This classic gluten free King cake is the Fat Tuesday dessert known and loved by all. This version is super easy to prepare and features a buttery, cinnamon filling in a Bundt cake pan.
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, xanthan gum and salt.
In the bowl of a stand mixer, add the proofed yeast, eggs and melted 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.