King Cake with Spiced Buttercream
This King Cake with Spiced Buttercream features a soft, spiced cake with a creamy, aromatic topping. Perfect for a healthy breakfast, it’s a simple recipe that blends warm, spiced 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 a creamy spiced buttercream topping into a delightful treat, perfect for a satisfying morning. Easy to prepare and packed with healthy fats and protein, 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 spiced 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 Spiced Buttercream
Soft spiced buttercream king cake, healthy breakfast treat.
Ingredients
- ¼ cup butter
- ¼ cup honey
- ¼ tsp nutmeg
- ½ cup coconut milk
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1.5 cups almond flour
- 2 large eggs
- 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 Buttercream: In a separate bowl, beat softened butter with a pinch of nutmeg until creamy.
- Assemble the Cake: Pour the batter into a greased or parchment-lined cake pan. Spread the spiced buttercream over the top before baking.
- Even Out: Gently smooth the buttercream for even coverage.
- 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 spiced, creamy 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 203Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 49mgSodium 115mgCarbohydrates 11gFiber 2gSugar 8gProtein 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.
- Butter (¼ cup): Softened, for buttercream.
- Nutmeg (¼ tsp): Ground, for spiced topping.
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 allspice instead of nutmeg.
- Leavening Swap: Use baking soda with an acid.
- Butter Swap: Use coconut oil or omit.
- Topping Swap: Use clove or omit spices.
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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