Vegan Funnel Cake
Vegan funnel cake is a great way to enjoy traditional fair food at home with fewer calories for those on a vegan diet.
Servings 10 funnel cakes
Calories 118kcal
Ingredients
Batter
- 1 ½ cups unbleached all-purpose flour
- 2 tsp baking powder
- ¼ cup granulated sugar
- 1 ½ cups almond milk
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Other
- ½ cup powdered sugar
- 1 cup vegetable oil for frying
Instructions
- In a large mixing bowl, whisk the flour, baking powder, and sugar
- In a separate bowl, whisk the almond milk, lemon juice, and vanilla extract
- Pour the wet ingredients into the dry ingredients and stir well until there aren’t any lumps in the batter
- Let the batter rest for 15 minutes
- Meanwhile, heat the oil in a small but deep cast-iron skillet over medium heat until it reaches 350 Fahrenheit on a candy thermometer
- Pour the batter into a squeeze bottle or use a traditional funnel to squirt the batter into the pan of hot oil in a circular motion focused in the middle, making sure there is enough batter for the funnel cake to stay together
- Cook for about 2-3 minutes per side, flipping carefully when it turns golden brown
- Remove the funnel cake from the pan and place it on a wire rack with paper towels underneath to catch any excess oil that drips off
- Continue making funnel cakes until you use all of the batter
- Serve warm with sifted powdered sugar on top
Nutrition
Serving: 1funnel cake | Calories: 118kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 50mg | Potassium: 103mg | Fiber: 1g | Sugar: 11g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg