Ingredients

The following ingredients have 1 Servings
  • 3 Cups Gluten-Free Baking Flour
  • 1 Packet (2.5 tsp) Active Dry Yeast
  • 1 Cup Warm Water
  • 1/4 Cup Granulated Sweetener (or preferred granulated sugar)
  • 1/2 Tsp Salt
  • 2 Prepared Bob's Red Mill Egg Replacements
  • 1/4 Cup (4 TB) Vegan Butter (softened)
  • 2 TB Unsweetened Plain Non-Dairy Milk (for brushing the outside of the cake)
  • 3/4 Cup Brown Sugar Sweetener (or preferred dark or light brown sugar)
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
  • 1/4 Cup Vegan Butter (softened) or 1/2 Cup Plain Vegan Cream Cheese
  • 1/4 Tsp Ground Nutmeg (optional)
  • 1/4 Cup Raisins (optional)
  • 1 to 2 Cups Powdered Sweetener (or preferred powdered sugar)
  • Water (varies, 2-4 tablespoons)
  • 3-4 TB Purple Sugar Crystals
  • 3-4 TB Green Sugar Crystals
  • 3-4 TB Gold/Yellow Sugar Crystals
  • 1 Plastic Baby (for hiding in baked cake)

Instruction

  • Mix the yeast, granulated sweetener, salt, and warm water together in a bowl and let it proof for about 5-10 minutes.
  • In a large mixing bowl combine the gluten-free flour, proofed yeast mixture, prepared egg replacements, and softened butter together. Mix well with a fork before kneading the dough with your hands for a few minutes. Set aside the bowl aside in a warm spot, covered with a towel, to rise for about 45-60 minutes.
  • Preheat the oven to 375°F.
  • Prepare the cake filling by mixing all the filling ingredients together until smooth and combined, before chilling the mixture in the fridge until you're ready to roll the cake.
  • Once the dough has risen (it doesn't need to have risen much), roll the dough out on a Silpat mat, plastic wrap, or parchment paper on a flat surface to about 1/4 inch thickness in the shape of a large rectangle.
  • Spread the filling over the rolled-out dough, leaving about 1 inch around the edges of the dough free from filling.
  • Next, roll the dough into a tight log, like a cinnamon roll, starting with one edge and using the mat to help keep the roll together, like sushi.
  • Take the long rolled log and carefully form a ring, closing the cake ring together as best you can with your hands and sealing any large cracks that may have formed.
  • With the formed cake ring on the Silpat or parchment paper (remove any plastic wrap you may have used), place it onto a baking sheet before brushing the ring with the non-dairy milk.
  • Bake the cake in the preheated oven for 25-30 minutes until golden brown on the outside.
  • Remove the cake and allow it to cool slightly on the baking sheet before transferring it to a rise rack and pressing the baby into the cake.
  • Mix together the powdered sweetener with water, adding water slowly to get a thick icing consistency that is still liquidy enough to drizzle.
  • With the baked cake transferred to a wire rack, pour or drizzle on the icing and then sprinkle on the colored sugar crystals while the icing is still wet.