Laissez les bons temps rouler!
Happy Mardi Gras, ya’ll!
I actually posted about this recipe back in 2012 when I made a traditional King Cake. I mixed, rolled, and braided a traditional cake. (And I cussed a lot.)
Note that the above picture does not show the side that “blew out” as it rose up in the oven. 🙂 At that time, I also made this skinny version and decided to get out the recipe again. I tweaked it a bit from the original by adding almond milk, brown sugar and coconut oil.
Honestly, I like this version better. It’s a bit easier and I think tastier.
King Cake (on the light side)
- 1 1/2 c. all-purpose flour, divided
- 1 c. fine whole wheat flour, divided
- 1/2 c. brown sugar
- 2 1/2 t. yeast
- 1/2 c. unsweetened vanilla almond milk
- 1/4 t. fine sea salt
- 3 T. unsweetened applesauce
- 1 T. coconut oil
- 3 large eggs, at room temperature
- 2 t. pure vanilla extract, divided
- 8 oz. light cream cheese (1/3 less fat)
- 4 T. sugar
- 4 T. unsweetened flaked coconut
- 1/2 c. powdered sugar
- 2 T. water
- Green, purple and yellow sprinkles
- Grease a 6 cup Bundt pan with cooking spray.
- In a bowl of a stand mixer with the paddle attachment, mix together 3/4 cup each of the white flour and the whole wheat flour, brown sugar, yeast and salt. Add in the warm almond milk, applesauce and coconut oil. Beat in the eggs one at a time. Be sure each egg has been fully incorporated before you add the next one in. Stir in the vanilla.
- Add the remaining flour and mix using the mixer for about 2 minutes. Cover with plastic, and let sit for at least 10 minutes.
- Meanwhile, make the filling by beating together the cream cheese, coconut, vanilla and sugar until creamy.
- Pour 1/2 of the dough into the Bundt pan. Using a tablespoon, scoop the filling onto the top of the batter until the filling is used up. Pour the rest of the batter over the filling, and smooth it out with a spatula. Cover with plastic wrap or a damp towel, and let it rise for at least 1-1/2 hours.
- Once the batter has risen to double its size, heat the oven to 350 degrees F. Bake the cake for at least 30 minutes or until golden brown. Carefully remove the cake from the Bundt pan. Let cool on a wire cooling rack for at least 30 minutes.
- While the cake cools, make the icing by mixing together the sugar and water. When the cake is completely cooled, frost by liberally drizzling the icing all over the cake to cover it. Sprinkle 1/3 of the cake in yellow sprinkles, 1/3 in purple sprinkles and the remaining 1/3 in green sprinkles. Serve immediately, and enjoy!
This filling is delicious and although this is not the most beautiful slice of cake, it was delicious. (I only cut one slice for us to try at home…the rest went to work so we wouldn’t eat it all.)
I hope you try this skinny, lighter, delicious King Cake!
I’m also linking this up to Weekend Cooking by Beth Fish Reads.