Gluten-Free King Cake (beginner friendly!)
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Gluten-Free King Cake (beginner friendly!)
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If you're looking for an easy gluten-free king cake recipe to make at home, this recipe is perfect for beginners to make, including video instructions. It can rise overnight in the fridge or in a few hours on the counter, both methods below.
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Ingredients
King cake dough:
- 4 cups Gluten-Free Bread Mix see recommendations below
- 3 teaspoons instant yeast 1 packet
- ¼ cup sugar
- ¼ cup butter melted
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup milk warmed (no hotter than 115F)
- ¾ cup water warmed (no hotter than 115F)
Cinnamon filling:
- ⅓ cup brown sugar
- 2 teaspoons ground cinnamon
Frosting:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon milk
- Green purple, and gold sprinkles or decorative sugar
Instructions
- Line a baking sheet with parchment paper or a silicone mat.
- Combine the brown sugar and cinnamon in a small bowl and set aside.
- In a large bowl or the bowl of your stand mixer, combine the gluten-free flour mix, instant yeast, and sugar.
- Add the melted butter, eggs, vanilla, ½ cup warm milk, and warm water.
- Using the hook attachment or one attachment of a hand mixer, combine the ingredients and mix, for about 3 minutes, until a wet sticky dough forms, stopping a few times to scrape the sides of the bowl.
- With a large spoon or spatula, transfer the batter inside a gallon-sized zip bag or large piping bag. Push the batter down to make a cylinder and twist.
- Slice a 1" hole in the corner of your zip bag and carefully squeeze half the batter giving it a round shape on top of the parchment paper, making a round circle.
- Generously sprinkle the cinnamon-sugar mixture over the circle batter until it's all covered.
- Continue to distribute the remaining batter over the cinnamon-topped base by squeezing the batter out of the bag, spreading it in a zig-zag motion. With wet fingertips, manually spread the batter to cover all the cinnamon-covered spaces
- Rise: allow the shaped cake to rise in a warm place in the kitchen for 1.5 to 2 hours or overnight in the refrigerator, lightly covered with plastic wrap. Do not skip this step; pick one.
- Preheat oven to 350F.
- Brush the top of the king cake with a few tablespoons of milk over the top of the cake for moisture.
- Bake in the preheated oven for 30 minutes, until the bread's internal temperature is 200F.
- Remove from the oven and allow the king cake to cool down to room temperature.
- Once cooled, combine the powdered sugar, vanilla, and milk in a medium bowl.
- Spread the frosting over the top of the cake in a thick and even layer. Once the glaze is semi-set, sprinkle with colored sugar or sprinkles.
Notes
- Gluten-free flour: this recipe has been tested (and re-tested) and enjoyed since 2007 with both of the gluten-free baking mixes listed in this post and recipe. I can stand by the recommended mixes for this recipe and highly advise against using anything else as I can't stand by the results.
- highly advise against
- Dairy-free dough: use melted coconut oil or dairy-free baking sticks instead of butter. Use canned coconut milk or a dairy-free milk alternative for the milk in the dough. The thicker, the better. For the icing, use any dairy-free milk alternative.
- melted coconut oil or dairy-free baking sticks
- i
- nstead of butter. Use canned coconut milk or a dairy-free milk alternative for the milk in the dough. The thicker, the better.
- For the icing, use any
- dairy-free milk alternative.
- Egg-free: I don't recommend using an egg-replacer for this recipe. The outcome is a dense king-cake.
Nutrition Information
Show Details
Serving
21 slice
Calories
212kcal
(11%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
19mg
(1%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
151IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
24mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 21 slice | |
| Calories | 212kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 19mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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