Gluten Free Hummingbird Cake

If you’ve never sampled the delights of a Hummingbird Cake, now is the time. This Gluten Free Hummingbird Cake recipe is from the 28 Day Weight Loss Challenge, and marries the main flavours of banana, pineapple and coconut into a delicious show-stopping cake, perfect for a special occasion or equally to enjoy as a dessert or for afternoon tea. Plus it’s surprisingly easy and to make and is really budget-friendly at just $1.28 per serve!!

Originating from the Caribbean in the late 60’s, the cake is thought to have got its name from being sweet enough to attract the Hummingbird which only eats nectar. Wherever it got its name,  it tastes absolutely delicious and you’ll want to give this one a go.

The 28 Day Weight Loss Challenge has HEAPS of amazing healthy dessert recipes in the Healthy Mummy App that you can enjoy guilt-free so you’ll never feel deprived of your favourite sweet treats.

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Gluten Free Hummingbird Cake

Votes: 32
Rating: 4
You:

Rate this recipe!

Course

Desserts

Prep Time

15 minutes

Cook Time

45 minutes

Servings

Ingredients

• 1 cup gluten free self raising flour
• 1 cup almond meal
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 1/2 cup coconut sugar
• 2/3 cup desiccated coconut
• 1 tsp lemon zest
• 1 can crushed pineapple in juice drained
• 1 ripe banana mashed
• 4 eggs beaten
• 1/2 cup coconut oil melted
• 100 g light cream cheese
• 1/4 cup icing sugar
• 2 tsp lemon juice
• 1/2 cup walnuts chopped

Course Desserts Prep Time 15 minutes Cook Time 45 minutes Servings Ingredients 1 cup gluten free self raising flour 1 cup almond meal 1 tsp cinnamon 1 tsp cardamom 1 1/2 cup coconut sugar 2/3 cup desiccated coconut 1 tsp lemon zest 1 can crushed pineapple in juice drained 1 ripe banana mashed 4 eggs beaten 1/2 cup coconut oil melted 100 g light cream cheese 1/4 cup icing sugar 2 tsp lemon juice 1/2 cup walnuts chopped

Votes: 32 Rating: 4 You: Rate this recipe!

Instructions

1. Preheat oven to 160C and line a round cake tin with baking paper.
2. Mix dry ingredients together in a large bowl including flour, almond meal, cinnamon, cardamom, coconut sugar, coconut and lemon zest.
3. Add crushed pineapple, mashed banana, eggs and melted coconut oil and mix together until combined.
4. Pour cake mix into the prepared tin and bake for 45 minutes or until a skewer comes out clean.
5. Once the cake is cooled, prepare icing by beating cream cheese, icing sugar and lemon juice until smooth. Spread over cooled cake and top with chopped walnuts.
6. Slice into 12 pieces. One piece is one serve.

Recipe Notes

One serve is 372 calories