Cooking,  Food,  Kitchen

Vegan King Cake 2.0

Vegan King Cake 2.0

Happy Lundi Gras!

Yesterday, Scott and I spent nearly all day making king cakes and decided to revise our recipe a bit in trying to recreate a Randazzo’s king cake. Everyone in New Orleans has different opinions on which bakery makes the best king cake but Scott and I agree that Randazzo’s is our favorite. We had already been doing our king cake icing Randazzo’s style but our cake braiding and shape wasn’t quite right. After a ton of google image searching we decided to try a new way of braiding and shaping the cake. And I’m pretty happy with the results. So here is our updated recipe!

Vegan King Cake slice


4 1/2 cups flour
1 1/4 cups water (room temperature)
1/2 cup sugar
1/4 cup canola 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

Cinnamon sugar filling:
1 cup evaporated cane juice sugar
3 Tbsp cinnamon
1/2 cup Vegan Margarine

1 pound of powdered sugar
1/4 cup non-dairy milk or water
1 tsp vanilla extract

king cake ingredients


  • To make the Dough, add all ingredients to a mixer with the dough hook attachment (rub some oil on the dough hook so the dough won’t stick), and mix on low for 8-9 minutes, until dough is no longer sticky and snaps back into shape after pinching (photo here). Cover the dough for 1 hour to allow dough to rise.
  • Once the dough has risen (photo here), find a workspace at least 3ft wide and flour the surface. Roll dough to about 2ft long by 6-8in wide (photo here).
  • Combine cinnamon and sugar in a small bowl. Melt the margarine and spread it on the rolled out dough. Then cover with the cinnamon sugar mixture.
  • Cut dough into six strips of the same size, then braid strips together. The more they get twisted and turned the better. Form a circle with the braids. Place on a baking pan and pinch the ends of the braids together (photo here).
  • Cover with a large plastic bag (like a garbage bag) and let the dough proof for an hour (photo here).
  • 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.
  • While king cake is cooling, it’s time to make the icing! Mix together non-dairy milk, vanilla extract, and powdered sugar in a mixer with the whisk attachment on low to medium 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.
  • Pour and spread icing on king cake and sprinkle colored sugar on it.
    • If you want to get really authentic, you will need purple, green and gold colored sugar which isn’t always easy to find. I made my own pretty simply using sugar and wilton gel colors. I used Leaf Green, Violet and a combo of Lemon Yellow and a small amount of Orange to make the gold. Just put a dab of color into about 1/4 cup of sugar and work with your hands until the color is evenly distributed.
  • Hide the baby and enjoy!

Hand colored sugar


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