You don’t have to wait to the fair or carnival for a delicious vegan funnel cake made in minute in the comfort of your home! Give it a try!
Vegan funnel cakes are here and your tastebuds are anxiously waiting for you to hurry up and make them!
Funnel cakes are the most iconic and epic carnival or fair food. Sweetly fried dough topped with powdered sugar and now served with a variety of toppings to take it even more to the next level.
Whether you are a kid or adult, there’s something about funnel cakes that just make most people really happy. They are just so darn good.
We are making a ridiculous easy recipe that takes just minutes to come together and then it’s ready to be fried into deliciousness.
One of the great things about funnel cakes is that they are super forgiving. At the end of the day, it all tastes the same and the powdered sugar hides most imperfections.
The biggest factor is just getting the batter to connect over a few places and you’ll have delicious vegan funnel cakes at home!
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Frequently Asked Questions
Can I make these vegan funnel cakes Top 8 Allergen Free?
The batter can be made with gluten free flour (we’ve had the best luck with King Arthur Measure for Measure).
Otherwise, the recipe is already written in a way that is top 8 allergen friendly.
Can I prep these ahead?
Funnel cakes are best served immediately. If you do need to reheat them, we’d recommend making and reheating in an air fryer at 400 degrees F for a few minutes.
Another option would be to make the batter ahead of time and store, covered, in the fridge for up to 3 days. The batter will thicken the longer it sits, so you may have to add some additional dairy free milk. You want a pancake batter like consistency for these.
Can I make these vegan funnel cakes oil free?
We haven’t tried to make these in an air fryer and feel like if you tried it would couldn’t fast enough for the batter to not just all come together, leaving you with a pancake instead.
Can I just use my boxed vegan pancake batter to make vegan funnel cakes?
Technically yes. The batter we are making is super similar to a vegan pancake batter and some people prefer an even easier route. If you do make a boxed pancake batter you can just skip to the steps about frying.
Can I make vegan funnel cakes with a funnel?
Absolutely! While using a funnel will definitely help the process, there are other ways.
You can fill the batter into a ziploc bag and cut the ends off. This is hard because it’s not easy to stop the batter once it’s in there, so it’s best to just put enough batter in to make 1 at a time.
Alternatively, if you have a container or jar that has a pouring spout you can also use that, just pour very slowly.
What are the best toppings for vegan funnel cakes?
Iconically funnel cakes were topped only with powdered sugar; however, as creativity and food trucks have emerged so have the ideas and endless topping combinations that you can now have for your funnel cakes.
Some other ideas are:
- cinnamon
- vegen whipped topping
- warmed fruit filling (try apple pie, blueberry, or cherry pie filling )
- vegan ice cream
- flavored syrups (like raspberry syrup)
- vegan chocolate hazlenut spread
- vegan caramel sauce
What other fun vegan recipes should I make?
If you love these vegan corn dogs, then you will love some of our other vegan carnival fair food ideas!
Vegan Fried Oreos (fun fact the batter for the funnel cakes is the same used to make the fried oreos – so you can mix and match if desired)
Pin these Vegan X for later:
Vegan Funnel Cake
Ingredients
- 1 tbsp ground flax seeds
- 2 tbsp water
- 1 1/2 cups flour
- 2 tbsp sugar
- 1/2 tbsp baking powder
- 1/8 tsp salt
- 1 1/3 cup dairy free milk (we like oat)
- 1/2 tsp vanilla
- oil for frying
- powdered sugar for topping
- additional toppings, optional (see post for ideas)
Instructions
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
- In a small bowl, mix together the flax seeds and water. Set aside. (This makes vegan flax egg). Let set aside for 10 minutes.
- In a bowl, add the flour, sugar, baking powder, and salt. Whisk together.
- After 10 minutes, add the dairy free milk, vanilla, and the flax egg. Whisk together just until combined. *You should have a pancake like batter. Add another splash or two of milk if needed. See video for a visual if needed.
- Once your oil has come to temperature, add mixture to a funnel with your finger covering the opening.
- Hold over the hot oil and carefully remove your finger and spiral or free form a lattice design until mixture has emptied from funnel.
- Let cook for 1-2 minutes until golden and use tongs to carefully flip over to other side.
- Very carefully, using tongs, remove to cooling rack or paper towel lined plate. Allow to cool for 5 minutes.
- Repeat with remaining batter.
- Top with powdered sugar once cooled or any other topping ideas.
Video
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Amanda
What kind of oil do you use? I’m avoiding vegetable oil, soybean oil, and peanut oil due to allergies. I did mine with olive oil and it turned out okay, but just curious as to what oil you used.
LarishaBernard
You need a neutral oil – both in lightness and flavor. If you’re avoiding those – here’s the next best options for what you didn’t list – Corn, Canola, Sunflower. These all have higher smoke points. If you really have to pick another one, it was be avocado oil but even then it’s iffy because it’s not as high of a smoke point