Dairy-Free Classic Funnel Cake
Indulge in the crispy, golden delight of Dairy-Free Classic Funnel Cake—a nostalgic carnival favorite reinvented without dairy! This recipe combines simple pantry staples like all-purpose flour, almond milk, and a dash of warm cinnamon to create a lacy, irresistible treat that's perfect for dairy-free dessert enthusiasts. Whipped up in just 25 minutes, these funnel cakes are fried to perfection and topped with a generous dusting of powdered sugar for that signature sweet finish. Whether you're hosting a backyard gathering or craving a homemade festival vibe, this fried dessert is sure to please. Plus, the recipe caters to six servings, making it ideal for sharing. Perfect for a quick dairy-free recipe search or for satisfying your sweet tooth, this funnel cake will transport you to the fairgrounds—no special occasion required!
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Recipe Information
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)
Instructions
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.
In a separate bowl, whisk together the almond milk, eggs, vanilla extract, and granulated sugar until thoroughly mixed.
Gradually pour the wet ingredients into the bowl of dry ingredients, whisking continuously until you have a smooth batter with no lumps.
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.
Transfer the batter into a large squeeze bottle or a kitchen funnel with a small opening to control the flow of the batter.
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.
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.
Repeat the process with the remaining batter.
Dust the funnel cakes with powdered sugar before serving. Serve warm and enjoy your dairy-free classic funnel cake!
Nutrition Facts
Calories |
9633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 961.6 g | 1233% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 114.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 790 mg | 61% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
