Gluten and Dairy Free Hummingbird Cake with Cashews
I love giving classic dishes a new twist. This Southern staple in all of its tender and moist glory is so good, people won’t event realize it’s both Gluten Free and Dairy Free. Gluten and Dairy Free Hummingbird Cake with Cashews is sure to become one of your favorites.
My husband and I recently moved back to North Carolina. There are just certain desserts that are synonymous with the south, from banana pudding to this over-the-top layered cake. Bursting with flavor and texture, it’s one of my favorites.
A Southern Classic
If you love carrot cake, and you love banana cake, Gluten and Dairy Free Hummingbird Cake with Cashews is the ultimate mashup of flavors for you. Moist, tender, and aromatic from warm spices, this truly is a southern classic.
While traditional hummingbird cake usually has either pecans or walnuts in it, I gave this cake a flavor makeover by adding cashews. Amping up the flavor and adding depth I use Grandy Organics Maple Roasted Cashews in this recipe.
Full disclosure, a lot of nuts were consumed in the making of this cake. They are that addictively good. Made with certified organic cashews, maple syrup, and sea salt, you can taste the freshness in every bite.
I love using Grandy Organics products in both my cooking, and also just having healthy snack options. Their Grain Free granola is one of my favorites for the morning and I love that I can buy thinks like rolled oats, nuts, and seeds in bulk.
In addition to the maple roasted cashews, the combination of coconut, bananas, and pineapple give this Gluten and Dairy Free Hummingbird Cake with Cashews incredible flavor that will have you reaching for that last slice.
Topping off this gorgeously stacked cake is sweet yet tangy and luxurious Dairy Free creamed cheese frosting. And of course more of the maple roasted cashews. I recommend you start with two bags when you make this!
Baking Up Your Gluten and Dairy Free Hummingbird Cake with Cashews
With just a few simple steps you will be slicing into this taste of the south. Just make sure to save yourself a piece because it won’t last long!
- Pregame! Preheat your oven to 350 degrees. Spray 2 9″ round cake pans with nonstick baking spray and set aside.
- Add your eggs and sugars to a bowl and mix on high for 3-5 minutes until the eggs are lightly frothy and the sugars are partially dissolved.
- Add in the pineapple, bananas, vanilla, and vegetable oil and mix for a couple of minutes.
- Add in the dry ingredients and mix until just combined. Be careful of overmixing because you want your cake to remain tender.
- Fold in the coconut and cashews.
- Divide the batter between the two cake pans.
- Bake your Gluten and Dairy Free Hummingbird Cake with Cashews for 35-45 minutes or until a toothpick comes out clean.
- Allow your cakes to cool completely before frosting.
- To make your Dairy Free cream cheese frosting, make sure your cream cheese is at room temperature. This will allow it to mix together creamy and silky.
- Add all of your ingredients to a bowl and mix until it’s smooth and fluffy.
- Frost your cake. Make sure to garnish with extra maple roasted cashews!
Are you looking for more Southern favorites? Make sure to check out my recipe for Gluten Free Coconut Cake with Toasted Coconut Frosting. Now let’s get baking!
Gluten and Dairy Free Hummingbird Cake with Cashews
Equipment
- 1 Mixing Bowl
- 1 Mixer
- 2 9" round cake pans
Ingredients
Hummingbird Cake
- 3 cups Gluten Free 1.1 flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup sugar
- 1/2 cup brown sugar
- 1 1/4 cups vegetable oil
- 3 eggs
- 1 cup pineapple, chopped
- 1 cup Maple Roasted Cashews, Grandy Organics, chopped
- 1 cup ripe banana
- 2 tsp vanilla extract
- 1 tsp cinnamon
- pinch of nutmeg
Dairy Free Cream Cheese Frosting
- 8 oz Dairy Free cream cheese, room temperature
- 1/2 cup Dairy Free butter, room temperature
- 1 tsp vanilla extract
- 4 cups powdered sugar
- 1/2 cup Maple Roasted Cashews, Grandy Organics, chopped
Instructions
Hummingbird Cake
- Preheat your oven to 350 degrees. Spray2 9" round cake pans with nonstick baking spray and set aside.
- Add your eggs and sugars to a mixing bowl and mix on high for 3-5 minutes until the eggs are lightly frothy and the sugar is partially dissolved.
- Add the oil, vanilla extract, bananas, and pineapple and mix to combine.
- Add in the dry ingredients and mix to just combine. Don't over mix.
- Fold in the coconut and cashews.
- Divide the batter between the two cake pans.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely before frosting.
Dairy Free Cream Cheese Frosting
- Add all of the ingredients to a bowl and mix until smooth and creamy.
- Spread 1/3 of the frosting on top of the first cake.
- Stack the second cake on top and frost the top and sides.
- Garnish with maple roasted cashews.
- Enjoy!