Flourless Hummingbird Cake

February 9, 2021Janine
flourless hummingbird cake

Prep time: 25 minutes

Cook time: 35 minutes

Serves: 12

Flourless Hummingbird Cake with honey buttercream

Pineapple, banana and honey cake | Gluten-Free | Dairy-Free

What’s better than a great banana cake? A fantastic pineapple, honey and banana cake!! And if you’ve never had a slice of a flourless hummingbird cake then you are in for a real treat. We’ve made this cake totally flourless, with the main ingredient being almond meal. That makes it technically a paleo cake as the sweetener is natural honey. We’ve also used honey to make the buttercream which sandwiches and tops the cake, keeping it really moist and juicy.

The cake itself is a light and fluffy sponge packed with fresh banana and crushed pineapple. It means the cake is super moist because of that fruit, so while it’s a sponge, it’s not the dry sort you can often get with a plain vanilla sponge. The traditional version has a tangy cream cheese frosting, which of course you could most certainly make if you are not dairy intolerant. But as with all of our recipes, we like to keep it dairy-free, so have opted for a vegetable buttercream topping. We’ve kept the flavour profile similar by using honey in our buttercream. It just highlights the honey in the cake and makes it so damn tasty.

Whether you want to treat special guests, or just have a cake at home for the family, this cake is an absolute winner.

And if you like cakes, check out our other recipes HERE.

flourless hummingbird cake

Print Recipe

Flourless Hummingbird Cake

  • Prep time: 25 minutes
  • Cook time: 35 minutes
  • Serves: 12

Gluten Free Hummingbird Cake | Pineapple, banana and honey cake | Gluten Free | Dairy Free | Hummingbird Cake with honey buttercream



  • 2 medium Bananas, mashed
  • 1/4 cup Avocado Oil
  • 1/2 cup Organic Honey
  • 4 large Eggs
  • 3/4 cup Crushed Pineapple, lightly drained
  • 2 tsp Vanilla
  • 3 cups Almond Flour, fine if possible
  • 1/2 tsp Salt
  • 2 tsp Baking Soda


  • 2 cups Vegan Shortening, like Nuttelex or Spectrum
  • 1/2 cup Organic Honey
  • 1 tsp Vanilla


Check out the video for step by step instructions on making this delightful cake!

  • 1)
    1. Preheat oven to 180°C(350°F ). Grease two 8 or 9-inch cake pans and line with baking paper; set aside.
    2. In a large bowl, place all ingredients together, both wet and dry ingredients,  and mix well until everything comes together. 
    3. Divide cake batter between the two prepared cake pans making sure you level the tops so they’re all even
    4. Bake for 35-40 minutes or until the top starts to darken . It should be a darker brown . Check the inside of the cake is cooked by testing it in the centre with a skewer or toothpick.If it comes out clean then it’s ready.
    5. Remove from the oven and let cool for 10 minutes before removing from the pans and transferring to a wire rack to cool completely.

    To make the buttercream frosting

    1. Add the vegan butter to a mixing bowl and whip it on high until the butter has become very white and fluffy. 
    2. Add the vanilla and honey and continue to whip for a further 2 minutes.
    3. This is best used immediately, so make the buttercream once your cake has cooled.
    4. Spread 1/3 of the buttercream between the two cakes, sandwiching them together. Then spread the remaining evenly over the top and sides
    5. We recommend finishing it with a sprinkle of crushed pecans for decoration.

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