Vegan King Cake

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

Ya see that little plastic baby on top of the cake? (yes, there’s one inside of the cake as well.) I bought those FOUR years ago with plans of baking a king cake but didn’t. Every year since then I pull those little plastic babies out of my blogging miscellaneous drawer thats currently overflowing with every color paper straw in existence, tie dye ice cream cones, and a massive collection of wooden utensils that have never once been used. That’s where the babies live.

This year, I promised myself that those stinkin’ babies were going to get some use :) And, here we are! SO glad that 2017 was finally the year I baked you a King Cake. AND IT’S VEGAN!!

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

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Veganizing a King Cake was surprisingly very easy. I didn’t try anything too fancy, simply replaced the butter with Earth Balance vegan butter, the milk with almond milk, and the eggs with Bob’s Red Mill Egg replacer. Full disclosure, this is NOT a sponsored post but Bob’s Red Mill did send me the egg replacer to try. AND, it’s really pretty awesome. I can’t quite explain why or how but it seems to work a bit better than a simple chia egg (which is what I usually use). I’ve been using the one bag they sent me for what seems like forever and it’s still half full. You can find the Egg Replacer on Amazon HERE.

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

In case you’ve never made a King Cake, it’s basically a giant cinnamon roll that is often braided and covered in crazy amounts of sprinkles. I grew up going to Catholic Schools where Mardi Gras (aka Fat Tuesday) and King Cakes were a regular part of Februaries. It only seemed natural that this recipe needed to exist in a vegan form on my blog.

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

The cake itself is easy enough to make but does require a decent bit of waiting. What I did was make the cake the evening before and then ice/ load it with the sprinkles the next morning. It worked out perfect and is ideal if you’re taking it to work or to a party!

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

The dough is made, kneaded, and then rested for an hour. It’s then rolled out into a rectangle and covered on one half with loads of sugar and cinnamon. Then it’s folded over, cut, braided, formed into a circle and left to rest one more time before going in the oven.

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

After that it’s just a matter of icing it and covering it in obnoxious amounts of green, purple, and yellow sprinkles!

Vegan King Cake- this traditional Mardi Gras King Cake is fully vegan and very easy to make! Perfect for parties or just for fun!

OH and hey, don’t forget to hide the little plastic baby inside! Tradition has it that the person that gets the baby in their slice of cake has to bring/ buy/ make the next one!

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Vegan King Cake


  • Author: Food with Feeling
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 large cake

Ingredients

For the cake:

  • 1 cup of non dairy milk, I used plain unsweetened almond milk
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 3 1/2 cups all purpose flour, divided
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 2 egg replacers, I used Bob’s Red Milll egg replacers BUT you can also use 2 chia or flax eggs
  • 6 tablespoons of vegan butter, softened and divided

For the filling:

  • 2/3 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 4 tablespoons vegan butter, softened

For the Icing:

