Mini Hummingbird Bundt Cakes (Gluten Free)

minihumingbirdbundtcakesgf Spring has sprung with these gluten-free mini hummingbird Bundt cakes. Pineapple, banana and toasted pecans find harmony with cream cheese icing.

3 cups gluten-free all-purpose flour blend (420 g)
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. sea salt
2 cups ripe bananas, chopped, not overly ripe (~ 4 banans)
1 cup crushed pineapple, drained
1 cup Canola or vegetable oil (240 mL)
2 large eggs, beaten and at room temperature
1½ tsp. pure vanilla extract
1¼ cups pecans, toasted, chopped (144 g)

Cream Cheese Icing:
8 oz cream cheese, softened (226 g)
¼ cup butter, softened (57 g)
2 cups Monk Fruit Sweetener with Erythritol (Powdered) (250 g)
1 tsp. pure vanilla extract
2 blood oranges, freshly juiced

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease 4” Bundt pans and set aside. *

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. In a medium bowl, stir together the bananas, pineapple, oil, eggs and vanilla until well combined.

Pour the wet into the dry and fold to combine. Do not beat and do not overmix. Gently stir in 1 cup of the toasted pecans.

Using a cookie scoop, place about two scoops of batter into each pan (which should reach about ¾ full). Bake cakes for 35-40 minutes, or until toothpick inserted in between the middle and edge comes out with just a few crumbs attached.

Cool cakes in pans for 10 minutes before turning out onto wire rack to cool completely.

Make the Cream Cheese Icing:
In a large bowl, combine the cream cheese, butter, Monk Fruit Sweetener with Erythritol (Powdered) and vanilla. Beat until smooth. Add the orange juice and continue beating until well incorporated.

Fill a large pastry bag fitted with a ½” round tip (or ziptop bag with a corner cut out) with the icing. Pipe ribbons of the icing down the sides of the bundt cakes, beginning in the middle and ending ¾ of the way down the sides. Sprinkle the middle with the leftover toasted pecans.

Store in the refrigerator, well covered (a cake or cupcake taker works great for this) and allow to come to room temperature before serving. Will keep in the fridge for a few days. the cakes can also be frozen without the icing. Frost after thawed.

Makes 10 mini (4”) Bundt cakes.

Cook's Notes:

This recipe can be made in a large Bundt pan if you don't have mini Bundt pans. Bake the cake for 65-75 minutes, or until a toothpick comes out with only a few crumbs attached.
To toast pecans, spread into one layer on a small baking sheet and toast at 350°F (180°C/160°C fan, Gas Mark 4) F for 10-15 minutes, or until fragrant. Watch carefully as they will go from perfect to burnt in seconds. (I can't tell you how many burnt nuts I've thrown away).