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Hummingbird Cake - Gluten Free

By Chelsea Sugar
Hummingbird Cake - Gluten Free
10 servings
  • 5 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 1 hrs
  • Serves

    1 x 440g can crushed pineapple in natural syrup, drained
    1 ripe banana, peeled, mashed
    Finely grated rind of 1 lemon
    ⅔ cup (60g) desiccated coconut
    1 cup (220g) Chelsea Organic Coconut Sugar
    1 cup (150g) ground almonds
    1 cup (150g) Edmonds Gluten Free Plain Flour
    2 tsp Edmonds Baking Powder
    2 tsp ground cinnamon
    4 extra large eggs
    ½ cup (125ml) Simply Pure Vegetable oil

    Cream Cheese Icing
    ½ cup (125g) cream cheese, softened
    ¾ cup (115g) Chelsea Icing Sugar, sifted
    2 tsp lemon juice
    Shredded coconut, for decoration


    Preheat oven to 180ºC conventional (160ºC fan forced). Grease a 6cm deep, 21cm x 10cm loaf tin or tin of similar size, and line with baking paper, allowing a 2cm overhang at sides.

    Cake: Combine pineapple, banana, lemon rind, coconut, Chelsea Organic Coconut Sugar and ground almonds in a medium sized bowl. Sift over the Edmonds Gluten Free Plain FlourEdmonds Baking Powder and cinnamon.
    Put eggs and oil in a separate bowl and whisk with a fork until combined. Add to flour mixture and use a wooden spoon to mix until combined.
    Pour mixture into prepared pan. Bake for 1 hour, or until skewer inserted comes out clean. Stand in tin for 10 mins to cool, then invert onto cooling rack.

    Icing: Beat the cream cheese with an electric mixer until smooth and creamy. Add Chelsea Icing Sugar and lemon juice and beat until light and creamy. Spread over cake. Decorate with coconut.

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Average Rating
(5 reviews)

Great recipe, so moist and yummy :)
I would recommend using a larger loaf tin however as the recipe is quite big for the size recommended and it did rise quite a lot!

Nice cake just found the icing a bit too much.

It was really bland - sorry!! would suggest increasing the amount of spice

Such an easy, yummy cake. It's really moist and you'd never know its gluten free! I didn't have coconut sugar so instead used brown sugar, and halved the amount, was still really sweet with all the fruit and the icing :)

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Loved this recipe.

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