This Healthy Hummingbird Cake is a fresh, crowd-pleasing choice for spring and summer gatherings. A tender almond flour cake studded with ripe bananas, crushed pineapple, and toasted pecans, it’s finished with a light cream cheese frosting for the perfect balance of sweetness and tang.
If you enjoy baking with almond flour, try other gluten-free favorites such as Gluten Free Tres Leches Cake or Almond Flour Cake.
What is Hummingbird Cake?
Hummingbird Cake is a spiced, fruit-forward layer cake often compared to carrot cake in flavor and texture. Traditional recipes combine bananas and crushed pineapple with warm spices and chopped nuts for a moist, dense crumb. The cake became especially popular in the mid-20th century when bakers started layering it and finishing it with cream cheese frosting.
Made here with almond flour, this version keeps the classic tropical flavors while staying gluten free. The fruit keeps the cake moist for days, and the toasted pecans add a pleasant crunch that complements the silky frosting.
I bake these layers in a roomy European-style convection oven for even heat distribution and reliable results. A good, steady oven helps layer cakes bake uniformly so they stack and frost more easily.
What is in Hummingbird Cake?
- Almond flour
- Baking soda
- Sea salt
- Cinnamon
- Ginger
- Raw honey
- Pastured (grass-fed) eggs
- Coconut oil
- Ripe bananas
- Crushed pineapple in juice (drained)
- Cream cheese frosting
What You’ll Need for a Healthy Cream Cheese Frosting
- Organic cream cheese
- Pastured (grass-fed) butter
- Powdered monk fruit sweetener (or organic powdered sugar)
- Vanilla extract
See the frosting section below for step-by-step instructions.
How to Make an Almond Flour Hummingbird Cake
Step 1: Preheat your oven to 325ºF. Grease two 8-inch cake pans with coconut or avocado oil and line the bottoms with parchment circles.
Step 2: In a medium bowl whisk together the almond flour, baking soda, sea salt, cinnamon, and ginger until evenly combined.
Step 3: Drain the crushed pineapple thoroughly. Line a bowl with a clean towel and squeeze out excess juice—too much moisture can make an almond flour batter soggy.
Step 4: In a stand mixer or large bowl, beat the eggs on high for 2–3 minutes until foamy. Add melted coconut oil, raw honey, vanilla, the drained pineapple, and mashed bananas. Mix until the bananas are broken down and the wet ingredients are smooth.
Step 5: Fold the dry ingredients into the wet mixture with a spatula or wooden spoon until just combined.
Step 6: Stir in the toasted, chopped pecans.
Step 7: Divide the batter evenly between the prepared pans, smoothing the tops.
Step 8: Bake for about 35 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans until mostly cool, then transfer to a rack and cool completely before frosting.
How to Make a Healthy Cream Cheese Frosting
Step 1: In a stand mixer fitted with the paddle or using a hand mixer, beat the softened cream cheese and butter until light and fluffy, about 2 minutes.
Step 2: Add the powdered monk fruit sweetener (or powdered sugar) and vanilla and continue beating until the frosting is smooth and well combined. Adjust sweetness to taste.
How to Frost a Layer Cake
Step 1: Place the first cake layer on your serving plate or cake stand. Add a couple of tablespoons of frosting to hold it in place.
Step 2: Spread a thick layer of frosting over the first layer as the filling between the cakes.
Step 3: Add the second layer and press gently so it sits evenly.
Step 4: Apply a thin crumb coat of frosting so loose crumbs are sealed in. Chill the cake in the refrigerator for about an hour to set the crumb coat.
Step 5: Finish with a thicker coat of frosting and smooth the sides and top. Decorate with toasted pecans or shredded toasted coconut if desired.
Step 6: Garnish with whole or chopped pecans for a classic look.
Variations – Hummingbird Cake without Pineapple
Swaps: Pineapple contributes important moisture. If you omit it, replace it with 1 cup shredded carrot or zucchini (no need to squeeze the moisture out). Both will keep the cake tender.
Nut-free or different nuts: Omit the pecans or substitute chopped walnuts as preferred.
Coconut addition: Fold 1/2 cup unsweetened shredded coconut into the batter with the pecans. Toasted coconut also makes an attractive topping.
Storing and Serving
This cake stores well and can be made up to a week in advance. After the frosting has set and is dry to the touch, wrap the cake tightly in plastic wrap and keep refrigerated for up to seven days.
To freeze: Wrap the frosted cake tightly in plastic wrap, then in several layers of foil. Freeze up to three months. Thaw overnight in the refrigerator before serving.
Other Gluten Free Cake Recipes
- Gluten Free Tres Leches Cake
- Chocolate Quinoa Cake
- Pumpkin Coffee Cake with Cranberries
- Gluten Free Carrot Cake
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Healthy Hummingbird Cake
Equipment
- Sharp European Convection Oven (or a reliable oven with even heat)
Ingredients
Hummingbird Cake
- 3 cups almond flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 4 eggs (pastured, grass-fed)
- 1/2 cup raw honey
- 1/4 cup melted coconut oil (or avocado oil)
- 2 teaspoons vanilla
- 2 ripe bananas
- 16 ounces crushed pineapple in juice, drained
- 1/2 cup pecans, toasted and chopped (plus more to decorate)
Cream Cheese Frosting
- 2 packages cream cheese, softened
- 1/2 cup butter (pastured, grass-fed), softened
- 1 cup powdered monk fruit sweetener (or organic powdered sugar)
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325ºF. Grease two 8-inch cake pans and line with parchment circles.
- Combine almond flour, sea salt, baking soda, cinnamon, and ginger in a bowl.
- Drain pineapple thoroughly in a towel to remove excess liquid.
- Beat eggs until foamy. Add melted oil, honey, vanilla, mashed bananas, and drained pineapple; mix to combine.
- Fold dry ingredients into the wet mixture until just combined. Stir in chopped pecans.
- Divide batter between pans and bake 35 minutes, or until set and lightly browned. Cool completely before frosting.
- For the frosting, beat cream cheese and butter until fluffy. Add powdered sweetener and vanilla; beat until smooth.
- Assemble the cake with a layer of frosting between the cakes, apply a crumb coat, chill, then finish with a smooth outer layer of frosting and garnish with pecans.
Notes
This cake keeps well refrigerated for up to a week once the frosting has set. To freeze, wrap tightly in plastic and foil and store up to three months. Thaw in the refrigerator overnight before serving.
Variation ideas: swap pineapple for shredded carrot or zucchini (1 cup) if omitting pineapple; omit or replace pecans with walnuts; add 1/2 cup unsweetened shredded coconut to the batter for a coconut twist.