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Gluten Free King Cake Recipe

This Gluten Free King Cake Recipe brings the festive spirit of Mardi Gras to your kitchen—without the gluten. Made with a soft, cinnamon-swirled gluten-free dough, it’s topped with sweet icing and colorful sprinkles in classic purple, green, and gold. It’s perfect for those avoiding wheat but still craving a traditional, celebratory dessert. Easy to follow, fun to make, and delicious to eat—this is one King Cake everyone can enjoy.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: New Orleans-style
Calories: 260
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

Activate the Yeast
  1. I stir the yeast into warm milk with a teaspoon of sugar. Let it sit for 5–7 minutes until foamy.
Mix the Dough
  1. 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.
Let It Rise
  1. Cover and place in a warm area for about 1 hour. It won’t double, but it will puff up slightly.
Roll & Fill
  1. 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.
Shape the Cake
  1. 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
  1. Bake at 350°F for 25–28 minutes until golden. Let it cool completely before decorating.
Decorate
  1. Whisk together the icing ingredients. Drizzle it over the cooled cake, then add Mardi Gras sprinkles.

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.