Gluten-free king cake is a buttery, soft, sweet bread inspired by the classic New Orleans Mardi Gras tradition. It’s rolled with a warm cinnamon sugar swirl, baked until tender, and finished with a smooth vanilla glaze and the signature purple, green, and gold sugars that make it instantly recognizable on any table.
I wanted to create a gluten-free king cake that felt just as special, soft, and celebratory as the traditional version I grew up seeing every Mardi Gras season. Part of the fun of king cake is the tradition of tucking a small plastic baby inside after baking. Whoever finds it in their slice is said to have good luck and is often “in charge” of bringing the next king cake to the party.
Though this is called a cake, I’d be remiss in not telling you it’s actually a delicious sweet yeast bread. It has a light, fluffy, bread-like texture rather than the moist crumb of a traditional cake. The cinnamon sugar filling melts into the dough as it bakes, and the vanilla glaze adds just the right finish once it’s out of the oven. This is the kind of recipe I love pulling out for brunch gatherings and holiday mornings, and I’d love to hear how yours turns out, too.
Notes from the Test Kitchen
- Use the correct yeast. This recipe is written for instant yeast. Active dry yeast behaves differently and would require a different method.
- Test your yeast if you’re unsure. Mix 1 tsp yeast with ½ tsp sugar and ¼ cup warm water (110–115°F). If it foams within 5–10 minutes, it’s active and ready to use.
- Liquid temperature matters more than you think. Warming the buttermilk and butter to the right temperature helps the dough rise properly. If the dough doesn’t rise, the buttermilk or butter was likely too cold or too hot. Use a thermometer and keep it between 110–115°F.
- Weigh your gluten-free flour. Too much flour makes the dough crumbly and dry. Too little makes it too sticky to handle. Weight is the most accurate way to measure.
- A good gluten-free all-purpose flour matters. I tested this recipe with both gluten-free bread flour and gluten-free all-purpose flour, and I had better success with gluten-free all-purpose flour. My gluten-free flour of choice for this is Cup 4 Cup.
- Let the dough rise in a warm, not hot, space. Let the dough rise in a warm, not hot, space. Slightly above room temperature is ideal, since too much heat from a sunbeam or stove can kill the yeast. For a more controlled environment, I like to place the bowl in a turned-off oven with just the light on.
- Use full-fat buttermilk. The extra fat adds needed moisture and helps create the soft texture this sweet bread needs.
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Gluten-Free King Cake
Equipment
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1 Bundt Pan
Ingredients
For the Cake
- 3½ cups gluten-free all-purpose flour I use Cup 4 Cup
- ⅓ cup granulated sugar
- 1 packet instant yeast
- 1 cup full-fat buttermilk warmed to a temperature between 110-115°F
- 5 tbsp unsalted butter warmed to a temperature between 110-115°F
- 3 large eggs room temperature
- ½ tsp salt
- 1 tsp xanthan gum if the flour blend you’re using doesn’t already have it included
For the Cinnamon Sugar Filling
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter melted but cooled
- 1 tbsp ground cinnamon
For the Glaze Topping
- 2 cups confectioners’ sugar
- 1 tbsp milk
- ½ tbsp fresh lemon juice (optional)
- ½ tsp vanilla extract
- colored sanding sugar sprinkles in green, purple, and gold (or yellow)
Instructions
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In a large bowl, whisk together flour, sugar, and instant yeast.
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Be sure the buttermilk and butter are both at temperatures between 110°F to 115°F (this is important for the yeast to work). Add the buttermilk and butter into the flour mixture and beat on slow speed with an electric mixer with a dough hook. Keep the speed on low and beat until combined (about 30 seconds).
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Add the eggs and salt into the mixture and beat on low speed for 3 minutes. Keep the speed on low and use a spatula to scrape down the sides of the bowl to make sure everything is well combined. The dough will be slightly sticky but still workable with slightly damp hands.
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Gently transfer the dough into a lightly greased bowl and cover with food-safe plastic wrap. Leave this bowl in a slightly warm environment (a little warmer than room temperature) and let it rise for 1 hour. Giving the dough enough time to rise is what creates that fluffy, bread-like texture.
