Moist Gluten-Free Hummingbird Cake with Oil

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!

Prep Time 10

Cook Time 28

Rest 15

Total Time 53

Servings

Author Melissa Erdelac

Ingredients

Gluten-Free Hummingbird Cake

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 plus ¼ cup additional for decorating

Whipped Cream Cheese Frosting

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

Instructions

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.
1 cup granulated sugar, ½ cup packed light brown sugar, ½ cup oil, ¼ cup sour cream, ¼ cup unsalted butter
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.
3 large eggs, ¾ cup mashed banana, 1 tablespoon vanilla extract, 8 ounce crushed pineapple (undrained)
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.
3 cup gluten free all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ teaspoon salt, 1 ½ cup chopped pecans, ½ teaspoon allspice
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.
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.
Cool in the pans for 5 minutes and then turn onto a wire rack to cool completely before frosting.

Frosting Layer Cake

Add the cold cream cheese, softened butter, vanilla, and salt to a large mixing bowl. Mix to smoothly combine.
12 ounces cream cheese, ¾ cup unsalted butter, 1 ½ teaspoon vanilla extract, ¼ teaspoon salt
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.
4 ½ cups powdered sugar, 2 tablespoons heavy cream
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.
Refrigerate leftovers, but the cake crumb is best at room temperature. The cake can set out up to 3 hours if chilled before serving.

Notes

Using 9-inch cake pans

If you do not have three 8-inch cake pans, this cake may also be baked using two 9-inch cake pans. The two layers will be thicker, so it will need about 35 minutes to bake. They will also rise more, meaning they may fall after baking. Since you will only have two layers, you may have frosting leftover, as well.

Storing, Freezing, and Make-Ahead

Since the cake has cream cheese frosting, leftovers will have to be stored in the refrigerator. Press a piece of plastic wrap against the cut edges and store up to 2 days. The cake will dry out as it is stored, so it best eaten within 24 hours of making.

If serving after it has been chilled, the cake crumb is optimal at room temperature. Set out the cake up to 3 hours to come to room temp before serving.

To make this cake ahead of time, I recommend making the entire frosted cake and then freezing until solid. Once frozen, wrap securely in several layers of plastic wrap and cover with foil.

You may also make the cake layers ahead of time, wrapping securely and freezing after they have cooled. Proceed with frosting the cake after the layers have thawed at room temperature.

Nutrition