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Grandma Rose's BEST Gluten-Free Hummingbird Cake Recipe!

Grandma Rose's Gluten-Free Hummingbird Cake: A Taste of Southern Sunshine

Gluten-Free Hummingbird Cake: Rustic kitchen scene with vintage plate, moist crumb, cream cheese frosting, and baking ingredients.

Y'all, let me tell you about a cake. Not just any cake, mind you, but Grandma Rose's Hummingbird Cake. Now, Grandma Rose was a true Southern belle, through and through. She made a mean pot of collard greens, could charm the birds right out of the trees, and, most importantly, knew her way around a kitchen. This cake was her signature. The original recipe, of course, was laden with gluten, but when I was diagnosed with Celiac, you can bet your bottom dollar Grandma Rose was on a mission. After countless attempts and tweaks, she finally cracked the code, creating a gluten-free version that's just as moist, flavorful, and utterly irresistible as the original. It's sunshine on a plate, perfect for birthdays, barbecues, or any day you need a little pick-me-up. This recipe is a piece of my family history, and I'm thrilled to share it with you! Let's get baking!

Ingredients:

  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum) – I recommend using a blend like Bob's Red Mill 1-to-1 Baking Flour.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional, but adds a nice warmth)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil (Canola or sunflower oil work well.)
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 cup chopped pecans or walnuts (optional, but adds texture)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or cream (to adjust consistency)

Instructions:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (For extra insurance against sticking, line the bottom with parchment paper.) Trust me, having the pan prepped beforehand will save you from pulling your hair out later!
  2. Dry Ingredients Unite!: In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, cloves (if using), granulated sugar, brown sugar, and salt. Make sure everything is well combined, no one wants a pocket of baking soda in their slice!
  3. Wet Ingredients Join the Party!: In a separate bowl, whisk together the eggs, oil, and vanilla extract. Whisk until the mixture is smooth and homogeneous.
  4. Combine & Conquer!: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Overmixing is the enemy of tender gluten-free cakes! It will make them too dense.
  5. Add the Goodies!: Fold in the crushed pineapple (undrained!), mashed bananas, and chopped nuts (if using). Gently make sure they are incorporated into the batter.
  6. Bake it 'Til Golden: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top seems to be browning too quickly, tent it with foil.
  7. Cool Completely!: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This is crucial to prevent the cake from crumbling, especially with gluten-free baking.
  8. Cream Cheese Frosting Time!: While the cake is cooling, prepare the frosting. In a large bowl (or using a stand mixer), beat the softened cream cheese and butter until smooth and creamy.
  9. Sweeten & Smooth: Gradually add the sifted powdered sugar, beating on low speed until combined. Mix in the vanilla extract. Add milk or cream, one tablespoon at a time, until you reach your desired consistency. I like mine thick enough to hold its shape but still easily spreadable.
  10. Frost & Flourish!: Once the cake is completely cooled, frost it generously with the cream cheese frosting. Feel free to get creative with your decorations! Sprinkle extra chopped nuts on top, or add some fresh pineapple slices for a pop of color.

Tips & Tricks for Hummingbird Cake Perfection:

  • Banana Bliss: The riper the bananas, the sweeter and more flavorful the cake will be! Those brown bananas sitting on your counter? They're perfect!
  • Nutty Alternatives: If you're not a fan of pecans or walnuts, feel free to substitute them with chopped macadamia nuts or even toasted shredded coconut. Get creative!
  • Spice it Up!: Add a pinch of ground ginger to the dry ingredients for an extra layer of warmth and flavor.
  • Frosting Finesse: If your frosting is too thick, add a little more milk or cream. If it's too thin, add a bit more powdered sugar. Remember, small adjustments make a big difference!
  • Make Ahead Magic: The cake can be baked a day ahead of time and stored, well-wrapped, in the refrigerator. Frost it just before serving for the best results.
  • Cutting edge: For clean cake slices, warm your knife under hot water and wipe it dry between each cut.
  • Allergy Friendly: If you have a nut allergy you need to be cautious. You may want to skip the nuts altogether or substitue with sunflower seeds for the extra crunch.
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Grandma Rose's Gluten-Free Hummingbird Cake

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Total Time: 50-55 minutes

Yield: 12-16 servings

Ingredients
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 cup chopped pecans or walnuts (optional)
Cream Cheese Frosting
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk or cream
Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Whisk together dry ingredients.
  3. Whisk together wet ingredients.
  4. Combine wet and dry ingredients until just combined.
  5. Fold in pineapple, bananas, and nuts (if using).
  6. Pour into pan and bake for 30-35 minutes.
  7. Cool completely.
  8. Beat cream cheese and butter for frosting.
  9. Add powdered sugar, vanilla, and milk/cream.
  10. Frost cooled cake. Enjoy!
Gluten-Free Hummingbird Cake: Rustic kitchen scene with vintage plate, moist crumb, cream cheese frosting, and baking ingredients.

There you have it! A taste of Southern sunshine, straight from Grandma Rose's kitchen (with a gluten-free twist!). I hope you enjoy making and sharing this cake as much as my family and I do. It's not just a recipe; it's a memory in every bite. Happy baking, y'all! And don't forget to tag me in your photos on social media – I can't wait to see your Hummingbird Cake creations!

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