This gluten free King Cake is just as delightful as the original: sweet pastry baked in a Bundt pan and topped with icing and purple, yellow, and green sprinkles. If you've had the pleasure of enjoying a King Cake, you know how special it really is. This recipe is very approachable, whether you're a seasoned pro or just making one for the first time.
The King Cake represents the story of the three kings who brought baby Jesus gifts. It's a Mardi Gras tradition, enjoyed in New Orleans every year from January until Ash Wednesday. But you don't have to be in New Orleans to enjoy this fun staple! This gluten free King Cake is soft and buttery with a brown sugar cinnamon filling and sweet icing on top that will make it hard to resist.
Want more gluten free cake? Check out this cinnamon coffee cake and this spice cake.
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Table of contents
Why this recipe is the best!
This gluten free King Cake will be a crowd favorite, whether you're sharing it with people who know and love the dessert or you're making it for your family for the first time. This recipe is so easy to follow that it may just become a tradition in your kitchen! Here are a few more reasons you'll love this cake:
- Like this apple cobbler and these almond flour banana muffins, the prep time is only 30 minutes
- The whole cake comes together in less than 2 hours.
- The soft cake is filled with a delicious brown sugar and cinnamon mixture.
- This cake serves (at least) 12, so it will please a crowd.
💭Pro tips for making this cake
1. Measure the ingredients by weight
Using a scale to weigh out ingredients is the most accurate way to measure them. So I recommend using a digital scale to measure the dry ingredients.
2. Mix the batter for the full 4 minutes
Make sure you mix the cake batter on medium for 4 whole minutes to ensure everything is incorporated.
3. Let the batter rise
The batter needs to be left to rise for 35 minutes or until it rises by half. Set a timer and let it rise completely.
4. Let the cake cool before topping it with icing
After the cake comes out of the oven, let it cool completely while you make the icing. Pour the icing on top when it's fully cooled, or else the icing will melt and run down the cake.
5. Helpful tools
Here are a few tools that will help you make this cake:
- Digital scale
- Measuring glass
- Small bowl
- Medium bowl
- Stand mixer
- Rubber spatula
- 9-10" Bundt cake pan
- Wire rack
Ingredients & substitutions
- Sugar - Granulated sugar can be substituted with Swerve sweetener.
- Active dry yeast - There is no alternative for active dry yeast.
- Gluten free flour mix - This flour mix was tested in this recipe. Other brands may work but haven't been tested.
- Almond flour - This brand was tested in this recipe.
- Whey protein - I don't recommend substituting the whey protein, as it functions as a binder in this recipe.
- Salt - The salt can be omitted if you are following a low salt diet.
- Eggs - The eggs can be swapped with an egg substitute like JUST egg.
- Vegan butter - Country Crock vegan butter was tested in this recipe, but the Earth Balance brand will also work.
- Brown sugar - Brown sugar can be substituted with Swerve sweetener.
- Cinnamon - There is no alternative for the cinnamon.
- Nutmeg - There is no alternative for the nutmeg.
- Vanilla extract - There is no alternative for the vanilla extract.
- Powdered sugar - A substitute for the powdered sugar has not been tested.
- Almond milk - The almond milk can be swapped with a different plant milk or dairy milk.
- Green, yellow and purple colored sugars - Sprinkles in these colors can also be used.
Measurements for each ingredient, along with instructions for making the cake are in the recipe card below.
Note about yeast
This recipe calls for active dry yeast, which works differently than instant yeast. I don't recommend substituting any other kind of yeast in this recipe.
Mixing
In a measuring glass, mix the water and sugar. Stir in the yeast and set aside to proof for 5 minutes (step 1 above). In a medium bowl, whisk the flour mix, almond flour, whey protein and salt (step 2). Set aside. In the bowl of a stand mixer, add the proofed yeast mixture, eggs, and softened butter. Add half of the flour mixture and mix on low speed for 30 seconds (step 3). Scrape the sides of the bowl, then add the rest of the flour mixture. Mix on medium speed for 4 minutes. While the batter is mixing, prepare the filling. Combine the brown sugar, cinnamon, nutmeg and vanilla in a small bowl (step 4). Set aside.
Next, spray a 9-10" Bundt cake pan generously with cooking spray. Pour half of the batter into the pan (step 1 above). Sprinkle the filling evenly on top of the batter (step 2). Pour the rest of the batter on top, using a spatula to evenly smooth it over the filling (step 3). Set the cake aside to rise for 35 minutes or until it rises by half (step 4). It will not double in size. In the meantime, preheat the oven to 375F.
