Vegan King Cake for Mardi Gras Recipe
A dairy-free and egg-free King Cake offers a vegan option suitable for those with milk or egg allergies.
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Instructions
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Preheat the oven to 350F and lightly oil a large baking sheet.
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In a bowl, combine yeast, warm water, and maple syrup; let froth for 5 minutes.
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Meanwhile, in a food processor, pulse flour, sugar, salt, nutmeg, and soy margarine until crumbly.
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Add the crumb mixture, egg replacer, and coconut milk to the yeast mixture; knead into a soft dough.
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Place the dough in an oiled, covered bowl and let rise for 1 hour, or until doubled.
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Prepare the filling by mixing brown sugar, soy margarine, chopped pecans, and cinnamon.
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For the sprinkles, divide sugar into three bowls and mix each with a few drops of food coloring.
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Roll the risen dough into a large 1/8-inch thick rectangle.
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Cut the dough in half lengthwise, then cut each strip into 3-inch base triangles using a zigzag pattern.
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Arrange the triangles in a circle on the prepared baking sheet, overlapping and pressing edges to seal, with tips pointing inward.
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Distribute the filling onto the centers of the triangles and insert a baby figure or dried bean.
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Fold the triangle outsides over the filling, then fold the tips over and press to adhere.
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Cover the ring and let it rise for 20 minutes.
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Brush the cake with coconut or soy milk.
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Bake for 25-30 minutes, or until golden brown, then cool completely on a wire rack before transferring to a platter.
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Prepare the icing by whisking confectioner's sugar and salt, then add warm water and stir vigorously until a thick glaze forms.
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Ladle the icing over the cake in several additions, allowing it to drip down the sides.
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While the icing is still warm, sprinkle with the colored sugars, alternating sections of purple, green, and yellow; let harden completely before serving.