Sourdough Mimosa cake (GF, Vegan)

By Ashley | Cake

Jan 02

It’s quite rare for me to have a full pour of Prosecco left in the bottle, especially after a holiday, however, Trader Joe’s had giant bottles this year so we ended up with a glass or two extra ???

I saw this as the perfect opportunity to bake a dessert with some bubbly! I have used soda and sparkling water in the past and I loved the effect of effervescence on cake, but using a fermented beverage like wine is bound to make an even more interesting pastry! ?

This result is a soft, fluffy, just-sweet-enough Sourdough Mimosa Cake that will be my #1 cake choice for quite a while – or maybe forever??? ? The texture is unbeatable as the bubbles create extra leavening and the fermentation provides a sourdough taste as well as some probiotic properties ???

The sweet creamy frosting is a blend of coconut yogurt, coconut butter, maple syrup, stevia, and beet powder for a vibrant pink color. It has a subtle citrus flavor and a extra pop of flavor from another splash of bubbly 😉  If you’re looking for an impressive, easy, GF, plant-based cake, you’ve found it friends ???

Sourdough Mimosa cake (GF, Vegan)

1 cup gluten-free flour (I prefer Bob’s Red Mill 1:1 GF Baking Flour)

2/3 cup almond flour

1/4 cup organic cane sugar

2  teaspoons baking powder

1/4 tsp sea salt

1/2 tsp baking soda

2 tablespoons melted coconut oil

3/4 cup Prosecco or champagne – room temperature

1 tsp orange zest

1 tsp vanilla extract


1/2 c plant-based yogurt – room temperature 

3 tbsp melted coconut butter

1 tbsp orange juice

1 tbsp Prosecco (or more juice)

2 tsp maple syrup

1-2 drops vanilla stevia

Beet powder, for color

Cake Method: 

Mix the dry ingredients together.

Mix the wet ingredients together in 2 cup liquid measuring cup or medium bowl.

Use a spatula to stir the wet into the dry until a batter forms, taking care not to overmix. 

Pour batter into a parchment lined 6 inch pan or oiled muffin pan and bake at 350 degrees for 18-22 minutes for one cake or 11-14 minutes for six mini cakes or until top springs back when touched.

Allow to cool for an hour or two before removing from pan. 

For the icing:

 Mix the yogurt and beet powder until smooth. 

Heat the coconut butter, Prosecco, and orange juice until smooth and melted then fold into the yogurt with the stevia (if using).

Frost the cooled cakes and garnish as desired (I used orange slices and shredded coconut)

Store cake covered and refrigerated for up to 5 days.

About the Author