This easy recipe for gluten free hummingbird bundt cake is made with coconut and pineapple. This dessert is simple to make and has a delicious glaze on top. I think bundt cakes are the best for gluten free baking and are always a hit.
I love the ease of a bundt cake. There aren't any fussy layers to fill or frost. You can simply sprinkle powdered sugar on top or make a glaze to pour over. Bundt cakes are also easy to freeze. You can freeze slices or you can freeze the entire cake for later.
You can find all of my gluten free cake recipes here: Gluten Free Cake Recipes
Jump to:
Ingredients
- Gluten Free Flour
- Granulated Sugar
- Pecans
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Sea Salt
- Eggs
- Bananas
- Crushed Pineapple
- Coconut Oil
- Avocado Oil
- Vanilla Extract
- Powdered Sugar
- Milk
Instructions
Preheat your oven to 350 degrees. Grease a nine inch or larger bundt pan with coconut oil or butter and set aside.
In the bowl of your stand mixer add the granulated sugar, eggs, bananas, crushed pineapple, coconut oil, avocado oil and vanilla. Beat until the ingredients are blended together.
In a separate bowl whisk together the gluten free flour, pecans, baking powder, baking soda, cinnamon and sea salt.
Add the dry ingredients to the wet mixture and blend just until a batter forms.
In a separate bowl beat together the mascarpone cheese, powdered sugar, vanilla, heavy whipping cream and coconut flakes until you have a thick mixture.
Pour half of the cake batter into your greased bundt pan. Next scoop tablespoons of the filling into the center of your cake batter evenly around the bundt pan. Pour the rest of your cake batter over the filling.
Bake at 350 degrees for 1 hour and 10 minutes. The cake will be browned and a toothpick will come out clean when the cake is done.
Let the cake cool for 10 minutes in the pan and then carefully transfer the cake to a cooling rack.
Let the cake cool completely before pouring the glaze over top.
Bundt Pans
Frequently Asked Questions
There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to raise higher than a regular layer cake or sheet cake.
The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free hummingbird bundt cake recipe I added coconut oil, avocado oil, banana and pineapple to make it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
More Recipes You Might Enjoy
Gluten Free Double Chocolate Bundt Cake
Gluten Free Orange Bundt Cake
Easy Gluten Free White Cake
Gluten Free Chocolate Mayonnaise Cake
Gluten Free Cinnamon Coffee Cake
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Hummingbird Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free hummingbird bundt cake is made with coconut and pineapple. This dessert is simple to make and has a delicious glaze on top. I think bundt cakes are the best for gluten free baking and are always a hit.
Ingredients
3 cups Gluten Free Flour
1 cup Pecans, finely chopped
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
1 tsp. Sea Salt
1 ½ cups Granulated Sugar
3 large Eggs
4 medium very ripe Bananas, mashed
1 cup Crushed Pineapple with the juice
¼ cup Coconut Oil, melted
½ cup Avocado Oil
2 tsp. Vanilla Extract
Glaze:
1 cup Powdered Sugar
1 tsp. Vanilla Extract
1-2 Tbsp. Milk
Filling:
4 ounces Mascarpone Cheese
½ cup Powdered Sugar
2 tsp. Vanilla Extract
½ cup Heavy Whipping Cream
½ cup Unsweetened Coconut Flakes
Instructions
Preheat your oven to 350 degrees. Grease a nine inch or larger bundt pan with coconut oil or butter and set aside.
In the bowl of your stand mixer add the granulated sugar, eggs, bananas, crushed pineapple, coconut oil, avocado oil and vanilla. Beat until the ingredients are blended together.
In a separate bowl whisk together the gluten free flour, pecans, baking powder, baking soda, cinnamon and sea salt.
Add the dry ingredients to the wet mixture and blend just until a batter forms.
In a separate bowl beat together the mascarpone cheese, powdered sugar, vanilla, heavy whipping cream and coconut flakes until you have a thick mixture.
Pour half of the cake batter into your greased bundt pan. Next scoop tablespoons of the filling into the center of your cake batter evenly around the bundt pan. Pour the rest of your cake batter over the filling.
Bake at 350 degrees for 1 hour and 10 minutes. The cake will be browned and a toothpick will come out clean when the cake is done.
Let the cake cool for 10 minutes in the pan and then carefully transfer the cake to a cooling rack.
Let the cake cool completely before pouring the glaze over top.
Notes
You can skip the filling and just make the cake in your bundt pan. Although, the filling is delicious and easy to make.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
