Tasty Gluten-Free Hummingbird Bundt Cake

Finding a gluten-free cake that actually tastes good can feel like searching for a needle in a haystack. Between the dry, crumbly textures and odd aftertastes, it’s enough to make anyone skip dessert altogether. And when you’re trying to recreate a classic like hummingbird cake without regular flour, the challenge gets even trickier.

That’s why this gluten-free hummingbird bundt cake is such a game-changer. It’s got all the tropical flavors of the traditional recipe – sweet pineapple, ripe bananas, and warm spices – but uses a blend of alternative flours that keep it moist and tender, just like the original.

What Kind of Gluten-Free Flour Should I Use?

For this bundt cake, you’ll want to use a gluten-free all-purpose flour blend that contains xanthan gum – this helps give your cake the right structure and prevents it from being crumbly. Most store-bought blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work great here since they’re already formulated with the right mix of rice flour, starches, and binders. If your blend doesn’t include xanthan gum, you’ll need to add about 1/2 teaspoon per cup of flour. Just avoid using single-grain flours like almond or coconut flour alone, as they won’t provide the right texture for this classic bundt cake.

Options for Substitutions

This gluten-free cake has several ingredients that you can swap if needed:

• Gluten-free flour: While you need to stick with gluten-free flour for this recipe, you can use different brands. Just make sure your blend contains xanthan gum – if it doesn’t, add 1 teaspoon to the mix.
• Oils: You can replace coconut oil with more avocado oil, or use any neutral-flavored oil like canola or vegetable oil. Melted butter also works well as a substitute.
• Pecans: Walnuts make a great alternative, or you can use chopped macadamia nuts for a tropical twist. If you need to avoid nuts, simply leave them out.
• Mascarpone: Cream cheese works perfectly as a substitute – just make sure it’s at room temperature before mixing. You could also use ricotta cheese, though the texture will be slightly different.
• Heavy whipping cream: For the filling, coconut cream (the solid part from a can of coconut milk) can work as a dairy-free option.
• Coconut flakes: You can skip these or replace with chopped nuts, or even toasted cake crumbs for texture.

Watch Out for These Mistakes While Baking

The biggest challenge with gluten-free cakes is preventing them from becoming dry and crumbly – make sure to measure your gluten-free flour carefully using the spoon-and-level method, as packing the flour will lead to a dense, heavy cake. Working with room temperature ingredients is crucial for this recipe, so take your eggs, bananas, and mascarpone cheese out of the fridge at least an hour before starting. Another common mistake is overmixing the batter – stop as soon as the ingredients are combined, as excessive mixing can make your cake tough and gummy. For the best texture, don’t skip the resting time of 10-15 minutes after baking, which allows the cake to set properly and makes it easier to remove from the bundt pan without breaking.

What to Serve With Hummingbird Bundt Cake?

This tropical-inspired cake is perfect for afternoon tea or dessert, and there are several tasty ways to serve it! A scoop of vanilla ice cream on the side adds a cool, creamy contrast to the sweet cake, while a hot cup of coffee or tea helps balance out the richness. For a brunch setting, try serving it alongside fresh fruit like sliced strawberries or a mixed berry medley – the fresh fruits complement the banana and pineapple flavors in the cake. If you’re feeling fancy, a dollop of lightly whipped cream and a sprinkle of toasted pecans on top of each slice makes this dessert even more special.

Storage Instructions

Keep Fresh: This gluten-free hummingbird bundt cake stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you’ve added the mascarpone filling, it’s best to pop it in the fridge where it’ll stay good for up to 5 days. Just make sure to cover it well to prevent it from drying out!

Freeze: Want to make this cake ahead? You can freeze the unglazed cake for up to 3 months! Wrap it tightly in plastic wrap, then in foil, and place in a freezer bag. I recommend adding the glaze and filling fresh after thawing – they’ll taste better that way.

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator. Then bring it to room temperature for about an hour before serving. If you’re adding the mascarpone filling and glaze after thawing, wait until the cake is completely at room temperature before decorating.

