When Mardi Gras rolls around, I always crave a slice of King Cake. But since going gluten-free, I had to reimagine the tradition.
This Gluten Free King Cake brings all the festive flavor—without the gluten. Think soft, cinnamon-swirled layers, bright icing, and those signature sprinkles. No one will miss the wheat, I promise.
What Is Gluten Free King Cake?
A Gluten Free King Cake is a festive, cinnamon-filled pastry traditionally served during Mardi Gras—but made without wheat or gluten. It’s shaped into a ring, often hiding a small plastic baby inside, and topped with icing and colorful sugar in purple, green, and gold.
This gluten-free version uses a special flour blend to keep it safe for those with gluten intolerance or celiac, while still keeping the soft texture and classic Mardi Gras flavor.
How To Make Gluten Free King Cake Recipe
Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 30 minutes
Total Time: 2 hours
Course: Dessert
Cuisine: New Orleans-style
Yield: 10–12 slices
🍴 Equipment You’ll Need
- Stand mixer with dough hook (or hand mixer + arm power)
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Small saucepan
- Whisk
- Measuring cups & spoons
- Plastic wrap or kitchen towel
🛒 Ingredients
Dough
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup warm milk (110°F – dairy or plant-based)
- ⅓ cup granulated sugar
- 2 large eggs, room temp
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ½ tsp salt
- ½ tsp ground cinnamon
Filling
- ½ cup brown sugar
- 2 tsp cinnamon
- 2 tbsp softened butter
Icing
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
- Purple, green & gold sugar sprinkles
👩🍳 How to Make Gluten Free King Cake
1. Activate the Yeast
I stir the yeast into warm milk with a teaspoon of sugar. Let it sit for 5–7 minutes until foamy.
2. Mix the Dough
In my mixer, I beat the eggs, remaining sugar, butter, and vanilla. Then I pour in the yeast mixture, followed by flour, salt, and cinnamon. The dough should be sticky.
3. Let It Rise
Cover and place in a warm area for about 1 hour. It won’t double, but it will puff up slightly.
4. Roll & Fill
Dust parchment paper with flour. Roll the dough into a 10×14” rectangle. Spread butter on top, then sprinkle the brown sugar and cinnamon evenly.
5. Shape the Cake
Using the parchment, I gently roll it up into a log (like cinnamon rolls), then form a ring. Pinch the ends, and if you want, hide a plastic baby or bean inside. Let it rest for 15 minutes.
6. Bake
Bake at 350°F for 25–28 minutes until golden. Let it cool completely before decorating.
7. Decorate
Whisk together the icing ingredients. Drizzle it over the cooled cake, then add Mardi Gras sprinkles.
📊 Nutrition (Per Slice – Approx.)
- Calories: 260
- Carbs: 38g
- Sugar: 20g
- Fat: 10g
- Protein: 3g
- Fiber: 2g
Values will vary based on ingredients used.
☕ Serving Suggestions
I love serving this with chicory coffee or a warm café au lait. If it’s for a party, I pre-slice and decorate the tray with beads and streamers. Want to gift it? Wrap it in clear wrap with a colorful ribbon—it’s a hit every time.
💡 Tips & Variations
- No Yeast? Use 1 tbsp baking powder and skip the rise time—it’ll be more like a coffee cake.
- Dairy-Free? Use almond or oat milk, and vegan butter.
- Want to Stuff It? Try a cream cheese or praline pecan filling.
- Mini Cakes? Cut and roll smaller logs before shaping—great for individual servings!
🌿 Health Benefits
This version skips the gluten but still delivers fiber from the flour blend. I also cut back on sugar and butter to lighten it up a bit. I try to use organic eggs and butter when I can.
📝 Notes
Gluten-free dough is more delicate—chilling it for 20 minutes before rolling really helps. And parchment paper is non-negotiable! If it cracks, I just press it back together gently.
❓ FAQ: Gluten Free King Cake
1. Can I make this gluten free King Cake dairy-free too?
Yes! I often use almond or oat milk and swap the butter with a plant-based alternative. The texture stays soft, and the flavor is still delicious.
2. Why didn’t my gluten-free dough rise much?
Gluten-free dough doesn’t rise like traditional dough. It’s normal for it to puff slightly instead of doubling. Just make sure your yeast is active and your ingredients are room temperature.
3. Can I freeze gluten-free King Cake?
Yes! You can freeze it after baking. Wrap it tightly and freeze for up to 2 months. I recommend icing it after thawing for the best texture and appearance.
4. What’s the best gluten-free flour to use?
Use a 1-to-1 gluten-free all-purpose flour blend that includes xanthan gum. I’ve had good results with King Arthur, Bob’s Red Mill, and Cup4Cup.
5. Do I have to use yeast?
Not necessarily. You can replace it with 1 tablespoon of baking powder and skip the rise time. The texture will be more like a soft coffee cake than a traditional King Cake.
🎉 Conclusion
Making this Gluten Free King Cake lets me celebrate Mardi Gras without missing out on the tradition or the flavor. It’s soft, sweet, and festive, just like the classic, but made with ingredients that fit my gluten-free lifestyle.
Whether I’m baking it for Fat Tuesday or just because I’m craving a slice of New Orleans magic, this recipe never disappoints.
If you’re looking for a gluten-free dessert that feels fun and a little fancy, give this King Cake a try. I promise it’ll bring color, joy, and maybe even a little dancing to your kitchen.
Gluten Free King Cake Recipe
Ingredients
Equipment
Method
- I stir the yeast into warm milk with a teaspoon of sugar. Let it sit for 5–7 minutes until foamy.
- In my mixer, I beat the eggs, remaining sugar, butter, and vanilla. Then I pour in the yeast mixture, followed by flour, salt, and cinnamon. The dough should be sticky.
- Cover and place in a warm area for about 1 hour. It won’t double, but it will puff up slightly.
- Dust parchment paper with flour. Roll the dough into a 10×14” rectangle. Spread butter on top, then sprinkle the brown sugar and cinnamon evenly.
- Using the parchment, I gently roll it up into a log (like cinnamon rolls), then form a ring. Pinch the ends, and if you want, hide a plastic baby or bean inside. Let it rest for 15 minutes.
- Bake at 350°F for 25–28 minutes until golden. Let it cool completely before decorating.
- Whisk together the icing ingredients. Drizzle it over the cooled cake, then add Mardi Gras sprinkles.