Coconut Flour Hummingbird Cake

My sister’s birthday was a few weeks ago.

She commanded me to make her a cake.

I believe she said ” make me a cake, clown!”

So. I did.

Because I like her.

This was a take on the carrot cake I made my mother for her birthday from Make it Paleo.

The cake was pretty amazing.

I’m not telling you how old she is, because she might kill me,  but we lit a candle for her.

My sister and her friends came over for cake and ice cream. All of the photos are care of my sister’s friend G-Dizzle.

The cake was crazy good. Did I say that already? If you have a birthday coming up, I strongly suggest that you request (or command) this cake. But not from me–from someone you know in real life.

Coconut Flour Hummingbird Cake
 
Author:
Ingredients
  • ¾ cup coconut flour
  • 1 Tbsp cinnamon
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 10 Medjool dates
  • 1 Tbsp maple syrup
  • 1 Tbsp vanilla extract
  • 1 cup melted coconut oil
  • 6 eggs
  • 2 ripe bananas
  • 20oz crushed pineapple
  • 1 cup pecans, chopped
Instructions
  1. Preheat the oven to 325 F
  2. Make your date mixture: put the dates in a microwave safe bowl with a 3 tablespoons of water. Microwave for 1 minute and pop into the food processor with 1 Tbsp maple syrup and process until smooth.
  3. In a large bowl, combine the date mixture, bananas, eggs, vanilla, coconut oil, and mix using a hand mixer until well combined.
  4. In a small bowl, mix the coconut flour, cinnamon, sea salt and baking soda.
  5. Add the dry ingredients to the wet and mix.
  6. Drain the crushed pineapple and add to the batter.
  7. Separate the batter into two cake pans greased with coconut oil.
  8. Bake for 40 to 45 minutes until a toothpick comes out clean.
  9. Cool on a wire rack.
  10. Top with cream cheese frosting from Make it Paleo (click the link below) and chopped pecans.
Notes
Based on the carrot cake from Make it Paleo

Top your cake with this cream cheese frosting from The Food Lovers

What’s your favorite kind of birthday cake?

About Allison

Allison is a Certified Holistic Health and Nutrition Counselor. She specializes in empowering individuals through 1 to 1 Health Counseling Programs to cultivate a carefree relationship with food, and to have more vibrant, natural energy by transitioning to a whole food, often Paleo, diet. DISCLOSURE: In order for me to support my blogging activities, I occasionally may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I believe in and trust.

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24 Responses to Coconut Flour Hummingbird Cake

  1. Alicia K October 11, 2012 at 3:42 PM #

    You are my HERO! This is my absolute favorite cake. Just in time for our anniversary!

    • Allison October 12, 2012 at 10:11 AM #

      Yay! Let me know how it turns out!

  2. Aimee {The Honeyed Almond} October 13, 2012 at 9:34 AM #

    What a beautiful cake! *drools*

  3. Buttoni October 13, 2012 at 8:55 PM #

    This looks lovely and sounds DELICIOUSLY rich! I will definitely be trying this one out soon! Thanks so much for posting this recipe!

  4. Andrea@simplylivinghealthy.org October 16, 2012 at 10:25 PM #

    This would be spot on for my favorite kind of cake! It’s very beautiful!

  5. tamela December 4, 2012 at 11:30 PM #

    Can’t find Certified Organic Medjool Dates any where. Help!

    • Allison December 5, 2012 at 11:40 AM #

      Hmm… I get mine from Whole Foods. I usually find them with the pre-cut fruit in the refrigerated section. You may also be able to use dried apricots for this recipe. I’ve never tried it, but they’re about the same size as dates– you may need to add a few more. Hope this helps!

  6. shandra slack January 4, 2013 at 2:00 PM #

    I never heard about hummingbird cake before, but I loved the sound of it, and the ingredients looked so good! I made this for my dads birthday, and all my family loved it! Thank you so much for sharing. I topped mine with roasted pecans, and frosting with coconut oil, powdered sugar, lemon zest, pineapple juice and butter, so good!

    • Allison January 4, 2013 at 2:07 PM #

      Yay! I’m glad your family liked it! Your frosting sounds delicious ;)

  7. Nicole February 7, 2013 at 1:34 AM #

    OMGosh this cake is delicious !!! I didn’t even get to frost it before it was devoured. I used all organic ingredients in it and Rice Malt Syrup in place of Maple Syrup. Next time I shall make the frosting first so it at least has a chance to get on the cake. I also made a few Muffins for my son to take to school….he loved them.

    • Allison February 7, 2013 at 10:44 AM #

      Awesome, Nicole! I’m glad you and your family liked the recipe ;)

  8. margaret February 22, 2013 at 2:46 PM #

    Do you think it would work to omit the pecans? I’m thinking about making this for my daughter’s first birthday cake

  9. Jo May 7, 2013 at 10:15 PM #

    I’ve had this recipe printed off and in a folder since last year and now I want to make it for my Mum’s 60th…problem is my son is anaphylactic to nuts…what do you recommend to substitute instead? Thinking maybe ground pinenuts, sunflower or linseeds? Anyone else done a nut free version of this?

    • Allison May 8, 2013 at 11:15 AM #

      Hi Jo! I think you could definitely replace the pecans with another type of nut– toasted sunflower seeds sound like they might be delicious. I’ve not heard of anyone doing a nut-free version, but the only tree nuts in the recipe are the pecans, which you could replace, or leave out entirely–I don’t think it would make a huge difference to just leave out the pecans. Let me know how it goes!

  10. Nena July 23, 2013 at 6:32 PM #

    Hi! I’m so excited to make this cake today :) I just wanted to ask if its necessary to divide the mixture into 2 tins? I only have 1 & would rather do it all in one. Thanks!

    • Allison July 24, 2013 at 11:04 AM #

      Hi Nena! I think you could do it all in one sheet cake pan– I would make sure that the pan isn’t too full so that it cooks all the way through. It might take a bit longer to bake than the two pans. Let me know how it goes!

      • Nena July 24, 2013 at 4:47 PM #

        I ended up cooking half quantity at a time as I didn’t want to risk it. I think it’s probably better that way as u can put more frosting in the center :p It turned out absolutely amazing, by far the best grain free cake I’ve ever had! I used my own homemade soft sheeps cheese instead of cream cheese for the frosting, just delicious! Thanks for sharing :)

        • Allison July 24, 2013 at 5:00 PM #

          Yay! I’m so glad that you liked it! You make me want to bake one right now!

  11. AMAN July 25, 2013 at 3:43 PM #

    MY HUSBAND IS TURNING 30. AND HE STARTED GOING PALEO. ITS THE PERFECT RECIPE. THANK YOU.!!!!

  12. Crunchy Hot Mama September 5, 2014 at 12:02 AM #

    Haha!! Make me a bicycle, clown! Love that movie ;) Can’t wait to try this for my daughter’s 1st birthday in a few weeks. I made one for my oldest before we were paleo, so I’m excited to find a paleo version for this time around. Love your site!
    xo,
    Jess

    • Allison September 5, 2014 at 7:58 AM #

      Thanks! You should definitely check out http://www.primalpalate.com for some other delicious cake recipes too- they have the BEST carrot cake I’ve ever eaten–paleo or non-paleo.

Trackbacks/Pingbacks

  1. Coconut Hummingbird Cake – Thermomix | Natural New Age Mum - February 6, 2013

    [...] This recipe is the brainchild of the amazing Allison at Frisky Lemon Nutrition. Check out her webpage and facebook. I tweaked it a little and Australiafied and thermomixified it. (They are so real words!) [...]

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