Since the start of 2020 I’ve been making my way through my food bucket list and with the 4th of July weekend, I knew there was a concept I had pushing off, vegan Funnel Cake!
Whether it’s because its a dessert, it’s fried, indulgent, or far from anything I eat on a regular basis, I thought perhaps it wasn’t the right fit. However, if there is one thing I support with the diet, it’s balance. While my day to day is generally filled with salads, I love a bite of something sweet and nostalgic, so I knew I needed to finally try a recipe for vegan Funnel Cake!
If you’ve ever been to a fair or carnival, I guarantee you’ve seen or experienced a Funnel Cake. They have an odd look to them, are doused in powdered sugar, and the smell of them permeates the air. Whether you love them or hate them, you absolutely know of them! The typical recipe features eggs, but the overall batter is comparable to that of pancake batter. That being said, with countless egg free pancakes, I knew that this recipe would hold up when revamped to be vegan.
I personally loved this recipe for countless reasons. It’s quick, easy, affordable, features minimal staple ingredients, crispy, crunchy, egg free, mirror the real deal, were fun to make, have notes of vanilla, could easily be made in bulk, nostalgic, they are great for entertaining, and you can even mix up the toppings (I’ve seen ice cream and whip cream etc)!
If you love this nostalgic concept or just fast fun vegan desserts, you have to try this new vegan Funnel Cake recipe!!
Why this recipe is great:
Can easily be made in bulk
Notes of vanilla