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Hummingbird Traybake (Gluten & Dairy Free)

Hello everyone, welcome to my latest recipe for this Gluten and Dairy Free Hummingbird Traybake. I've had this recipe lingering around for ages and finally got round to finishing it a few weeks ago. Last minute I decided to switch it to a traybake rather than a traditional layer cake just for a little change.

Other Cake Ideas

If you like this recipe for Gluten and Dairy Free Hummingbird Traybake then you might like to try one of my other cake recipes:

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Cooking Method
Servings 8
    For the cake:
  • 200 grams caster sugar
  • 200 grams gluten free self raising flour
  • 200 milliliters vegetable oil
  • 65 grams chopped walnuts
  • 70 grams chopped pineapple
  • 2 eggs
  • 2 medium bananas (roughly chopped)
  • 35 grams desiccated coconut
  • 1 teaspoon ground cinnamon
  • 3 tablespoons pineapple juice
  • For the frosting:
  • 200 grams icing sugar
  • 100 grams dairy free spread
  • Cinnamon (for dusting)
  1. Preheat the oven to 180 oC

  2. Grease and line a 10" by 8" traybake tin

  3. Put the caster sugar, oil, bananas and eggs into a blender and blitz until smooth

  4. Pour into a large bowl and stir in the gluten free flour, desiccated coconut, cinnamon and pineapple juice.

  5. Stir through the chopped walnuts and chopped pineapple

  6. Pour into the traybake tin and bake for 30 minutes or until a skewer inserted into the middle of the cake comes out clean

  7. Remove from the cake tin and allow to cool before frosting
  8. Make the frosting by beating together the dairy free spread and icing sugar until light and fluffy
  9. Spread on top of the cake and dust with some ground cinnamon