Baking & serving
After the cake has risen and the oven has preheated, bake the cake for 30-35 minutes or until a toothpick inserted into the cake comes out clean Let it cool in the pan on a wire rack for 15 minutes. Then place a large serving plate on top of the pan and turn the cake pan upside down to release the cake onto the plate. Let it cool for an hour or until completely cooled.
Next prepare the icing. Combine the powdered sugar and milk in a small bowl, adding an extra tablespoon of milk if needed. Drizzle the icing over the cooled cake and sprinkle it with the colored sugar. You can serve and enjoy the cake immediately!
Storing
Gluten free King cake stores well covered at room temperature for 2 days. If you want to make the cake ahead of time, an unglazed and undecorated cake can be frozen for up to 1 month, then thawed and decorated. I don't recommend freezing the cake after it has been glazed and decorated as the icing and colored sugars won't look nice once thawed.
FAQ's
A King Cake is a New Orleans staple! It's a pastry-like cake baked in a Bundt pan, glazed with sweet icing, and topped with yellow, green and purple sprinkles. It's a traditional Mardi Gras dessert that's eaten annually between January and Ash Wednesday. The cake gets its name from the story of the 3 kings bringing gifts to the birth of Jesus.
I don't recommend swapping out the whey protein because it functions as a binder in this recipe.
Yes! To save some time, you can bake the cake and freeze it for up to 1 month, then thaw, glaze, and decorate it when you want to serve it.
Other cake recipes you may like!
Recipe
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Easy Gluten Free King Cake
Ingredients
Cake:
- 1 cup water warmed to 110F
- 55 grams granulated sugar about ¼ cup
- 2 ¼ teaspoons active dry yeast
- 293 grams gluten free flour mix about 2 ¼ cups
- 107 grams almond flour about 1 cup
- 21 grams whey protein about ¼ cup
- ¼ teaspoon salt
- 2 eggs
- 4 Tablespoons vegan butter
Filling:
- 150 grams brown sugar about ¾ cup
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon pure vanilla extract
Icing:
- 110 grams powdered sugar about 1 cup
- 1 Tablespoon almond milk may need 1 more Tablespoon
- green, yellow and purple colored sugars
Instructions
- In a measuring cup, mix the water and sugar. Add in the yeast and stir to combine. Set aside to proof for 5 minutes.
- In a medium bowl, whisk together the flour mix, almond flour, whey protein and salt.
- In the bowl of a stand mixer, add the proofed yeast, eggs and softened butter. Add half of the flour mixture and mix on low speed for 30 seconds. Stop machine and scrape down the sides.
- Add the remaining flour mixture and mix again on low speed for 15 seconds. Scrape down the sides of the bowl.
- Turn mixer speed to medium and mix for 4 minutes.
- While batter is mixing, prepare filling mixture by mixing brown sugar, cinnamon, nutmeg and vanilla in a small bowl. Set aside.
- Prepare a 9-10" Bundt cake pan by spraying well with cooking spray.
- Pour half of the cake batter into the pan.
- Sprinkle the filling evenly over the cake batter.
- Pour the remaining batter onto the filling, covering the entire surface. Use a spatula to fully cover it if needed.
- Set cake aside to rise for 35 minutes or until cake batter rises by half. It will not double.
- Preheat oven to 375 F.
- Bake cake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.
- Let cool in the Bundt pan on a wire rack for 15 minutes.
- Place a serving plate on top of the pan and, in one motion, turn the cake pan upside down to release the cake onto the plate.
- Let cool for 1 hour or until completely cooled.
- In a small bowl, mix together powdered sugar and almond milk, adding extra Tablespoon of milk if needed.
- Drizzle over the cake. Sprinkle with colored sugars if desired.
Notes
- Make sure to use active dry yeast. There is no substitute for the yeast.
- Swerve granulated sweetener can be use in place of the brown and granulated sugars. Recipe has not been tested substituting the powdered sugar.
- This is the flour mix used in the recipe, other brands may work but they have not been tested.
- This brand of almond flour was used in the recipe.
- The whey protein functions as a binder. I would not recommend substituting it.
- Country Crock vegan butter sticks were used in the recipe. The Earth's Balance brand also works well.
- The eggs can be substituted with an egg substitute.
- Mix the batter for the full 4 minutes.
- Recipe has not been tested with another shape or size pan. The Bundt pan mimics the shape of traditional King cake.
- The cake will not double in size during the rise time.
- Cake stores well covered at room temperature for 2 days. Unglazed and undecorated cake can be frozen for up to 1 month. I would not recommend freezing an iced and decorated cake as the icing and colored sugars do not look nice once defrosted.
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