The lemon mimosa cake — gluten-free and lactose-free is an elegant, fragrant and light dessert, perfect for celebrating special occasions such as Women’s Day or a spring birthday. Inspired by the classic Mimosa Cake, this revised version is also suitable for those who are intolerant to gluten or lactose, without sacrificing flavor and texture.
The Mimosa Cake is an Italian dessert born in the 1950s, traditionally prepared for March 8th. Its name comes from the decorative appearance: small cubes of sponge cake scattered on the surface resemble the tiny yellow mimosa flowers. The classic version uses a traditional sponge cake, diplomatic cream and a liqueur soak.
Today we make it in a gluten-free and lactose-free version, perfect also for those following a lighter diet or with intolerances. The only difference is that I did not add powdered sugar to the cream when preparing the diplomatic cream.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 8 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Women's Day
Ingredients
- 6 eggs
- 1 cup granulated sugar
- 1 cup gluten-free rice flour
- 5 tbsp gluten-free cornstarch
- 1 lemon (zest)
- 1 pinch salt
- 2 cups gluten-free almond milk
- 8 egg yolks
- 1/2 cup granulated sugar (about 120 g)
- 6 tbsp gluten-free cornstarch
- 4 lemons
- 1 cup lactose-free plant-based cooking cream
- 3.4 fl oz limoncello
- 3.4 fl oz water
Tools
- 3 Bowls
- 1 Mixer
- 1 Whisk
- 1 Spatulas
- 2 Cake Pans
- 1 Saucepan
Steps
Beat the eggs in a stand mixer or with an electric hand mixer together with the sugar, the pinch of salt and the flavorings.
The mixture should be fluffy, pale and foamy; it will take about 12–15 minutes.Gently fold in, using a spatula and movements from bottom to top, the sifted rice flour mixed with the cornstarch, adding it little by little.
Pour the batter into previously greased (or oiled) and floured pans — two 9-inch pans.
Bake in a preheated conventional oven at 338°F for 30–35 minutes; perform the toothpick test to check doneness.Leave in the switched-off oven for 5 minutes.
Then invert onto a cooling rack.
Wait at least 6–8 hours before slicing.Pour the almond milk into a small saucepan. Add the lemon zest (only the yellow part).
Heat until just about to boil, then turn off and let infuse for 5–7 minutes.In a bowl combine the egg yolks and sugar.
Whisk until you obtain a pale and homogeneous mixture.Stir in the cornstarch.
Mix until you have a smooth cream without lumps.Pour the milk gradually into the egg mixture while stirring continuously.
This prevents the eggs from cooking suddenly.
Return everything to the saucepan and cook over medium-low heat, stirring constantly.
The custard is ready when it visibly thickens, coats the spoon and begins to make slow “bubbles” — about 4–6 minutes.Pour into a clean bowl.
Cover with plastic wrap touching the surface.
Let cool to room temperature, then transfer to the refrigerator.Pour the plant-based cream into a bowl and whip with an electric mixer at high speed until the cream is glossy and semi-whipped.
Pour 1/3 of the semi-whipped cream into the bowl with the custard and whisk to loosen the mixture and make it uniform.
Then add another 1/3 of the cream, folding with a spatula from bottom to top so as not to deflate it.
Once incorporated, add the remaining cream using the same method.
Keep refrigerated covered with plastic wrap until ready to use.Cut one sponge cake into 3 layers. For decoration, crumble the other sponge cake after removing the outer crust.
Syrup the first layer.
Fill with 1/3 of the cream.
Cover with the second layer and repeat.
Cover the entire cake with cream.
Decorate with sponge cake cubes until the surface is completely covered.Chill for at least 4 hours in the fridge before serving your classic mimosa cake.
WARNING: consult the Italian Celiac Association guide and read ingredient labels carefully to ensure they are not contaminated with gluten.
Storage
In the refrigerator for 2–3 days, serve at 46–50°F.
FAQ (Questions & Answers)
Which cream should I use if I need lactose-free?
You can use plant-based cream or lactose-free dairy cream. It is important to choose products specifically suitable for whipping.
How long does the gluten-free, lactose-free mimosa cake last?
In the refrigerator: 2–3 days
Sponge cake (unfilled): can be frozen for up to 1 month.Can it be prepared in advance?
Yes, the sponge cake and the cream can be prepared the day before; the final assembly is done shortly before serving to maintain softness.
Is it suitable for people with celiac disease?
Yes, if all ingredients — including flavors and the liqueur used in the soak — are certified gluten-free.
Which pans should I use?
A round pan of 9–9.5 in gives the classic round effect. Always line with parchment paper or grease with vegetable margarine.
The lemon mimosa cake — gluten-free and lactose-free is an elegant, fresh and inclusive dessert, perfect for celebrating special moments with lightness. Inspired by the tradition of the Mimosa Cake, this modern version preserves all the beauty and flavor of the original while being easier to digest.
Try it for your next special occasion and surprise everyone with a cake as soft as a cloud and scented like spring 🍋🌼
