Gluten and Dairy Free Hummingbird Cake with Cashews
This Southern classic with coconut, bananas, and pineapple in every bite gets a makeover with the addition of maple roasted cashews.
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Servings: 10
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
- 3/4 cup sweetened coconut flakes
- 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!
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