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22 Gluten/Wheat Friendly and Plant-Based Items at 2023 EPCOT International Flower & Garden Festival

2023 EPCOT International Flower & Garden Festival runs March 1- July 5, 2023
22 plant-based or gluten/wheat friendly items available at select booths
Returning booths include The Honey Bee-stro Hosted by National Honey Board, The Citrus Blossom and Trowel & Trellis Hosted by IMPOSSIBLE

EPCOT International Flower & Garden Festival is here and in full swing! The festival will run from March 1to July 5, 2023 and there are more than 15 Outdoor Kitchens blooming with delicious eats and sips that are sure to satisfy your palate. There are some fan favorite booths returning such as The Honey Bee-stro Hosted by National Honey Board and Trowel & Trellis Hosted by IMPOSSIBLE, along with 54 new dishes making their debut at this year’s festival! You can get a full look at all menu items coming to the festival by checking out the Disney Eats Foodie Guide.

Whether you have special dietary needs or just looking to enjoy some delicious plant-based options, we’ve compiled a full list of 22 plant-based and/or gluten/wheat friendly food items you can find at the festival! So with that, let’s take a look!

Gluten/Wheat Friendly Items

EPCOT Farmers Feast (Near Test Track presented by Chevrolet)

Chilled Potato and Leek Soup “Vichyssoise” with bacon lardons, potato croutons, chive oil, and crispy leeks (Gluten/ Wheat Friendly) (Available March 1 through April 8)
Barbecued Seared Pork Tenderloin with summer succotash, herb butter, and grapefruit vinaigrette (Gluten/ Wheat Friendly) (Available May 20 through July 5)

Northern Bloom (Canada)

Seared Scallops with French green beans, butter potatoes, brown butter vinaigrette, and Nueske’s Applewood-smoked Bacon (Gluten/ Wheat Friendly)

BAUERNMARKT: FARMER’S MARKET (Germany)

Potato Pancake with caramelized ham, onions, and herb sour cream (Gluten/ Wheat Friendly)

Jardin de Fiestas (Mexico)

Quesadilla de Flor de Calabaza: House-made masa tortillas with squash blossoms, bacon, onion, zucchini, and cheese (New) (Gluten/ Wheat Friendly)
Taco Vampiro: Barbacoa Beef in a Corn Tortilla with crispy grilled monterey jack cheese, salsa ranchera, and esquites (Gluten/ Wheat Friendly)

Plant-Based Food Items

BRUNCHCOT (Near Test Track presented by Chevrolet)

Avocado Toast with marinated toybox tomatoes on toasted ciabatta (Plant-based)

Grilled Street Corn on the Cob with Savory Garlic Spread and Spicy Corn Chips

Florida Fresh (Near Disney Traders)

Grilled Street Corn on the Cob with savory garlic spread and spicy corn chips (New) (Plant-based)
Grilled Street Corn on the Cob with savory garlic spread and plant-based cotija cheese (Plant-based)

Tangierine Café: Flavors of the Medina (Morocco)

Hummus Trio: Traditional hummus, red beet and black garlic hummus, and avocado-herb hummus with Moroccan bread and crispy papadam (New) (Plant-based)
Grilled Chicken or Lamb Kebabs with Carrot-Chickpea Salad and Garlic Aïoli (Gluten/Wheat Friendly)

La Isla Fresca Between Morocco and France

Coconut Tres Leches: Vanilla cake soaked in oat milk, almond milk, and coconut milk with toasted coconut (Plant-based)

Pineapple Promenade Near Port of Entry

DOLE Whip (Plant-based)

Chocolate Cake and Boneless IMPOSSIBLE Korean Short Rib

Trowel & Trellis Hosted by IMPOSSIBLE Near Port of Entry

Boneless IMPOSSIBLE Korean Short Rib with cilantro-lime rice, Danmuji slaw, and kimchee mayonnaise (Plant-based)
IMPOSSIBLE Lumpia with Thai sweet chili sauce (New) (Plant-based)
Chocolate Cake with black currant ganache, mixed berry compote, and chocolate ice cream (New) (Plant-based)

The Land Cart hosted by Advent Health

Vegetable Plate: Broccoli, carrot sticks, and tomatoes with dip (Plant-based)
Pretzels with Hummus Dip (Plant-based)
Cookies ‘n “Cream” Chocolate Mousse Cup (Plant-based)