Preparation Time	20-30 minutes
Cooking Time	70-80 minutes
Total Time	90-110 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 30-40 g
• Fat: 150-180 g
• Carbohydrates: 400-450 g

Ingredients

For the cake batter:

• 4 medium overripe bananas, mashed (about 2 cups)
• 3 cups gluten-free flour blend (King Arthur Measure for Measure works best)
• 1/2 cup avocado oil
• 1/4 cup melted coconut oil (cooled slightly)
• 2 tsp baking powder
• 1 cup canned crushed pineapple with juice (Dole or similar)
• 3 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 tsp cinnamon powder (freshly ground preferred)
• 1 1/2 cups sugar
• 1 cup pecans, finely chopped (or walnuts for a milder flavor)
• 1 tsp sea salt
• 1 tsp baking soda

For the cream filling:

• 4 oz mascarpone cheese (softened to room temperature)
• 1/2 cup unsweetened coconut flakes (optional but adds nice tropical flavor)
• 2 tsp vanilla extract
• 1/2 cup heavy cream (cold, for whipping)
• 1/2 cup powdered sugar

For the glaze:

• 1 to 2 tbsp milk (adjust for desired consistency)
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract

Step 1: Prepare Your Pan and Preheat the Oven

• coconut oil for greasing

Preheat your oven to 350°F and generously grease a Bundt pan with coconut oil, making sure to coat all the ridges and crevices so your cake releases cleanly.

This early prep ensures your oven reaches the right temperature and your pan is ready the moment your batter is mixed.

Step 2: Mix Dry Ingredients and Toast the Pecans

• 3 cups gluten-free flour blend
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• 1 tsp sea salt
• 1 cup pecans, finely chopped

In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and sea salt.

In a separate dry skillet over medium heat, lightly toast the chopped pecans for 2-3 minutes, stirring frequently, until fragrant—this deepens their flavor and helps them stay suspended in the batter rather than sinking to the bottom.

Once toasted, add the pecans to your dry ingredient mixture and whisk to combine evenly.

Step 3: Create the Wet Ingredient Base

• 3 large eggs
• 1 1/2 cups sugar
• 4 medium overripe bananas, mashed
• 1 cup canned crushed pineapple with juice
• 1/4 cup melted coconut oil
• 1/2 cup avocado oil
• 2 tsp vanilla extract

In a large bowl, whisk together the room-temperature eggs and sugar until the mixture is pale and slightly fluffy, about 2 minutes—this incorporates air that helps the cake rise.

Add the mashed bananas, crushed pineapple with its juice, melted coconut oil, avocado oil, and vanilla extract, stirring until everything is well combined and smooth.

I find that using room-temperature eggs and slightly cooled oil helps create a more uniform, emulsified batter.

Step 4: Combine Wet and Dry Ingredients

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2

Pour the dry ingredient mixture from Step 2 into the wet mixture from Step 3, and fold together gently with a spatula until just combined—do not overmix.

A few small lumps are fine; overmixing develops gluten-like structure even in gluten-free flour, which can make the cake tough.

The batter should be thick but pourable.

Step 5: Fill the Pan and Bake

• batter from Step 4

Pour the batter into your prepared Bundt pan from Step 1, smoothing the top gently with a spatula.

Place in the preheated 350°F oven and bake for 1 hour and 10 minutes, until a toothpick inserted into the thickest part comes out clean or with just a few moist crumbs (not wet batter).

The cake should be golden brown on top and spring back slightly when lightly touched.

Step 6: Cool the Cake Properly

Remove the cake from the oven and let it rest in the pan for 10 minutes—this allows the structure to set enough to unmold without breaking.

Run a thin knife around the edges and the center hole to loosen it, then carefully invert the cake onto a wire cooling rack.

Let it cool completely to room temperature, about 2 hours, before frosting or serving.

Step 7: Make the Mascarpone Frosting and Finish

• 4 oz mascarpone cheese
• 1/2 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup unsweetened coconut flakes
• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 to 2 tbsp milk

While the cake cools, beat the softened mascarpone cheese and powdered sugar together until smooth and creamy.

In a separate bowl, whip the cold heavy cream with 2 tsp vanilla extract and 1/2 cup confectioners’ sugar until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy frosting.

Once the cake is completely cool, frost the top and sides generously.

If desired, sprinkle with toasted coconut flakes for a tropical finish.

For the simple glaze option, whisk together confectioners’ sugar, 1 tsp vanilla, and milk until you reach a drizzle consistency, then drizzle over the cooled cake.