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Beautiful Low-FODMAP Hummingbird Cake Recipe; Gluten-free, Dairy-free Recipe

Name: Beautiful Low-FODMAP Hummingbird Cake Recipe; Gluten-free, Dairy-free
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 1 cup chopped pecans plus 1-2 tablespoons whole pecans for decorating; 3 cups low-FODMAP gluten-free flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 & 1/2 teaspoons xanthan gum; 2 teaspoons ground cinnamon; 1 teaspoon salt; 4 large eggs, at room temperature; 2 cups granulated sugar; 2 cups finely chopped or mashed ripe bananas, at room temperature (about 4 medium bananas); 1/2 cup finely chopped pineapple; 1/3 cup pineapple juice, from fresh pineapple; 4 teaspoons pure vanilla extract; 1/2 cup canola oil; Vegetable shortening, for greasing; Low-FODMAP Cream Cheese Frosting

Rachel Pauls Food

You can't help but smile when you make this recipe for beautiful Low-FODMAP Hummingbird Cake. A Southern cake favorite, gluten-free and dairy-free!

Ingredients

1 cup chopped pecans plus 1-2 tablespoons whole pecans for decorating

3 cups low-FODMAP gluten-free flour

2 teaspoons baking powder

2 teaspoons baking soda

1 & 1/2 teaspoons xanthan gum

2 teaspoons ground cinnamon

1 teaspoon salt

4 large eggs, at room temperature

2 cups granulated sugar

2 cups finely chopped or mashed ripe bananas, at room temperature (about 4 medium bananas)

1/2 cup finely chopped pineapple

1/3 cup pineapple juice, from fresh pineapple

4 teaspoons pure vanilla extract

1/2 cup canola oil

Vegetable shortening, for greasing

Low-FODMAP Cream Cheese Frosting

Method

Preheat oven to 350ºF

Position rack in center of oven

Bake pecans in a single layer on a baking sheet for about 6-8 minutes, until lightly toasted and fragrant; stir once or twice, as needed

Cool pecans

Lightly grease baking pans, line with parchment paper rounds and grease these

In a medium bowl whisk low-FODMAP flour, baking powder, baking soda, xanthan gum, cinnamon, and salt

In a separate large bowl beat eggs until lemon colored (can do by hand or in electric mixer)

Add granulated sugar; beat until smooth and thick (1-2 minutes)

Add bananas, pineapple, pineapple juice, and vanilla and mix until well combined (you can leave tiny pieces of banana in the batter)

Scrape bowl

Add flour mixture and oil and mix or beat at medium-low speed for about 30 seconds; scraping down bowl as needed

Do not overmix

Fold in chopped pecansSpread batter into prepared pans

In my case I evenly distributed into 3 rather than 2 pans, using the same amount of batter and baked about 22 minutes

Place in center of oven and bake about 30 minutes, or until a toothpick inserted in the center of cake comes out clean

Cool cakes on a rack for 10 minutes

Carefully remove cakes from pan and cool completely on rack

Move to cake plate to frost, garnish with whole toasted pecans or pecan pieces

Serve at room temperature, store in refrigerator

Best served within 3 days of baking, can be frozen up to 1 month

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