I was asked to make a King Cake for Fat Tuesday this year. There are two things I know are true of King Cakes. 1) They are circular. 2) They are purple, green, and/or gold. Being vegan, I did my best to mimic a traditional King cake in a version I could enjoy.
What needed for the cake:
1 1/4 cups Whole White Wheat flour
1 cup unbleached all-purpose flour
1 1/2 cups sugar
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
3/4 tsp sea salt
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 1/2 tsp distilled white vinegar
1 cup water
1/2 cup unsweetened natural apple sauce
For the icing:
3/4 cup powdered sugar
1/4 cup raspberries (fresh or frozen)
1/4 cup powdered sugar
Start by letting the oven preheat to 350 degrees. “Butter” and flour your bundt pan. If you are lucky, you can find a product that is like spray oil, but with flour in it too and spray your pan with this.
For the cake: Using a fine strainer, like the one in My Favorite Things, strain all the dry ingredients into a large bowl with high sides. You are eliminating any clumps and adding air. Stir the dry ingredients so they are well combined. Make a hole in the middle and add all the wet ingredients. Quickly mix the ingredients so that when you turn on your mixer, fewer dry ingredients go flying out of the bowl. Using a mixer (I have an inexpensive hand mixer that has never let me down for over a decade), mix on low for one minute to finish combining everything and turn the mixer up to medium for another two minutes. This makes the batter fluffy and airy, almost frothy.
Pour the batter into the prepared bundt cake pan and bake for 40 minutes in the middle of the oven. Remove from oven and let cool in the pan for at least 20 minutes. If you need to add a plastic baby the way I did, wash it really well and then stick the toy into the cake after the 20 minutes and before turning the cake over. After 20 minutes, turn the pan over onto a plate. Let the cake continue to cool while working on the icing.
For the icing: Use a small sauce pan over medium heat and stir the raspberries and 3/4 cup powdered sugar until saucy, between three and five minutes. Remove from heat and let the mixture cool for at least 10 minutes. Add the additional 1/4 cup powdered sugar and stir. The mixture should be thin enough to drizzle, but thick enough to stay in place too. If still runny, add more powdered sugar. When ready, drizzle the icing over your cooled bundt cake.
Yum! Now I need to go make another one. My cake didn’t last 24 hours.