This cake is perfect for celebrating Mardi Gras on Fat Tuesday! Add a plastic baby in there and make it even more traditional king cake.
I used Simple Mills Vanilla Cupcake and Cake boxed mix which I found at Whole Foods. I substituted ghee for the oil in the instructions and used ghee in the pan to prevent sticking.
Here is the recipe for the various colored glaze:
Each glaze starts the same way-
1 can of coconut cream
3 tbsp of maple syrup
3 tbsp of maple sugar
1 tsp tapioca flour
Combine ingredients in a saucepan and heat over medium until your coconut cream becomes a consistency of condensed milk. Set to the side and allow to cool. Place in the fridge for an hour to allow it to thicken even more.
For the purple coloring:
Take fresh or frozen blueberries and heat them over medium in a saucepan until blueberries begin to pop open on their own (about 6 minutes). Take them off the heat and use a fork to smash the blueberries that haven’t opened. This recipe is the same as my blueberry compote that I use frequently so I recommend using a pint of blueberries and keep it in the fridge to use as a jam or topping to oatmeal/yogurt. Add strained blueberry juice to the glaze one spoon at a time until you reach your desired color.
For the green coloring:
Add small amounts of spirulina to your glaze and keep stirring and stirring until completely combined and no longer full of dots of green.
For the yellow coloring:
Add a spoonful of turmeric to the glaze and add more until you reach a beautiful gold color. Using turmeric is a safe way to create the color yellow and as long as you do not go overboard with the color, you will not taste the turmeric. Now if you add too much it will be very obvious so be careful!