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After 1 hour, gently punch down the dough in the bowl (with lightly damp hands). Then transfer it to a silicone mat (or clean counter) lightly dusted with gluten-free flour.
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Lightly spray a 9” bundt pan with non-stick baking spray. Set aside for now.
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Using a rolling pin lightly dusted in gluten-free flour, roll the dough out 1/4-inch in thickness so it’s around 10″ x 14″ in a rectangle shape.
Cinnamon Sugar Filling
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Combine the brown sugar, granulated sugar, cooled melted butter, and ground cinnamon. Stir until well combined.
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Spread the filling evenly over the rolled-out dough.
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Starting from the widest side of the rectangle (horizontal view), start gently rolling up the dough into a log shape, then form it into a circle with a space in the middle (like a king’s crown). With damp fingers, pinch the seams to seal the edges together.
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Gently place the circle of dough into the prepared bundt pan.
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Cover with food-safe plastic wrap and set aside in a warm environment for 30 minutes to allow time for the dough to rise again slightly. This rise won’t be as much as the first rise.
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Preheat oven to 350°F.
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Remove the plastic wrap and place the cake into the oven to bake for 30-32 minutes. The cake is done when the internal temperature reaches 190°F. Do not over-bake or the cake will dry out.
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Let it cool in the pan for a few minutes, then flip over onto a serving tray and remove the cake pan.
Glaze Topping
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Combine the confectioners’ sugar, milk, lemon juice (optional), and vanilla extract. Stir together until smooth. Add a small amount of extra milk if you prefer a thinner glaze.
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If hiding a small plastic baby in the King Cake, add that now before adding the glaze.
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Spread glaze over the top of the cake (while still warm), then decorate with green, purple, and gold (or yellow) sanding sugar sprinkles.
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Serve the cake warm (it’s best when served warm).
Notes
- Double check all ingredients are certified gluten-free and read labels for cross-contamination warnings.
- A bundt pan gives the best rise and shape. You can bake it on a sheet pan, but the filling may ooze, and the cake won’t puff up as nicely.
- The lemon juice in the glaze is optional. It adds a subtle brightness that is traditional in many king cake recipes.
Nutrition
Pin Recipe
How to Make Gluten-Free King Cake Step by Step
Gather all the ingredients together.
Mix the dry ingredients: In a large bowl, whisk together 3½ cups (480g) gluten-free all-purpose flour, ⅓ cup (67g) granulated sugar, 1 packet (8g) instant yeast, and 1 tsp xanthan gum (if your flour blend doesn’t already include it).
Add the butter and buttermilk: Make sure 1 cup (237 ml) full-fat buttermilk and 5 tbsp (72g) unsalted butter are both warmed to 110–115°F. Pour the warm buttermilk and butter into the flour mixture. Using an electric mixer fitted with a dough hook, mix on low speed for about 30 seconds, just until the mixture starts to come together into a shaggy, sticky dough.
Add the eggs: Add 3 room-temperature eggs and ½ tsp salt. Continue mixing on low speed for 3 minutes, scraping down the sides of the bowl as needed. The dough will look soft, slightly sticky, and thicker than batter but looser than traditional bread dough. It should be workable with lightly damp hands.
First rise: Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let it rise in a slightly warm area for 1 hour, until the dough looks puffed and has visibly increased in size. Lightly spray a 9-inch bundt pan with nonstick spray and set aside. Giving the dough enough time to rise is what creates that fluffy, bread-like texture.
Roll out the dough: After rising, gently punch down the dough with damp hands. Transfer it to a silicone mat or a clean counter lightly dusted with gluten-free flour. Using a rolling pin dusted with gluten-free flour, roll the dough into a 10×14-inch rectangle about ¼-inch thick. The dough may feel soft and slightly tacky, but should not stick excessively to the surface.
Mix the cinnamon sugar filling: In a small bowl, stir together ½ cup (100g) packed light brown sugar, ⅓ cup (67g) granulated sugar, ⅓ cup (75g) melted but cooled butter, and 1 tbsp (8g) ground cinnamon until it forms a thick, spreadable paste.
Spread the filling: Spread the cinnamon sugar filling evenly over the dough, reaching all the edges in a thin layer.
