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Strawberry Momosa Gluten Free Coffee Cake - This coffee cake tastes like a mimosa and is perfect for Spring brunch or Mother's Day! It's so moist and tender that you'd never know it's healthy and gluten free! | Foodfaithfitness.com | @FoodFaithFit

Mimosa Gluten Free Coffee Cake

Mimosa Gluten Free Coffee Cake
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 People
Calories 305kcal


For the cake:

  • 2 1/3 Cups Oatmeal flour, sifted (220g - Gluten free if needed) Click to see how to make your own in 60 seconds!
  • 1/2 Tbsp Baking powder
  • 1/2 Tbsp Cinnamon
  • 1/2 tsp Baking soda
  • 1/2 tsp 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
  • 4 tsp 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 oatmeal (gluten free if needed)
  • 1/2 Cup Coconut sugar
  • 1/4 Cup Coconut oil, melted


  • Preheat our oven to 350 degrees 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 crumbe 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. **
  • Slice and DEVOUR (preferably with a Mimosa!)



*If your ingredients aren't at room temperature they might harden some of the melted coconut oil when you add them in. 
**I think it's the easiest to run a sharp knife around the side of the pan, invert it onto a cooling rack, and then place another cooling rack underneath and flip it so it cools right-side up.


Calories: 305kcal | Carbohydrates: 37.7g | Protein: 4.2g | Fat: 16.2g | Saturated Fat: 12.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.7g | Cholesterol: 31.1mg | Sodium: 105.5mg | Potassium: 12.3mg | Fiber: 2.5g | Sugar: 21.3g | Vitamin A: 45IU | Calcium: 8mg | Iron: 1.2mg