It’s Mardi Gras time, which also means it’s King Cake Season!
Of all the things that I miss since being diagnosed with celiac disease
and having to go gluten free, king cake is at the top of the list.
Beignets & donuts run a close second and third.
I’ve been on a quest to find a, simple to make, gluten free version
that my whole family would enjoy
(without focusing on the fact that it was gluten free)
and this recipe is pretty close to being there!
- Cinnamon Topping
- ⅓ cup Bisquick Gluten Free Mix
- ½ cup packed brown sugar
- 1 to 2 tsp ground cinnamon
- ¼ cup firm butter or margarine
- 1-3/4 cups Bisquick Gluten Free Mix
- 3 tsp granulated sugar
- ⅔ cup milk or water (I've also made it with coconut milk)
- 1-1/2 tsp vanilla
- 3 eggs
- For decoration:
- 1 container white frosting
- Purple, green and gold sugar or sprinkles
- Preheat oven to 350 degrees. Coat a Bundt pan with butter (if you use a spray, make sure it is gluten free). In a small bowl, mix ⅓ cup Bisquick mix, brown sugar and cinnamon (adjust your cinnamon to taste, I prefer more and use 2 tsp). Use a pastry blender or fork to cut the butter into the mixture until crumbly.
- In medium bowl, stir all coffee cake ingredients until blended. Put ⅓ of cinnamon mix into bottom of the pan and pour batter into bundt pan. Incorporate ⅓ of cinnamon topping into the batter using a fork or toothpick. Sprinkle remaining cinnamon topping over the batter.
- Bake 25 to 30 minutes or until golden brown. Let cool a few minutes, then place a platter over Bundt pan and turn cake out onto platter.
- Pour container of white frosting into a microwaveable safe bowl and microwave for 5-10 seconds, or until able to drizzle over cake. Alternate purple, green, and gold sugar or sprinkles as seen in pictures.
It’s very simple to make and with the right mix of cinnamon and sugar
it’s a great substitute for the real-deal!