Hummingbird Cake
This is an easy gluten-free, dairy-free, refined-sugar-free cake recipe flavoured with ripe bananas and pineapple, based closely on a recipe by Wendy Stoltz, based on a popular cake type from the American South.
Yields:
1 two-layer cake, about 12 servings
Time Required:
- prep. time: 10 mins.
- cooling time: 35 mins.
- additional time: 10 mins.
- total time: 55 mins.
Ingredients:
- 2-3 medium bananas, overripe and smashed
- ¼ cup oil (coconut or avocado oil is fine)
- ½ cup agave nectar (or honey or maple syrup)
- 4 eggs
- ¾ cup crushed pineapple, lightly drained
- 2 tsp. vanilla extract
- 3 cups almond flour
- ½ teaspoon salt
- 2 tsp. baking soda
- optional: ¾ cup chopped candied pecans (cinnamon and/or vanilla)
- optional: 4 cups coconut whipped cream (or regular whipped cream) for frosting
Preparation:
Preheat oven to 350°F (180°C). Grease two 8-inch cake pans; set aside.
Place all ingredients into a large mixing bowl and mix until combined. You don't need to separate the dry and wet ingredients for this recipe.
Divide batter between the two prepared cake pans. Smooth the top of the batter.
Bake for 32 - 35 minutes or until the top starts to darken and the center is set. The cakes will be a darker, but golden brown.
Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Once cool, frost the tops of the cakes (if desired), and stack them.
Cook's Notes:
Equipment needed: large mixing bowl, two 8" cake pans, wire rack for cooling, stand mixer or whisk, spatula.
Very ripe and smashed bananas are essential for sweetness and moisture. This recipe is versatile, and can be used with a variety of different sweeteners or oils or nuts. Mashed avocado or unsweetened applesauce can serve in place of ripe, mashed bananas. Decorate/garnish/frost as you wish. The eggs are helpful for texture, so substituting something else for eggs is chancy.
Allow ingredients, particularly eggs, oil, almond flour to reach room temperature before starting. (Chilled almond flour absorbs too much moisture.) Blending goes better and smoother with everything at room temperature.
A variety of frostings work well, e.g., homemade cream cheese frosting buttercream frosting (butter, powdered sugar, and vanilla or almond extract), or dairy-free alternatives. To make coconut cream frosting, mix coconut cream, powdered sugar, and vanilla extract.
Finished cakes can be kept at room temperature for 1-2 days, but then should be stored in the refrigerator for maybe 4 days more. Cakes can be frozen for a few months.
Collected and re-published at http://linuxmafia.com/~rick/recipes/hummingbird-cake.html by Rick Moen <rick@linuxmafia.com> on Mar. 31, 2024. Individual recipes are free from copyright. Share and enjoy!
(If I have any copyright title in my own very minor contributions to this page — not my intention — they were created in 2024 by Rick Moen <rick@linuxmafia.com> and licensed for use under CC0. I have thereby waived all copyright, compilation copyright, and related or neighbouring rights to this work. This work is published from: United States of America.)