Fat Tuesday has been a holiday in my house since I can remember.  My dad loved the idea of a holiday celebrating eating.  Before I even understood Mardi Gras, Fat Tuesday was a February holiday we all looked forward to!  Even Mom got into the spirit making a cajun dish and decorating the table.

It's a fun tradition that John and I keep because, hello, I am totally my father's daughter.  Anything that celebrates food, I am absolutely a fan of!  When sister K started on a gluten-free diet, it was a fun challenge to start making things she could eat!  Then, she also added dairy-free to that on her doctor's suggestion and the challenge became practically impossible!

With Fat Tuesday next week, I wanted to make something she could partake in and played around with Emeril's recipe until I got a great resemblance of a traditional king cake.  Although she had to eat it a little early (poor blogger's family), I think it was a big hit!  Wishing you and yours a wonderful Fat Tuesday (February 9th - you still have time to plan your menu)!

Gluten and Dairy Free King Cake (adapted from Emeril)
Serves:  12
Cake:
2 envelopes active dry yeast (4 1/2 teaspoons)
1/2 cup sugar
12 tablespoons margarine
1 cup almond milk
5 large egg yolks
4 1/2 cups gluten-free flour mix (I like King Arthurs)
2 teaspoons salt
1 teaspoon nutmeg
1 tablespoon vegetable oil
 2 tablespoons almond milk

Filling:
4 tablespoons cinnamon
1/2 cup sugar


Topping:
3 tablespoons almond milk
3 cups confectioner's sugar
Sugar Sprinkles (purple, green, and gold)

Cake:  Combine the yeast and sugar in the bowl of a stand mixer fitted with a dough hook.  In a small saucepan, melt butter over low heat.  Add milk and heat until warm to the touch.  Add to the stand mixer and beat at low for 1 minute.  With the mixer running, add the egg yolks.  Continue to beat for 1 minute at medium-low speed so the egg yolks are broken up and incorporated.  Add the flour, salt, and nutmeg.  Beat until everything is incorporated on medium speed.  Increase the speed to high and beat until the dough pulls away from the sides of the bowl and forms a rough ball.

Remove the dough from the bowl; using your hands, make the dough into a smooth bowl.  Lightly oil a large bowl and place the dough in it, turning once so the top is oiled.  Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.

Filling:  Combine cinnamon and sugar, set aside.

Turn the dough out onto a well floured surface.  Roll the dough out into a rectangle about 30 inches long and 6 inches wide.  Spread the filling over the entire dough, leaving 1/2 an inch from all the edges.  Roll up the dough carefully (if the surface was not well-floured it may stick and break).  Form a circle by pinching the edges of the dough together. Place on a well-oiled cookie sheet and cover with a clean kitchen towel.  Let rise until about doubled, 45-60 minutes. 

Preheat the oven to 350 degrees.  Brush the top of the cake with 2 tablespoons of milk and bake until golden brown, 25 - 30 minutes.  Let the cake cool completely.

Icing:  Combine the almond milk, vanilla extract, and the confectioner's sugar with a whisk until smooth.  Generously spoon the icing over the cake and then decorate with strips of colored sugar.