Grain-Free Hummingbird Cake (SCD-Friendly + So Good)
A grain-free, SCD-friendly cake with banana, pineapple, and honey—topped with creamy cashew frosting.
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
Instructions
Hummingbird Cake
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Preheat oven to 350℉/180℃
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Line 8 x 8-inch cake pan with parchment paper, or grease with butter or coconut oil
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Add all dry ingredients to large mixing bowl (except chopped pecans)
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Stir to combine
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Add bananas to separate mixing bowl and mash
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Add melted butter, eggs, vanilla, yogurt, and honey
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Use an electric mixer to combine until smooth
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Pour wet mixture into dry mixture
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Beat on medium speed for about a minute until thoroughly combined
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Add pineapple cubes to blender or food processor
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Blend or process until pureed - it should take less thana minute
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Stir pineapple into cake batter
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Stir in chopped pecans
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Pour into prepared cake pan
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Bake for 35 - 40 minutes until toothpick inserted in the middle comes out clean
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Cool in pan for at least 15 minutes before removing
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Cool on wire rack before refrigerating
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Cool completely before frosting - I refrigerated mine for two hours before frosting
Cashew Butter Cream Frosting
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Add all frosting ingredients to mixing bowl
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Beat on medium to high speed for several minutes until the frosting is creamy and reaches desired texture
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Frost cake as desired
Recipe Video
Recipe 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.