5.0 from 36 votes
Get the Recipe: Paleo Hummingbird Cake
This Paleo Hummingbird Cake is light, fresh and just sweet enough! Banana, pineapple, coconut and cinnamon are the main flavors. This classic cake is indulgent but it's made with good for you ingredients!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 servings
Calories: 545 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 3/4 cup pineapple chunks
- 1/3 cup coconut oil or ghee melted
- 2 cups almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- ⅓ cup coconut sugar
- 1/4 cup coconut flakes
- 2 tsp cinnamon
- pinch nutmeg
- 3 eggs room temperature
- 1 cup mashed banana about 2 large bananas
- 1 tsp vanilla extract
Frosting
- 2 cans coconut cream chilled
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- pecans optional
Instructions
- First, add pineapple chunks to a blender. Blend until smooth. Once blended, the 3/4 cup pineapple chunks will be about 1/2 cup liquid.
- Next, melt coconut oil in microwave until melted. Set aside.
- Preheat oven to 350 degrees Fahrenheit and line the bottom of two 8 inch cake pans with parchment paper rounds. Spray with nonstick spray as well.
- In a large bowl or KitchenAid, sift in almond flour, coconut sugar, tapioca flour, and coconut flour. Then, add in baking soda, cinnamon and nutmeg. Stir to combine.
- Once combined, add in pineapple purée, melted coconut oil and remaining cake ingredients. Stir to combine.
- Then, pour cake batter equally into prepared cake pans. Lightly tap each cake pan on the counter to release air bubbles.
- Bake for 30 to 32 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool completely before frosting.
- To make frosting, add chilled coconut cream (ONLY the hardened part on top, discard excess water), maple syrup and vanilla extract to a KitchenAid or high powered stand mixer. Beat until frosting texture is achieved, usually 1 to 2 minutes.
- For best results, frost cake when it's completely cooled. Garnish with chopped pecans if desired.
- Finally, carefully slice and serve!
Cup of Yum
Notes
- The batter will look less "pourable" than regular cake batter.
- Bake until toothpicks inserted into cake come out clean.
- Allow layers to cool completely before frosting.
- If frosting is a little too thin, refrigerate until it thickens up.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
Calories
545kcal
(27%)
Carbohydrates
29g
(10%)
Protein
10g
(20%)
Fat
47g
(72%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
136mg
(6%)
Potassium
393mg
(11%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
96IU
(2%)
Vitamin C
6mg
(7%)
Calcium
78mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 545
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 47g | 72% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 136mg | 6% |
| Potassium | 393mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 78mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.