Gluten-free Hummingbird Cake

In November we start celebrating birthdays in our family, four of which fall before the end of the year. This November my daughter wanted a simple crostata with raspberry jam, but my husband asked for a hummingbird cake. He kept saying, “small, please, I don’t need a big cake.” As if he knew me! I am the queen of cooking for an army, but I was able to control myself and I adapted a recipe from Bake from Scratch for a classic Hummingbird Cake, from a 9 to a 6 inch cake, and to its gluten-free version. Instead of using cream cheese frosting, I used the crème fraîche version I found in their Cake Collection Book. The gluten-free recipe I am sharing here is in its 9 inch original size.


Gluten-free Hummingbird Cake

5 from 1 vote
Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • For the cake
  • 438 g 438 Simona’s Flour Mix – 2 3/4 cups and 1 Tablespoon

  • 200 g 200 granulated sugar – 1 cup

  • 220 g 220 dark brown sugar – 1 cup

  • 1 1/4 teaspoons 1 1/4 baking soda

  • 1 1/4 teaspoons 1 1/4 ground cinnamon

  • 3/4 teaspoon 3/4 salt

  • 1/2 teaspoon 1/2 nutmeg

  • 567 g 567 crushed pineapple, drained – one 20 ounce can, better if in pineapple liquid

  • 284 g 284 mashed ripe banana – 1 1/4 cups

  • 240 g 240 vegetable oil – 1 cup

  • 3 large 3 eggs

  • 2 teaspoons 2 vanilla extract

  • 1 Tablespoon 1 vegetable glycerin

  • 170 g 170 chopped, toasted pecans – 1 1/2 cups

  • For the crème fraîche frosting
  • 454 g 454 cream cheese, softened – two 8 ounce blocks

  • 170 g 170 unsalted butter, softened – 3/4 cup

  • 1 1/4 teaspoons 1 1/4 salt

  • 1200 g 1200 confectioners’ sugar – 10 cups

  • 80 g 80 crème fraîche – 1/3 cup


  • For the cake
  • Preheat the oven to 350°F. Grease three 9-inch round cake pans and line the bottom of the pans with parchment paper.
  • In a large bowl, stir together flour, sugars, baking soda, cinnamon, salt, and nutmeg.
  • In a medium bowl, stir together pineapple, banana, oil, eggs, vanilla, and glycerin. Add to flour mixture, stirring until combined. Divide batter between prepared pans, smoothing tops with an offset spatula.
  • Bake until a wooden pick inserted in center comes out clean, about 25 to 30 minutes. Place on cooling rack and let them cool completely in the pans until ready to frost.
  • For the crème fraîche frosting
  • In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, butter and salt at medium speed until creamy. Gradually add confectioners’ sugar, alternately with crème fraîche, beating until combined. Increase the mixer speed and beat until smooth and fluffy, about three minutes.
  • To assemble the cake
  • Place one cooled cake layer on a cake plate. Spread 1 3/4 cups of frosting on top. Sprinkle 1/2 cup of pecans. Top with the second layer. Spread 1 3/4 cup of frosting, and sprinkle with another 1/2 cup of pecans. Top with the remaining cake layer, Spread the remaining frosting on top and to the side of the cake. Garnish with pecans.
    Refrigerate until the frosting is set, 15 to 20 minutes.

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