Vegan Galette des Rois (King Cake)

Celebrate Epiphany with a vegan galette des Rois or king cake using this simple egg-free, dairy-free version of a traditional French pastry. 

This vegan galette des Rois recipe tastes just as good as the original and is as fun to make as it is to serve. It has two layers of flaky puff pastry encasing a rich almond frangipane filling and glazed with sweet apricot.

This French king cake is traditionally made and served during Epiphany, a Christian feast day that celebrates the three kings’ visit to Jesus Christ after His birth. Epiphany falls on January 6. It’s now popularly enjoyed throughout January rather than only on the day of Epiphany.

A fève, which means bean, but is traditionally a porcelain trinket, is placed inside the cake. Whoever is lucky enough to find the fève within their slice is rewarded by being crowned ‘king or queen’ for the day.

Key Ingredient Notes

• Vegan Puff Pastry – homemade or store-bought puff pastry sheets. Make ahead if using homemade.
• Vegan Pastry Cream – adds richness to the almond frangipane filling. Make ahead.
• Almond flour – acts as the base of the frangipane and gives the galette its signature flavor.
• Cornstarch – used as a thickener for the filling. Arrowroot may be used instead.
• Rum – enhances the flavor of the cake. Brandy can be used instead of rum or omit it altogether. You can also substitute it with a teaspoon of vanilla. Look for vanilla made with glycerin, or try making your own for an alcohol-free version.
• Fève – may be a storebought trinket or a fava bean, almond or pecan. 
• Soy milk and maple syrup – to create a vegan-friendly alternative to egg wash.
• Apricot preserve (jam) – adds a golden color and sheen to the pastry. Another type of light-colored fruit preserve can be used. You could also spread a layer of preserve on the pastry dough before adding the frangipane filling for a sweet, fruity twist. 

Step-by-Step Instructions

1. If you’re using homemade puff pastry, divide the dough in half. Roll out one-half to an 11-inch wide square on a lightly floured surface.

2. Use the rolling pin to help lift and place the dough on a parchment-lined baking sheet. 

3. Cover with another sheet of parchment. Roll out the other half, place on top of the covered pastry, then cover with plastic wrap.

4. Place in the refrigerator to chill for 15 minutes or until ready for use.
5. Make the frangipane: Mix the vegan butter and confectioners’ sugar until creamy. Gradually mix in the almond flour and cornstarch. 

6. Stir in the vegan pastry cream and rum until the batter is smooth and lump-free. Add more almond flour if needed to make a thick filling.

7. Cover and chill in the refrigerator to thicken for 20 minutes.
8. Remove one sheet of the rolled-out puff pastry (or store-bought sheet) from the fridge. Using a 10-inch plate as a guide, mark out a circle (not cut).

9. Using an 8-inch plate, mark out a smaller circle in the center of the larger one.

10. Assemble: Fill a piping bag (or a zip-top bag with one corner snipped) with the frangipane filling. Fill the inside of the smaller circle with the filling. 

11. Smooth the top and hide the fève, bean or nut inside the frangipane, away from the very center or close to the edge.

12. Brush the edges of the dough with water and place the second pastry round on top of the frangipane. Press the edges to seal well.

13. Use a sharp knife and the guide of a 9 or 10-inch pie plate to cut out a circle. Remove the excess dough.

14. Press the back of the knife against the edges of the dough to help with sealing.

15. Combine the soy milk and maple syrup in a small bowl. Brush the top of the pastry with some of the mixture and reserve the remainder.
16. Chill the pastry in the fridge for 30 minutes.
17. Bake: Preheat the oven to 400°F (200°C).
18. Remove the chilled pastry and brush the top with the remaining soy milk and maple syrup mixture.

19. Use the back of a knife or a toothpick to score the top. Prick a few spots to allow steam to escape.

20. Bake for 25 to 30 minutes. The pastry will puff up as it bakes, and the top will become golden brown.

21. Tip: If any filling seeps out, which could happen if not sealed well, push as much as you can back inside after baking, or eat it haha.

22. Heat the apricot preserve for about 1 minute in the microwave or until completely melted. Brush the top of the pastry as soon as it comes out of the oven. Cool for about 20 minutes before slicing; it will deflate as it cools.

Key tips to follow

• Save a crown from a Christmas cracker or stocking stuffer to give to the King or Queen. Or create a paper crown. 
• Slice the galette into the same number of slices as people so that at least one person will get the fève. 
• Be sure to warn your guests about the fève to avoid cracked teeth!
• Use a knife or toothpick to score the pastry. Be as creative as you like. Score a spiral, crisscross, or any pattern you wish.
• The pastry cream, frangipane and homemade vegan puff pastry dough can be made up to 2 days ahead of time. This reduces the prep time on the day you wish to bake the galette.

Storage Suggestion

King cake is best enjoyed fresh on the day it is made, as the crust tends to become soggy.
It is OK to store leftovers at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, bake for 10 to 15 minutes at 150°C. This will help to re-crisp the crust and counter any sogginess.