King Cake - Better Batter Gluten Free Flour

King Cake

A New Orleans Tradition involving sweet pastry and little toys, this cake is meant to be eaten as part of a party – find the hidden token and be “King” of the party of the day!!

12 Servings
40 Minutes Cook

A New Orleans Tradition involving sweet pastry and little toys, this cake is meant to be eaten as part of a party – hidden within is a small plastic baby, or some other (edible) bauble – the person who gets the baby (or orange slice/glacecherry/bean) has to host the next party and gets to be “King” of the party of the day!! It’s a fun way to celebrate the Easter season. Traditionally, this cake is sprinkled with colored sugars or decorated with nuts and glace cherries.



2pck active dry yeast (4 1/2 tsp)
1/2 c warm water
2 1/4 c warm milk or df sub
2/3 c sugar
2 tsp salt
2 eggs
1/2 c soft butter or df margarine
1/2 tsp grated nutmeg (preferably fresh)
1/2 tsp cinnamon
7 -8  c  (28-32 oz or 683-796g) Better Batter Gluten Free Flour
1 egg white, beaten with 2 Tbsp water OR 4 Tbsp milk (optional), for glazing dough

1 c brown sugar
2 tsp cinnamon
1 c finely chopped pecans
1/2 c Better Batter Gluten Free Flour
1/2 c raisins, craisins or dried sour cherries
1/2 c melted butter or dairy free margarine


In bowl of stand mixer, dissolve yeast in water. Add milk, sugar, salt, egg, butter or margarine, nutmeg and cinnamon. Mix in Better Batter flour. Turn on high speed of stand mixer and mix 3 minutes. If desired let rise 2 hours (step may be omitted). Dough will be very sticky (like cookie dough)!

Preheat oven to 375 degrees and line two cookie sheets with parchment paper.

Meanwhile, make filling. Combine brown sugar, cinnamon, pecans, Better Batter Flour, raisins/craisins/cherries, and butter. Mix well until crumbly and uniform in appearance.

Turn dough onto a lightly floured surface, turning to coat all sides with flour (this will help the dough be less sticky). Divide into two parts, and roll each part into a 10 x15 inch rectangle. Sprinkle each half evenly with half of the filling, and roll up starting from the wide end, like a jelly roll. Pinch seam to seal.

VERY gently and quickly place rolls on parchment paper coated cookie sheets and bring ends together to form rounds. With a very sharp knife make a slash up to 1/3 of the depth of the rings at equal intervals around the cake. Allow to rest for 45 minutes. Brush lightly with beaten egg white or milk (optional)

Bake in the preheated oven for 30 minutes. Remove from oven and allow to cool for 5-10 minutes. Insert baby or other item deeply into one of the slits, to hide completely.

Decorate with a light glaze of equal parts confectioner’s sugar and water, and sprinkle with colored sugar, or glace cherries and pecans, if desired.

Serve fresh!

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