Ahhh, aren’t funnel cakes true love?
A hot, fresh funnel cake covered in sugar and cinnamon is such an amazing treat, in part because it’s usually such a rare occurrence associated with fun fairs and festivals. I’ve managed to miss attending the fair for several years and was recently struck by an urge to eat funnel cake. I’d tried making some of my own a few years ago, but they’d been really, really eggy and not that appetizing, so this time around I decided to eliminate the eggs and steal a trick from pancake batter.
The result was amazingly delicious, beautifully puffy, perfect for topping funnel cakes that are both egg and dairy free. I made them miniature and heart shaped for Valentine’s Day, but you can make them any shape and size you’d like! I hope you enjoy these homemade funnel cakes. 🙂
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Making funnel cakes does not require a funnel.
In fact, I think working with a funnel is pretty annoying. You can use a squirt bottle, like the type of bottle people use for dispensing pancake batter, a ziplock bag with the corner cut off, or just a well washed repurposed container. I really throughly washed an old mustard bottle and it worked just fine! The cut off bag is kind of a last resort option, in my opinion, because it’s very difficult to stem the flow of batter.
This recipe makes about two dozen mini funnel cakes, but the exact amount of funnel cakes you’ll get depends on your cookie cutter size (or if you’re using one, at all!).
If that’s too many to contemplate eating at once, the bater keeps for 2-3 days in the fridge when stored in an airtight container. The funnel cakes I made on day 3 were just as tasty as the ones from the first day!
My experience was trying to freestyle make funnel cake hearts was not very successful, but you don’t have to use cookie cutters to enjoy this recipe! It makes perfectly good funnel cakes of all sizes and shapes, so don’t let a lack of cookie cutters stop you.
I simply liked the shape for Valentine’s Day and enjoy the smaller version of the funnel cake because it doesn’t leave me feeling like I have to run 10 miles after coming out of a food coma! I got my metal heart cookie cutters on Amazon because I couldn’t find any that were all metal and large enough in my local stores.
- 1 1/2 cups of flour
- 1 tablespoon of baking powder
- 1/4 cup of powdered sugar
- 1 teaspoon of cinnamon
- 1 1/2 cups of almond milk
- 1 tablespoon of lemon juice
- 1 teaspoon of vanilla extract
- Cooking oil
You don’t have to top these homemade funnel cakes with anything, and the batter isn’t too sweet by itself. They are, of course, delicious with powdered sugar and cinnamon, though – and with a side of espresso!
If you’re eating egg free, you may also like these pumpkin oatmeal cookies without eggs!
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Natasha Núñez is a former classroom teacher with a Masters of the Arts in Teaching. She also is a registered yoga teacher & holds a certificate in natural skincare formulation from the School of Natural Skincare. She shares her passion for education, positive parenting, free printables, and recipes for DIY bath & home products. Learn more about Natasha and where she’s been featured.