Chocolate Cookie Butter King Cake

01.07.17 / one comment

Vegan Chocolate Cookie Butter King Cake

Yesterday was the official start of the Mardi Gras season in New Orleans and we decided to make a king cake. While gathering supplies at the store, we decided to experiment and fill the king cake with Trader Joe’s Speculoos Cookie and Cocoa Swirl spread. The results were pretty delicious and as a result, I’ve updated my Vegan King Cake recipe (here, here) yet again so you can make one of these bad boys yourself!

Vegan Chocolate Cookie Butter King Cake

Notes:

– I didn’t do exact measurements on how much spread I used so I tried to estimate, I think we didn’t use quite enough so err on the side of more.
– We think this might be good if you also add cinnamon and sugar to the spread. You would need about (1/2 cup evaporated cane juice sugar and 2 Tbsp cinnamon)

Ingredients:

Dough:
4 1/2 cups flour
1 1/4 cups water (room temperature)
1/2 cup sugar
1/4 cup canola oil or neutral taste oil (we used refined coconut oil)
1/2 Tbsp salt
1oz yeast (we used 4 packets of Fleischmann’s RapidRise Highly Active Yeast)
1 Tbsp Ener-g Egg Replacer mixed with 4 Tbsp Warm Water

Cookie Butter filling:
1/2 cup Trader Joe’s Speculoos Cookie and Cocoa Swirl spread (I think we used half a jar in total)

Icing:
1 pound of powdered sugar
1/4 cup non-dairy milk or water
1 tsp vanilla extract
1 tablespoon Trader Joe’s Speculoos Cookie and Cocoa Swirl

Directions:

  1. To make the Dough, add all ingredients to a mixer with the dough hook attachment, and mix on speed 2 until dough forms and is slightly warm to the touch (about 3-5 minutes). Cover the dough for 1 hour and let sit in a warm area to build humidity to allow the dough to rise.
  2. Once the dough has risen, find a workspace at least 3-foot wide and flour the surface. Cut the dough into two halves and sprinkle with flour. Roll dough into a 2-foot long strip about 12-16 inches wide.
  3. Spread Cookie and Cocoa Spread onto the dough evenly using an offset spatula getting the spread as close to the edges as possible. Cut the dough lengthwise into three equal strips
  4. Roll each strip (like a cinnamon roll) lengthwise forming a long roll. Braid the three rolls together and form a circle with the braids. Place on a baking pan and pinch the ends of the braids together.
  5. Cover with a large plastic bag (like a garbage bag) and let the dough proof for an hour.
  6. Heat oven to 350 degrees and bake on a cookie sheet covered with parchment paper for 15-18 minutes, until the top is golden brown. Take out and let cool.
  7. While king cake is cooling, it’s time to make the icing! Mix together non-dairy milk, vanilla extract, and powdered sugar until combined. You can add an additional 1/4 tsp of liquid to thin the icing if too thick. The desired consistency is close to paste or glue. Melt Cookie and Cocoa spread in a saucepan until it will run off a spoon.
  8. Pour and spread icing on king cake and use a spoon to drizzle melted spread on top. Hide the baby and enjoy.

Vegan Chocolate Cookie Butter King Cake

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