Grain-Free Hummingbird Cake (SCD-Friendly, Gluten-Free, No Sugar)

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If you’re looking for a moist, naturally sweet cake that supports your gut—not works against it—this Grain-Free Hummingbird Cake is for you.

This recipe is completely grain-free, gluten-free, refined sugar-free, and fully compliant with the Specific Carbohydrate Diet (SCD). It’s made with almond flour and coconut flour for texture, ripe bananas and pineapple for natural sweetness, and topped with a creamy, cashew butter frosting that doesn’t require powdered sugar.

Whether you’re managing Crohn’s, IBD, or simply want to eat in a way that supports your digestion, this cake brings all the joy of dessert—with none of the disruption.

Why You’ll Love This Hummingbird Cake Recipe

Easy to mix with a hand mixer, no fancy tools required
Gut-friendly + SCD compliant
Made with real food ingredients
Sweetened with banana, pineapple & honey—no added sugar
Balanced texture: tender, moist, and satisfying
Great for gut health, autoimmune protocols, or anyone gluten/grain-free

What Is Hummingbird Cake?

Hummingbird cake originated in Jamaica in the 1960s, known for its mix of tropical flavors like banana, pineapple, and coconut. It later became popular in the Southern U.S. as a layered, nutty cake with cream cheese frosting.

This version keeps the essence of the original while making it work for SCD and grain-free diets, using simple ingredients that are gentle on digestion.

Tools I Use

Electric hand mixer (for both cake + frosting)
Ground meat chopper (amazing for mashing bananas!)
8×8-inch baking pan
Parchment paper or greasing oil
Small blender or food processor (for pineapple purée)
Mixing bowls, silicone spatula, cooling rack

Tips + Variations

Want extra flair? Top with toasted coconut or chopped pecans.
Make it a layer cake by baking in two pans—just reduce the bake time and double the frosting.
Cake keeps well in the fridge for 3–4 days.

Share Your Experience

Tried this grain-free hummingbird cake? I’d love to hear what you thought. Did you add anything fun on top? Did your kids devour it like mine did?

Leave a comment and share your favorite grain-free dessert recipes—I’m always looking to try new ones and connect with others healing through food.

Don’t forget to join my Substack page – get all my new recipes, news, tips, and gut health info sent directly to you!

Grain-Free Hummingbird Cake (SCD-Friendly + So Good)

A grain-free, SCD-friendly cake with banana, pineapple, and honey—topped with creamy cashew frosting.

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Course: Dessert

Cuisine: American, GAPS, Paleo, SCD

Keyword: almond flour, almond flour cake, grain-free pasta, no-refined-sugar, scd recipe

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: pieces

Calories: 309kcal

Author: Sherry Lipp

Equipment

2 Mixing bowls
1 8 x 8-inch cake pan
parchment linter (optional)
Electric Mixer (or stand mixer)
Mixing spoons and spatulas
Measuring cups and spoons
Cooling rack
1 Banana mashing tool (I link this ground meat tool)

Ingredients

Hummingbird Cake

2 cups almond flour
¼ cup coconut flour
1 tsp baking soda
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp salt
¼ cup unsweetened shredded coconut
2 large ripe bananas
¼ cup butter – melted and cooled slightly
3 large eggs
1 tsp vanilla
2 tbsp plain yogurt
⅓ cup honey
1 cup fresh pineapple – cubed
¼ cup chopped pecans

Cashew Butter Cream Frosting

2 tbsp cashew butter (unsweetened, no additives) – room temperature
2 tbsp butter – room temperature
¼ cup honey
1 tsp vanilla

US Customary – Metric

Instructions

Hummingbird Cake

Preheat oven to 350℉/180℃
Line 8 x 8-inch cake pan with parchment paper, or grease with butter or coconut oil
Add all dry ingredients to large mixing bowl (except chopped pecans)
Stir to combine
Add bananas to separate mixing bowl and mash
Add melted butter, eggs, vanilla, yogurt, and honey
Use an electric mixer to combine until smooth
Pour wet mixture into dry mixture
Beat on medium speed for about a minute until thoroughly combined
Add pineapple cubes to blender or food processor
Blend or process until pureed – it should take less thana minute
Stir pineapple into cake batter
Stir in chopped pecans
Pour into prepared cake pan
Bake for 35 – 40 minutes until toothpick inserted in the middle comes out clean
Cool in pan for at least 15 minutes before removing
Cool on wire rack before refrigerating
Cool completely before frosting – I refrigerated mine for two hours before frosting

Cashew Butter Cream Frosting

Add all frosting ingredients to mixing bowl
Beat on medium to high speed for several minutes until the frosting is creamy and reaches desired texture
Frost cake as desired

Video

Notes

For best texture, allow the cake to cool completely and refrigerate before frosting.
Optional toppings include toasted shredded coconut, chopped pecans, or a light sprinkle of cinnamon on top of the frosting.
To make a layer cake, divide batter between two pans and reduce bake time slightly.
Frosting recipe can be doubled for thicker coverage or to frost the sides.
Store cake in the refrigerator for up to 4 days.

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.