Dairy-Free Classic Funnel Cake
Indulge in the nostalgic fairground treat you love with this Dairy-Free Classic Funnel Cake—crafted to perfection without a trace of dairy! Featuring a light and airy batter made with almond milk, this recipe combines the subtle warmth of cinnamon and the sweetness of vanilla for a taste that’s both comforting and crave-worthy. The batter fries to golden-brown perfection, creating crispy, lacy coils that are impossible to resist. Topped with a generous dusting of powdered sugar, these funnel cakes are perfect for satisfying your sweet tooth while catering to dietary needs. Quick and easy to prepare in just 25 minutes, this recipe is perfect for a fun-filled dessert or a festive party treat. Whether you're dairy-sensitive or simply exploring alternative twists, this dairy-free delight proves you don’t need milk to master a classic.
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Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1.5 cups Almond milk (unsweetened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar
- 4 cups Vegetable oil (for frying)
- 0.5 cup Powdered sugar (for garnish)
Directions
Step 1
In a large mixing bowl, combine the flour, baking powder, salt, and ground cinnamon. Whisk together to ensure an even distribution of the dry ingredients.
Step 2
In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and granulated sugar until thoroughly mixed.
Step 3
Gradually pour the wet ingredients into the bowl of dry ingredients, whisking continuously until you have a smooth batter with no lumps.
Step 4
Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat until the oil reaches about 375°F (190°C). Use a candy thermometer to check the oil temperature for accuracy.
Step 5
Transfer the batter into a large squeeze bottle or a kitchen funnel with a small opening to control the flow of the batter.
Step 6
Once the oil is hot, carefully squeeze or pour the batter into the hot oil in a spiral motion, creating a lacy pattern typical of funnel cakes. Cook for 2-3 minutes on each side until golden brown and crispy.
Step 7
Use tongs or a slotted spoon to remove the cooked funnel cake from the oil and place it on a paper towel-lined plate to remove excess oil.
Step 8
Repeat the process with the remaining batter.
Step 9
Dust the funnel cakes with powdered sugar before serving. Serve warm and enjoy your dairy-free classic funnel cake!
Nutrition Facts
| Serving size | (1777.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9632.6 |
| Total Fat 961.6g | 0% |
| Saturated Fat 138.9g | 0% |
| Cholesterol 372mg | 0% |
| Sodium 2479.4mg | 0% |
| Total Carbohydrate 304.7g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 114.0g | |
| Protein 39.0g | 0% |
| Vitamin D 232.0IU | 0% |
| Calcium 790.3mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 655.5mg | 0% |
Source of Calories