Hummingbird Cake Gluten Free Recipe
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Ingredients
  • Cake Ingredients
  • 3 cups Pamela's Artisan Flour Blend
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¾ cups sugar
  • 1 teaspoon cinnamon
  • 2 eggs
  • ½ cup unsweetened applesauce
  • 3 Tablespoon oil
  • 1¾ cups mashed banana (about 5-6 bananas)
  • 1½ teaspoons gf vanilla extract
  • 8 ounce can crushed pineapple, undrained
  • Icing Ingredients
  • 2 sticks unsalted butter, room temperature
  • 1 cup shortening
  • 3 cups powder sugar
  • 1 Tablespoon gf vanilla extract
  • 4 Tablespoons buttermilk*
Instructions
  1. Cake Directions
  2. Coat 3 (9 inch) round cake pans with cooking spray.
  3. Combine flour and next four ingredients in a large bowl.
  4. Stir together eggs, applesauce and oil; add to flour mixture stirring just until dry ingredients are moistened. DO NOT BEAT
  5. Stir in mashed banana, vanilla and pineapple.
  6. Pour batter evenly into prepared pans.
  7. Bake at 350 degrees for 20-25 minutes or until cake tester inserted in center comes out clean.
  8. Cool layers in pans on wire racks for 10 minutes.
  9. Remove layers from pans; cool completely on wire racks.
  10. Icing Directions
  11. In a mixer beat butter until soft and creamy.
  12. Add shortening and beat again. The longer you beat the shortening the lighter it will make the frosting. I beat mine for about 3 minutes.
  13. Add vanilla and mix well.
  14. Add powder sugar 1 cup at a time. I place a towel over the bowl to prevent a huge mess from the sugar flying every. You still might have a small mess but nothing like what you would have if you don't cover it at all.
  15. Add milk one tablespoon at a time. If you don't like the consistency you can add more buttermilk one tablespoon at a time until you get the consistency you are looking for.
Notes
*Pour 1 teaspoon in a ⅓ cup measuring cup. Fill the ⅓ cup measuring cup with almond milk or any non dairy milk.
Recipe by Let's Be Yummy at http://letsbeyummy.com/2014/12/06/hummingbird-cake-gluten-free-dairy-free-recipe/