Chelsea

celebrating 130 years 1884-2014

Hummingbird Cake - Gluten Free

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

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 1 hrs
  • Serves
    10
Ingredients

    Cake
    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) gluten free plain flour
    2 tsp 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

Method

    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, sugar and ground almonds in a medium sized bowl. Sift over the flour, 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 icing sugar and lemon juice and beat until light and creamy. Spread over cake. Decorate with coconut.

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Reviews

Average Rating
4.54
(4 reviews)


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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