This Gluten-Free Mimosa Coffee Cake tastes like a strawberry mimosa and is perfect for spring brunch!
You know how they say the best things in life are free? I’d like to propose an update: The best things in life are baked goods with booze. And if you’ve been around here for a while—hi, champagne truffles and bacon beer cupcakes—you already know I take this very seriously. So when the idea of a mimosa coffee cake popped into my head, there was zero hesitation. Bubbly champagne? Check. Tangy citrus? Check. Sweet strawberry aroma? Absolutely.
It’s basically a mimosa in cake form, but with an extra layer of something special. While orange mimosas are classic, what if you’re more of a strawberry girl? What if you want to shake things up? That’s exactly what happened when I started playing with flavors, and let me tell you, strawberry mimosas absolutely count. To get that perfect fresh, juicy strawberry vibe, I used Amoretti’s natural wild strawberry champagne extract, which somehow tastes like real strawberries and champagne at the same time. But for those of you who love a little citrus zing, I didn’t leave out the orange zest—it’s there, adding just the right amount of brightness to make every bite feel like brunch in cake form.
And, of course, there’s real champagne in the batter. Partially because its bubbles (along with a dollop of Greek yogurt) give the oat flour base the soft, tender texture every good coffee cake needs. But mostly because it’s a mimosa cake, and I needed zero excuses to pour a little extra bubbly into the mix. Oh, and did I mention the streusel? Because if you’re anything like me, that crunchy, coconut-sugary, oat-packed topping is going to be your new definition of happiness. Crispy, crumbly, chewy, boozy, berry-filled goodness—this cake is the epitome of #BrunchGoals.
Is This Gluten-Free Mimosa Coffee Cake Healthy?
Let’s be real: It’s a cake. And cake is meant to be enjoyed as a fun occasional treat rather than a health food. At the same time, there are some feel-good ingredients lurking in this recipe, including oat flour (rich in fiber), Greek yogurt (rich in calcium, vitamin D, and protein), and coconut sugar (much lower glycemic index than regular white sugar). And, of course, the whole cake is gluten-free.
All in all, consider this the perfect recipe when the occasional craving for something sweet and a little elegant hits.
Does The Champagne Actually Do Anything?
Champagne does more than just make this cake a little extra fancy. It really does play a role in baking!
Champagne is super bubbly, and it’s those bubbles that help create a light, fluffy, tender crumb. Basically, the carbonation helps make the cake rise. Apart from that, champagne enhances the flavor of the cake by adding deliciously subtle flavor notes of whatever variety you’re using—be it fruity, citrusy, floral, or mineral. It’s a truly unique way to add depth and complexity to your dessert.
How Do I Store Leftovers?
Store leftovers in an airtight container at room temp for up to 2 days. For longer storage, pop the container in the fridge for up to 1 week, or freeze individual slices for emergency cake cravings. Wrap them in plastic, pop them in a freezer bag, and they’ll keep for up to 3 months.
Serving Suggestions
This recipe screams brunch, so serve it up at a brunch soirée with friends! Some other delicious dishes include Candied Bacon, French Toast Casserole, and a gorgeous Quiche Florentine. And, of course, don’t forget the batch of perfect mimosas!
Ingredients
For The Cake:
- 2 1/3 cups oat flour sifted (220 grams)
- 1/2 tablespoon baking powder
- 1/2 tablespoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 3/4 cup coconut sugar
- 1/3 cup non-fat vanilla Greek yogurt at room temperature
- 1/4 cup coconut oil melted, plus more for greasing the pan
- 4 teaspoons Amoretti natural wild strawberry champagne extract
- Zest of 3/4 a large navel orange
- 1/3 cup champagne
For The Crumble:
- 3/4 cup rolled old-fashioned oats
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil.
- In a medium bowl, stir together the oat flour, baking powder, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, using an electric hand mixer on high speed, beat together the egg, egg yolk, coconut sugar, Greek yogurt, coconut oil, extract, and orange zest until well combined, about 30 seconds.
- Pour in the champagne and whisk until well combined.
- Pour the dry ingredients into the wet ingredients and stir until smooth and well combined. Pour into the prepared cake pan and smooth out evenly.
- In a medium bowl, stir together the oats and coconut sugar for the crumble. Add in the melted coconut oil and use your hands to mix until the oil is evenly distributed and you have a crumbly mixture.
- Sprinkle the crumbs evenly over the top of the cake in a thick layer, lightly pressing them into the batter.
- Bake until the crumbs are golden brown, the sides of the cake rise, and a toothpick inserted in the center comes out clean, about 38-40 minutes.
- Let cool in the pan for 30 minutes. Then, gently transfer to a wire rack to cool completely before slicing.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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