Hummingbird Layer Cake

 

Hummingbird Layer Cake (gluten-free)

Everyone enjoys celebrating their birthdays, from young children to elderly parents. Everyone The best way to commemorate this momentous occasion with our groups, members, and loved ones is to enjoy delicious food, companionship, and most importantly a magnificent birthday cake.

Choose or make arrangements for Whether you're buying it from a bakery or making it yourself, selecting the ideal cake is crucial to adding even more memorable moments to the day.

Now let's explore the

top 10 happy birthday cake ideas that are sure to wow partygoers.

Find the most adorable happy birthday cake ideas to add even more personal touches to your party! A beautiful and delicious cake is a must when organizing a celebration for yourself or a loved one. There are countless possibilities to fit every taste and style, from traditional themes like unicorns and superheroes to modern ones like vanilla and chocolate.

Makes 1 6 inch 4 layer cake

 

Cake:

1 1/2 cups Gluten Free All Purpose Flour

1 cup coconut sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 tsp ground cinnamon

1 cup mashed bananas

1/4 cup virgin coconut oil

1 Tbsp pure vanilla extract

1/4 cup + 2 Tbsp pineapple juice at room temperature

2 Tbsp apple cider vinegar

1/2 cup chopped pineapple

1/3 cup chopped pecans

 

Frosting:

 

2 15 oz cans of organic full-fat coconut milk (the whole can, cream and water), chilled

2 cups raw cashews, soaked for 4 hours and drained

3/4 cup raw coconut nectar, or maple syrup

1/2  tsp sea salt

2 tsp pure vanilla extract

juice of one lemon (about 3 Tbsp)

1 3/4 cups coconut butter, warmed to liquid

Around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth.  Adjust the oven rack to the middle position and preheat to 375 degrees. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, lightly grease the pan's edges and the parchment paper. Then, line the pan's bottom with a sheet of parchment that fits the pan well.

In a large bowl, thoroughly mix flour, baking soda, sea salt, cinnamon, and sugar.

In a separate bowl, whisk together bananas, oil, pineapple juice, and vanilla extract until thoroughly incorporated. Whisk into flour mixture until fully blended. Add the cider vinegar and whisk until bubbles appear. Add the pecans and pineapple and stir.

Pour cake mixture into ready-made pans and bake cakes until a tester inserted in the centre comes out clean around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth. Around 25 to 30 minutes, out clean.

After approximately an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper. Allow it to cool fully, then transfer to the refrigerator to get extremely cold, which will facilitate slicing. After the cakes are cold, cut them in half horizontally to create four layers.

In the meantime, create the frosting by combining all the ingredients in a high-speed blender or food processor, blending until smooth, except for the coconut butter.  Add the coconut butter and process for an additional minute while the motor is running.  Transfer the frosting to a bowl and refrigerate until it reaches the consistency of whipped cream, which might take up to an hour around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth.

 

around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth.  hour, considering the temperature rise).

 

Arrange one cake layer onto a dish and set aside to cool before icing. First, coat the first layer with a half-inch thick coating of icing, and then coat the second layer.  Frost the cake layer once more, then another, then another, until the frosting is gone. Drape frosting over the cake and around the sides.

As a cake garnish, sprinkle on some chopped pecans.

 

Store any remaining cake in the refrigerator.