Didn't you kneaux? You have Fat Tuesday duties to tend to. At the top of your list: A king cake, of course.
I've been dreaming of a gluten-free king cake for years and decided this year that I'd wait no longer. Clearly, no one had to bamboozle me into working up a gluten-free version of this Mardi Gras-mandated dessert. This was practically my life's purpose.
Spiced and moist. Indulgent and lordly. This is that and these are those.
Slightly lemon-y, partly cinnamon-y. Likely the best smash-bang-fusion that ever happened. I love when a cake feels like a big ol' party.
It's true. This isn't exactly a traditional king cake. But, rest assure you'll be laisser le bon temps rouler after one slice.
for cake:1/2 cup oat flour
1/2 cup white rice flour
3 tablespoons coconut flour
3 tablespoons canola oil
1/3 cup brown sugar
2 large eggs
3 tablespoons unsweetened applesauce
7 tablespoons unsweetened almond milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
for glaze:6 tablespoons powdered sugar
2 1/2 tablespoons almond milk
- Preheat your oven to 350 degrees. Grease bundt pan; set aside.
- In a medium sized bowl mix together the oat flour, rice flour, coconut flour, sugar, salt, cinnamon and baking powder.
- In a small bowl, whisk together eggs, milk, vanilla extract, lemon extract, lemon juice, oil and applesauce.
- Stir wet into dry, until combined. Do not over-stir. (It will look slightly lumpy.)
- Transfer the batter to prepared pan and bake for about 20 minutes or until top is golden brown.
- Let cool in the pan for 10 minutes then allow to cool completely on a cooling rack.
- To prepare glaze, whisk powdered sugar and milk together until smooth. Let sit 2-3minutes.
- Glaze when cooled and add sprinkles immediately.