Gluten-free hummingbird cake
Covered in pecans and cream cheese frosting, everyone loves a good hummingbird cake, and with less sugar and no flour, this option is especially enticing.
Ingredients:
- 2 tablespoons of butter, softened
- 3 cups of buckwheat flour
- 3 bananas, ripe
- 1 teaspoon of bi-carb soda
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 3 eggs
- ½ - ⅔ cup of raw honey
- 1 ½ cups of coconut oil, melted
- 1 cup of crushed canned pineapple, drained
- ½ teaspoons of vanilla extract
- 1 cup of chopped walnuts and/or pecans, mixed plus extra pecans for decoration
Frosting
- 225g of cream cheese
- ½ cup of butter
- 3 cups of icing sugar
- 1 teaspoon of vanilla extract
Method:
1. Preheat oven to 175°C. Situate one rack in the upper third of the oven and one on the bottom.
2. Mash bananas.
3. In a bowl, mix flour, bi-carb soda, cinnamon and salt. Add eggs, honey, and coconut oil. Stir until combined.
4. Add pineapple, banana and vanilla plus one cup of nuts. Stir well.
5. Pour into three round cake pans and set two on upper rack with one on the lower rack.
6. Bake for 30 to 35 minutes. Halfway through baking, switch pans.
7. Once baked, let cool and remove cake from pans.
8. To make icing, mix all ingredients in a large bowl.
9. Spread frosting on the sides and top of first cake. Top with second cake and repeat until all cakes are stacked and frosted. Top with pecans for decoration.