Gluten-Free Hummingbird Loaf Cake (Vegan)
The sweet and nutty classic Southern dessert now with a gluten-free and vegan recipe! Gluten-Free Hummingbird Loaf Cake topped with a delicious dairy-free cream cheese frosting and packed with pecans, banana, and pineapple!
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 1 8x4 Loaf 1x
- Category: Dessert, Breakfast, Bread
- Cuisine: Jamaican, Southern
Ingredients
Scale
- Cake Batter:
- 2 Cups Bob's Red Mill 1-to-1 Gluten-Free Flour
- 1 TB Psyllium Husk Powder
- 1 Tsp Baking Powder
- 2 Ripe Bananas (mashed, about 1/2 cup)
- 1/2 Cup Crushed Pineapple in Juice
- 1/2 Cup Crushed Raw Pecans (plus more for topping)
- 1/2 Cup "Brown Sugar" (mix 1/2 Cup Erythritol + 2 Tsp Molasses)
- 1/4 Cup Erythritol
- 1/2 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Cup Unsweetened Non-Dairy Milk
- Cream Cheese Frosting:
- 4 oz Vegan Cream Cheese (I like Daiya or Kite Hill)
- 1/2 Cup Powdered Erythritol
- 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix together all the cake batter ingredients until combined.
- Pour the batter into a greased 8x4 loaf pan and smooth out the top.
- Bake in the oven for 30 minutes, remove, and let the loaf cool on a wire rack.
- In a small bowl, mix together the cream cheese frosting ingredients until smooth.
- Lightly pour the frosting over the top of the loaf cake and sprinkle on more crushed pecans if desired.