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.
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 1/2 cups Granulated Sugar
3 large Eggs
4 medium very ripe Bananas, mashed
1 cup Crushed Pineapple with the juice
1/4 cup coconut oil, melted
1/2 cup avocado oil
2 tsp. Vanilla Extract
Preheat your oven to 350 degrees. Grease a nine inch bundt pan with coconut oil or butter and set aside.
In the bowl of your 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.
You can skip the filling and just make the cake in your bundt pan. Although, the filling is delicious and easy to make.
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, dessert, cake, baking