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.
- 2 medium bananas, overripe and mashed
- 1/4 cup avocado oil
- 1/2 cup honey
- 4 large eggs
- 3/4 cup crushed pineapple, lightly drained
- 2 teaspoons vanilla
- 3 cups almond flour
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 cups vegan butter (Nuttelex or Spectrum)
- 1/2 cup organic honey
- 1 tsp vanilla