Roll and shape: Starting from the long side of the rectangle, gently roll the dough into a log. The dough should roll easily without cracking. Shape the log into a circle with a space in the center, like a crown. Use damp fingers to pinch and seal the seams together.
Add to the pan: Carefully place the dough ring into the prepared bundt pan.
Second rise: Cover loosely with plastic wrap and let rise again in a warm spot for 30 minutes. The dough will look slightly puffier but will not double like the first rise.
Bake the cake: Preheat the oven to 350°F. Remove the plastic wrap and bake for 30–32 minutes, until the top is lightly golden and the internal temperature reaches 190°F. Avoid overbaking, as this can dry out the bread.
Cool and make the glaze: Let the king cake cool in the pan for a few minutes, then carefully invert it onto a serving platter and remove the pan. If using a plastic baby, turn the cake over and gently press the baby into the bottom of the bread so it’s hidden. In a bowl, whisk together 2 cups (240g) confectioners’ sugar, 1 tbsp (15 ml) milk, ½ tbsp (7 ml) fresh lemon juice (optional), and ½ tsp vanilla extract until smooth. The glaze should be thick but pourable. Add a small splash of milk if you prefer it thinner.
Glaze and decorate: While the cake is still slightly warm, pour the glaze over the top and immediately decorate with green, purple, and gold sanding sugar.
Slice and serve: Use a sharp serrated knife to cut the king cake into even slices, wiping the blade between cuts if the glaze gets sticky, and serve slightly warm for the softest texture.
Variations
King cake can be made in several traditional ways, depending on the bakery, family recipe, or region. Here are a few classic variations you can try:
- Swap the cinnamon sugar filling for a sweetened cream cheese layer.
- Use fruit preserves like raspberry or strawberry for a fruity center.
- Add a pecan praline-style filling for a rich, nutty twist.
- Mix citrus zest into the dough or glaze for a brighter, more traditional New Orleans flavor.
- Replace the vanilla glaze with a thicker icing or simply dust with powdered sugar before adding the colored sanding sugars.
- Reduce the filling or skip the glaze altogether if you prefer a less sweet king cake.
Serving Suggestions
I love setting this gluten-free king cake out as the centerpiece for Mardi Gras parties and holiday brunch gatherings where everyone can grab a slice as they mingle. I’ll have it on the table with small apps like gluten-free pigs in a blanket or chips and dip. I’ll often pair it with savory dishes like crustless ham and cheese quiche, gumbo, and jambalaya. For dessert spreads, it fits right in next to gluten-free banana pudding or even served with a scoop of almond milk ice cream. A hot cup of coffee or spiced tea, some fresh fruit, and a dollop of whipped cream or mascarpone on the side make it feel extra special and festive.
Storage Instructions
Store the king cake at room temperature in an airtight container for up to 3 days. For the best texture, warm slices slightly before serving so the bread softens and the glaze becomes smooth again.
Freezing a fully finished king cake isn’t recommended, since the icing and texture can suffer once thawed. If you do need to freeze it, wrap the unglazed cake tightly and defrost it completely before adding the glaze.
To make this recipe ahead of time, prepare the dough through the first rise, then cover and refrigerate overnight. The next day, let the dough come back to room temperature before shaping, allowing the second rise, and baking as directed.
More Gluten-Free Sweet Bread & Festive Bakes
Gluten-Free Monkey Bread: This gluten-free monkey bread has a crunchy, caramelized exterior with a soft, sweet, sticky center that I can’t get enough of. I love how each dough ball is rolled in cinnamon sugar and layered with rich, salty caramel for the perfect balance of sweetness.
Gluten-Free Olive Oil Cakes: This gluten-free olive oil cake is one of my go-to desserts when I’m craving something light, bright, and not too sweet. The lemon zest adds a fresh citrusy note, while the olive oil keeps the cake moist and tender.
Gluten-Free Challah Bread: This gluten-free challah bread is soft, easy to braid, and has everything I love about traditional challah—but without the gluten. I don’t use a special molded loaf pan; instead, I braid the dough (I promise it’s easier than it looks!) and bake it right on a regular baking sheet.
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