Hummingbird Cake (Paleo)
Recipe type: Treat
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
  • 2½ c almond flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • 3 eggs
  • ¼ c honey
  • 2 tbsp coconut oil, melted
  • 2 tsp apple cider vinegar
  • 2 medium bananas
  • ½ c pineapple chunks, fresh or canned (but in juices only)
  • ¼ c medium shredded coconut
  • ¼ c chopped pecans
  1. Preheat oven to 325 degrees. Lightly grease (a little coconut oil will do it) a 9-inch round springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine almond flour, baking soda, cinnamon and salt.
  3. In a food processor, blend the bananas with the pineapple chunks, until you've achieved a mashed consistency.
  4. In a large bowl beat the eggs, honey, oil, and apple cider vinegar. Add the bananas and pineapple mixture. Then add the dry ingredients and mix well. Stir in the coconut and chopped pecans. Pour into your prepared pan and bake for 40-45 minutes or until the centre is firm and a toothpick comes out clean.
  5. Allow cake to cool 30 minutes before removing sides of the springform pan. Then allow the cake to cool completely before inverting onto a wire rack. Ice with whipped coconut cream or with Marshmallow Frosting (shown in picture) from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam (Elana's Pantry). Sprinkle with toasted coconut and chopped pecans.
Recipe by Eat Heal Thrive at