This Gluten Free Hummingbird Bundt Cake is a cozy, old fashioned dessert that feels both nostalgic and effortless. Baked in a bundt pan, this easy hummingbird bundt cake delivers a tender crumb and rich flavor that makes it feel truly delicious and special without being complicated.

It's the kind of cake that looks beautiful on the table but is simple enough for everyday baking.

Perfect for holidays, birthdays, or a spring gathering, this gluten free hummingbird cake stays wonderfully moist and satisfying. Whether you're making it for Easter, a birthday cake recipe, or just because, this homemade gluten free bundt cake proves that classic cakes can be just as comforting and impressive without gluten.

It's an easy, timeless dessert you'll want to bake again and again.

If you're looking for bundt cake recipes try my Gluten Free Orange Bundt Cake, my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Pear Bundt Cake or my Gluten Free Double Chocolate Bundt Cake.

You can find all of my gluten free cake recipes here: Gluten Free Cake Recipes

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

This Gluten Free Coconut Cake is made from scratch yet surprisingly easy to make. It makes a super moist coconut cake with a soft, fluffy crumb. If you've been searching for how to make a moist and fluffy coconut cake that truly tastes like the best coconut cake recipe, this one checks every box.

Baked as a beautiful layer cake in round cake pans, it's the kind of homemade coconut cake that feels bakery worthy while still being an approachable easy gluten free cake recipe.

Perfect for celebrations or an everyday treat, this gluten free coconut cake recipe is a standout dessert that doesn't feel like a compromise. Each slice of coconut cake is rich, tender, and full of classic flavor, making it ideal as a coconut birthday cake or just a delicious dessert.

Whether you're learning how to make coconut cake gluten free or just want the best homemade coconut cake, this moist gluten free coconut layer cake is one you'll come back to again and again.

You can find more cake recipes here: Gluten Free Cake Recipes

Ingredients:

• Gluten Free Flour
• Coconut Flour
• Granulated Sugar
• Baking Powder
• Sea Salt
• Coconut Oil
• Avocado Oil
• Eggs
• Vanilla Extract
• Cream of Tartar
• Water
• Mascarpone Cheese
• Powdered Sugar
• Heavy Whipping Cream
• Unsweetened Coconut Flakes
• Sweetened Coconut Flakes

Instructions

Preheat your oven to 350 degrees. Grease two nine inch cake pans with coconut oil or butter. Set aside.

In your stand mixer beat the egg whites and cream of tartar until they are fluffy. Set aside.

Using your stand mixer beat the egg yolks, sugar, melted coconut oil, avocado oil, vanilla and water until combined.

Add the gluten free flour, coconut flour, baking powder and salt to the wet mixture. Beat until combined into a nice batter. 

Add the egg whites to the cake batter and gently fold in using a spatula. The batter should become lighter and fluffier with the combined egg whites.

Pour half of the batter into each greased, nine inch cake pan. 

Bake at 350 degrees for 25-30 minutes. The cake will be slightly browned and a toothpick will come out clean when the cake is done.

Let stand for 10 minutes and then transfer the cakes to a cooling rack. Let the cakes cool completely before filling and frosting them.

Supplies

Frequently Asked Questions

This Gluten Free Cherry Almond Cake is a tender and moist cake made from scratch with almond flour, butter, and almond extract, studded with juicy cherries and finished with a golden brown sugar and sliced almond topping that bakes into a lightly crisp, caramelized crust. It is the kind of gluten free cake recipe that feels elegant enough to serve for dessert but simple enough to slice and enjoy with a cup of coffee at brunch.

Made in a nine inch springform pan, it comes together easily and is just as beautiful as it is delicious.

The combination of almond flour and gluten free flour gives this cherry almond cake a texture that is rich and moist without being dense, and the almond extract adds a warm, nutty flavor that pairs perfectly with the cherries.

I like to use frozen cherries so I can make this cake any time of year, but fresh cherries work beautifully too when they are in season.

Make it the day before you plan to serve it and let it rest overnight for the best flavor and texture. Whether you are serving it as a gluten free brunch recipe or a dinner party dessert, this is one of those cakes that always gets asked about.

If you are looking for more brunch cake recipes try my Gluten Free Strawberry Upside Down Cake, my Gluten Free Lemon Olive Oil Cake, my Gluten Free Blueberry Coffee Cake or my Gluten Free Apple Almond Cake.

