EASY VEGAN FUNNEL CAKE RECIPE – GLUTEN-FREE
This vegan-friendly funnel cake recipe is a copycat from the traditional funnel cake recipes, so if you are vegan and have a gluten-free diet and you are missing the delicious funnel cake try this recipe. Also, these vegan funnel cakes are a great recipe not only as a dessert but also as a treat or a great snack. Lastly, don’t forget to add your favorite toppings, check the list below for more inspiration!
FLAVORINGS FOR FUNNEL CAKE
To make this recipe, I used vanilla extract, as it goes very well with it and is a simple and easy-to-find flavoring ingredient that people normally have at home. I try to make vegan recipes delicious and simple without overcomplicating them with expensive or difficult-to-find ingredients; however, I always list additional flavoring ingredients that you may want to use, already have at home, or are maybe easy to find in your area.
- Caramel essence.
- Cinnamon.
- Anise.
- Almond extract.
- Citrus zest; for example orange zest and lemon zest.
FUNNEL CAKE: VEGAN INGREDIENTS
This delicious vegan funnel cake is made of simple ingredients. Moreover, this recipe is a vegan version of the traditional funnel cake recipe, so it can be enjoyed by vegans, vegetarians, and people with gluten intolerance or celiac disease, as it is gluten-free too. Here you will find the main ingredients I used for this recipe and some alternatives too.
- Flour: I used gluten-free flour mix and cornstarch. However, you can try other gluten-free flours, regular flour, or starchs. For example, almond flour.
- Milk: as this is a vegan recipe I used vegan milk, normally I use oat milk, but you can use other vegan/plant-based milk; for example, soy milk, rice milk, cashew milk, almond milk, etc.
- Vinegar: I used apple cider vinegar with mother as an egg replacement and the result was great. There are other egg replacements; such as aquafaba or apple sauce. But I haven’t tried these options on this recipe yet.
- Vegetable oil: I used regular vegetable oil to deep-fry this funnel cake, but you can use sunflower oil too. These oils are good for this recipe, but I wouldn’t recommend olive or avocado oil.
- Sugar: to make a light batter I prefer to use powdered sugar, but if you have other types of sugar that you can use too; such as white, brown, or demerara sugar should be ok too.
SERVING SUGGESTIONS AND STORING
This vegan funnel cake recipe can be served and enjoyed on special occasions or at any time you want to eat tasty treats. You can serve this recipe as a dessert with a cup of tea or any other beverage. Besides serving this recipe with powdered sugar on top, you can also serve this vegan-friendly funnel cake with your favorite toppings.
TOPPINGS
- Cinnamon sugar.
- Cocoa powder.
- Maple syrup or agave.
- Chopped nuts: for example walnuts, pecan, pistachios, etc.
- Vegan ice cream; such as vanilla ice cream or mango ice cream.
- Sauces; such as caramel sauce, strawberry sauce, chocolate sauce, etc.
STORING
To store the cooked funnel cake, let it cool to room temperature and remove any excess oil with kitchen paper or tissue. Then, place the funnel cakes in an airtight container and store the container in a dark and cool place for later consumption.
THIS FUNNEL CAKE GOES WELL WITH:
- Also, try this easy recipe with blackberry jam.
EASY VEGAN FUNNEL CAKE RECIPE - GLUTEN-FREE
This delicious vegan funnel cake recipe is a great dessert or tasty treat. It's easy, light, and crispy, and it's also gluten-free, egg-free, and nut-free!
Ingredients
Dry ingredients
- 150 gr of Gluten-free flour.
- 80 gr. of Cornstarch.
- 30 gr. of Powdered sugar.
- A pinch of salt.
Wet Ingredients
- 1 Tsp. of Vanilla extract.
- 2 Tbsp. of Apple cider vinegar.
- 300 ml. of Plant-based milk.
Serving
- Powdered sugar.
Instructions
DRY INGREDIENTS
- In a large bowl sieve the the flour and the cornstarch. Then add the salt.
- Mix the dry ingredients with a hand whisk or a spoon.
WET INGREDIENTS
- In another bowl pour the milk, the apple cider vinegar, and the vanilla extract.
- Mix the ingredients.
FUNNEL CAKE BATTER
- Pour the wet ingredients into the dry ingredients large bowl and integrate them.
- Place the batter in a squeeze bottle (if you don't have this you can use an icing bag and cut a small hole).
FRYING
- You can use a deep fryer, but if you don't have one like me use a large saucepan and place it on the stove at medium heat.
- Pour vegetable oil (around one or two inches of oil).
- To know the oil is ready pour a tinny bit of funnel cake batter.
- Pour the funnel cake batter into the hot oil in a circular shape, or the shape you want.
- Cook until golden brown and use a shallow metal strainer to remove it from the hot oil.
- Place the funnel cakes on a plate with kitchen tissue to absorb the excess oil.
SERVING
- Serve on a plate and sprinkle powdered sugar on top.
Notes
I made 6 funnel cakes with this recipe, which can vary depending on the size of your funnel cakes.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 268Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 49mgCarbohydrates 59gFiber 1gSugar 27gProtein 4g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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