What you need to make gluten free hummingbird cake

For the Cake

2 cups Well and Good plain flour
1 tsp baking soda
1 tsp salt
1 1/3 cups sugar
1 tsp ground cinnamon
4 large egg whites
3/4 cups mashed banana + 2 cups banana chopped into small pieces
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 227g can crushed pineapple, undrained
1 cup chopped walnuts and slivered almonds

For the Frosting

250g cream cheese, softened
1/2 cup butter or margarine, softened
500g sifted caster sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Method

1. Combine flour, baking soda, salt, sugar and cinnamon in a large bowl.
2. Fold the egg whites, oil, vanilla and mashed banana into the dry mix. Ensure the mix is completely combined.
3. Fold in pineapple, 1 cup walnuts and chopped bananas until combined
4. Pour batter into three lined 20cm round cake pans. Springform pans work well.
5. Bake at 180° for 25 to 30 minutes or until an inserted skewer comes out clean.
6. Remove from oven and allow to cool for 5 minutes before placing on wire rack until completely cooled.
7. To make the frosting beat cream cheese and butter at medium speed with an electric mixer until smooth.
8. Gradually add caster sugar beating on a low speed until light and fluffy then add vanilla and continue beating until combined.
9. Spread cream cheese between layers and place each cake on top of the other (see picture).
10. Sprinkle walnuts and almonds on top of cake.