In honor of the approaching Mardi Gras season, I decided I needed to veganize the traditional King Cake. I see them all around me this time of year. Every grocery store has them, and without fail someone always brings one to a party. For myself and my fellow Vegans, it sucks that we can not take part in this tradition. So I took it upon myself to study up on how to make a King Cake and veganize the recipe. For anyone not familiar with what a King Cake is and what it represents, you can read more about it here at holidays.net. I also attempted to make the cake more healthy. I mean there is only so much you can do considering how much sugar and butter is involved in something like this, but I did use raw sugar, sea salt, vegan butter(of course), whole wheat pastry flour instead of regular all-purpose, and the substitution of flax seed for egg adds a healthy dose of omega-3’s to the mix.
The process of making it is a little time consuming, but mostly because of the 2 hours the dough needs to rest after is is mixed up so it can rise and then another 45 minutes of resting before baking.
Vegan King Cake
(makes 1 ring shaped cake, approx. 4 hours to complete)Ingredients:PASTRY:
1/2 Cup Soy Milk
2 Tbsp Vegan Butter
2 ¼ tsp or 1 package active dry yeast
1/3 Cup Warm Water (110 degrees F)
1/4 Cup Raw Sugar
1 Tbsp Ground Flax Seed/ 3 Tbsp Water
3/4 tsp Sea Salt
1/4 tsp Nutmeg
2 3/4 Cups Whole Wheat Pastry Flour
1-2 Tbsp Safflower oil, (to coat bowl)FILLING:
1/2 Cup Brown Sugar, packed
1-1/2 tsp Ground Cinnamon
1/3 Cup Pecans, chopped
1/4 Cup Whole Wheat Pastry Flour
1/4 Cup Raisins
1/4 Cup Vegan Butter, meltedFROSTING:
1/2 Cup Confectioners Sugar
1 1/2 tsp Silk French Vanilla Creamer
1 tsp Water
Food Coloring (to make Green, Purple, and Gold)Sprinkles (optional)1 Plastic Baby (tiny)
*Quickly bring Soymilk to a boil, remove from heat and stir in 2 Tbsp butter. Cool to room temperature.*In a large bowl, dissolve yeast in the warm water with ½ Tbsp of sugar. Let stand until creamy, about 10 minutes.
*In a small bowl, whisk together 1 Tbsp Flax with 3 Tbsp Water
*Next add the cooled milk mixture to bubbly yeast. Whisk in the flax mixture. Stir in the remaining sugar, salt and nutmeg. Beat the flour into the soymilk/flax mixture 1 cup at a time. Once combined,turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
*Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. Once risen, punch down dough.
*Preheat oven to 375 degrees F. Grease a cookie sheet or line with parchment paper.
*Make Filling while dough rests: Combine the brown sugar, ground cinnamon, chopped pecans, flour and raisins. Pour melted butter over the cinnamon mixture and mix until crumbly.
*Roll dough out into a large rectangle (approximately 10×16 in.). Sprinkle the filling evenly over the dough and roll up tightly like a jelly roll. Bring the end of roll together to form an oval shaped ring. Place ring on a prepared cookie sheet. With a sharp knife, make cuts 1/3 of the way through the ring at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
*Bake in preheated oven for 25-30 minutes. Push the doll into the bottom of the cake.*Mix frosting,(you can use all water here, about 2 tsp, but I prefer the taste that the French Vanilla creamer adds) . Separate into 3 small bowls to make the colored frosting. Drizzle over top while cake is still warm. Add sprinkles (optional)