Once the cakes are completely cool, beat together the frosting ingredients until light and creamy. You may need to adjust the amount of heavy cream, so add that last. Be sure to sift the powdered sugar or Swerve to avoid clumps. Frost the the cakes with a generous amount in-between. Carefully cover the sides in toasted coconut, and decorate the top with toasted pecans.
On the Ingredients
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
- Did you know that bananas are actually a berry? That’s how they’re scientifically categorized, as they grow on a type of herbaceous plant. They’re the most popular fruit in America and, depending on who you ask, the second or third most popular worldwide. Though high in sugar, bananas have a lot of nutrients in them. They have antioxidants, fiber, and vitamins, and some studies show they may help increase insulin sensitivity and support heart and digestive health (read more).
- Coconuts are the seed of the coconut palm. They have four main food products: coconut meat, coconut oil, coconut milk, and coconut water. The meat is high in fiber, MCTs (medium-chain triglycerides), and fat. They are high in several minerals, especially manganese and copper. (More on the health benefits).
- Pecans are a nut produced by a type of hickory tree native to the southern regions of the United States and northern Mexico. They’re delicious, rich, and very nutritious. They contain a lot of dietary fiber, healthy fats, vitamins, and minerals. They’re a great source of monounsaturated fatty acids, which may benefit the heart. (Read more about pecans.)
Hummingbird Cake (Grain-Free)
6
servings15
minutes30
minutes45
minutesIf you’re looking for a creative dessert that’s different from New England traditional, look no farther than Hummingbird Cake. This Southern Thanksgiving favorite is a banana and pineapple cake with cream cheese frosting, decorated with pecans. Our version is grain-free/gluten-free!
Ingredients
- Cake Ingredients
1 very ripe banana
1/2 cup crushed pineapple (drained)
2 tbsp olive oil
1/4 sup sugar or monkfruit sweetener
2 eggs
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups fine almond flour
1 tsp baking soda
- Frosting Ingredients
8oz cream cheese (room temp)
1/2 cup butter (room temp)
4 tbsp heavy cream
1/2 cup confectioners sugar or Swerve powdered sweetener
1 tsp vanilla
- Decorations
1 cup coconut flakes (toasted)
1 cup pecans (toasted)
Directions
- Preheat oven to 350° F. Grease two 6” round pans and set aside.
- Mash the ripe banana and mix together with the crushed pineapple, sugar or monkfruit, olive oil, eggs, and vanilla.
- Add the almond flour, baking powder, and salt. Stir to combine.
- Divide the batter between the two pans and bake for 20-30 minutes, until a toothpick inserted comes out clean.
- Let the cakes sit in the pans for 10 minutes, then carefully remove and let them cool completely.
- Once the cakes are completely cool, beat together the frosting ingredients until light and creamy. You may need to adjust the amount of heavy cream, so add that last. Be sure to sift the powdered sugar or Swerve to avoid clumps.
- Frost the the cakes with a generous amount in-between. Carefully cover the sides in toasted coconut, and decorate the top with toasted pecans.
