Sweet cheese and cinnamon filled Vegan King Cake Recipe!
If you’ve never made one you’ll be surprised just how easy it is to make for your Mardi Gras party
Think giant cheese filled cinnamon bun all dressed up for Mardi Gras!
They don’t call it Fat Tuesday for nothin’ and this vegan king cake recipe is large enough to serve sixteen people!
With the signature sugar glaze in vibrant Purple, Green and Gold!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THIS VEGAN KING CAKE RECIPE!
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Items Needed for this Recipe
Notes for Success:
Egg replacer is not necessary for a recipe like this one, simply adding more liquid in the way of aquafaba or more plant milk is great!
I prefer using more plant milk as listed below
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I had not had success with any other brand in BAKED recipes; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
In the video I note that I did not hide the King inside this Vegan King Cake but of course if you are having a proper King Cake Party you would want to do that!
For safety reasons in my bakery we would always place the King Baby on top of the King Cake in full view just to make sure people would not accidentally swallow it!
NOT TO MENTION THEY ARE PLASTIC AND NOT OVEN PROOF!
Vegan King Cake Recipe
Ingredients
For the Dough:
- All Purpose Flour 4½ cups (560g) + more for rolling
- Granulated Sugar ½ cup (100g)
- Ground Cardamom 1 teaspoon
- Ground Nutmeg ½ teaspoon
- Cinnamon ½ teaspoon
- Salt 1 teaspoon
- Dry Yeast 3¼ teaspoons (
- Aquafaba or more Plant Milk ½ cup (118ml) *see notes in text article
- Vegan Butter soft 1 cup (227g)
- Plant Milk ¾ cup (180ml)
For the Cheese Filling:
- Vegan Cream Cheese 12 ounces (336g) * see notes
- Vegan Butter 2 Tablespoons (28g)
- Confectioners Sugar ½ cup (60g)
- Cornstarch 3 Tablespoons (24g)
- Vanilla Extract 1 teaspoon (5ml)
Cinnamon Sugar filling:
- Light Brown Sugar 5 Tablespoons (70g)
- Cinnamon 1 teaspoon
For the Glaze:
- Confectioners Sugar 2 cups (240g)
- Plant Milk 3-6 Tablespoons (45-90ml)
- Purple~Green & Yellow Food Color
Instructions
- First prepare the dough by adding a pinch of sugar to the plant milk then add the dry yeast and whisk smooth
- Let stand for 5 minutes and the yeast will get frothy and prove that it is alive.
- Combine the flour, sugar, spices & salt in a large mixing bowl OR the work bowl of your stand mixer and whisk to combine evenly
- Once the yeast is frothy add to the flour mixture along with the aquafaba or the other measure of plant milk and start mixing with a spatula or by hand OR with a dough hook attachment for your electric mixer
- Mix just to combine everything together, about 1 minute or so and you will have a shaggy looking dough
- At this point if you are mixing by hand turn it out onto the table and knead it together until it forms a smooth pliable dough ~ adding a tablespoon of flour as needed no more than 1/4 cup total *see video tutorial
- Otherwise if you are mixing with the electric mixer ~ mix on medium speed for approximately 5 minutes
- Now add the softened butter a little bit at a time and continuing mixing until it all gets incorporated
- Place the dough into a lightly greased bowl, cover and let riser in a warm spot for an hour or more depending on the temperature in your room *This dough will rise slightly but will not double in size
- Meanwhile prepare the optional cheese filling *see notes in text above* by combining the vegan cream cheese with the super soft vegan butter, the sifted confectioners sugar & cornstarch gently with a spatula in a medium sized mixing bowl
- Add the vanilla extract and fold together smooth~ reserve in the refrigerator until needed
- Also combine the brown sugar with the cinnamon ~ reserve until needed
- Once the dough has risen gently take a piece of the dough and pull it up stretching it to develop the gluten, go around the bowl doing this on all edges of the dough as it stretches and release the excess gasses.
- Now turn it out onto a lightly floured table and press it out to a rectangle shape then roll it to 12" x 18" (the same size as a half sheet pan)
- Spread the cold cheese filling over the dough and then sprinkle withe cinnamon sugar
- Roll it up like a cinnamon bun ~jelly roll style from the long edge rolling towards you and place onto a parchment lined half sheet pan forming a circle & sealing the edges together
- Make snips or cuts with a sharp knife around the dough on top for steam vents and then place in a warm spot again to rise ~approx 1 more hour
- Once the King Cake has risen after an hour or so~ Preheat the oven to 350F
- Brush with water wash or your favorite vegan egg wash and bake for approx 35-40 minutes until golden brown and the dough temperature inside is 190F
- Remove from oven ~ cool and then glaze with the 3 colors of sugar glaze, by dividing the confectioners sugar between 3 small bowls, add 1 Tablespoon of plant milk & the vegan food color to each bowl and mix smooth~ adjust the consistency with more plant milk if needed
Notes
Like all yeast pastries this Vegan King Cake will go stale before it actually goes bad.
Best served the day it is made, leftovers can be stored at room temperature for up to 2 days wrapped for freshness.
Refrigerate for longer storage up to 4 days, but rewarm before serving
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