Vegan Funnel Cakes

Total time30 min

Prep time10 min

Cook time20 min

4.8

(17)

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Ingredients

4 servings

2 cups all-purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp vanilla extract
1 tbsp white vinegar
4 cups vegetable oil, for frying

For serving

¼ cup powdered sugar, for serving

Instructions

1
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F (190°C) on a deep-fry or candy thermometer.
2
While the oil heats, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl until combined.

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