This year I thought I’d try to make a King Cake for Fat Tuesday. The only problem is it isn’t dairy- or egg-free. I wanted to start with a simple recipe since I hadn’t tried altering it before (in fact, I’ never made any kind of King Cake before), and I figured this one would do. I doubt it’s the most authentic, but I was going for ease here. I used rice milk and flaxseed meal instead of milk and eggs, and it seems to have worked well. Here it is before baking:
I’d planned to cover it with the coloured sprinkles, but I didn’t think to check the label and it turns out the ones I have contain soy. Weird. I’ll plan better next year.