Nutrition Facts
6 servings
6
Recipe for Vegan King’s Cake
The king cake is a classic for January celebrations. A king cake without butter, without eggs, without animal products, yet just as good as the traditional version. This plant-based version allows everyone to enjoy this dessert, even those who follow a diet free of animal products. With its almond filling and crispy puff pastry, it promises as much flavor as the traditional recipe. Easy to make, even for beginner cooks, this cake will be a delight for both young and old during the Epiphany.
Ingredients
200 Unsweetened almond flour
800 Blonde cane sugar
1 Flour
2 Arrowroot (or cornstarch)
1 Vegetable oil (grapeseed oil in my case)
100 Unsweetened almond cream (or another plant-based cream: rice, soy, oat)
½ Powdered vanilla (or liquid vanilla)
1 Rum (optional)
1 Plant-based milk
1 Plant-based milk and agave syrup for the glaze.
Directions
1
Pour the dry ingredients into a mixing bowl: almond flour, sugar, flour, arrowroot or starch, and vanilla.
2
In a small bowl, mix the liquid ingredients: almond cream, oil, rum.
3
Pour the liquid mixture into the dry mixture and stir with a spatula to obtain a smooth cream.
4
Roll out the first puff pastry while keeping it on the baking paper. Spread the cream on the pastry, leaving a 1.5 cm border (insert the bean into the filling while avoiding the center).
5
Brush the edge with milk using a brush and cover with the second pastry, pressing gently on the edges with your fingers to seal the two discs of pastry.
6
Using a bowl slightly smaller than the pie or an adjustable pastry ring (24 cm in my case), cut the pie (this step is not essential but helps achieve a neater finish and well-sealed edges that will prevent the filling from leaking).
7
With the dough scraps, make small decorations for the top of the cake (leaves in my case to evoke a plant theme). Make a hole in the center of the cake and brush the top with a little plant-based milk.
8
To finish, bake for about 25 minutes (+ or - depending on your oven). If the top browns too quickly, cover it with a sheet of aluminum foil. 5 minutes before the end of baking, brush a mixture of agave syrup and plant-based milk over the top to give it shine. Remove from the oven and let cool on a rack.
Ingredients
Ingredients
200 Unsweetened almond flour
800 Blonde cane sugar
1 Flour
2 Arrowroot (or cornstarch)
1 Vegetable oil (grapeseed oil in my case)
100 Unsweetened almond cream (or another plant-based cream: rice, soy, oat)
½ Powdered vanilla (or liquid vanilla)
1 Rum (optional)
1 Plant-based milk
1 Plant-based milk and agave syrup for the glaze.
Directions
Directions
1
Pour the dry ingredients into a mixing bowl: almond flour, sugar, flour, arrowroot or starch, and vanilla.
2
In a small bowl, mix the liquid ingredients: almond cream, oil, rum.
3
Pour the liquid mixture into the dry mixture and stir with a spatula to obtain a smooth cream.
4
Roll out the first puff pastry while keeping it on the baking paper. Spread the cream on the pastry, leaving a 1.5 cm border (insert the bean into the filling while avoiding the center).
5
Brush the edge with milk using a brush and cover with the second pastry, pressing gently on the edges with your fingers to seal the two discs of pastry.
6
Using a bowl slightly smaller than the pie or an adjustable pastry ring (24 cm in my case), cut the pie (this step is not essential but helps achieve a neater finish and well-sealed edges that will prevent the filling from leaking).
7
With the dough scraps, make small decorations for the top of the cake (leaves in my case to evoke a plant theme). Make a hole in the center of the cake and brush the top with a little plant-based milk.
8
To finish, bake for about 25 minutes (+ or - depending on your oven). If the top browns too quickly, cover it with a sheet of aluminum foil. 5 minutes before the end of baking, brush a mixture of agave syrup and plant-based milk over the top to give it shine. Remove from the oven and let cool on a rack.
Notes
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EN