Nothing makes me think of Mardi Gras more than seeing a king cake. The first year I moved to Boston, I was homesick and unable to get home for Mardi Gras. So when Fat Tuesday rolled around, a friend of mine surprised me by having one sent to me from my favorite bakery. We devoured it in one sitting. Almost 20 years later she still has them sent to me every now and again. Now, that’s a good friend!
This was my first year making a vegan king cake from scratch and I was really happy with how this turned out. It tastes just like a regular king cake.
We are not in New Orleans this year for Mardi Gras, we are spending it in Cleveland with my father-in-law. However, we are still celebrating Mardi Gras just the same. We cut into this cake last night and my father-in-law got the baby which he promptly gave to my four year old. As you can imagine, she really wanted to get the baby. It’s all I heard about for the whole drive from Boston to Cleveland.
Today we are celebrating with more king cake and wearing our beads, I hope you can carve out some time to have your own little party too. If you are interested in the background of king cakes you can read up on it at wikipedia. Happy Mardi Gras!
For the cake:
2 tbsp bob’s red mill, egg replacer
6 tbsp water
1/4 cup earth balance
1 (16 ounce) container follow your heart, vegan sour cream
1/3 cup sugar
1 teaspoon salt
2 (.25 ounce) envelopes active dry yeast
1 tablespoon vegan sugar
1/2 cup warm water (100 to 110 degrees)
6 1/2 cups unbleached all-purpose flour, divided (I used Bob’s Red Mill)
1/2 cup white sugar
1 1/2 teaspoons ground cinnamon
1/3 cup earth balance, softened
3 tablespoons earth balance, melted
3 tablespoons almond milk
1/4 teaspoon lemon extract
green sugar crystals
purple sugar crystals
yellow sugar crystals
Mix the egg replacer with the water in a small bowl and set aside. Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts. Cool mixture to 100 degrees to 110 degrees.