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Gluten-Free Mimosa Coffee Cake
4.8 from 15 votes

Gluten-Free Mimosa Coffee Cake

This Gluten-Free Mimosa Coffee Cake tastes like a strawberry mimosa and is perfect for spring brunch!

Prep Time
15 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings: 12 People
Calories: 305 kcal
Course: Breakfast
Cuisine: American

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 egg at room temperature, large
  • 1 egg at room temperature, yolk
  • 3/4 cup coconut sugar
  • 1/3 cup Greek yogurt at room temperature, non-fat, vanilla
  • 1/4 cup coconut oil melted, plus more for greasing the pan
  • 4 teaspoons wild strawberry champagne extract natural, brand Amoretti
  • orange zest from 3/4 large navel orange
  • 1/3 cup champagne
For The Crumble:
  • 3/4 cup rolled oats old-fashioned
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees Fahrenheit and line a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil.
  2. In a medium bowl, stir together the oat flour, baking powder, cinnamon, baking soda, and salt. Set aside.
  3. 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.
  4. Pour in the champagne and whisk until well combined.
  5. 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.
  6. 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.
  7. Sprinkle the crumbs evenly over the top of the cake in a thick layer, lightly pressing them into the batter.
  8. 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.
  9. Let cool in the pan for 30 minutes. Then, gently transfer to a wire rack to cool completely before slicing.

Notes

  • *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.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 37.7g (13%) Protein 4.2g (8%) Fat 16.2g (25%) Saturated Fat 12.4g (62%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1.7g (9%) Cholesterol 31.1mg (10%) Sodium 105.5mg (4%) Potassium 12.3mg (0%) Fiber 2.5g (10%) Sugar 21.3g (43%) Vitamin A 45IU (1%) Calcium 8mg (1%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 12 People

Amount Per Serving

Calories 305

% Daily Value*

Calories 305kcal 15%
Carbohydrates 37.7g 13%
Protein 4.2g 8%
Fat 16.2g 25%
Saturated Fat 12.4g 62%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1.7g 9%
Cholesterol 31.1mg 10%
Sodium 105.5mg 4%
Potassium 12.3mg 0%
Fiber 2.5g 10%
Sugar 21.3g 43%
Vitamin A 45IU 1%
Calcium 8mg 1%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.