Eggless Coffee Mimosa Cake
A cake made without eggs, with the addition of coffee in the base, then soaked again with sweetened coffee and filled with a soft cream of whipped cream and mascarpone and, of course, the typical mimosa decoration, meaning covered with all cubes! Definitely, it is one of the best eggless mimosas I have ever made. ☺️ If you like mimosa cakes, try these recipes too: Classic Mimosa Cake, Berry Swiss Roll Mimosa Cake, Chocolate Mimosa Dome Cake, Mimosa Roll Cake, etc.
Also try these eggless mimosa cakes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Eggless Coffee Mimosa Cake:
(8-inch pan)
- 7/8 cup milk
- 1 2/3 cups flour
- 1/4 cup potato starch
- lemon zest
- 3 1/3 tbsp vegetable oil
- Half packet baking powder
- 2 tsp instant coffee
- vanilla
- 8 3/4 oz mascarpone
- 1 1/4 cups heavy cream
- 3/4 cup powdered sugar
- 7/8 cup coffee
- 1/4 cup sugar
Steps:
For the preparation of the Eggless Coffee Mimosa Cake watch the video HERE.
Base preparation:
In a bowl, put the milk, oil, a bit of vanilla, orange zest, sugar, and mix. Add the potato starch
Add the flour little by little while stirring. Finally, add the baking powder and instant coffee. Pour the mixture into a greased mold.
Bake for about 40 minutes.
Cream preparation:
In a bowl, put the sugar, mascarpone, and beat for a few seconds. Add the cream and whip.
Assembly:
Take the cold base
cut the top and level if needed, then cut into 3 discs. Cut the smallest disc into cubes. Also cut the top into cubes.
Place the first disc and soak with sweetened coffee. Add a layer of cream,
level, and place the second disc on top. Soak and cover the entire surface with the remaining cream.
Level and add the previously cut cubes. Dust with cocoa and decorate as desired.
Enjoy your meal!
