Vegan Funnel Cake
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
- Dry
1 1/4 cup All purpose flour
1 tsp Baking powder
1/2 tsp Salt
1/3 cup Powdered Sugar and extra for dusting
- Wet
1.5 cups Non-dairy plain milk
1/2 tsp Vanilla extract
- Frying
2-3 inches oil for frying
Directions
- In a heavy bottom pot, add about 2-3 inches of oil and heat it to about 375 F over medium heat while you prep the batter. Line a plate with paper so you can place the cooked funnel cake on it.
- In a large bowl, add flour, powdered sugar, baking powder and salt and combine. In a measuring cup or another small bowl, add non dairy milk and vanilla extract, stir. Combine the liquid with dry ingredients and whisk.
- In a large zip lock bag , pour in the batter and cut a corner to create a piping bag or you can use a squeeze bottle with large opening or a funnel.
- Squeeze out the batter, any shape you like, in overlapping circles. Fry until golden like about 1 minute, flip and cook.
- Transfer to the prepared plate, dust with powdered sugar and server immediately.
Did you make this recipe?
Tag @simmeranddice on Instagram and hashtag it #simmeranddice
During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
This was actually better than I expected, and I absolutely loved it. I did however have to fry it way longer than 2 minutes but that might’ve been because my stove has numbers and not temperatures. Also watch closely because mine turned light brown and I took it out of the oil but it was crunchier and harder than I expected. And if you’re just making this for yourself I would recommend doing only 1/3 or 1/2 of the entire recipe because I did 1/3 and it was still a good amount. But I will definitely be making this again.