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+ servings

Gluten-Free Stuffed King Cake

This cream cheese and pecan-stuffed king cake takes some time to prepare but is well worth the wait.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Cool 10 minutes
Total Time 55 minutes
Servings 12 servings
Calories 372kcal
Author Tessa



  • 2 ½ cups gluten free flour blend* see note
  • ½ cup tapioca starch
  • 1 tablespoon rapid rise yeast 1 packet
  • 3 tablespoon white sugar
  • ½ teaspoon salt
  • 3 teaspoon ground flaxseed
  • 1 tablespoon hot water
  • ¼ cup dry milk powder
  • 1 teaspoon baking powder
  • 3 tablespoon butter
  • ½ cup water
  • ½ cup milk I used unsweetened almond milk
  • 2 large eggs at room temperature
  • 1 teaspoon cider vinegar
  • 2 tablespoon oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • 8 ounces cream cheese softened
  • ½ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • cup finely chopped pecans

Egg wash

  • 1 egg white
  • 1 tablespoon water


  • 1 ½ cups confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoon milk I used almond, until you get desired consistency
  • purple, yellow, and green sugar sprinkles or food coloring


  • Mix all dry ingredients until combined. Set aside.
  • In a glass measuring cup, add water and butter and microwave until just melted. In small bowl combine ground flax seed and hot water.
  • Stir in wet ingredients and flax seed mixture with the dry.
  • Slighty dampen your counter top and put down a piece of plastic wrap so that it covers an area bigger than 8"x16". To avoid sticky dough, spray some oil onto the plastic wrap, than sprinkle with about 2 tablespoon of sugar. Lay ball of dough on plastic wrap and cover with another piece of plastic wrap. Roll the dough out to approximately 10"x18". Remove the plastic wrap.
  • Mix cream cheese, brown sugar, and cinnamon together in a medium mixing bowl until thoroughly combined.
  • With a spatula, spread the filling mixture evenly onto dough, leaving an inch around the edge without any filling. Evenly sprinkle pecans over filling.
  • Prepare a baking sheet with parchment paper or a Silpat and set right next to your dough. Carefully along the long end, start rolling it up into a long cylinder. Using the plastic wrap, lift the roll onto your baking sheet and placing it on its side. Remove the plastic wrap and gently form the roll into a circle and pinch the ends together.
  • Whisk egg wash ingredients together. Using a pastry brush, brush top of king cake. Cover loosely with plastic wrap and let it rise in a warm place for 30-40 minutes until nearly doubled in size.
  • Preheat oven to 350. Bake for 30-35 minutes.
  • Take out of oven and let sit for 10 minutes. Using two large turners, move to cooling rack.
  • Mix icing ingredients together and drizzle icing onto top of king cake. When cool, cover top of king cake in thirds with purple, yellow, and green sprinkles.


Slightly adapted from the Baking Beauties
*4 cups brown rice flour, 1 ⅓ cups potato starch (not flour), ⅔ cup tapioca starch. Combine in a zipper lock plastic bag, shake to mix.


Calories: 372kcal | Carbohydrates: 54g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 236mg | Potassium: 160mg | Fiber: 4g | Sugar: 31g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg