Vegan King Cake

Vegan King Cake

Now that I’ve shared my recipe for delicious vegan gumbo, I felt it was only fitting to share my recipe for a vegan King Cake.

If you’re unfamiliar with King Cake, it’s a flipping amazing yeast-risen cake that is usually stuffed with some sort of tasty filling, such as cinnamon sugar. It’s usually then topped with an icing and loads of colors sugars. It’s very popular around Mardi Gras and is often served at parties around that time. Often there will be a small plastic baby figurine tucked inside of the cake; although traditionally the baby was actually a dried bean. From what I’ve read, the bean/baby was originally supposed to symbolize Jesus and finding it means you will be lucky and prosperous. When served, whoever gets the slice of cake containing the bean/baby is supposed to be “King” or “Queen” for the evening. They’re also responsible for bringing the cake to next year’s Mardi Gras celebration.


Vegan King Cake - The Bitchy Baker

For this King Cake, I chose to stuff it with a pecan praline filling. It’s absolutely delicious. The cake is so soft, fluffy, buttery, and flavorful. I know I say this all the time, but I truly don’t think anyone would be able to tell that this is vegan.

It’s admittedly a bit of an undertaking to make this due to all of the kneading, rolling, and rising. However, it’s super rewarding once you taste it. Your friends and family will thank you. <3


Vegan King Cake - The Bitchy Baker

Also, to simplify the process, you could easily prep the dough the night before and just leave it to rise overnight in a cool place. I did this and it turned out amazingly. In the morning my dough was ready to roll out. Once filling and braiding, all I had to do was let it rise a second time before baking and decorating.

Now, onto the recipe. If you make this, please tag me on Instagram @Bitchy_Baker or #BitchyBaker

-Casey <3


Vegan King Cake - The Bitchy Baker

Vegan King Cake

Serves: 12

Time: 4 hours


Cake Ingredients:

1 packet of yeast (2 1/4 teaspoons)
1 teaspoon sugar
1/4 cup warm water ( between 110 and 115 degrees fahrenheit)
1/2 cup + 2 tablespoons vegan butter, melted and cooled slightly
3/4 cup soy milk, or other non-dairy milk, warmed slightly
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/3 cup sugar
1 teaspoon cinnamon
3 1/2 cups all-purpose flour

Filling Ingredients:

1/2 cup vegan butter, melted
1 1/4 cup light brown sugar
1 teaspoon cinnamon
1/3 cup all-purpose flour
1 cup chopped toasted pecans
1 teaspoon vanilla

Icing:

1 3/4 cup powdered sugar
1 teaspoon vanilla
2-3 tablespoons of non-dairy milk, or as needed

Purple, yellow, and green sugars to decorate

*You can also make your own colored sugars by mixing together decorating sugar with a drop or two of food coloring paste. I personally use Americolor food colorings as their website states that they are made without animal products.

Cake Directions:

  1. Activate the Yeast: In a small bowl combine the yeast, 1 teaspoon of sugar, and warm water. Set aside in a warm spot until the mixture begins looking foamy. This indicates that the yeast is active.

  2. Make the Dough: Add the yeast mixture to the bowl of a stand mixer fitted with the dough hook. Add in the remaining dough ingredients. Mix on low until combined. Increase the speed to medium-low and allow to knead for 5-10 minutes, or until the dough is smooth and very elastic. I recommend trying to the windowpane test to see if it’s ready.. You can also knead the dough by hand if you do not have a stand mixer. It’ll probably take 10-15 minutes if you do this by hand.

  3. Allow to Rise: Transfer the dough to a lightly oiled bowl and cover with a towel. Allow to sit in a warm area for 1 - 1 1/2 hours, or until the dough has doubled in size.

  4. Make the Pecan Filling: Combine all filling ingredients, set aside until ready to use. Mixture will be slightly crumbly.

  5. Assemble: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll out the dough into a 10 x 20 inch rectangle. Follow the images below to assemble.

Vegan King Cake - The Bitchy Baker

Evenly sprinkle the filling over the rolled out dough.

Vegan King Cake - The Bitchy Baker

Cut the dough into 3 even strips.

Vegan King Cake - the Bitchy Baker

Roll each strip up lengthwise (like a cinnamon roll), pinch the seems to seal.

Vegan King Cake - The Bitchy Baker

Braid the strips. Tuck the ends to conceal them. Transfer to a baking tray.

Vegan King Cake - The Bitchy Baker

6. Bake the Cake: Bake at 350F for 35-40 minutes. When you tap the cake it should sound somewhat “hollow”. Remove from the oven and allow to cool completely.

7. Decorate: Make the icing by whisking together all of the icing ingredients. Spoon the icing over the king cake. Decorate as desired with colored sugars. Serve and enjoy!

Vegan King Cake - The Bitchy Baker

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