Vegan Three Kings’ Cake

Vegan Three Kings’ Cake

Total: 2 hr 50 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / 100 g: 356 kcal
, Fat: 11 g
, Carbohydrate: 53 g
, Protein: 9 g

For me, the sixth of January would not be complete without a home-made Three Kings’ Cake! This vegan version has an almond instead of a plastic king. The traditional recipe is made with sultanas, however I can also highly recommend the chocolate version. Simply replace the sultanas with 60 g of chopped dark chocolate.


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

450 g light spelt flour
½ tsp salt
60 g coconut palm sugar
1 parcel dry yeast
2 ½ dl oat drink, lukewarm
80 g margarine, cut into pieces, soft
4 tbsp sultanas

To shape

1 almond
2 tbsp soya cream
2 tbsp flaked almonds
2 tbsp decorating sugar
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How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the oat milk, margarine and sultanas, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Weigh out 8 portions of dough (approx. 90 g each), shape into balls, inserting the almond (king) into one of the balls. Shape the remainder of the dough into a large ball, place on a baking tray lined with baking paper and arrange the small balls evenly around the large one, cover and leave to rise again for approx. 30 mins. Brush with soya cream, sprinkle with flaked almonds and sugar crystals.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, slide the cake onto a cooling rack and leave to cool completely.

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