more powdered sugar to make stiffer.

Step 9

Place one cooled cake layer on a serving platter. Spread a generous amount of frosting on top. Place second cake layer on top and then spread on another layer of frosting. Place the final layer on. Spread the remaining frosting over the top and sides. If desired, use additional pecans to decorate.

Step 10

Refrigerate leftovers, but the cake crumb is best at room temperature. The cake can set out up to 3 hours if chilled before serving.

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