Vegan Funnel Cake Recipe
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.
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Servings: 3 people
Calories: 219kcal
Equipment
- medium bowls
Ingredients
Batter:
- 1/8 tablespoons 2 cups of granulated sugar providing a touch of sweetness that balances the other flavors in the batter.
- 1/2 teaspoon of pure vanilla extract infusing a sweet and aromatic note that adds depth and enhances the overall flavor of the batter.
- 3/4 cup of almond milk or butter milk creating a creamy and dairy-free base that adds a subtle nutty flavor to the batter.
- 1/2 tablespoon of baking powder adding a leavening agent that helps the batter rise and creates a fluffy and airy texture.
- 3/4 cup of all purpose flour providing the foundation for a light and crispy coating that envelops the food.
- 1/2 tablespoon of fresh lemon juice contributing a tangy and acidic element that activates the baking powder and enhances the overall rise of the batter.
Other:
- vegetable oil for frying serving as the medium for cooking the batter to a golden and crispy perfection, adding a satisfying crunch to the dish.
- 1/8 tablespoons of powdered sugar used as a final garnish to add a delicate touch of sweetness and create an appealing presentation.
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.
Notes
- 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.