Monday, January 25, 2016

Quickish Apple-Praline King Cake-New Orleans Style

vegan gluten free blog kittee
A very non traditionally decorated  Apple Praline VKK, because why the hell not.
Pink and red forever.
Time's a-wasting! Fat Tuesday --February 9th-- is quickly approaching, so unto you I present a quickie King Cake recipe. The dough in this recipe is made before bed without proofing, and rises and slowly ferments in the fridge overnight. When you wake up, you can throw the cake together somewhat quickly--especially if you prepare the pralines and filling when you make the dough.

If you need more information or instruction on how to put a King Cake together,  I've written a lot about these magickal cakes, which you can read about here:

❤ Standard Vegan King Cake (gluten-strong) 
❤ Vegan King Cake Kindergarten
❤ Peanut Butter Cup King Cake (gluten-strong)
❤ Peanut Butter Cup King Cake (gluten-free)
❤ Blueberry-Olive Oil-Cream Cheese King Cake (gluten-strong)

A VVK covered in the traditional colors of Mardi Gras symbolizing justice, faith and power.
turmeric ginger cashew creamer chai recipe vegan gluten-free
Quickish Apple-Praline King Cake 
Makes a large, flashy, party sized ring cake
(this recipe yields a slightly large cake, than my standard cake)

What You Need:
3/4 cup warm water
1/2 cup vegan yogurt (unsweetened or lemon)
1/4 cup canola oil
2 teaspoons instant yeast
2 teaspoons unbleached, granulated sugar
2 teaspoons freshly grated lemon zest
pinch salt
3 1/2-4 cups unbleached all purpose flour

1/2 cup walnuts, hazlenuts or pralines, coarsely chopped
2 tablespoons maple syrup
pinch salt

6 cups diced, tart apple in 1/2" cubes (from 3 medium apples)
6 tablespoons unbleached granulated sugar, divided
2 tablespoons vegan butter, or oil
3 teaspoons ground cinnamon, divided
2 teaspoons freshly grated ginger
2 teaspoons lemon juice
1/4 teaspoon ground cardamon
pinch salt
2 teaspoons arrowroot
1/4 cup vegan butter (2 oz)

Sugar Sprinkles
6 tablespoons unbleached granulated sugar
purple, gold, and green food coloring paste

2 cups vegan confectioner's sugar
1 teaspoon pure vanilla extract
vegan milk, water, or liqueur

What You Do:
The evening before, put the water, yogurt, oil, instant yeast, 2 teaspoons of sugar, zest, and pinch of salt in the bowl of a stand mixer fitted with a dough hook. Blend gently to combine. On low speed, slowly add in the flour, 1/2 cup at a time, until the dough comes together and is slightly tacky, but not sticky. You might not need the entire 4 cups of flour. Increase the speed of the mixer, and knead the dough into a firm, cohesive dough for five more minutes. Transfer the dough to a plastic bag with plenty of extra space in it for expansion, tie the end, and refrigerate overnight.

In a medium saucepan, dry toast the nuts with a pinch of salt over medium-high heat until slightly darkened and fragrant. Add the maple syrup and stir until the skillet is dry and the nuts are coated in crystallized sugar, this will take less than a minute. Quickly transfer the nuts to a parchment paper lined plate and smooth them out into a single layer. They will harden as they cool. Once cool, break up the nuts, wrap in the paper and store in a cool, dry place.

Heat a large skillet over medium high heat and add the apples, 4 tablespoons of sugar, 2 tablespoons of vegan butter or oil, 2 teaspoons of cinnamon, ginger, cardamon, and salt. Cook, stirring frequently, until the apples have softened and are juicy, but not mushy. This should take about 5-7 minutes. Quickly add the arrowroot and stir constantly until thickened. Remove from heat and cool. Once cool, transfer to a covered container and refrigerate overnight along with the dough.

The Following Morning:
Preheat the oven to 375 F and line a baking sheet with a sheet of parchment. Remove the dough, apple filling, and remaining 4 tablespoons of vegan butter from the fridge. Gently deflate the dough and allow to rest at room temperature for about 30 minutes. With a rolling pin, roll the dough out on a floured surface into a rectangle about 24" X 12" (keep the longest side facing you).

Combine the butter, remaining 2 tablespoons of sugar, and remaining teaspoon of cinnamon (microwave for a few seconds if necessary, so the mixture is soft).

Spread the butter mixture evenly over the dough, being careful to leave a clean 1" margin on the sides and top. Spread the apple mixture on top of the butter mixture as evenly as possible, keeping the same margins, and then sprinkle with the candied nuts.

Starting at the bottom edge, roll the dough up into a tight log, pinching the sides tightly together as you roll, so they are well sealed. When you get close to the top, gently bring the top edge down over the log and pinch well to seal the seam.

Carefully lift the log, being careful not to let it stretch, and transfer it to the prepared baking sheet. Arrange it seam side down on the sheet and gently form it into an elliptical shaped ring, tucking each end under the cake and sealing them very well.

Bake for 35-40 minutes until golden brown and cooked through (if the cake is browning too fast, cover it with tin foil).

While the cake bakes, prepare the sprinkles. Divide the remaining 6 tablespoons of sugar into three small containers and add a tiny bit of colored paste to each, mixing well with a spoon, until the dye is well distributed. Set aside.

Remove the cake from the oven and let cool for at least 30 minutes. Prepare the icing by mixing the confectioner's sugar with the vanilla and just a tiny amount of milk, water or booze, until you get a very thick, but drizzle-able icing. When the cake is slightly warm to room temperature decorate the cake! Be sure it's not too warm, or the icing will slide right off.

Drizzle the icing on top, using a spoon to help spread it evenly. Let the icing firm up slightly, and then sprinkle the colored sugar on top, alternating the three colors in a pattern around the ring.

Eat and share! Wrap up any lefties, and store in the fridge.

Thank you for visiting my little crumb of the internet!


  1. Yum! I have to bake morning tea for my team soon, this looks like an awesome option!

  2. This looks SO good! I'm a big fan of apples in baked goods.

  3. Just made this and it is so delicious! I used bourbon, vanilla, and soy milk for the icing and it was excellent. Happy to have this for dessert all week. :)

    1. I'm so glad you loved it! Happy Mardi Gras!


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