Mimosa Gluten-Free Coffee Cake

Preheat oven to 350ºF and line a 9-inch cake pan with parchment paper, rubbing the sides with coconut oil.

In a medium bowl, stir oat flour, baking powder, cinnamon, baking soda and salt. Set aside.

In a large bowl, using an electric hand mixer on high speed, beat egg, egg yolk, coconut sugar, Greek yogurt, coconut oil, extract and orange zest until well-combined, about 30 seconds. Pour in champagne and whisk until well combined.

Pour the dry ingredients into the wet ingredients and stir until smooth and well combined. Pour into prepared cake pan and smooth out evenly.

For the crumble, in a medium bowl, stir oats and coconut sugar. Add melted coconut oil and use your hands to mix until oil is evenly distributed and you have a crumbly mixture. Sprinkle the crumbs evenly over the top of the cake in a thick layer, lightly pressing them into the batter.

Bake until crumbe are golden brown, the sides of the cake rise, and a toothpick inserted in the center comes out clean, about 38–40 minutes. Let cool in the pan for 30 minutes. Gently transfer to a wire rack (see note) to cool completely before slicing.

Slice and devour (preferably with a Mimosa!).

Notes:
1. If your ingredients aren’t at room temperature, they might harden some of the melted coconut oil when you add them in.
2. 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.