You can find all of my cake recipes here: Gluten Free Cake Recipes

Ingredients

• Unsalted Butter
• Gluten Free Flour
• Almond Flour
• Granulated Sugar
• Brown Sugar
• Eggs
• Almond Extract
• Vanilla Extract
• Baking Powder
• Sea Salt
• Frozen Cherries
• Sliced Almonds

Instructions

Preheat your oven to 350 degrees. Grease a 9-inch springform pan with coconut oil or butter. Set aside.

In your stand mixer blend together the butter, almond flour, granulated sugar, brown sugar, eggs, almond extract and vanilla extract until smooth.

In a separate bowl whisk together the gluten free flour, baking powder and salt.

Add the dry ingredients to your batter and mix until they are combined. 

Fold in the cherries with a spatula distributing them through the batter.

Pour the batter into your greased springform pan.

Bake at 350 degrees for 30 minutes.

Carefully remove the cake from your oven and sprinkle the sliced almonds and 2 tablespoons of brown sugar on top. Bake for another 10 minutes or until golden brown and toothpick comes out clean.

Let the cake and pan cool before removing the pans ring. Serve by itself or with vanilla ice cream.

Supplies

Storage

Store the cherry almond cake covered at room temperature for up to two days or in an airtight container in the refrigerator for up to five days. The cake actually gets more moist as it sits, which makes it a great make ahead dessert. Bring it to room temperature before serving for the best flavor and texture.

This cake also freezes well. Wrap individual slices tightly in plastic wrap and store in a freezer safe bag for up to three months. Thaw overnight in the refrigerator before serving.

Finished with a smooth chocolate glaze, this dessert feels special without being fussy. It's the kind of gluten free chocolate bundt cake that works just as well for birthdays and celebrations as it does for a cozy night in.

If you're searching for the best gluten free chocolate cake that's deeply chocolatey, super moist, and crowd pleasing, this one checks every box.

You can make this cake in either a mini bundt cake pan that makes six mini cakes or you can use a regular size bundt pan. I've given instructions below for baking times of either cake.

You can find all my cake recipes here: Gluten Free Cake Recipes

Ingredients

Gluten Free Flour
Cocoa Powder
Baking Powder
Sea Salt
Unsalted Butter
Coconut Oil
Granulated Sugar
Eggs
Buttermilk
Vanilla Extract
Semi Sweet Chocolate Chips

Instructions

Preheat your oven to 325 degrees. Grease your mini bundt pan or regular bundt pan with coconut oil or butter. Set your pan aside.

In the bowl of your stand mixer beat together the unsalted butter, coconut oil and sugar. Add the eggs, buttermilk and vanilla. Beat until combined. 

In a bowl whisk together the gluten free flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and blend together until a batter forms, 1-2 minutes.

Add the chocolate chips to the batter and stir in to combine.

Pour the batter into your greased bundt pan or mini bundt pan. 

Bake at 325 degrees for 1 hour, 10 minutes for a regular bundt pan or 40 minutes for mini bundt pan.

Test the cake with a toothpick. It should come out clean and the center of the cake should be firm when done.

Let the cake cool for 10 minutes and then invert onto a cooling rack to finish cooling.

After the cake has cooled use my recipe for Gluten Free Chocolate Glaze to pour over the cake.

Storage

After the cake has completely cooled I store in an air tight container for up to 5 days. I also love to put individual slices into freezer safe containers and freeze for a chocolate snack later.

If you're looking for more low carb or keto recipes try my Low Carb Air Fryer Turkey Sandwich, my Low Carb Hot Cocoa, my Gluten Free Instant Pot Pizza Soup or my Gluten Free Salisbury Steak with Mushroom Gravy.

You can find all of my cake recipes here: Gluten Free Cake Recipes

Ingredients

Almond Flour
Chocolate Protein Powder
Cocoa Powder
Low Carb Sweetener
Baking Powder
Baking Soda
Sea Salt
Almond Milk
Coconut Oil
Vanilla Extract
Egg

Instructions

In a coffee cup mix the almond flour, chocolate protein powder, cocoa powder, Pyure sweetener, baking powder, baking soda and salt together until all the dry ingredients are combined.

Add the almond milk, melted coconut oil, vanilla extract and egg to the dry ingredients and mix together until you get a cake batter consistency.

Microwave for 60 seconds watching to make sure the cake doesn't overflow your mug. Then microwave for another 30 seconds to finish cooking your cake. 

Be careful removing the mug cake from the microwave as the handle of the mug might be hot!

The cake will rise to the top of the mug and then slowly deflate back down after you take it out of the microwave. 

Supplies

Frequently Asked Questions

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