The Best Vegan Funnel Cake Recipe

I had been putting off trying to make a vegan funnel cake for the longest time, thinking it would be too complicated without eggs. I finally decided to tackle it, and I’m so glad I did!

The result was this incredibly crispy, sweet, and nostalgic dessert that instantly transported me back to the state fair. This recipe is surprisingly simple, and I was shocked at how perfectly it mirrors the classic version, all with basic pantry ingredients. It’s a definite keeper for when you’re craving a fun, indulgent treat.

Ingredients for Vegan Funnel Cake

Here’s what you’ll need to whip up this delicious batter. The magic is in the simplicity and how these basic ingredients come together to create that classic texture and flavor without any animal products.

• 1 ½ cups All-Purpose Flour: This forms the base of our batter, giving it the structure it needs.
• 1 tbsp Baking Powder: This is the key leavening agent that makes the funnel cakes light and airy.
• ¼ cup Granulated Sugar: Adds the perfect amount of sweetness to the batter itself.
• 1 ½ cups Almond Milk: I find unsweetened almond milk works best, but any plant-based milk will do.
• 1 tbsp Lemon Juice: When mixed with the almond milk, this creates a vegan “buttermilk,” which adds a slight tang and helps activate the baking powder.
• 1 tsp Vanilla Extract: A dash of vanilla provides a warm, aromatic flavor that is essential for that classic funnel cake taste.
• Cooking Oil: You’ll need enough for frying, about 2-3 inches deep in your pot. A neutral oil like canola or vegetable oil is best.
• ¼ cup Powdered Sugar: This is for the classic dusting on top after frying.

Note: This recipe makes about 4-6 servings, depending on the size of your funnel cakes.

Variations and Substitutions

One of the best parts about this recipe is how easy it is to customize. Here are a few ideas to get you started on making this treat your own.

• Gluten-Free Funnel Cake: You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might be slightly different, but it will still be delicious.
• Different Plant Milks: While the recipe calls for almond milk, feel free to use soy milk, oat milk, or cashew milk. Each will work perfectly to create the vegan “buttermilk” effect with the lemon juice.
• Flavor Add-Ins: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warmer, spiced flavor. You could also add a bit of lemon or orange zest to the batter for a bright, citrusy twist.
• Sugar-Free Option: For a lower-sugar version, you can replace the granulated sugar with a cup-for-cup sugar substitute like erythritol or stevia. Dust with a powdered sugar alternative at the end.

Cooking Time

This recipe comes together very quickly, making it a perfect spontaneous treat.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Equipment You Need

You don’t need much to create these carnival-style treats at home.

• Two Medium Mixing Bowls: One for your dry ingredients and one for your wet ingredients to ensure everything is mixed properly.
• Whisk: For combining the wet and dry ingredients into a smooth, clump-free batter.
• Deep Pot or Dutch Oven: A deep, heavy-bottomed pot is ideal for safe frying and maintaining a consistent oil temperature.
• Squeeze Bottle or Funnel: This is essential for creating the classic squiggly shape of the funnel cake. A clean condiment bottle works great.
• Tongs or a Slotted Spoon: For safely flipping the funnel cakes and removing them from the hot oil.
• Paper Towel-Lined Plate: This is where you’ll place the finished cakes to drain any excess oil.

How to Make Vegan Funnel Cake

This process is straightforward and fun. Just follow these simple steps to create perfectly crispy and delicious funnel cakes right in your own kitchen.

Prepare the Batter

First, combine your dry ingredients in a medium bowl. Whisk together the flour, baking powder, and granulated sugar until they are evenly mixed. In a separate bowl, stir together the almond milk and lemon juice, letting it sit for a minute to curdle slightly, then add the vanilla extract.

Combine and Rest the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until you have a smooth batter, being careful not to overmix. Let the batter rest for about 10-15 minutes; this allows the baking powder to activate and the flour to hydrate fully, resulting in a lighter texture.

Heat the Oil

While the batter rests, pour your cooking oil into a deep pot until it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches around 375°F (190°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it; it should sizzle immediately and float to the top.

Fry the Funnel Cakes

Pour your batter into a squeeze bottle or use a traditional funnel (plugging the bottom with your finger). Carefully squeeze the batter into the hot oil in a circular, overlapping motion to create a lattice pattern. Fry for 2-3 minutes per side, or until each side is a beautiful golden brown and the cake holds together firmly.

Drain and Serve

Using tongs or a slotted spoon, carefully remove the funnel cake from the oil. Let any excess oil drip off before placing it on a plate lined with paper towels to drain. Generously dust with powdered sugar while it’s still warm, and serve immediately for the best experience.

Additional Tips for Making This Recipe Better

Over a few batches, I’ve picked up some tricks that really elevate these funnel cakes.

• Let the Batter Rest: I can’t stress this enough. Letting the batter sit for at least 10 minutes makes a noticeable difference. The funnel cakes come out lighter and crispier.
• Squeeze Bottle Over Funnel: I tried both a funnel and a squeeze bottle, and the bottle gave me much more control. It’s less messy and makes it easier to create those classic squiggles without the batter going everywhere.
• Don’t Overcrowd the Pot: Fry one funnel cake at a time. This helps keep the oil temperature stable, ensuring each cake cooks evenly and gets perfectly crispy instead of becoming soggy.
• Keep the Oil Temperature Consistent: I found that maintaining the oil temperature around 375°F is the sweet spot. Too low, and the cakes absorb too much oil; too high, and they burn on the outside before cooking through.

How to Serve Vegan Funnel Cake

The classic way to serve funnel cake is with a heavy dusting of powdered sugar, but don’t stop there! Try serving it warm with a scoop of vegan vanilla ice cream and a drizzle of chocolate or strawberry syrup. For a fruity twist, top it with fresh berries, a dollop of vegan whipped cream, and a sprinkle of cinnamon for an extra layer of flavor.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this recipe.

• Calories: Approximately 350-450 kcal (will vary based on oil absorption)
• Protein: 5g
• Carbohydrates: 60g
• Fat: 15g

Make Ahead and Storage

While funnel cakes are best enjoyed fresh, you can manage leftovers with these tips.

To store, let the funnel cakes cool completely and place them in an airtight container. They can be kept at room temperature for up to 2 days, but they will lose their crispness over time.

To freeze, place cooled funnel cakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag. They can be frozen for up to one month.

To reheat and restore some of their original texture, place them in an oven or air fryer at 350°F (175°C) for a few minutes until warm and crispy again. Avoid the microwave, as it will make them soft and chewy.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this easy and delicious recipe.

• Quick and Easy: From start to finish, you can have a warm, crispy funnel cake in your hands in about 30 minutes. It’s the perfect dessert for a last-minute craving.
• Made with Simple Ingredients: This recipe uses common pantry staples that you likely already have. There are no hard-to-find ingredients or complicated steps involved.
• Completely Egg-Free and Dairy-Free: It’s a fantastic treat for anyone with egg or dairy allergies, or for those following a vegan lifestyle. You don’t have to miss out on this classic dessert.
• Incredibly Versatile: You can stick with the classic powdered sugar or get creative with countless toppings. From fruit and sauces to vegan ice cream, the possibilities are endless.
• Perfectly Nostalgic: This recipe perfectly captures the taste and texture of the carnival funnel cakes you know and love. It’s crispy, chewy, sweet, and incredibly satisfying.