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Vegan King Cake Recipe

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30 Minute Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting Peanut Butter and Jilly
30 Minute Vegan Red Velvet Cupcakes with Vegan Cream Cheese Frosting Peanut Butter and Jilly from peanutbutterandjilly.com



Do you have a sweet tooth but are trying to stick to a vegan diet? If so, you’ll love this delicious vegan king cake recipe! King cake is traditionally a drier cake, but this vegan version is incredibly moist and flavorful. The combination of the cake and the vegan cream cheese icing make this recipe irresistible. With its classic flavors and presentation, it’s sure to be a crowd pleaser.

Ingredients

  • 1 ½ cups (348 g) vegan butter, melted
  • 1 cup (240 ml) unsweetened almond milk
  • 1 teaspoon (5 ml) apple cider vinegar
  • 2 cups (400 g) granulated sugar
  • 3 cups (360 g) all-purpose flour
  • 2 teaspoons (12 g) baking powder
  • 1 teaspoon (6 g) baking soda
  • 1 teaspoon (4 g) ground cinnamon
  • ½ teaspoon (2 g) ground nutmeg
  • ½ teaspoon (2 g) salt
  • 1 cup (240 ml) vegan cream cheese
  • 1 cup (120 g) vegan powdered sugar
  • 1 teaspoon (5 ml) vanilla extract

Instructions

Cake

Preheat oven to 350°F (177°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

In a medium bowl, mix together the melted vegan butter, almond milk, and apple cider vinegar until combined. In a separate bowl, sift together the granulated sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk the dry ingredients into the wet ingredients until just combined.

Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool for 10 minutes before turning out onto a cooling rack to cool completely.

Icing

In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan cream cheese and vegan powdered sugar until smooth. Add in the vanilla extract and mix until combined. Spread the icing over the cooled cake.

Serving and Storage

Serve the cake at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days. The cake can be frozen for up to 1 month.

Nutrition

This vegan king cake recipe makes 8 servings. Each serving is approximately 467 calories, with 23.7 grams of fat, 64.1 grams of carbohydrates, and 4.6 grams of protein.


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