King Cake with Colored Sugar Topping
This King Cake with Colored Sugar Topping features a soft, spiced cake with vibrant, sweet accents. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, festive flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This king cake is a nutritious, healthy breakfast idea that transforms a soft, spiced cake with vibrant colored sugar topping into a delightful treat, perfect for a satisfying morning. Easy to prepare and packed with healthy fats and fiber, it’s a guilt-free indulgence. Versatile—enjoy with tea or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Knead Evenly: Ensures a soft dough texture.
- Use Fresh Spices: Enhances natural flavor.
- Proof Properly: Allows dough to rise fully.
- Check Doneness: Center should be set but moist.
- Avoid Overmixing: Prevents dense cake.
- Serve Warm: Maximizes festive appeal.
- Adjust Sweetness: Taste and tweak honey to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
King Cake with Colored Sugar Topping
Soft spiced king cake with colorful sugar, healthy breakfast treat.
Ingredients
- ¼ cup colored sugar
- ¼ cup honey
- ½ cup coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 large eggs
- a few drops food coloring
- pinch salt
Instructions
- Prep the Batter: In a bowl, mix almond flour, baking powder, cinnamon, and a pinch of salt.
- Add Wet Ingredients: Whisk eggs, honey, coconut milk, and vanilla extract until smooth.
- Combine Mixtures: Stir the wet ingredients into the dry mixture until well blended.
- Prepare the Topping: Mix colored sugar with a few drops of food coloring until evenly tinted.
- Assemble the Cake: Pour the batter into a greased or parchment-lined cake pan. Sprinkle the colored sugar topping evenly over the top.
- Even Out: Gently press the topping into the batter for even distribution.
- Bake the Cake: Preheat oven to 350°F and bake for 35-40 minutes until the center is set.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
- Serve and Enjoy: Slice and serve warm or at room temperature, savoring this colorful, spiced breakfast delight!
Notes
- Knead evenly for texture; use fresh spices for flavor.
- Proof properly to ensure a light cake; avoid overmixing for tenderness.
- Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 181Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 78mgCarbohydrates 16gFiber 2gSugar 13gProtein 5g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Almond Flour (1.5 cups): For low-carb base.
- Eggs (2 large): For binding and structure.
- Honey (¼ cup): For natural sweetness.
- Coconut Milk (½ cup): Full-fat, for moisture.
- Cinnamon (1 tsp): Ground, for warm flavor.
- Baking Powder (1 tsp): For rise.
- Salt (pinch): Enhances flavor; adjust to taste.
- Vanilla Extract (1 tsp): For aroma.
- Colored Sugar (¼ cup): Erythritol-based, for topping.
- Food Coloring (a few drops): For vibrant hues.
Variations and Substitutions
- Flour Swap: Use coconut flour (adjust quantity).
- Egg Swap: Use flax eggs for vegan option.
- Sweetener Swap: Use maple syrup instead of honey.
- Milk Swap: Use almond milk or omit.
- Spice Swap: Add nutmeg instead of cinnamon.
- Leavening Swap: Use baking soda with an acid.
- Sugar Swap: Use monk fruit sweetener for topping.
- Color Swap: Use natural dyes or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; reheat lightly.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm in oven for 5-10 minutes if preferred.
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