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This vegan king cake is easier than it looks and tastes delicious! If you’re looking for a treat for a mardi gras celebration or just something yummy, give this cake a try.

Have you ever had a delicious vegan kings cake? I hadn’t for years and finally decided I wanted to know what all the hype is about.

A king’s cake is basically a giant cinnamon roll.

You make a yeast dough and then fill it. I chose a cinnamon/sugar/pecan filling.

If you aren’t into nuts in your dessert, then you can leave it out.

Typically Kings Cake is made for Mardi Gras Day, which is Fat Tuesday.

People often hide a little plastic baby in the cake and whoever has the piece with the baby has to buy the king’s cake next year.

There are different rules that go with finding the baby.

One is the above; another is you’ll have good luck and prosperity all year (we could use that about now).

I am sure there are more, but that’s what I found in my limited research.

If you choose to put a toy baby in the cake, I would suggest not baking it in the cake. I would suggest that you make a slit on the bottom of the cake and shove it in there.

Also, warn whoever may be getting a slice of the cake of a potential choking hazard.

When decorating the king’s cake, you put frosting on it and then put yellow, purple, and green sprinkles on them.

The colors bring meaning to the cake, yellow or gold meaning power, purple meaning justice, and green faith.

That concludes your very short, not full of information, and limited research on the Kings Cake.

What ingredients do you need for this delicious vegan kings cake?

Check out the recipe card at the bottom of this post for the full recipe.

• non-dairy milk (almond milk, soy milk, coconut milk, whichever you prefer)
• vegan butter
• warm
• yeast
• sugar
• ground flax seeds or vegan egg replacers
• salt
• nutmeg
• all purpose flour
• brown sugar
• cinnamon
• chopped nuts, I used pecans
• powdered sugar
• vanilla extract
• Yellow, Green, and Purple Sprinkles

How do you make this vegan king cake recipe?

Take your stand mixer and put your warm water, yeast, and sugar in a large bowl. 

Let this bubble up to activate the yeast for about 5 minutes.

While you’re waiting, make your flax egg and set it aside.

Mix this together after your yeast has proofed; add your plant milk, soft vegan butter, salt, nutmeg, and flax egg.

Now add the flour and knead with the dough hook for about 5 minutes.

Your dough shouldn’t be sticky.

If it’s way too sticky, add 1 TB of flour until it’s not but be careful not to over flour.

After 5 minutes:

• Remove the dough with one hand.
• Spray the bowl with cooking spray.
• Place the dough back in the bowl.

Cover bowl with a clean dish rag and put it in a warm place to rise. (I usually let my oven preheat to about 100 degrees, then shut the oven off and put my bowl to rise there.

Let the dough rise for 1-1.5 hours.

While the dough is rising, make the cinnamon filling by combining all the ingredients. 

Take the butter and cut it in with a pastry cutter until all combined.

When the dough has risen punch it down and then roll it out in a rectangle (onto a Silpat or parchment paper), sprinkle the filling onto half of the dough, and then fold the dough over it *Pictures posted above.

You have two options;

You can either braid it or roll it up, make a circle, pinch the dough together, and then make slits in it every couple of inches for a fun design.

Or braid it; braiding is a little bit more challenging.

 Basically, look at the photos above, where you get a sharp knife and cut the dough into three long strips as even as you can, then try to pinch the dough together so that the filling doesn’t fall out.

Then combine the three pieces of dough at the start of your braid, then braid like you would a braid *as you can see, I’m not very good at this*

But maybe you will be better. 

Make a big circle and pinch it together when the braid is done. 

Carefully place the Silpat with the dough on it onto a baking sheet.

Cover with a clean cloth and let rise in a warm spot for 45 minutes.

Preheat to oven to 375 degrees.

Bake this for 18-25 minutes.

Check the dough in the middle to ensure it’s not too doughy.

Let this cake cool for a bit and make the frosting.

Make the frosting by combining the ingredients and stirring.

If it’s too thick, add a little more plant milk, a tsp at a time.

