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Paleo King Cake

January 11, 2016 by predominantlypaleo 24 Comments

 

I fell victim again! A reader emailed me asking if I had a Paleo King Cake and when I said no, I instantly volunteered to experiment. I mean what a fun challenge, how could I pass it up?! So I basically stopped what I was doing and ran to the kitchen.

Now, you may ask what business this Jewish girl has baking a king cake. Truth is, I grew up in Houston, just a few hours down I-10 from the king cake motherland. I’ve participated in one too many Bourbon St experiments, eaten my weight in beignets, and can suck down some gumbo with the best of em. So while I won’t be baking any babies in this cake (or putting them in afterwards), I am more than happy to pay homage to my Cajun neighbors!

I wanted to make the real deal, rolled up version which can sometimes be hard with grain free ingredients. So I took into consideration the recipe for Chocolate Babka that I wrote for The New Yiddish Kitchen and went from there. I wanted to create a delicious cinnamon sugar filling and of course a festive Mardi Gras inspired icing but without the artificial dyes.

So off I went! I’m really happy with the end result and in the spirit of Mardi Gras I had a lot of fun creating this! Laissez les bons temps rouler!!

Ingredients:

For the cake:

  • 1 cup warm water
  • 1 packet quick rise yeast
  • 1/4 cup maple syrup
  • 1/4 cup maple sugar or coconut palm sugar
  • 2 tablespoons olive oil
  • 3/4 cup cassava flour
  • 3/4 cup potato starch
  • 1/4 cup arrowroot + 1/4 cup reserved
  • 1 egg
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 2 tablespoons finely ground psyllium husk powder

For the filling:

  • 2 tablespoons coconut oil, melted
  • 2 tablespoons ghee, melted
  • 1/4 cup coconut palm sugar or maple sugar
  • 1 tablespoon ground cinnamon
  • Pinch sea salt

For the icing (see alternate options in directions below):

  • 1 1/2 cup grain free powdered sugar (divided)
  • 1/4 teaspoon spirulina or chlorella powder
  • 1/4 teaspoon turmeric
  • 1 tablespoon oj
  • 2 blackberries
  • water
  1. Preheat the oven to 350. Now start by making your dough- combine the water, yeast, palm sugar and maple syrup in a mixing bowl. Stir gently and allow to sit for 5 minutes; your yeast should begin to foam
  2. Add in the remaining ingredients, saving the psyllium husk powder for last
  3. On a large piece of parchment paper, dust 1/2 of the remaining 1/4 cup of arrowroot, spoon out the dough and then sprinkled the rest of the arrowroot on top
  4. Place another piece of parchment paper on top of the dough and roll it out into a rectangle. Exact size is not important but you’ll want it to be around 1/8″ thick and longer than it is tall
  5. Now mix together the filling and spread it all over the rolled out dough
  6. Starting with the long side of the dough nearest to you, roll the dough up until it looks like a long jelly roll
  7. Then bring the two edges together and seal them by pressing the dough so that they form a ring
  8. NOTE: the dough can be very sticky. If you need more flour, just sprinkle 1 tablespoon at a time after it is on the parchment paper and roll it slowly, adding more flour as you go
  9. Bake for about 30 minutes or until golden brown
  10. While the cake is baking, make your icings. For the Green, blend 1/2 cup powdered sugar, 1 tablespoon water, and 1/4 teaspoon chlorella or spirulina powder. For the Yellow, blend 1/2 cup powdered sugar, 1 tablespoon orange juice, and 1/4 teaspoon turmeric together. For the Purple, blend 1/2 cup powdered sugar, 2 blackberries, and 1 tablespoon water together. If you need more water add it but you don’t want it too thin or it won’t set as easily and will just run off your cake
  11. NOTE: If you prefer not to use grain free powdered sugar, you can make the frostings with coconut butter and stevia (and aforementioned “dyes”) or you can experiment with melted coconut oil which after solidifying will harden like icing

Paleo King Cake

Paleo King Cake

 

 

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Filed Under: baked goods, cake, dairy free, egg free, gluten free, grain free, nut free, paleo, soy free, Uncategorized

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Comments

  1. Bethany @ Athletic Avocado says

    January 14, 2016 at 2:36 pm

    This cake is absolutely beautiful! Im glad you took the challenge of making a readers request and made this perfect cake!

    Reply
    • predominantlypaleo says

      January 14, 2016 at 4:22 pm

      Aw thanks Bethany! I do admit I love a good challenge!!!

