Gluten-Free Hummingbird Cake

Step 1

Pre-heat the oven to 180°C/160°C fan assisted oven/gas 4 and line and grease three 8 inch x 4 inch round cake tins.

Step 2

Beat the bananas with the olive oil, sugars, eggs and vanilla extract in large bowl or standing mixer until thoroughly combined.

Step 3

Whisk the flours together in a separate bowl with the bicarbonate of soda, spices and salt.

Step 4

Fold the flour into the wet ingredients one third at a time.

Step 5

Stir in 275g of the diced pineapple and pecans until evenly dispersed.

Step 6

Divide the batter between the three baking tins and bake for 20-25 minutes.

Step 7

Cream the butter and icing sugar and mix for about 10 minutes until very light and fluffy.

Step 8

Add the salt and vanilla and mix again to combine.

Step 9

Finally add the cream cheese and mix until just combined.

Step 10

Place one of the cake layers on a cake board or cake stand.

Step 11

Fill a piping bag with the buttercream. Pipe concentric circles around the top of the cake layer. Use a small spatula to smooth so it creates an even layer of buttercream.

Step 12

Place the second layer of cake on top of the buttercream then add another layer of buttercream.

Step 13

Finally place the third cake layer on top and add a final layer of buttercream.

Step 14

Pipe the rest of the buttercream around the sides of the cake and use a spatula to smooth.

Step 15

Pipe buttercream, using a piping tip of your choice, around the top of the cake.

Step 16

Decorate with dried banana, the extra pineapple (see notes below on how to dry it out) and extra pecans.