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Gluten Free Hummingbird Cake with Cranberries and Rosemary

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.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: bakefeed, bob's red mill, cranberry, gluten free cake, hummingbird cake, rosemary
Servings: 12 people

Equipment

  • Stand Mixer or Hand Mixer
  • Bundt Cake Pan

Ingredients

  • 3 cups (444g) Bob's 1 to 1 Gluten Free Baking Flour
  • 1 tsp ground cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt finely ground
  • 1/4 tsp nutmeg
  • 1 tbsp fresh rosemary minced
  • 1/2 cup (57g) toasted pecans chopped
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (224g) coconut oil melted
  • 3/4 cup (170g) ripe banana, mashed about 2 medium bananas
  • 3 (150g) large eggs room temperature
  • 1 tsp vanilla extract
  • 2/3 cup (158ml) almond milk
  • 1/2 cup (150g) fresh cranberries approximately 1.5 cups

Frosting

  • 8 oz cream cheese
  • 1/4 cup (57g) butter room temperature
  • 2 cups (340g) powdered sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp (42g) lemon juice
  • fresh cranberries for topping
  • fresh rosemary for topping

Instructions

  • Preheat the oven to 350F (180C). 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.