Dairy Free Classic King Cake

Total time3 hr 15 min

Prep time45 min

Cook time30 min

Braided into a golden ring and swirled through with a brown sugar and cinnamon filling, this festive centerpiece has that classic pull-apart texture Mardi Gras tables are known for. The dough gets kneaded until smooth and elastic, then proofed twice for a soft, pillowy crumb that bakes up deep golden on the outside. A sweet vanilla glaze pours over the cooled cake, finished with those signature bands of purple, gold, and green sugar for a bakery-worthy presentation. It's the kind of showstopper you slice at the table, complete with the traditional hidden baby figurine tucked underneath for good luck. This one is a great fit for a dairy free spread, so nobody at the party has to skip the tradition. Serve it at room temperature and let everyone fight over the last slice.

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Ingredients

12 servings

For the dough

½ cup whole milk
Planet Oat Oatmilk Original - 52 fl oz Chobani Original Oatmilk - 52 fl oz Chobani Oatmilk Extra Creamy 52 fl oz Planet Oat Original Extra Creamy Oatmilk 52 fl oz Califia Farms Dairy Free Extra Creamy OatMilk 48 FL OZ
See all
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 ¼ tsp active dry yeast (1 standard packet)
⅓ cup granulated sugar
3 ½ cups all-purpose flour, plus more for dusting
1 tsp fine salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
3 large eggs, room temperature
1 stick (½ cup) unsalted butter, softened and cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract

For the filling

½ cup packed light brown sugar
2 tsp ground cinnamon
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the egg wash

1 large egg, beaten
1 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

For the glaze

2 cups powdered sugar, sifted
3–4 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ tsp vanilla extract
purple, gold, and green decorating sugars, for finishing
1 plastic baby figurine, for hiding inside the baked cake (optional)

Instructions

1
Warm the 1/2 cup milk in a small saucepan over low heat until it reaches 110°F (43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle the yeast over the top, and let stand for 5–10 minutes until foamy and fragrant.
2
Add the granulated sugar, flour, salt, 1 tsp cinnamon, and nutmeg to the yeast mixture. Add the 3 eggs and vanilla extract. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.

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