Vegan King Cake
RECIPE BELOW!!!⚜️I go through every step of making this delish Twelfth Night Cake, and man oh man, it’s a slice of total goodness! 🎉 Been wanting to make a vegan version, and every person that has tried this over the years LOVES IT. Sugar, cinnamon, butter, beautiful colors… I mean, what’s not to love?!
King Cake dates all the way back to the Renaissance. The Twelfth day of Christmas is the day the 3 wise men reached baby Jesus! A circular cake was made , symbolizing the circular path to and back from Jesus, as they went home another way to avoid King Herod. A trinket, bean, or plastic baby was placed inside to symbolize baby Jesus or the new year, and whoever received the piece on Twelfth Night was named King of the Revelries! 👑 It marked the beginning of the Mardi Gras season, which ends at the beginning of Lent on Ash Wednesday. In today’s tradition, whoever receives the trinket is responsible for bringing the next King Cake to the party OR even hosting the next party!
Traditionally, this was eaten only on Twelfth Night, however we Louisianian’s indulge in this treat the entire Mardi Gras season! 💕
🤤 This cake is SO. MOIST. & FRESH!! It’s soft, sweet, and a beautiful display of colors!! It’s so perfect for Mardi Gras!!
🌱 IT’S COMPLETELY VEGAN!! We use aquafaba as a binder and rising agent, and almond milk and vegan butter. Even with these substitutions, I guarantee you and your friends will not be able to tell a difference! 👏🏻🎭 This cake just takes a little time & patience. , and it’s TOTALLY worth it! 🤤
Laissez les bon temps rouler!
Vegan King Cake
Ingredients
- 2 pkgs active dry yeast
- 1 1/2 cups almond milk
- 5 cups flour, properly measured
- 1/2 cup sugar
- 2 tsp salt
- 1/4 cup aquafaba
- 1 cup melted vegan butter
- 1/4 cup melted vegan butter
- 1/2 cup sugar
- 1 Tbsp cinnamon
- 4 cups powdered sugar
- 2 tsps vanilla OR almond extract
- ~ 1/2 cup almond milk
- dash of cinnamon (opt)
Instructions
- Heat the almond milk about 30 seconds to warm (don't exceed 110 degrees F, or you'll kill the yeast). Stir in yeast and set aside to activate.
- Whisk together dry ingredients. Once yeast is activated, mix in wet ingredients until dough forms. On lightly floured surface, knead for about 5 min. Make a dough ball, and place ball in mixing bowl. Cover & let rise for 1 hour or until doubled in size.
- Combine the cinnamon and sugar until evenly mixed.
- Once dough is risen, roll into to a 12x18" rectangle.
- Spread melted butter on top, reserving some for later. Evenly sprinkle entire cinnamon sugar mixture on top.
- Cut into 3 equal lines of dough (long lines, not short). Roll each individual line of dough to conceal the cinnamon and sugar. Braid the dough, from the CENTER OUT (this helps make sure your dough is even throughout -- you'll have to braid "backwards" on one side if that makes sense), then form a circle with the dough, connecting & pinching the ends together.
- Place on your baking sheet, cover, and let rise until doubled in size (about 45 min - 1 hour. Don't rush!)
- Preheat oven to 350 Fahrenheit. Brush the top of the king cake with left over melted butter. Insert bean or nut if using as your "baby" or prize. Bake 20-25 min until the top is slightly browned & the cake is cooked through. Let cool completely before glazing.
- Mix together glaze ingredients until smooth. Separate a couple of Tbsp of icing for dying different colors if desired. Pour glaze on top of king cake. Sprinkle with purple, green, & gold sugar crystals if desired.
- SERVE AND ENJOY!!!
Notes
- Dough rises more quickly in warm places, If your home is cooler and rising is taking a while, try putting in a warm place, like on top of the dryer or a heating oven, to rise.
- If using Rapid Rise yeast, no need to proof it in the almond milk. just add it to the dry ingredients, and stir in your wet ingredients.
- You can add whatever filling you desire: chocolate, apple, pear, cream cheese, blueberry, etc. The possibilities are endless!
- Carefully handle this soft dough! Try not to pull too much while braiding
- Try to get every part of your dough the same thickness for baking evenly.
- For a more solid glaze that doesn't run, add a little almond milk at a time to the powdered sugar, and stop when the consistency is like a slightly runny glue.
- If adding a plastic baby, add after baking