gluten-free king cake

February 8, 2013

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.

king cake

gluten-free, dairy-free

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

  1. Preheat your oven to 350 degrees.  Grease bundt pan; set aside.
  2. In a medium sized bowl mix together the oat flour, rice flour, coconut flour, sugar, salt, cinnamon and baking powder.
  3. In a small bowl, whisk together eggs, milk, vanilla extract, lemon extract, lemon juice, oil and applesauce.
  4. Stir wet into dry, until combined. Do not over-stir.  (It will look slightly lumpy.)
  5. Transfer the batter to prepared pan and bake for about 20 minutes or until top is golden brown.
  6. Let cool in the pan for 10 minutes then allow to cool completely on a cooling rack.
  7. To prepare glaze, whisk powdered sugar and milk together until smooth.  Let sit 2-3minutes.
  8. Glaze when cooled and add sprinkles immediately.