Gluten/Wheat Friendly & Plant-Based Food Items

Refreshment Outpost)

Pineapple Skewer with Tajin seasoning (Gluten/ Wheat Friendly) (Plant-based)

BAUERNMARKT: FARMER’S MARKET (Germany)

Potato Pancakes with house-made apple sauce (Gluten/ Wheat Friendly) (Plant-based)

And there you have it, the 22 dishes that are plant-based and/or gluten/wheat friendly! I don’t know about you, but we’re excited to try out as many of these items and more at this year’s festival. If you’re looking to dine outside of the festival booths, you can request to speak with a chef or a special diets-trained cast member at most table-service and select quick-service restaurants.

Cooking Up the Magic: EPCOT Festival Recipe – Rocky Road Cake

Cooking Up the Magic at Home By Courtney Harris August 23, 2022 Tags: epcot food and wine festival No Comments

The EPCOT International Food & Wine Festival is in full gear! There are so many amazing foods to try. This year’s festival menus were filled with recipes to share with the home cook. One dessert that really stood out was the Rocky Road Cake at the Flavors from Fire Global Marketplace.

Favorite desserts to bake are ones that look time-consuming and difficult but are secretly easy to make. This Rocky Road Cake is a perfect example of that. The cake is delicious and does not take much more time than a standard chocolate cake. The individual cakes topped with marshmallows, almonds, and ganache really set this apart from an everyday chocolate cake. Rocky Road Cake is going on your list of desserts to make again…. and now it’s time to share the recipe!

ROCKY ROAD CAKE – EPCOT International Food & Wine Festival
Serves 8

SPICY SUGARED ALMONDS

1/3 cup plus 1 teaspoon sugar, divided
1/8 teaspoon cinnamon
1/8 teaspoon ground cayenne
3 tablespoons water
3/4 cup unsalted almonds

CHOCOLATE GANACHE

6 ounces dark chocolate, chopped
2/3 cup heavy cream

CHOCOLATE-BUTTERMILK CAKE

1 cup all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup hot water

TOPPINGS

1 cup mini marshmallows
Sea salt
Reserved chocolate ganache

FOR SPICY SUGARED ALMONDS:

Line a baking sheet with parchment paper; set aside.
Combine 1 teaspoon sugar with the cinnamon and cayenne in a small bowl; set aside.
Stir remaining 1/3 cup sugar and water in a medium saucepan over medium-high heat until boiling. Carefully add almonds and stir frequently for 8-10 minutes, until water evaporates. Continue stirring for 2-3 minutes, until sugar begins to caramelize. Sprinkle cinnamon reserved mixture over almonds and stir to mix.
Carefully pour almonds onto prepared baking sheet, separating with spatula.
Cool completely, then coarsely chop. Store in airtight container up to 3 days.

FOR CHOCOLATE GANACHE:

Spray eight 6-ounce ramekins with non-stick cooking spray; set aside.
Place chopped chocolate in a medium glass bowl.
Bring heavy cream to simmer in small saucepan over medium heat. Pour over chocolate. Let chocolate sit for 5 minutes, then stir until smooth.
Place 1 1/2 tablespoons of ganache in each ramekin and refrigerate for 20 minutes.
Keep remaining ganache at room temperature until ready to serve.

FOR CHOCOLATE-BUTTERMILK CAKE:

Preheat oven to 350°F.
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add egg, oil, and buttermilk. Whisk to combine. Carefully add boiling water and whisk until batter is smooth.
Remove ramekins filled with ganache from refrigerator and fill each with 1/3 cup cake batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Cool 5-10 minutes before serving.

TO SERVE:

Carefully remove cakes from ramekins. Top each rock road cake with 2 tablespoons of mini marshmallows and 1 tablespoon of spicy-sweet almonds. Warm chocolate ganache in the microwave for 30 seconds on 50% power. Drizzle ganache over each cake and sprinkle with sea salt.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe!

Since it’s World Princess Week, we want to celebrate with Tiana- the princess who loves to cook. The EPCOT International Food & Wine Festival Princess Tiana Collection recently debuted with an assortment of Tiana-themed kitchenware and apparel. To add a little extra magic, pick up some of the Tiana-inspired merchandise and enjoy using it while baking or displaying your Rocky Road Cakes.