Happy Fat Tuesday – Vegan Blueberry Cream Cheese King Cake Recipe

Posted on March 8, 2011


Each year since we began our vegan diet, I have wanted to make a vegan King Cake with naturally dyed sugar for the Mardi Gras season.  I finally did it tonight!

After handing out Mardi Gras beads and eating Creole Gumbo at Ethos Vegan Kitchen for dinner, we came home to cut into our King Cake.  It turned out quite festive and delicious.  The baby (or Fava Bean since I did not have a little plastic baby on hand) is still hiding in there somewhere!

Cake Maker to the Stars’ recipe inspired me when I saw it last week.  I ended up tweaking the dough recipe with the ingredients I had on hand and creating my own naturally colored turbinado sugar.  I am including instructions for how I colored the sugar today, but would like to experiment with it some more to find a faster method.

Also, you can use any filling of your choice.  You may opt to use a different flavored preserve or to skip them all together and use only cinnamon and sugar.  These cakes are versatile and can be easily adapted to your taste.

Vegan King Cake Recipe:

For the colored sugar:

  • 1 1/2 cups turbinado sugar,divided in thirds into separate bowls
  • 1 cup baby spinach
  • 1 cup purple cabbage
  • 1 1/2  teaspoon turmeric

Using a high-powered blender or food processor, puree the spinach with 1 – 3 teaspoons water.  Pour a few drops into first 1/2 cup of turbinado sugar, and mix well with fingers to tint sugar green.  Add more juice if needed.  Repeat with cabbage to tint second 1/2 cup of turbinado sugar purple.  To tint last 1/2 cup sugar yellow, mix turmeric and a few drops of water in with the sugar.  Leave out on counter until ready to use to allow sugar to dry again.

For the cake:

  • 1/4 cup (four tablespoons) Earth Balance buttery spread
  • 1/4 cup almond milk
  • 1/4 cup tepid water
  • 1 cup white bread flour
  • 1 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup soy creamer
  • 1/4 cup soy strawberry yogurt (plain would work too)
  • 1 tablespoon Ener-G egg replacer (dry, do not mix with liquid)
  • 2 teaspoons orange zest
  • 1 cup whole wheat flour
  • 1/4 – 3/4 cup white wheat flour
  • 1-1 1/2 cups powdered sugar and more almond milk for glaze

Heat the butter and 1/4 cup almond milk over medium low heat, until the butter is melted.  Remove from heat, and add the warm water.  Cool for 3 minutes.

Combine the bread flour, yeast, salt, and granulated sugar in mixing bowl.  Add the butter mixture to the dry ingredients, and mix with a dough hook until combined.  Add the creamer, yogurt, Ener-G and zest, and continue to beat until well blended.

Add in 1/2 cup of whole wheat flour and mix to combine.  Add remaining 1/2 cup of whole wheat flour.  Continue to add the white wheat flour in 1/4 cup increments until the dough is soft and firm, but still a bit sticky. (Mine only needed 1/4 cup).  Knead for five minutes with dough hook, until the dough is smooth and elastic.

Gather the dough into a ball.  Let it rise in mixing bowl covered with a tea towel in a warm area, until doubled in size, about 1 1/2 – 2 hours.

Once the dough has risen, punch it down.  Preheat the oven to 350°F.

For the filling:

  • 3/4 container Tofutti cream cheese, warmed for 20 seconds
  • 1/4 cup equal parts sugar and cinnamon mixture
  • 1/2 cup blueberry preserves

Lightly flour your counter, and roll the dough out into a long rectangle about 20″ x 12″.  The dough should be about 1/4″ thin.

Once the dough is rolled out, spread your cream cheese filling on top of dough, leaving a 1″ margin at the top and sides to help prevent the filling from oozing out when you roll it.  Sprinkle with cinnamon/sugar mixture.  Spread blueberry preserves on top.  Don’t forget to hide a tiny baby in the cake somewhere.  (I used a dry Fava bean since I did not have a little plastic baby on hand)!

Starting at the bottom edge, carefully roll up the dough, jelly style.  Pinch the seam really well, and connect the ends to form a ring.  The sides will need to be pinched extremely well too, to avoid leaks.

Carefully, transfer the dough to a parchment covered cookie sheet.  Bake until brown for 35 – 45 minutes.

Once done, cool for ten minutes while making the sugar glaze.

For the cake glaze:

  • 1 1/2 cup powdered sugar
  • almond milk

Mix sugar and milk one teaspoonful at a time in a mixing bowl until it is thick but a pourable consistency.  Drizzle all over cake.  Decorate with purple, green and yellow colored sugar.