I know it may be cheesy, but I love the state fair. I love how over the top everything is, the rides, the lights and the food. All the crazy food, most of which I can’t have, but I love to look at! Funnel cakes were always my favorite when I was little, while I really liked cotton candy, I LOVED funnel cakes. The state fair comes to our city every November, and we always take my kid. This year, I took notes of all things I wanted to make vegan, and I thought making vegan funnel cakes was a badass idea!
This recipe was so simple, and only took about 5 minutes to whip up the batter. I made some really cute mini funnel cakes, and decided to make them a little different. I decided I would toss them in cinnamon and sugar. They taste like an amazing treat that is like a funnel cake and a churro had a delicious baby!
You can make them any size you want of course, I was just thinking it would be nice to just have a funnel cake that was only a couple of bites. Then you can really not feel bad about having a small treat! The batter also contains brown sugar and cinnamon to give it a little more of a churro feel.
We had so much fun making different shapes and sizes, it is really up to you how you play this. Large or small, they are insanely delicious. You also can keep these classic and skip the cinnamon and sugar dip, and just use a sprinkle of powdered sugar! I was also thinking they would be a great snack for a sports party, and the super bowl is coming! Your friends will thank you!
I hope you all enjoy these perfect bite sized morsels! They will take you right back to being a kid at the fair, light-hearted and fancy free!
- 2 1/2 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Salt
- 1 tsp. Cinnamon
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 1/4 C. Brown sugar
- 2 tsp. Vanilla
- 2 C. Almond milk
- Oil for frying
- 1/2 C. Sugar
- 1 Tbsp. Cinnamon
- Heat about an inch of oil in a deep skillet to about 350 degrees.
- In a medium sized mixing bowl, whisk together all the dry ingredients. Set aside.
- Make flax eggs, by mixing together the flax meal and water. Let thicken for a minute.
- In a separate bowl, whisk together the flax eggs, sugar, vanilla and almond milk.
- Add the wet ingredients to the dry ingredients, stir until fully combined.
- Once the oil is hot, using a funnel, or a spouted cup if you don't have a funnel, fill the funnel, and place your finger over the opening until you are ready to add to the oil. Let batter flow out of the opening into the oil and swirl around and back and forth forming a cake shape as large as you want. Cook on one side for about 2 minutes, flip and cook for about 2 more minutes.
- In a bowl, add the topping, and place the funnel cakes into the cinnamon sugar right out of the oil! Toss in topping, and serve immediately!