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Gluten Free Hummingbird Cake

Gluten free hummingbird cake

When I bought Lola Berry’s Happy Cookbook I immediately flicked through and marked her recipe for Gluten Free Hummingbird Cake. The recipe is super simple, all of the ingredients seem manageable and they are my kind of ingredients: dates, cinnamon, ginger and ricotta mmm. I was totally seduced by the idea of ricotta, maple syrup and almond butter for icing.


Ever since I’ve bought her book, I’ve opened the page for Hummingbird cake every weekend but haven’t found a good chunk of time to bake. It turns out, I didn’t need a big chunk of time because all you do is combine all the ingredients in a bowl and let the oven do the work. My other excuse was not owning a big enough cake tin so that meant going all the way to the shops. #firstworldproblems

Once I overcame those obstacles and I had the kitchen to myself, I finally took on Lola Berry’s recipe. Not gonna lie… this was a proud cake moment for me. Cake baking stresses me out because they never end up looking like the perfect picture in the cookbook. Inevitably something goes wrong, especially with gluten free ingredients and I end up feeling defeated. This Hummingbird Cake didn’t match the picture but it looked semi-attractive and oh boy did it taste delicious. I loved biting into massive chunks of almonds and dates amongst the flavour of cinnamon and ginger. And the icing rocked my world. Definitely get involved with this recipe and the icing – it’s spoon/bowl licking good.



Gluten Free Hummingbird Cake
Recipe type: Cake
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 cups almond meal
  • 3 eggs
  • 1 granny smith apple, grated
  • ½ cup medjool dates, pitted and roughly chopped
  • 1 ripe banana, mashed
  • 1 cup roughly chopped nuts
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 vanilla pod, split and scraped or a dash of vanilla extract
  • pinch of salt flakes
  • handful of nuts for decorating
  • 250g ricotta
  • ¼ cup maple syrup
  • 2 tbsp almond butter
  1. Preheat the oven to 180 degrees
  2. Grease a 20cm springform cake tin with coconut oil
  3. Combine almond meal, eggs, grated apples, dates, banana, nuts, spices and salt into a bowl
  4. Spoon mixture into your cake tin and bake for 40-50minutes
  5. When your cake is ready remove from oven, turn it out onto a wire cooling rack and let it cool
  6. For the icing, combine ricotta, maple syrup and almond butter in a smaller bowl and beat until smooth
  7. When the cake is cool, ice it and decorate with nuts


1 Comment

  1. Loving Lola Berry’s “The Happy Cookbook” as well. My husband has earmarked a number of vegetable and salad recipes and my gf teenager is enjoying a number of the other recipes.

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