homemade king cake
King cake is my favorite desert, and I can’t believe I made it halfway through Carnival season this year without one. I also can’t believe that I’ve never actually made a king cake before – I suppose I’ve been too busy eating everyone else’s fabulous cakes, and I’ve felt vaguely intimidated by the process of making the brioche. But, I’m happy to say, I have found a wonderful, authentic New Orleans-style recipe that is manageable AND delicious. It’s everything a king cake should be: moist, just sweet enough, and with a hint of orange.
This is important to me, of course, because now that Daniel and I are eating vegan, most king cakes are not for us. This cake is indeed vegan, and as such, it’s lower in fat and doesn’t have cholesterol. But you have my word and Daniel’s that you’d never know it. (Don’t believe me? I’ll bring you some.) As a novice brioche maker, I followed the recipe closely, with just a few substitutions: I used only all-purpose flour, because I didn’t have any whole wheat pastry flour on hand, and I blended about 4 oz. of silken tofu to use in place of 1/2 cup soy yogurt, because I certainly didn’t have the latter on hand.*
*Daniel and I are trying to reduce our gluten consumption, but I didn’t make this cake gluten free. I bet it would still be great, though, with gluten-free all-purpose flour.