Recipe: King Cake For Fat Tuesday
With Fat Tuesday and Ash Wednesday coming up, we had to get this last recipe in while we still can!One of the most iconic and popular foods to enjoy right before Mardi Gras is this traditional New Orleans King Cake.
King Cake is a Louisiana-style cakey-bread dough shaped into a circle, representing a king’s crown and brightly decorated with colored sprinkles and icing. Read on to learn about the history of King Cake and try out a vegan version of the recipe!
By: Elizabeth Toy
King Cake is usually the centerpiece of the Epiphany, which falls on January 6. This date celebrates the night of the arrival of the 3 wise men into Bethlehem, when they gave gifts to the Baby Jesus to celebrate his birth. But King Cakes are often served from the Epiphany until Fat Tuesday.
According to Eater, “Every king cake contains a trinket — often a small figurine in the shape of a baby — which plays a crucial part in the celebration of the holiday that inspired this pastry. Whomever finds the trinket in their slice of cake gets to be the “king” for a day.”
While traditional King cakes require eggs, milk, and other non-vegan ingredients, Olivier and Kingsley created this vegan recipe for King Cake so no one will miss out on their last indulgence before fasting begins!
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- 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
- 1 oz. 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)
- 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
- 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.
- 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.
- 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
- 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.
- 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 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 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.
- Pour and spread icing on king cake and use a spoon to drizzle melted spread on top. Hide the baby and enjoy.
Notes from Olivier + Kingsley:
– 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)
What are you enjoying for Fat Tuesday? Share with us in the comments!