Candy cheese and cinnamon stuffed Vegan King Cake Recipe!
When you’ve by no means made one you’ll be shocked simply how straightforward it’s to make in your Mardi Gras social gathering
Assume big cheese stuffed cinnamon bun all dressed up for Mardi Gras!
They don’t name it Fats Tuesday for nothin’ and this vegan king cake recipe is massive sufficient to serve sixteen folks!
With the signature sugar glaze in vibrant Purple, Inexperienced and Gold!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THIS VEGAN KING CAKE RECIPE!
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Gadgets Wanted for this Recipe
Notes for Success:
Egg replacer just isn’t needed for a recipe like this one, merely including extra liquid in the best way of aquafaba or extra plant milk is nice!
I desire utilizing extra plant milk as listed beneath
Tofutti Cream Cheese is the one model I’ll use for my BAKED recipes *not sponsored
I had not had success with another model in BAKED recipes; for some motive another manufacturers I’ve tried have damaged down into an oily mess when baked.
Nevertheless extra lately I attempted Violife once more and it really works! Though I nonetheless desire the Tofutti model
Within the video I observe that I didn’t conceal the King inside this Vegan King Cake however after all if you’re having a correct King Cake Get together you’d need to do this!
For security causes in my bakery we might at all times place the King Child on prime of the King Cake in full view simply to ensure folks wouldn’t by chance swallow it!
NOT TO MENTION THEY ARE PLASTIC AND NOT OVEN PROOF!
Yield: 16-18ppl
Vegan King Cake Recipe
Prep Time
4 hours
Cook dinner Time
35 minutes
Whole Time
4 hours 35 minutes
Substances
For the Dough:
- All Goal Flour 4½ cups (560g) + extra for rolling
- Granulated Sugar ½ cup (100g)
- Floor Cardamom 1 teaspoon
- Floor Nutmeg ½ teaspoon
- Cinnamon ½ teaspoon
- Salt 1 teaspoon
- Dry Yeast 3¼ teaspoons (
- Aquafaba or extra Plant Milk ½ cup (118ml) *see notes in textual content article
- Vegan Butter tender 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:
- Gentle Brown Sugar 5 Tablespoons (70g)
- Cinnamon 1 teaspoon
For the Glaze:
- Confectioners Sugar 2 cups (240g)
- Plant Milk 3-6 Tablespoons (45-90ml)
- Purple~Inexperienced & Yellow Meals Shade
Directions
- First put together the dough by including a pinch of sugar to the plant milk then add the dry yeast and whisk clean
- Let stand for five minutes and the yeast will get frothy and show that it’s alive.
- Mix the flour, sugar, spices & salt in a big mixing bowl OR the work bowl of your stand mixer and whisk to mix evenly
- As soon as the yeast is frothy add to the flour combination together with the aquafaba or the opposite measure of plant milk and begin mixing with a spatula or by hand OR with a dough hook attachment in your electrical mixer
- Combine simply to mix all the pieces collectively, about 1 minute or so and you’ll have a shaggy trying dough
- At this level if you’re mixing by hand flip it out onto the desk and knead it collectively till it types a clean pliable dough ~ including a tablespoon of flour as wanted not more than 1/4 cup whole *see video tutorial
- In any other case if you’re mixing with the electrical mixer ~ combine on medium pace for about 5 minutes
- Now add the softened butter just a little bit at a time and persevering with mixing till all of it will get integrated
- Place the dough right into a calmly greased bowl, cowl and let riser in a heat spot for an hour or extra relying on the temperature in your room *This dough will rise barely however is not going to double in dimension
- In the meantime put together the non-compulsory cheese filling *see notes in textual content above* by combining the vegan cream cheese with the tremendous tender vegan butter, the sifted confectioners sugar & cornstarch gently with a spatula in a medium sized mixing bowl
- Add the vanilla extract and fold collectively clean~ reserve within the fridge till wanted
- Additionally mix the brown sugar with the cinnamon ~ reserve till wanted
- As soon as the dough has risen gently take a bit of the dough and pull it up stretching it to develop the gluten, go across the bowl doing this on all edges of the dough because it stretches and launch the surplus gasses.
- Now flip it out onto a calmly floured desk and press it out to a rectangle form then roll it to 12″ x 18″ (the identical dimension as a half sheet pan)
- Unfold the chilly cheese filling over the dough after which sprinkle withe cinnamon sugar
- Roll it up like a cinnamon bun ~jelly roll type from the lengthy edge rolling in the direction of you and place onto a parchment lined half sheet pan forming a circle & sealing the perimeters collectively
- Make snips or cuts with a pointy knife across the dough on prime for steam vents after which place in a heat spot once more to rise ~approx 1 extra hour
- As soon as the King Cake has risen after an hour or so~ Preheat the oven to 350F
- Brush with water wash or your favourite vegan egg wash and bake for approx 35-40 minutes till golden brown and the dough temperature inside is 190F
- Take away from oven ~ cool after which glaze with the three colours of sugar glaze, by dividing the confectioners sugar between 3 small bowls, add 1 Tablespoon of plant milk & the vegan meals colour to every bowl and blend clean~ modify the consistency with extra plant milk if wanted
Notes
Like all yeast pastries this Vegan King Cake will go stale earlier than it really goes dangerous.
Greatest served the day it’s made, leftovers might be saved at room temperature for as much as 2 days wrapped for freshness.
Refrigerate for longer storage as much as 4 days, however rewarm earlier than serving
