Cooking,  Food,  Kitchen

Vegan King Cake!!

Vegan King Cake

I’m always a little sad to miss out on Mardi Gras each year while living in Los Angeles and a big part of missing Mardi Gras is missing King Cake! For those of you not from New Orleans, King Cake is a delicious dessert eaten throughout the carnival season which starts on Twelfth Night and goes through Mardi Gras day. Some places will sell it outside of that window but I personally think that is blasphemy. Not living in New Orleans, I had to take matters into my own hands and figure out how to make a King Cake for myself. You can get them shipped but it’s pretty pricey. Here is a recipe that will help you create your own King Cake wherever you are in the world. Enjoy!

Vegan King Cake



  • 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


  • To make the Dough, add all ingredients to a mixer with the dough hook attachment, and mix on low for 3 minutes and then on medium-high for 5-7 minutes. Cover the dough for 1 hour to allow dough to rise.
  • Once the dough has risen, find a workspace at least 3ft wide and flour the surface. Cut the dough into two halves and sprinkle with flour. Roll each dough half into 2ft long strips about 6-8in wide.
  • Combine cinnamon and sugar in a small bowl. Melt the margarine and spread it on the rolled out pieces. Then cover each dough half with the cinnamon sugar mixture, leaving 1/2-1in uncovered at the bottom.
  • Roll each half (like a cinnamon roll) lengthwise forming a long roll. Braid the two halves together and form a circle with the braids. Place on a baking pan and pinch the ends of the braids together.
  • Cover with a large plastic bag (like a garbage bag) and let the dough proof for an hour.
  • Heat oven to 350 degrees and bake on a cookie sheet covered with parchment paper for 20-25 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. Hide the baby and enjoy.

Vegan King Cake

Originally posted February 21, 2012.


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