A popular dessert in the southern U.S., the classic hummingbird cake is traditionally made with banana, pineapple and pecans. The typical recipe also calls for white flour, processed sugar and eggs – however – this version replaces these with better-for-you ingredients, such as almond flour, brown rice flour and coconut sugar. It’s a vegan-friendly and gluten-free treat that’s moist, fluffy and sweet. Top with an easy-to-make lemon-coconut frosting and serve as a sheet cake, or cut in half and stack to make a fun layer cake.
Coconut-Lemon Frosted Hummingbird Cake (Vegan & Gluten-Free)
Prep Time 40 minutes
Cook Time 35 minutes
Cooling 45 minutes
Total Time 2 hours
Servings 20
Calories 195 kcal
Ingredients
Dry
- 6.3 oz. almond flour
- 3.2 oz. brown rice flour
- 2.1 oz. potato starch
- 1.5 tsp. cinnamon powder
- 1.5 tsp. aluminum-free baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. natural salt
Wet
- 3.2 oz. coconut sugar
- 1 banana mashed
- 1 cup fresh pineapple finely chopped
- 1/2 cup vegetable oil
- 1/2 cup non-dairy milk
- 3 Tbsp. flaxseed meal
- 1/3 cup toasted pecans chopped
Other
- 1 Tbsp. white vinegar
Coconut-lemon frosting
- 1 can (13.5 oz.) full-fat coconut milk or coconut cream (refrigerated for more than 24 hours)
- 2 Tbsp. maple syrup
- 3-4 tsp. lemon juice
- Lemon zest
Garnish
Instructions
-
Preheat oven to 400 degrees F. Line pan with parchment paper.
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In large bowl, combine flax meal with 7.5 tablespoons water. Set aside for a few minutes until thick. Add oil and milk and whisk to combine. Add remaining wet ingredients and mix well.
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Add all dry ingredients and mix well. Then add white vinegar and mix.
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Pour batter into prepared pan and smooth out evenly. Bake for 15 minutes. Then, reduce to 360 degrees F. Bake an additional 15 minutes or until toothpick comes out clean. Let cool.
-
Open chilled canned coconut cream and scoop out the solidified contents into bowl. Add remaining ingredients and beat the cream with an electric hand mixer until it turns into a thick whipped cream.
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Spread cream evenly over cake. Refrigerate for at least 30 minutes. Top with dried pineapple and chopped nuts.
Recipe Notes
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Nutrition Facts
Coconut-Lemon Frosted Hummingbird Cake (Vegan & Gluten-Free)
Amount Per Serving (1 g)
Calories 195
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 95mg4%
Potassium 173mg5%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 6g7%
Protein 4g8%
Vitamin A 34IU1%
Vitamin C 6mg7%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.