This 100% vegan King Cake wows everyone with its taste and texture.
King cake recipes abound online. But have you ever tried a vegan version? We'll show you how to make it from start to finish.
Do you not eat animal protein or simply want to discover new ways to make a King Cake? For Epiphany 2026, content creator Julianne Aknine, aka @vegranola on social media, has created this entirely plant-based specialty. So, no eggs, which are usually included in the filling.
Instead, this culinary expert combines simple and readily available ingredients, carefully selected to recreate the melt-in-your-mouth, creamy texture of the famous frangipane. Here are the details.
Ingredients for a King Cake (serves 6-8):
400g blanched almond flour (or whole almond flour for more flavor)
150g light brown or white sugar
40g cornstarch (cornflour)
180g vanilla soy milk (or other flavored soy milk)
2 tsp bitter almond extract
30g neutral-tasting vegetable oil
2 sheets of puff pastry (no butter required)
For the egg wash:
1 tbsp soy cream
2 tbsp agave syrup (or other liquid sweetener)
How to make a 100% vegan King Cake?
Start by preheating your oven to 180°C (350°F) so it reaches the correct temperature during preparation. Meanwhile, pour the almond flour, cornstarch, and sugar into a large bowl, then whisk thoroughly until well combined.
Next, stir in the soy milk, bitter almond extract, and neutral oil. Work the mixture vigorously until it is smooth, pliable, and perfectly uniform. Take a moment to taste the cream to check the balance of flavors. Adjust the extract if necessary to achieve a pronounced almond aroma.
Unroll one sheet of puff pastry onto a flat surface and spread the filling evenly, without spreading it too much over the edges. Be sure to leave a 3-4 cm border all around, which is essential for properly sealing the galette.
Lightly moisten this border with your finger, being careful not to over-moisten the pastry. Next, place the second sheet of puff pastry on top and gently press the edges to seal. Trim any excess pastry for a clean finish.
Prepare the egg wash by mixing the soy cream and agave syrup, then brush it on thinly. Decorate the surface, make a small hole in the center to allow steam to escape, and bake the galette for 32 to 35 minutes, or until golden brown. Let it cool for a few moments and enjoy!
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