Gluten-free pineapple mimosa cake recipe

Gluten-free mimosa cake with pineapple: recipe for preparing a perfect dessert for Women’s Day with rice flour, pineapple and cream!

Are you looking for a dessert to prepare for Women’s Day but are you gluten intolerant? No problem, the right solution is the gluten-free mimosa cake with sponge cake made with flour rice and corn starch. Everything is then completed by a delicious cream enriched with pineapple cubes. For this recipe you have to prepare two sponge cakesone of which you will need to make the cubes for decoration.

Gluten-free mimosa cake with pineapple
Gluten-free mimosa cake with pineapple

Preparation of gluten-free mimosa cake

  1. To prepare the pineapple cake with rice flour, start by preparing the sponge cake: take it half of the 12 eggs and separate the yolks from the whites. Put the egg whites in a large bowl and whisk them with a pinch of salt and 120 g of sugar.
  2. Remove the seeds from the vanilla pod and add them to 240 g of sugar.
  3. Add the sugar to the yolks and work to obtain a light and frothy mixture.
  4. Incorporate the yolks and egg whites, mixing gently from top to bottom, then add 90 g of flour and 90 g of starch.
  5. Transfer the mixture into a buttered and floured mold then bake in a preheated oven at 160 °C for 45 minutes approximately. Let the sponge cake cool inside the oven ajar, then prepare the second sponge cake which you will need for the final decoration following the same instructions.
  6. Once the cake is cooked, prepare it crema: put the 8 yolks and the remaining sugar in a large bowl, mix well and add the remaining sifted starch.
  7. Put the milk in a saucepan, put it on the fire and let it cool down.
  8. Add half the milk to the beaten egg yolks then add all the milk and put back on the heat, stirring constantly until the mixture thickens.
  9. Transfer the cream into a bowl, cover with plastic wrap and let it cool.
  10. Aside from whipping the cream, add it to the cold custard and leave to rest in the refrigerator for 30 minutes.
  11. Take a sponge cake, remove the outer crust then cut on three discs.
  12. Cut the second sponge cake into cubes to create the mimosa effect.
  13. Cut a couple of pineapple slices a thin cubes and add them to the cream.
  14. Spray the discs for the base with a little pineapple juice and stuffed with pineapple cream realizing three layers then cover with the rest of the cream.
  15. Level well and decorate with sponge cake cubes to create a mimosa effect. Let the gluten-free mimosa cake rest in the refrigerator for a couple of hours before serving.

Alternatively I suggest you try the classic mimosa cake.


We recommend consuming this dessert for Women’s Day within 1-2 days from its realization (being filled with a cream based cream and custard). You can keep the cake in the fridge, under a special bell for sweets. We do not recommend freezing in the freezer.

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