Gluten Free Hummingbird Cake | Wholesome Mummy

Should you’ve by no means sampled the delights of a Hummingbird Cake, now’s the time. This Gluten Free Hummingbird Cake recipe is from the 28 Day Weight Loss Problem, and marries the primary flavours of banana, pineapple and coconut right into a scrumptious show-stopping cake, excellent for a special day or equally to take pleasure in as a dessert or for afternoon tea. Plus it’s surprisingly simple and to make and is de facto budget-friendly!

Originating from the Caribbean within the late 60’s, the cake is believed to have gotten its title from being candy sufficient to draw the Hummingbird which solely eats nectar. Wherever it acquired its title,  it tastes completely scrumptious and also you’ll need to give this one a go.

The The Wholesome Mummy App has heaps of wonderful wholesome dessert recipes you can take pleasure in guilt-free so that you’ll by no means really feel disadvantaged of your favorite candy treats.

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Gluten Free Hummingbird Cake

Votes: 47
Ranking: 4.04
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Components

• 1 cup gluten free self elevating flour
• 1 cup almond meal
• 1 tsp cinnamon
• 1 tsp cardamom
• 1 1/2 cup coconut sugar
• 2/3 cup desiccated coconut
• 1 tsp lemon zest
• 1 can crushed pineapple in juice drained
• 1 ripe banana mashed
• 4 eggs crushed
• 1/2 cup coconut oil melted
• 100 g mild cream cheese
• 1/4 cup icing sugar
• 2 tsp lemon juice
• 1/2 cup walnuts chopped

Components 1 cup gluten free self elevating flour 1 cup almond meal 1 tsp cinnamon 1 tsp cardamom 1 1/2 cup coconut sugar 2/3 cup desiccated coconut 1 tsp lemon zest 1 can crushed pineapple in juice drained 1 ripe banana mashed 4 eggs crushed 1/2 cup coconut oil melted 100 g mild cream cheese 1/4 cup icing sugar 2 tsp lemon juice 1/2 cup walnuts chopped

Votes: 47 Ranking: 4.04 You: Price this recipe!

Directions

1. Preheat oven to 160C and line a spherical cake tin with baking paper.

2. Combine dry elements collectively in a big bowl together with flour, almond meal, cinnamon, cardamom, coconut sugar, coconut and lemon zest.

3. Add crushed pineapple, mashed banana, eggs and melted coconut oil and blend collectively till mixed.

4. Pour cake combine into the ready tin and bake for 45 minutes or till a skewer comes out clear.

5. As soon as the cake is cooled, put together icing by beating cream cheese, icing sugar and lemon juice till clean. Unfold over cooled cake and prime with chopped walnuts.

6. Slice into 12 items. One piece is one serve.

Recipe Notes

One serve is 372 energy.