Vegan Sugar-Free Mimosa Cake for Mother's Day (or Any Day)

It's a MOM-osa cake! This elegant dessert is a perfect way to honor the special women in your life with its light, fluffy layers infused with the flavors of champagne and citrus. Made with wholesome ingredients and a touch of indulgence, this cake is sure to be the centerpiece of your Mother's Day celebration.

Using Pyure Granulated Stevia, and Pyure Powdered Sweetener for the frosting means that this recipe is not only plant-based, but that there are no extra calories from sugar. And then there's the zesty brightness of fresh oranges, vegan butter for richness, and that champagne sparkle. Whether you're hosting a brunch or treating Mom to a decadent dessert, this Mimosa Cake is guaranteed to impress.

So gather your ingredients and let's get baking - because every mom deserves a slice of something special on Mother's Day!

 

 

Ingredients

For the cake:

¾ cup non-dairy milk

1 tsp apple cider vinegar

2 oranges' worth of zest

1 1/3 cups Pyure Granulated Sweetener

¾ cup vegan butter, softened to room temperature

¾ cup champagne or sparkling wine

5 tbsp unsweetened applesauce

2 tsp vanilla extract

2¾ cups all-purpose flour (can swap for gluten free flour if desired)

½ cup cornstarch

1 tbsp baking powder

1 tsp salt

 

For the frosting:

1 cup vegan butter, softened to room temperature

2 cups Pyure Powdered Sweetener

1 tbsp orange zest

1 tbsp champagne or sparkling wine

 

Directions

1. Preheat the oven to 350°F and line or grease 3 6” baking pans. Can also use 2 8”pans.
2. Start by making your vegan buttermilk, which is done by combining non-dairy milk with either apple cider vinegar, white vinegar, or lemon juice.  Mix together and let it stand for 5-10 minutes to curdle while prepping the other ingredients.
3. Mix together the gluten free flour, cornstarch, baking powder, and salt in a small bowl and set aside.
4. Zest oranges for the cake batter. In a large bowl, mix the orange zest with the granulated sugar until it has the consistency of soft crumbs.  Then add in the softened vegan butter and cream together until it is soft and fluffy.
5. Next, add the vegan buttermilk, champagne, unsweetened applesauce, and vanilla extract into the large bowl and mix with the sugar/vegan butter mixture.  This will look separated, as the butter will appear chunky and not smoothly combined with the other wet ingredients.
6. Finally, add the dry ingredients in and mix until combined.  This now will appear smooth, but make sure not to overmix as that can cause the cake to be tough.
7. Pour the batter into pans and put in the oven for 25 minutes, testing for doneness by inserting a toothpick or a knife and making sure it comes out with crumbs, no wet batter.  When it’s done, take out of the oven and put the pan onto a cooling rack.  Let it sit for about 10 minutes before inverting the cake onto the cooling rack to remove it from the pan.
8. Lastly, make the icing by mixing the vegan butter, powdered sugar, zest and champagne together until smooth.
9. To assemble, take one of your cooled cakes and place on a plate. Add 2-3 ice cream scoops of frosting. Smooth and layer the next cooled cake on top. Repeat. Frost the entire cake, then decorate as you wish! We like flowers, but you can also leave as is.

This recipe was created for Pyure by Julia Alfano. For more great recipes by Julia, visit her blog at https://www.bakerbabe.ca/