Galette des rois can be vegan and delicious, here is Alice Esmeralda’s recipe

I like pancakes ♫ Do you know how? ♫ When it is well done, with margarine inside. Yes, the king and queen cake is also available in an equally delicious vegan version, Tra la la la la la la la lère ♫ (and if you don’t have the reference of this song, you’re either too young or I’m old too ).

Alice Esmeralda’s vegan frangipane cake recipe

If you’re looking to make your dish more plant-based, major national and/or religious holidays can be a real challenge. This is the case of the Epiphany which is celebrated in France on the second Sunday after Christmas. As January 7, 2024 approaches, here are already the instructions for making a successful vegan galette des rois. The author of content and above all of delicious and vegan recipes Alice Esmeralda proposed her version on YouTube and the result turns out to be extremely simple. Especially if you buy almond powder directly from the store instead of making it at home this way. As for vegan puff pastry, it’s quite easy to find, you just need to know how to read the label (it must be without butter). And from this good base you can also try variations, flavoring your frangipane. Iced raspberries, hazelnut powder, melted chocolate, grated coconut… You’re spoiled for choice to personalize it, all you have to do is don’t forget the bean (that’s the purpose of this dessert: to become a monarch).

The ingredients for a 6-8 portion vegan king cake

• 2 vegan puff pastries
• 150 g of margarine
• 150 g of almond powder
• 100 g of sugar
• 2 tablespoons cornstarch
• 1 teaspoon bitter almond flavoring

The steps to make a successful vegan galette des rois

Simply mix the margarine and sugar, add the flavoring, then the cornstarch and mix again. Then add the almond powder, before mixing well and placing in the fridge for a few minutes. If you are a perfectionist, you can also transfer it into a pastry bag when it is still very liquid before putting it in the refrigerator, because this will later allow you to distribute your frangipane more evenly over the puff pastry.

Then roll out the frangipane in the center of your first puff pastry, leaving a 2cm border. Scroll through your bean now before you forget! Then roll out the second puff pastry on top, before sealing it with well-moistened fingertips. Brush your raw pancake with non-dairy milk to help it brown in the oven. You can then tackle the decoration using a knife and/or fork. Once you have finished decorating, remember to pierce 4 to 6 chimneys using a knife in the dough to prevent it from swelling randomly during cooking. Now put your masterpiece in the well preheated oven at 180°C fan or 200°C traditional.

Once baked, you can make your dessert shine even brighter than your future by brushing it with a homemade syrup (which you can also flavor with a little orange blossom, for example): 30 g of water and 30 g of sugar boil for a few minutes in a pan. And it’s ready! The time of your kingdom or that of your guest will soon begin.