Are you tired of sacrificing flavor for dietary restrictions? Do you dream of a moist, decadent cake that just happens to be grain-free? Look no further! Our Grain-Free Hummingbird Cake recipe is a total game-changer, combining the natural sweetness of pineapple, bananas, and honey with the richness of almond flour and chopped pecans. With a prep time of just 20 minutes and a total time of 50 minutes, this show-stopping dessert is perfect for special occasions or everyday indulgence. So, what are you waiting for? Dive in and discover the sweet taste of freedom!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1 cup crushed pineapple, drained
- 1 cup mashed bananas
- 1/2 cup honey or maple syrup
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper to prevent sticking.
- In a large mixing bowl, drain the crushed pineapple thoroughly, pressing out excess liquid to ensure the cake doesn't become too wet.
- Mash the ripe bananas until smooth and free of large chunks. Ensure bananas are very ripe for maximum natural sweetness.
- In a separate large bowl, whisk together almond flour, baking soda, ground cinnamon, and salt until well combined and no lumps remain.
- In another bowl, beat the eggs until well blended. Add honey or maple syrup and vanilla extract, mixing thoroughly.
- Gradually fold the wet ingredients into the dry ingredients, creating a smooth batter. Mix gently to avoid deflating the mixture.
- Fold in the drained pineapple, mashed bananas, and chopped pecans, distributing evenly throughout the batter.
- Pour the batter into the prepared cake pan, using a spatula to spread evenly and tap the pan to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered coconut sugar or top with dairy-free cream cheese frosting before serving.
- Slice into 8 servings and enjoy your grain-free hummingbird cake at room temperature.
Tips
- To ensure your cake turns out light, fluffy, and utterly delicious, follow these expert tips: * Make sure to press out excess liquid from the crushed pineapple to prevent a soggy cake. * Use very ripe bananas for maximum natural sweetness. * Don't overmix the batter, as this can deflate the mixture and result in a dense cake. * If using, dust with powdered coconut sugar or top with dairy-free cream cheese frosting for an extra-special treat. * Let the cake cool completely before slicing and serving to ensure it sets properly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 10g
Fat: 24g
Saturated Fat: 3g
Cholesterol: 95mg
