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

You can’t help but smile when you eat this beautiful low-FODMAP Hummingbird Cake.  This low-FODMAP recipe is a low-FODMAP version of a Southern cake favorite!

Low-FODMAP Hummingbird Cake is filled with sweetness of banana and pineapple, infusing the cake with moist and delectable flavors.  This is how it got it name- they say it attracts hummingbirds with its sweet, nectar-like taste.  The additional moisture from these fruits allows less oil to be required in the low-FODMAP cake recipe.

My low-FODMAP fluffy cream cheese and low-FODMAP ermine frostings (dairy-free) are the ideal toppings for this sumptuous cake.

Check out over 300 more low-FODMAP recipes on my blog.  You may also love my low-FODMAP Red Velvet Cupcakes and low-FODMAP Coconut Layer Cake.  Or peruse this low-FODMAP Cake Collection for more low-FODMAP cake inspiration!

Be healthy and happy,

Rachel Pauls, MD

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

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 24

Makes 2 x 9-inch cakes, or 24 cupcakes

Prep time: 15 min

Bake time: about 20-25 minutes for cupcakes; 25-30 minutes for cakes

• Time to bake depends on whether you place all the cakes in one or two ovens
• Since gluten-free can be tricky and ovens vary I usually start to check the cake 5 minutes before the time allotted so it doesn’t over-bake
• To make a 3 layer cake (like I did) use 3 round cake pans and bake about 20-25 minutes

Bake: 350 F

Ingredients

• 1 cup chopped pecans plus 1-2 tablespoons whole pecans for decorating, if desired
  • 1 cup is about 140 g or 7 low-FODMAP servings
• 3 cups low-FODMAP gluten-free flour
  • I use Authentic Foods GF Classical Blend
    • this is my favorite low-FODMAP baking flour- great results every time! See my bake off blog to see reasons why.
  • 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)
    • 4 bananas is about 12 low-FODMAP servings
  • 1/2 cup finely chopped pineapple
    • Since we lack FODMAP testing on canned pineapple recommend use only fresh pineapple
      • Canned fruits often contain concentrated fruit juices, so that the product always tastes consistently sweet and exactly the same
      • These concentrates can result in higher-FODMAP levels than fresh versions
    • I used very ripe pineapple and cut off the harder internal surfaces
  • 1/3 cup pineapple juice, from fresh pineapple
    • You will need about 1 & 1/2 cups of fresh pineapple for this amount of juice
    • Make this in your blender with pineapple chunks, then strain, or press out chunk pineapple for juice by hand
    • Using fresh pineapple will mean more variation in flavor, so try to get really ripe and sweet pineapple for this part
  • 4 teaspoons pure vanilla extract
  • 1/2 cup canola oil
  • Vegetable shortening, for greasing
  • Low-FODMAP Cream Cheese Frosting, or low-FODMAP Opera Cream/Ermine Frosting (for a dairy-free version)

Directions

• 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 (this step makes a huge difference in how delicious the pecans taste!)
• 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 pecans
• Spread 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
• Look at that beautiful low-FODMAP Hummingbird cake!  I love the 3 layers 🙂

• Taste the delicious pineapple, pecans and banana in every bite.