      Reply
  2. Amy says

    January 15, 2016 at 11:42 pm

    Looks fantastique! 😀 I made a grain free King’s cake last year that was very good but it uses stevia and almond flour. I’ve really been liking the cassava flour, so I will have to give this one a try this year! Thank you! 🙂

    BTW: voted! And I would have voted for you without the bribe. 😉 Gook luck!

    Reply
    • predominantlypaleo says

      January 18, 2016 at 3:52 am

      Thanks Amy! Hope you like it!

      Reply
  3. Laura Downing says

    February 5, 2016 at 12:33 pm

    What psyllium husk powder do you buy? There are so many to choose from.

    Reply
    • predominantlypaleo says

      February 9, 2016 at 7:55 pm

      Typically NOW Foods brand bc it’s easy to find!

      Reply
  4. Monica says

    May 10, 2016 at 11:27 pm

    Ahhh!! Someone finally did it. I’m born and raised NOLA so I cannot wait to share this with my friends and family! Btw I realllly have loved your Down South Paleo. You and I may have the same tastebuds… I drool over everything you make! 🙂

    Reply
    • predominantlypaleo says

      May 11, 2016 at 12:16 am

      Thanks Monica! I really really appreciate your words and if we have the same tastebuds then we MUST have the best taste in food LOL

      Reply
  5. Joanna says

    January 7, 2017 at 1:42 pm

    Looks awesome! I got some beetroot powder recently and I think I may substitute that in for the pretty pink frosting! Love your creative and delicious recipes!

    Reply
    • predominantlypaleo says

      January 7, 2017 at 2:46 pm

      Beetroot powder would work great!

      Reply
  6. Christa says

    January 25, 2017 at 1:27 pm

    Hi Jennifer. I’m new to your site and just got your cookbook this week. I’m excited to try the bread recipe today as I’ve got 7 lunches to pack for our family field trip tomorrow and sandwiches would be nice to have. One question for you – what does the psyllium husk powder do in your recipes? Would the outcome change significantly if I leave it out? It’s the one ingredient I don’t have and haven’t seen in other paleo recipes. Can you clue me in please? Thanks!

    Reply
    • predominantlypaleo says

      January 25, 2017 at 9:49 pm

      It definitely helps the texture, you could try leaving it out but I am not sure what the outcome outcome would be.

      Reply
  7. Mia says

    March 2, 2017 at 1:27 am

    Thank you for this recipe–I made it for my middle daughter whose class was having king cake at school, and it was delicious and easy to make too! My older daughter thought it was better than the store bought one that her school served. Thanks again!

    Reply
    • predominantlypaleo says

      March 5, 2017 at 10:13 pm

      WOW!!!! That’s so amazing, thank you!!

      Reply
  8. Adriana says

    January 5, 2018 at 3:02 pm

    Thanks so much for the recipe! I’ll try it tomorrow. What can I use instead of potato starch? My body doesn’t like it!. Thanks!

    Reply
    • predominantlypaleo says

      January 5, 2018 at 6:01 pm

      If you can source sweet potato starch at an Asian grocery, that works great!

      Reply
      • Adriana says

        January 6, 2018 at 12:13 am

        Thanks for answering so quick! Unfortunately I can’t have sweet potatoe either.

        Reply
        • Christi Woods says

          February 1, 2019 at 10:52 pm

          I’ve used tapioca starch in place of potato starch in recipes.

          Reply
  9. AVee says

    January 17, 2018 at 3:08 am

    Hi! This is gorgeous!
    I am wondering if you have any suggestions to use in place of cassava flour? It’s prohibitively expensive where I am.
    Thank you!

    Reply
    • predominantlypaleo says

      January 17, 2018 at 5:49 pm

      I am not sure what to substitute as all grain free flours are so different. Almond flour might work but I can’t make any promises!

      Reply
  10. Aimee says

    February 14, 2018 at 3:23 am

    Umm this is awesome! I even messed up and used wax paper instead of parchment (bc I didn’t have anymore and figured it would be fine…not the case) and it ended up sticking so badly that when I tried to roll it I had to just scrape it into a blob on the sheet pan. I hoped for the best and even though it looks nothing like its supposed to it tastes amazing!!!! Thank you for this recipe!

    Reply
    • predominantlypaleo says

      February 14, 2018 at 3:34 am

      Oh no! LOL well at least there was sort of a happy ending!

      Reply
  11. Lauren says

    February 5, 2019 at 2:17 pm

    Do you need to make the day of? Or can you make the day before and it still be good?

    Reply
    • predominantlypaleo says

      February 8, 2019 at 7:30 pm

      Day before should still be good.

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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