You’ll be surprised how easy it is to make a King Cake for your Mardi Gras party!
Cinnamon and cheese filled vegan king cake recipe!
*Omg how dare you say cheese!
Think giant cheese filled cinnamon bun all dressed up for Mardi Gras!
They don’t call it Fat Tuesday for nothin’ and this vegan king cake recipe is large enough to serve sixteen people!
With the signature sugar glaze in vibrant Purple, Green and Gold!
WATCH HOW TO MAKE THIS VEGAN KING CAKE RECIPE!
Notes for Success:
Egg replacer is not necessary for a recipe like this one, simply adding more liquid in the way of aquafaba or more plant milk is great!
I prefer using more plant milk as listed below
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
Check out my Copy Cat Recipe for Tofutti Cream Cheese!
Or Just leave the cheese filling part out and make a traditional cinnamon King Cake instead!
In the video I note that I did not hide the King inside this Vegan King Cake
But of course if you are having a proper King Cake Party you will want to do that!
For safety reasons in my bakery we would always place the King Baby on top of the King Cake in full view just to make sure people would not accidentally swallow it!
NOT TO MENTION THEY ARE PLASTIC AND NOT OVEN PROOF SO BE SURE TO HIDE HIM AFTER BAKING!
Vegan King Cake Recipe
Ingredients
For the Dough:
- 4½ cup All Purpose Flour 560g
- ½ cup Granulated Sugar 100g
- 1 teaspoon Ground Cardamom
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Cinnamon
- 1 teaspoon Salt
- 3¼ teaspoons Dry Yeast
- ½ cup Aquafaba or more Plant Milk 118ml
- 1 cup Vegan Butter soft 227g
- ¾ cup Plant Milk 180ml
For the Cheese Filling:
- 12 ounces Vegan Cream Cheese 336g
- 2 Tbs Vegan Butter 28g
- ½ cup Confectioners Sugar 60g
- 3 Tbs Cornstarch 24g
- 1 teaspoon Vanilla Extract 5ml
Cinnamon Sugar filling:
- 5 Tbs Light Brown Sugar 70g
- 1 teaspoon Cinnamon
For the Glaze:
- 2 cups Confectioners Sugar 240g
- 4 Tbs Plant Milk 60ml
- Purple~Green & Yellow Food Color
Instructions
- First prepare the dough by adding a pinch of sugar to the plant milk then add the dry yeast and whisk smooth Let stand for 5 minutes and the yeast will get frothy and prove that it is alive.
- Combine the flour, sugar, spices & salt in a large mixing bowl OR the work bowl of your stand mixer and whisk to combine evenly
- Once the yeast is frothy add to the flour mixture along with the aquafaba or the other measure of plant milk & start mixing with a spatula by hand OR with a dough hook attachment for your electric mixer
- Mix just to combine everything together, about 1 minute or so & you will have a shaggy looking dough
- At this point if you are mixing by hand turn it out onto the table & knead it together until it forms a smooth pliable dough ~ adding a tablespoon of flour as needed no more than 1/4 cup total *see video tutorial
- Otherwise if you are mixing with the electric mixer ~ mix on medium speed for approximately 5 minutes
- Now add the softened butter a little bit at a time continuing mixing until it all gets incorporated
- Place the dough into a lightly greased bowl, cover & let riser in a warm spot for an hour or more depending on the temperature in your room *This dough will rise slightly but will not double in size
- Meanwhile prepare the optional cheese filling by combining the vegan cream cheese with the super soft vegan butter, the sifted confectioners sugar & cornstarch gently with a spatula in a medium sized mixing bowl
- Add the vanilla extract & fold together~ reserve in the refrigerator until needed
- Combine the brown sugar with the cinnamon ~ reserve until needed
- Once the dough has risen gently take a piece of the dough & pull it up stretching it to develop the gluten, go around the bowl doing this on all edges of the dough (4x) as it stretches gently & release the excess gasses.
- Now turn it out onto a lightly floured table & press it out to a rectangle shape then roll it to 12" x 18" (the same size as a half sheet pan)
- Spread the cold cheese filling over the dough & then sprinkle withe cinnamon sugar
- Roll it up like a cinnamon bun ~jelly roll style from the long edge rolling towards you and place onto a parchment lined half sheet pan forming a circle & sealing the edges together
- Make snips or cuts with a sharp knife around the dough on top for steam vents then place in a warm spot again to rise ~approx 1 more hour
- Once the King Cake has risen after an hour or so~ Preheat the oven to 350F
- Brush with your favorite vegan egg wash & bake for approx 35-40 minutes until golden brown & the dough temperature inside is 190F
- Remove from oven ~ cool & then glaze with the 3 colors of sugar glaze, by dividing the confectioners sugar between 3 small bowls, add 1 Tablespoon of plant milk & the vegan food color to each bowl & mix smooth~ adjust the consistency with more plant milk if needed
Video
Notes
Hi I need your help! Made black forest cake but the he coconut milk cream did not cooperate! What can I do with it. I have two cans.
Tks
HI Joe, uggh trying to find decent coconut milk cans for whipping is probably the hardest thing to do! There’s not much you can do when you open up a can of what you THINK is going to be thick fat on top to skim & it’s nothing but a soupy grey mess.
I am guessing this is what has happened to you? In which case there is nothing you really can do with it at least not for the cake- I usually just refrigerate at that liquidy mess & use in a savory curry recipe later on.
Basically I have given up on canned coconut milk for whipped cream because my fav most consistent brand had always been Thai Kitchen but since they engage in the monkey slave business I no longer buy it
Quite honestly every other canned coconut milk has been hit or miss- moistly miss
I now always have a box or two of Country Crock whipping cream in my fridge for this sort of thing
Thanks for sharing your experience! Really insightful.
Hi Gretchen! I just made the King Cake but it spread so much and leaked. I weighed all the ingredients, so I’m not sure what went wrong. The dough seemed to be very buttery, but that may not be why.