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Mardi Gras King Cake (Vegan and Oil Free)

Servings 12

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup date sugar
  • 1/4 cup warm water
  • 1/4 cup non-dairy milk at room temperature
  • 2 teaspoons orange zest
  • 1/2 cup non-dairy yogurt
  • 1/4 cup unsweetened applesauce
  • 3 cups whole wheat pastry flour
  • 1 tablespoon gluten

For the Filling:

  • cashew cream cheese
  • cinnamon date sugar
  • fruit spread I prefer raspberry or blackberry

For the Glaze (optional):

  • 1 cup powdered sugar
  • 1 tablespoon non-dairy milk

For the Topping (optional):

  • purple green, and gold colored sugars

Instructions

  • Combine water, non-dairy milk, sugar, and yeast in a large mixing bowl, until yeast has dissolved.
  • Let sit 5-10 minutes or until bubbly.
  • Meanwhile, combine all dry ingredients in a small bowl. Set aside.
  • Add remaining wet ingredients to yeast mixture and then stir in dry mixture, until well combined.
  • Let sit 30-40 minutes.
  • Knead dough for 10 minutes by hand or 5 minutes with a mixer with a dough hook, until it is smooth and elastic.
  • Cover and let sit in a warm spot until doubled in size (about 2 hours).
  • Punch down dough.
  • On a floured surface, roll out dough into a large rectangle with the wide end closest to you. The dough should be about 1/4 inch thick.
  • Spread your choice of fillings (I prefer to scatter use all three in rows), leaving an inch margin all the way around the edge. You can hide a dry bean or little baby in the cake before you roll it up. (Whoever finds it will have good luck in the coming year!)
  • Starting with the edge closest to you, roll up the dough. pinch the seams closed tightly or your filling will ooze out. Curl your roll to form a ring (also good luck!) and pinch the ends together tightly as well.
  • Carefully transfer your cake onto a parchment lined baking sheet and let sit.
  • Preheat your oven to 350 degrees F.
  • Bake the cake 35-45 minutes, or until golden brown.
  • Let cool 10-15 minutes, then transfer to a cooling rack.
  • Once the cake is completely cool, combine powdered sugar and non-dairy milk and drizzle over the cake.
  • Sprinkle with colored sugars to decorate.