  • 1 cup powdered sugar
  • 1- 1 1/2 tablespoons of non dairy milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a small saucepan, combine the milk, salt, and sugar. Heat over medium until the mixture just begins to bubble around the edges and the sugar is fully combined. Take off of heat, stir in the yeast, and set aside for 5 minutes.
  2. In the bowl of a stand mixer with the paddle attachment, add in the flour. With the mixer on low, pour the milk mixture into the flour mixture and mix until just combined.
  3. Add in the vegan egg replacers and continue to mix on low until a shaggy dough begins to form. Turn off the mixer and replace the paddle hook with the dough hook.
  4. With the mixer back on low, slowly mix in the remaining 1 cup of flour and then slowly add in the vegan butter, about 1 tablespoon at a time. Leave the stand mixer running to knead for about 8 minutes on low speed. Every couple of minutes, stop the kneading, taking the dough off of the hook, reposition it, and restart the kneading on low speed. Once done kneading, the dough should be elastic and neither sticky nor wet at all. If it’s a bit sticky, add just a touch more flour in. I never need to do this step but just in case.
  5. Form the dough into a ball and place it into a large, well greased bowl and very lightly grease the top of the ball. Cover bowl and let rise in the fridge for one hour. It should about double in size.
  6. When the dough is nearly done rising, making the filling by simple mixing together the brown sugar, cinnamon, and vegan butter. Set aside until ready to use.
  7. Once the dough is ready, roll it out into a rectangle that is roughly 20 inches x 10 inches. Spread the cinnamon filling one long half of the dough and then fold the dough over the filling (see photos above).
  8. Cut dough into three long strips (again, see photo above) and braid the dough from one end to the other. Stretch the braid out a bit so that it is once again roughly 20 inches long. Wrap the braid into a circle and form the 2 ends together by pinching them to seal the circle.
  9. Transfer the cake to a well greased or lined baking sheet (round is ideal), cover, and let rise for one hour.
  10. When the cake is nearly ready to be baked, pre-heat your oven to 350 degrees F. Bake for 20-25 minutes or until the outside is a nice golden brown color. Let the cake cool completely (even overnight) before icing it. Once cooled, you can hide the plastic baby inside the cake by gently tucking it in from the bottom.
  11. To make the icing, simply whisk together the powdered sugar, milk, and vanilla until well combined. Pour the icing evenly over the cake using a spoon to spread it out.
  12. Finally, if desired, sprinkle the cake with the traditional green, yellow, and purple sprinkles immediately after icing it.
  13. ENJOY and Happy Mardi Gras!

Notes

*Can be done in a regular mixing bowl as well although it’s more work.
Recipe adapted/ veganized from http://www.barbarabakes.com/mardi-gras-king-cake/

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12 comments on “Vegan King Cake”

  1. OH my goodness, this looks and sounds amazing!

    xx Kelly
    Sparkles and Shoes

  2. I’ve been wanting to make this recipe the past year or so and finally did it last night. It was soo good! Thanks for sharing. Your recipes you post/share never fail me!

  3. Luckily I used a pan with a lip for baking, because all of the filling ran out :( But it smells amazing, and I’m pretty sure it will still taste alright! I can’t wait to try it.

    I have to mention that the instructions say to put the plastic baby in the cake before baking – that’s NOT a good idea! Plastic should never be baked into something you eat!

    • I just made this cake and my insides came out too! It does still smell and look pretty good so I’m hoping for the best. I thought the same about the baby, but I stuck it in there anyway, and it pretty much just popped out closer to the top. It didn’t melt at least!

  4. This recipe didn’t turn out at all for me. I’ve been making vegan king cakes for years and never had a problem. This recipe looked a bit fluffier and very pretty, so I thought I’d give it a go. I was a bit surprised that the yeast wasn’t mixed with warn water first, but followed the recipe. The dough didn’t form properly and was very tough. It barely rose at all. Almost impossible to roll. I’ve tried to salvage it by making little cinnamon buns… we’ll see how those turn out. In the meantime, I went back to an older recipe and things are going as they should – soft, elastic dough.

    • Did you put the yeast in warm water? Any response to this? I want to try it this week around non vegan family and don’t want to mess this ip

  5. Can you use gluten free flour?  Also, what can you substitute for the vegan butter?  My son is allergic to soy and vegan butter is soy based.  This recipe looks good.

    • I’ve never tried making it gluten free but I’m sure a 1:1 gluten free flour would work great! Not sure about the butter. I’ve had a lot of success using coconut oil in recipes like this BUT I’ve never tried it with this so I can’t say for sure

  6. Excited to try this since my dairy and egg allergic son has never eaten king cake (and I’m from south Louisiana!)  I don’t have a stand mixer though… can this be made with a hand mixer? 

  7. Just to clarify – when you say ‘add in the vegan egg replacers’, do you mean to sprinkle in the powder, or make up the eggs with water and then add? I’m assuming its the latter, but this is my first vegan bread attempt so didn’t want to mess it up!