Vegan Classic Funnel Cake
Indulge in the nostalgic joy of fairground treats with this Vegan Classic Funnel Cake recipe—an irresistible plant-based twist on a beloved dessert! Featuring a simple batter made from pantry staples like all-purpose flour, cinnamon, and nondairy milk, this egg- and dairy-free delight is fried to golden perfection in vegetable oil, creating crispy edges and a tender, airy center. The addition of apple cider vinegar enhances the fluffy texture, while a dusting of powdered sugar adds the quintessential touch of sweetness. Ready in just 30 minutes, these vegan funnel cakes are perfect for parties, celebrations, or sharing a slice of indulgence at home. Whether enjoyed fresh or garnished with fruit and drizzles, this cruelty-free recipe delivers all the fun and flavor of the classic without compromise!
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Recipe Information
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
- for dusting powdered sugar
Instructions
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In another bowl, combine nondairy milk, granulated sugar, vanilla extract, and apple cider vinegar. Stir well until the sugar dissolves.
Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
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.
Pour the batter into a squeeze bottle or a funnel with a small opening.
Moving quickly, drizzle the batter in a circular pattern into the hot oil, creating a lacy pattern.
Fry the funnel cake for about 2 to 3 minutes on each side or until golden brown.
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.
Repeat the process with the remaining batter.
Dust the funnel cakes generously with powdered sugar before serving.
Nutrition Facts
Calories |
4466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 423.1 g | 542% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 35.5 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 412 mg | 32% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 552 mg | 12% | |
*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.