Frost your cake; I used a pastry brush, and then if you are using sprinkles then quickly sprinkle the three colors on, alternating the colors on top of the cake.

How do you serve a king cake?

This is best served at room temperature in slices.

How do you store leftover king cake?

Let the cake come to room temperature, then place it in an airtight container on the counter for up to 4 days.

Can you freeze it?

Yes, you can freeze this cake in a freezer-safe container for up to 3 months.

Let defrost on the counter before eating.

Want some other delicious vegan dessert recipes?

• Amazing Vegan Cinnamon Rolls
• Easy Vegan Baked Donuts
• Vegan Poppy Seed Bread

Vegan Kings Cake

Print Pin Rate

Prep : 15 minutes

Cook : 20 minutes

Additional Time: 1 hour 45 minutes

Total : 2 hours 20 minutes

Servings: 8 -10

Ingredients

cake

• 1/2 cup + 1 TB vegan milk
• 2 TB vegan butter
• 1/3 cup water warm
• 2 1/14 tsp yeast
• 1/4 cup sugar
• 2 Flax eggs 2 TB flax seeds with 4 TB water, or your favorite egg replacer
• 3/4 tsp salt
• 1/4 tsp nutmeg
• 3 1/4 cup flour

Filling

• 1 cup brown sugar
• 1 TB cinnamon
• 2/3 cup chopped nuts I used pecans
• 1/2 cup flour
• 6 TB vegan butter cold

Frosting

• 2 cups powdered sugar
• 2 1/2 TB vegan milk *Or as needed
• 1/2 tsp vanilla

Optional

• Yellow Green, and Purple Sprinkles

Instructions

• Take your stand mixer and put in your warm water, yeast, and sugar. Let this bubble up to activate the yeast for about 5 minutes. While you're waiting, make your flax egg and set it aside. 
• After your yeast has been proofed, then add your plant milk, soft vegan butter, salt, nutmeg, and flax egg; mix this together. Now add the flour and knead with the dough hook for about 5 minutes. Your dough shouldn't be sticky. If it's way too sticky, add 1 TB of flour until it's not, but be careful not to over flour. After 5 minutes, remove the dough with one hand, spray the bowl with cooking spray, and place the dough back in the bowl. 
• Cover the bowl with a clean dish rag and put it in a warm place to rise. (I usually let my oven preheat to about 100 degrees, then shut the oven off and put my bowl in the warm but shut off oven to rise there. Rise for 1-1.5 hours.
• While the dough rises, make the filling by combining all the ingredients. Take the butter and cut it in with a pastry cutter until combined. 
• When the dough has risen, punch it down, roll it out in a rectangle (on a Silpat), sprinkle the filling onto half of the dough, and then fold the dough over it *Pictures posted above. You have two options… You can either braid it or roll it up, make a circle, pinch the dough together, and then make slits in it every couple of inches for a fun design. Or braid it; braiding is a little bit more challenging. Look at the photos above, where you cut the dough into three pieces and then try to pinch the dough together so that the filling doesn't fall out. Then combine the three pieces of dough at the start of your braid, then braid like you would a braid *as you can see, I'm not very good at this* But maybe you will be better. Make a big circle and pinch it together when the braid is done. Cover with a clean cloth and let rise in a warm spot for 45 minutes. 
• Preheat to oven to 375 degrees. Bake this for 18-20 minutes. Check the dough in the middle to ensure it's not too doughy. Let this cool for a bit and make the frosting.
• Make the frosting by combining the ingredients and stirring. If it's too thick, add a little more plant milk, a tsp at a time.
• Frost your cake; I used a pastry brush, and if you are using sprinkles, then quickly sprinkle the three colors on, alternating the colors. 

Notes

See blog for post recipe Q&A

Nutrition

Serving: 1g | Calories: 510kcal | Carbohydrates: 85g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Sodium: 290mg | Fiber: 3g | Sugar: 45g

Course: All Recipes

Cuisine: American

Keywords: dairy free kings cake, fat tuesday recipes, vegan cinnamon roll cake, vegan kings cake, vegan mardi gras recipes

Author: Courtneys Homestead

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