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Gluten- Free Hummingbird Bundt Cake

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Gluten Free Hummingbird Bundt Cake Recipe

A Hummingbird Cake is usually a three layer cake with frosting between each layer, the top and sides. I will admit to being motivated in large part by laziness when I adapted the recipe to make it a Bundt cake. However, in the process I also made it a little less decadent. I replaced half of the oil with applesauce and since applesauce is sweet, I cut the sugar in half as well. It is just topped with frosting, so I only used a third as much frosting as I would if I were making a cake. If you wanted to reduce the sugar even more, you could dust the top with powdered sugar in place of the frosting and chopped pecans.

Gluten- Free Hummingbird Bundt Cake
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • 1½ cups white rice flour
  • 1 cup tapioca flour
  • ½ cup potato starch
  • 1¼ teaspoon xanthan gum
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • ½ cup apple sauce
  • ½ cup vegetable oil
  • 1½ teaspoon vanilla
  • 1 - 8oz. can crushed pineapple, do not drain
  • 1½ cups chopped pecans, divided
  • 2 cups bananas, chopped
Cream Cheese Frosting
  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2 cups powdered
  • ½ teaspoon vanilla
Directions
  1. Combine rice flour, tapioca flour, potato starch, xanthan gum, sugar, baking soda, salt, and cinnamon in a large bowl.
  2. Add eggs, oil, and applesauce. Stir by hand until the dry ingredients are moist.
  3. Stir in vanilla, pineapple (with juice), 1 cup of pecans, and bananas.
  4. Spoon batter into a greased and floured Bundt cake pan (use rice flour to dust pan). Bake at 350 degrees for 45 – 50 minutes or until an inserted skewer comes out clean.
  5. Cool in pan for 10 minutes. Remove from pans and cool completely. Spoon cream cheese frosting (recipe below) over the top of the cake, allowing it to drip down the sides. Sprinkle with chopped pecans.
Cream Cheese Frosting
  1. Combine cream cheese and butter; beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.

More Gluten-Free Cake Recipes:

This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.