Vegan Classic Funnel Cake
Indulge in carnival-inspired nostalgia with this Vegan Classic Funnel Cake, a dairy-free twist on the beloved fairground treat! Made with simple pantry staples like all-purpose flour, nondairy milk, and a hint of cinnamon, this vegan-friendly dessert delivers the same crispy, golden perfection as the original. The recipe features an easy-to-make batter that’s drizzled into hot oil to create its signature lacy pattern, then generously dusted with powdered sugar for a delectably sweet finish. Ready in just 30 minutes, this plant-based funnel cake is perfect for satisfying your dessert cravings or impressing guests at any celebration. Whether you’re vegan or simply seeking a lighter take on a classic indulgence, this funnel cake is sure to delight!
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Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon cinnamon
- 1.25 cups nondairy milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 2 cups vegetable oil
- 0 for dusting powdered sugar
Directions
Step 1
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Step 2
In another bowl, combine nondairy milk, granulated sugar, vanilla extract, and apple cider vinegar. Stir well until the sugar dissolves.
Step 3
Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
Step 4
In a large frying pan or deep pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Step 5
Pour the batter into a squeeze bottle or a funnel with a small opening.
Step 6
Moving quickly, drizzle the batter in a circular pattern into the hot oil, creating a lacy pattern.
Step 7
Fry the funnel cake for about 2 to 3 minutes on each side or until golden brown.
Step 8
Carefully remove the funnel cake from the oil using a slotted spoon and set it on a paper towel-lined plate to drain excess oil.
Step 9
Repeat the process with the remaining batter.
Step 10
Dust the funnel cakes generously with powdered sugar before serving.
Nutrition Facts
| Serving size | (1079.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4821.5 |
| Total Fat 423.0g | 0% |
| Saturated Fat 60.6g | 0% |
| Polyunsaturated Fat 268.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1232.6mg | 0% |
| Total Carbohydrate 276.0g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 132.6g | |
| Protein 19.9g | 0% |
| Vitamin D 125.0IU | 0% |
| Calcium 415.1mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 595.4mg | 0% |
Source of Calories