This gluten free king cake is soft, buttery, and festive, with a rich praline pecan cream cheese filling and a bright topping of traditional Mardi Gras colors. It is a beautiful dessert for Fat Tuesday, Mardi Gras celebrations, or any time you want a sweet gluten free treat that feels special and fun to share.
This recipe has been refreshed with an updated filling, a cleaner shaping method, and new step-by-step photos to make the process easier to follow. The result is a gluten free king cake that looks impressive but is very manageable when the dough is prepared ahead of time.
A classic king cake is usually associated with New Orleans Mardi Gras traditions. It is sweet, colorful, and meant to be shared. While it is called a cake, it is closer to a soft enriched bread or pastry, similar in spirit to a giant cinnamon roll. This gluten free version keeps that tender texture and celebratory look while using a gluten free sweet dough.
What is King Cake?
King cake is a traditional Mardi Gras dessert served from early January through Fat Tuesday, the day before Ash Wednesday and the beginning of Lent. The name is connected to Epiphany, when the Three Wise Men, also called kings, brought gifts to baby Jesus. Many king cakes include a small plastic baby hidden inside to symbolize baby Jesus, although this recipe leaves it out.
The cake is usually decorated with purple, green, and gold sugar. These Mardi Gras colors represent justice, faith, and power. Fillings vary widely, and every baker has a favorite version. Some king cakes are filled with cinnamon sugar, while others include fruit, cream cheese, nuts, or a combination of sweet fillings. This gluten free king cake uses a praline pecan filling and a smooth cream cheese filling for a rich, bakery-style result.
Because king cake is meant to be indulgent, this recipe does not hold back on flavor. The dough is tender and buttery, the pecans add crunch, and the cream cheese filling makes each slice creamy and satisfying. It is a wonderful centerpiece for a Mardi Gras table and a great gluten free dessert for guests.
Here’s What You Need for Praline Pecan Cream Cheese King Cake
- Gluten free sweet dough: A soft, enriched dough forms the base of the king cake and gives it a tender, bakery-style texture.
- Cream cheese filling: Cream cheese, powdered sugar, and vanilla create a smooth filling that balances the sweetness of the praline pecans.
- Praline pecan filling: Butter, maple syrup, brown sugar, cinnamon, and pecans create the rich praline flavor often associated with New Orleans-style sweets.
- Icing and colored sugar: A simple powdered sugar glaze helps the purple, green, and gold sanding sugar stick to the warm cake.
Steps For Making Braided King Cake
Prepare the gluten free sweet dough first. Mix it until smooth, allow it to rise, and refrigerate it overnight. Chilling the dough makes it easier to roll, fill, and shape.
Make the praline pecan filling in a skillet, then let it cool completely. As it cools, it will firm up and become easy to crumble over the dough.
Beat the cream cheese filling ingredients together until smooth. You can spoon the filling onto the dough or place it in a decorating bag or zip-top bag for easier piping.
Knead the chilled dough until smooth, then roll it into a 9 by 12-inch rectangle. Sprinkle the praline pecan filling in a long strip near one long edge, leaving about a one-inch border.
Pipe or spoon the cream cheese filling over the praline pecan filling, keeping it in a long, even line.
Fold the edge of the dough over the filling and continue rolling it up, just as you would roll a cinnamon roll. Pinch the seam well to seal the filling inside.
Gently stretch and shape the filled dough log until it is long enough to form a large oval.
Join the two ends together to make an oval ring. Place it on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow it to rise until nearly doubled. Bake at 350°F until golden.
Mix the icing ingredients in a small bowl until thick and smooth.
Spread the icing over the warm king cake so it slightly melts into the surface.
Immediately sprinkle the icing with purple, green, and gold sanding sugar. Slice and serve warm or at room temperature.
Variations
There are many ways to customize a gluten free king cake while keeping the same dough and shaping method.
- Use a cinnamon sugar filling to make the king cake taste like one large cinnamon roll ring.
- Knead about ½ cup of raisins into the dough before rolling it out, then use a cinnamon-style filling.
- For a strawberry version, spread strawberry jam over the dough before rolling.
- For strawberry cream cheese king cake, spread the cream cheese filling over the dough, then add strawberry jam on top before rolling carefully.
More Mardi Gras Recipes
- Beignets
- Bread Pudding
- Bananas Foster Pudding
Even if you are not celebrating in New Orleans, this gluten free king cake brings the flavor and color of Mardi Gras to your kitchen. It is soft, sweet, festive, and perfect for sharing with family and friends.
Gluten Free King Cake
Ingredients
Gluten Free Sweet Dough
- 180 ml whole milk (a dairy free milk may be substituted, but has not been tested)
- 100 grams granulated sugar
- 5 grams whole psyllium husks
- 12 grams instant yeast
- 1 large egg, at room temperature
- 85 grams butter, very soft or melted
- 245 grams gluten free bread flour blend
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Praline Pecan Filling
- 28 grams butter (2 tablespoons)
- 60 grams maple syrup (4 tablespoons)
- 100 grams brown sugar (½ cup)
- 1 teaspoon cinnamon
- 125 grams chopped pecans (1 cup)
Cream Cheese Filling
- 226 grams cream cheese (8 ounces)
- 63 grams powdered sugar (½ cup)
- 1 teaspoon vanilla
Icing
- 180 grams powdered sugar (1½ cups)
- 2-3 tablespoons milk
- 1 tablespoon vanilla extract
- colored sanding sugar (purple, green, and gold)
Instructions
Make the Dough
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Add the dough ingredients to the bowl of a stand mixer in the order listed. Mix or knead on medium speed for 5 minutes. Cover and let the dough rise until doubled in size, then refrigerate overnight.
Make the Praline Pecan Filling
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Melt the butter in a skillet over medium heat. Add the maple syrup, brown sugar, cinnamon, and pecans. Stir until the sugar melts, about 2 minutes. Transfer to a small bowl and cool completely. The mixture will firm as it sits and can be crumbled before using.
Make the Cream Cheese Filling
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Beat the cream cheese, powdered sugar, and vanilla until smooth. If desired, transfer the filling to a pastry bag and cut an opening of about one inch. Set aside.
Assemble
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Roll the chilled dough into a 9 by 12-inch rectangle, about ½ inch thick. Sprinkle the praline pecan filling in a line about one inch from the long edge. Pipe or spoon the cream cheese filling over the praline filling.
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Fold the dough over the filling and pinch to seal. Continue rolling the dough like a cinnamon roll, then pinch the seam closed.
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Gently squeeze and stretch the filled dough cylinder until it is long enough to form an 8 to 9-inch oval. Open one end, tuck the other end inside, and seal the edges together.
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Place the shaped king cake on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise until nearly doubled. Preheat the oven to 350°F.
Bake the King Cake
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Bake for 20 minutes, or until the king cake is golden brown.
Make the Glaze
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While the king cake bakes, mix the powdered sugar, vanilla, and a little milk at a time until a thick glaze forms. A silicone spatula works better than a whisk for a thick icing.
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When the king cake comes out of the oven, immediately spoon the glaze over the warm cake. Quickly sprinkle the top with purple, green, and gold sanding sugar.
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Serve warm or at room temperature. This gluten free king cake is best the day it is made, but it can be covered and kept at room temperature for up to 5 days. Reheat slices in the microwave for 20 to 30 seconds if desired.