King Cakes are a traditional Mardi Gras desert. The King Cake is sort of like a pack of cinnamon rolls that decided to hook up and form a cake. The royal colors of purple, green and gold used on King Cakes apparently are used
to honor three kings.
A Mardi Gras tradition, the king cake is served on Fat Tuesday as part of the feast, and a figurine of a baby or, alternatively, a dried bean is hidden within the cake. The person who receives this slice is, according to tradition, to have good luck throughout the coming year. One word of warning, don’t bake the plastic baby. It’s best to insert it into the bottom of the already baked King Cake.
Most King Cake recipes contain a lot of butter and eggs and artificial colors to decorate the top, but this version uses coconut milk and dairy-free soy alternative (look for one that is GMO-free), so everyone has a chance at good fortune (and good food!)!
This recipe does take several steps, so feel free to prepare the filling and “sprinkles” a day in advance to ease party preparations.
Makes one cake/Serves 10 to 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- For the Cake:
- 1 package dry active yeast
- ¼ cup warm water
- 1 T. maple syrup
- 2 ½ cups all-purpose flour, plus more if needed
- 1 t. salt
- ¼ t. nutmeg
- 3 T. organic white granulated sugar
- 6 T. GMO-free soy margarine, cut into pieces
- 3 T. Egg Replacer Powder mixed with ¼ T. hot water
- ¼ cup coconut milk (not “lite” variety), plus more for brushing
- For the Filling:
- ¾ cup dark brown sugar
- ¼ cup dairy-free soy margarine, softened
- ½ cup finely chopped pecans
- ½ t. cinnamon
- For the Sprinkles:
- Unrefined Cane Sugar (about 1 ½ cups)
- Instead of using Yellow, Green and Purple Food Coloring, opt for decorating with Mardi Gras beads
- For the Icing:
- 1 ½ cup confectioners sugar
- ½ t. salt
- 3 T. warm water
1. In a medium-sized mixing bowl, combine the yeast, warm water and maple syrup, mixing gently until the yeast dissolves and bubbles begin to appear on the surface. Set aside until frothy, about 5 minutes.
2. Meanwhile, the bowl of a food processor, combine the flour, salt, nutmeg and sugar. Add the soy margarine and process until the mixture resembles fine crumbs. Add this mixture to the yeast, along with the Egg Replacer mixture and coconut milk. Knead, adding flour as necessary, until a soft dough forms. Place in an oiled bowl, covered, for 1 hour, or until the dough is doubled in bulk.
3. Meanwhile, make the filling. In a small mixing bowl, combine the brown sugar, soy margarine, chopped pecans and cinnamon until combined.
4. Get out the beads (and skip making sprinkles with artificial colors).
5. Preheat the oven to 350. Lightly oil a large baking sheet or round pizza pan.
6. Roll out the dough on a lightly floured surface to a large rectangle about 1/8” thick. Using a floured bench scraper or sharp knife, cut the dough in half lengthwise. Cut each of the strips into triangles, each about 3 inches at their base. (Think of a zipper or zigzag pattern when you cut, alternating the tops of triangles with the bases.) With the tips of the triangles pointed inward, place the triangles in a circle on the prepared sheet, overlapping one over the other and pressing the edges to seal. Place an even amount of the filling on the centers of the triangles, and place the baby or dried bean somewhere on the filling. Fold the outsides of the triangles over the filling, so that the reach just over the filling. Fold the tips over, pressing slightly to adhere the tips to the outside of the ring. Cover the ring lightly with a paper towel or clean dish towel, and let rise for 20 minutes more.
7. Brush the cake lightly with coconut milk or soy milk. Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow cake to cool completely on a wire cooling rack, and then transfer the cake to a serving platter large enough to catch excess icing.
8. Prepare the Icing. In a medium-sized mixing bowl, whisk together the confectioners sugar and salt. Add the warm water and, stirring vigorously, stir until the mixture is a very thick glaze. Ladle the mixture over the cake in several additions, letting the icing run down the sides. While the icing is still slightly warm, layer the beads (rather than the prepared sprinkles) over the cake. Allow the icing to harden completely before serving.
These are delicious! Cilantro is an all-around health supportive herb that aids in the detoxification in the body, especially in heavy metals. Or perhaps a more apropos timing for a post-holiday detox! Enjoy~
Cilantro Scented Turkey Burgers
2 Tbsp sesame oil
1 medium onion, diced small
3 cloves garlic, minced
2 Tbsp tamari (wheat-free soy sauce)
1 tsp toasted sesame oil
3 scallions, minced
1/2 cup cilantro, minced
1 1/2 lbs ground turkey
1 large egg white, lightly beaten or tapioca flour or arrowroot can also be used
1 1/2 Tbsp butter, or non-dairy alternative of your choice
1 package sprouts, (alfalfa, broccoli, sunflower, radish, etc. )
1. Heat the sesame oil in a medium pan over medium heat. Add onion, garlic, and ginger; saute over medium heat until onions are tender and translucent, about 5 minutes. Season with tamari and toasted sesame oil, stir to combine and remove from heat to cool in a large bowl.
2. Combine ground turkey, scallions, cilantro in a medium bowl and mix, add egg white (or other binder). Using your hands, mix gently to combine. You can also add some love at this point too if you so desire . Shape into 1/2 inch thick patties about 3 inches in diameter. If the mixture is wet, add tapioca flour or arrowroot, a little at a time.
3. Place a heavy skillet over medium heat and add the butter or non-dairy alternative or your choice (Earth Balance is a personal favorite of mine, soy-free version). When it begins to bubble, add patties and cook for about 3 minutes on each side, turning only once. Do not press (all the good juices, flow out then; making them dry).
4. Check if the burgers are done by inserting the tip of a knife into the center of one of the patties.
5. Bon Apetit’ and I like to serve them with Raw Almond Mayo, Teriyaki Mustard & Sprouts. They would go great with our Homemade Healthy Fries for Your Little Fries.