Vegan Funnel Cake
Hello & Happy Sunday!!
Since the start of 2020 I’ve been making my way through my food bucket list and with the 4th of July weekend, I knew there was a concept I had pushing off, vegan Funnel Cake!
Whether it’s because its a dessert, it’s fried, indulgent, or far from anything I eat on a regular basis, I thought perhaps it wasn’t the right fit. However, if there is one thing I support with the diet, it’s balance. While my day to day is generally filled with salads, I love a bite of something sweet and nostalgic, so I knew I needed to finally try a recipe for vegan Funnel Cake!
If you’ve ever been to a fair or carnival, I guarantee you’ve seen or experienced a Funnel Cake. They have an odd look to them, are doused in powdered sugar, and the smell of them permeates the air. Whether you love them or hate them, you absolutely know of them! The typical recipe features eggs, but the overall batter is comparable to that of pancake batter. That being said, with countless egg free pancakes, I knew that this recipe would hold up when revamped to be vegan.
I personally loved this recipe for countless reasons. It’s quick, easy, affordable, features minimal staple ingredients, crispy, crunchy, egg free, mirror the real deal, were fun to make, have notes of vanilla, could easily be made in bulk, nostalgic, they are great for entertaining, and you can even mix up the toppings (I’ve seen ice cream and whip cream etc)!
If you love this nostalgic concept or just fast fun vegan desserts, you have to try this new vegan Funnel Cake recipe!!
Why this recipe is great:
Can easily be made in bulk
Notes of vanilla
Eat Drink Shrink
Yields 4-8 depending on size
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 1/2 cups Flour
- 1 Tbsp. Baking Powder
- 1 1/2 cups Almond Milk
- 1 Tbsp. Lemon Juice
- 1 Tsp. Vanilla Extract
- 1/4 cup sugar
- 1/4 cup Powdered Sugar
- Cooking Oil For Frying
- Combine flour, baking powder, and sugar, in a medium bowl and mix well.
- Combine almond milk, lemon juice, vanilla extract in a second bowl, whisk to combine.
- Combine the wet and dry ingredients and whisk well removing any clumps within the batter. Set aside for 10-15 minutes to set.
- Heat the oil in a large pot with the smallest circumference. The idea is that when you put the batter in the oil, it's going to spread to the width of the pot. Edges will fall off regardless so you'll be left with a small size, but it's great to work with a pot that's deep but less wide if you have one.
- Place the batter in a large ketchup or sauce type bottle, or the traditional funnel. (I preferred the bottle). Cut the tip so it's as wide as you can get it. Squirt the batter in the hot oil going around in circles, but focusing on the middle as it will hold the funnel cake together. Don't worry if it looks like it's in pieces, they will form together as it cooks. Cool for 2-3 mins or until golden brown on each side. You'll know when it's ready from the color and that it holds together when you need to flip.
- Remove the funnel cake with a metal skimmer or metal spatula and place on paper towels to drain. Sift powdered sugar on top and serve.