If you are looking for a lazy morning breakfast or a tasty dessert to impress your friends, look no further than vegan funnel cake. This vegan-friendly version of the classic carnival treat is made with wholesome ingredients.
It is light, crispy, and delicious. The batter is easy to make and can be cooked in a few minutes.
So, are you interested to learn how to make vegan funnel cake? Let’s get started!
What Is vegan funnel cake?
Vegan funnel cake is a traditional carnival treat made without animal products. The batter for the cake is usually made with flour, almond milk, baking powder, sugar, lemon juice, and vanilla extract. Fry it in hot oil and then serve it with a generous sprinkle of powdered sugar.
Where Did I First Try Vegan funnel cake?
I first tried vegan funnel cake at a small carnival in my town. It was late summer and the weather was perfect for an outdoor event like this. I had been to the carnival many times before, but this time something felt different about it.
As soon as I walked in, the smell of fresh funnel cakes quickly engulfed me. I could not resist trying one. I walked up to the stand and asked for a vegan funnel cake.
The kind woman behind the counter said that it was their most popular item and she handed me a plate with a freshly made vegan funnel cake drizzled in powdered sugar.
I took my first bite of the crunchy, sweet treat and it tasted amazing. It was light and crispy on the outside and fluffy on the inside. The flavor was a perfect balance of sweet and savory, making me crave more.
Since then, I have been experimenting with vegan funnel cake recipes to recreate the same deliciousness at home. I love making these whenever there is an occasion or just because it’s a nice treat after a long day.
Ingredients
- Flour: All-purpose flour is the key ingredient for the vegan funnel cake batter. It helps to give it a fluffy texture and binds all the ingredients together.
- Almond Milk: Almond milk is used instead of dairy milk in this recipe. You can use any other plant-based milk, such as soy, coconut, cashew, etc..
- Baking Powder: Baking powder helps the cake to rise and gives it a nice shape.
- Sugar: Sugar adds flavor and sweetness to the cake.
- Lemon Juice: Lemon juice is used for the balance of flavors in this recipe. You can also use any other citrus juice, like lime or orange if you prefer.
- Vanilla Extract: Vanilla extract adds a hint of flavor to the vegan funnel cake.
Other:
- Oil for Frying: You will need some oil to fry the cakes. Use any neutral-flavored oil such as vegetable, canola, or grapeseed oil.
- Powdered Sugar: Powdered sugar is used for topping the cakes and also gives them a nice crunchy texture.
Cooking Directions
Step 1
In a medium bowl, mix together flour, baking powder, sugar, and salt. Slowly add almond milk to the dry ingredients while stirring with a whisker.
Step 2
Add lemon juice and 1 tsp of vanilla extract to the mixture and stir until combined. The batter should be slightly thick but still pourable. It should have no lumps.
Step 3
Heat oil for frying in a large pot or deep skillet over medium-high heat. Test the temperature of the oil by dropping a small drop of batter into the pot. If it sizzles and bubbles, the oil is ready.
Step 4
Pour the batter into a traditional funnel and hold your finger over one end to control flow. Carefully move the funnel over the hot oil in a circular motion to form thick, spiral-shaped cakes.
Step 5
Fry each cake for about 1 minute per side or until golden brown and crispy. Flip them gently with a slotted spoon or spatula as needed. Transfer finished funnel cakes onto paper towels to absorb any excess oil.
Sprinkle powdered sugar over the funnel cakes and serve warm.
Cooking Tips
- For best results, ensure the batter is smooth and lump-free before frying. Use a wooden spoon or whisk to mix the ingredients until fully combined.
- When frying the cakes, ensure your oil isn’t too hot. If it’s too hot, the cakes will burn quickly—test by dropping a small amount of batter into the oil and see if it sizzles.
- Fry each cake for about 1 minute per side or until golden brown and crispy. Flip them gently with a slotted spoon or spatula as needed.
What Ingredients Can I Replace or Substitute While Making It?
The flour can be replaced with gluten-free flour if needed. Similarly, almond milk can be replaced with any other plant-based milk of your choice. For a flavor variation, try replacing the lemon juice with orange or lime juice. You can also add spices such as cinnamon or nutmeg to the batter for an extra kick of flavor.
Nutrition Information
A single serving of vegan funnel cake provides around
- 221 calories
- 8.9 grams of fat
- 22.4 grams of carbohydrates
- 2.7 grams of fiber
- 2.6 grams of protein.
How to Store Leftover Vegan funnel cake?
You can store the leftover vegan funnel in an airtight container for up to 3 days. Keep it in the refrigerator to preserve its freshness. To reheat, pop them in your oven or toaster until heated.
Wrapping Up
Thanks for reading this recipe on how to make vegan funnel cake. The process is easy and doesn’t require any special skills. Enjoy this tasty treat anytime with family or friends for a sweet treat! Be sure to follow the tips and FAQs provided for the best results.
If you like the recipe, please share it with your friends and family so that they can also enjoy this delicious vegan treat.
Vegan Funnel Cake Recipe
Description
If you are looking for a lazy morning breakfast or a tasty dessert to impress your friends, look no further than vegan funnel cake. This vegan-friendly version of the classic carnival treat is made with wholesome ingredients. It is light, crispy, and delicious. The batter is easy to make and can be cooked in a few minutes.
Ingredients You’ll Need
Instructions
-
In a medium bowl, mix together flour, baking powder, sugar, and salt. Slowly add almond milk to the dry ingredients while stirring with a whisker.
-
Add lemon juice and 1 tsp of vanilla extract to the mixture and stir until combined. The batter should be slightly thick but still pourable. It should have no lumps.
-
Heat oil for frying in a large pot or deep skillet over medium-high heat. Test the temperature of the oil by dropping a small drop of batter into the pot. If it sizzles and bubbles, the oil is ready.
-
Pour the batter into a traditional funnel and hold your finger over one end to control flow. Carefully move the funnel over the hot oil in a circular motion to form thick, spiral-shaped cakes.
-
Fry each cake for about 1 minute per side or until golden brown and crispy. Flip them gently with a slotted spoon or spatula as needed. Transfer finished funnel cakes onto paper towels to absorb any excess oil.Sprinkle powdered sugar over the funnel cakes and serve warm.
Frequently Asked Questions
Yes, pregnant women can enjoy vegan funnel cake as long as it is cooked thoroughly and the ingredients are fresh. However, it is best to consult with your doctor before consuming any foods during pregnancy.
You can make vegan funnel cake more nutritious by using whole wheat flour instead of all-purpose flour. You can also use a natural sweetener such as coconut sugar or maple syrup instead of regular white sugar.
You can top your vegan funnel cake with fresh fruit, vegan yogurt, or dairy-free ice cream. You could add some chopped nuts or shredded coconut for a crunchy texture.
You may also like...
