The absolute best gluten free hummingbird cake with a holiday twist of cranberries and fresh rosemary beautifully presented in a Bundt cake form for a show stopping holiday dessert.
This post is sponsored in partnership with Bake From Scratch and Bob’s Red Mill and as always, all opinions expressed are my own. Thank you for continuing to support the brands that make Peanut Butter Plus Chocolate possible.
BETTER BAKING ACADEMY
It’s a crazy time in the world right now and I’m so thankful that if I have to stay home, I’m still able to do the things I love: baking and taking photos. Bake from Scratch and Bob’s Red Mill are teaming up to bring you the Better Baking Academy, a one-year, baking education series and I am so excited to team up with them for this month’s module all about Gluten Free Baking.
The series was created to empower the home baker, the Better Baking Academy with Bob’s Red Mill brings the classroom to your kitchen and delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month.
Every month a new recipe is released in collaboration with a baker and a few of the recipes they’ve covered so far are macarons and a do-it-all dough. You can enroll today, here!
WHAT YOU NEED TO MAKE THIS GLUTEN FREE HUMMINGBIRD CAKE
Light and moist, this gluten free hummingbird cake is bursting with toasted pecans, cranberries and holiday spices and perfectly frosted with a cream cheese frosting. Every bite is tender with hints of cinnamon and cranberry for the perfect balance of cake and frosting.
So here’s what you need to make this gluten free hummingbird cake…
- Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ground cinnamon
- sea salt, finely ground
- fresh rosemary, minced
- fresh cranberries
- toasted pecans, chopped
- coconut oil, melted
- ripe banana, mashed
- eggs, large
- vanilla extract
- almond milk
for the frosting…
- cream cheese, can use a dairy free
- soft butter, can use a dairy free
- powdered sugar
- lemon juice
- fresh rosemary
- fresh cranberries
CAN’T GET ENOUGH GLUTEN FREE DESSERTS?
I hear ya! This cake has quickly becoming one of my favorites and if you like this recipe than you will love these gluten free holiday recipes:
If you are still reading this far, you definitely deserve a slice of gluten free hummingbird cake and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after the recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Gluten Free Hummingbird Cake with Cranberries and Rosemary
- Stand Mixer or Hand Mixer
- Bundt Cake Pan
- 3 cups (444g) Bob's 1 to 1 Gluten Free Baking Flour
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp sea salt finely ground
- ¼ tsp nutmeg
- 1 tbsp fresh rosemary minced
- ½ cup (57g) toasted pecans chopped
- 1 ½ cups (300g) granulated sugar
- 1 cup (224g) coconut oil melted
- ¾ cup (170g) ripe banana, mashed about 2 medium bananas
- 3 (150g) large eggs room temperature
- 1 tsp vanilla extract
- ⅔ cup (158ml) almond milk
- ½ cup (150g) fresh cranberries approximately 1.5 cups
- 8 oz cream cheese
- ¼ cup (57g) butter room temperature
- 2 cups (340g) powdered sugar
- ½ tsp vanilla extract
- 3 tbsp (42g) lemon juice
- fresh cranberries for topping
- fresh rosemary for topping
- Preheat the oven to 350 F° (180 C°). Sift together the flour, cinnamon, baking soda and nutmeg. Stir in the rosemary and pecans.
- In a large mixing bowl or a bowl of a stand alone mixer, beat together the coconut oil and sugar. Add in the mashed banana and vanilla and mix until combined. Add the eggs in one at at time, mixing between each until well blended.
- Remove 2 tablespoons of the dry mixture and place it in a bowl with the cranberries and toss and coat cranberries. Set aside.
- Gradually add the dry ingredients to the wet and alternate with almond milk, whisking just until combined after each addition and the batter comes together. Fold in the cranberries.
- Spray a bundt cake pan with non-stick spray. Transfer the batter to the pan and bake for 50-60 minutes and the cake is cooked through. Let the cake cool in the pan for 30 minutes before flipping the cake out onto a serving dish.
- Cream butter and cream cheese together. Add powdered sugar, vanilla and lemon and beat for several minutes, until smooth and fluffy. Transfer the frosting to a piping bag or large plastic zip bag and cut the corner to create your own piping bag and frost cake. Top with fresh cranberries and rosemary.