Having never made funnel cake before (or tasting it) it was great to get feedback from the family that this indeed did taste like funnel cake so yay! Great recipe that I modified to vegan from Fearless Dining.
Vegan GF Funnel Cake
Ingredients
1 ½ cups gluten free flour
3 tablespoons vegan sugar
1 teaspoon baking powder
2 egg replacers (I used powdered)
1 ¼ cups milk non-dairy (I used Ripple)
¼ cup vegan powdered sugar *for dusting!
Method
Combine flour, sugar, baking powder, and salt in a large bowl.
Use a wire whisk to mix the dry ingredients together.
In a small bowl, add the egg replacers and milk.
Whisk to blend them together.
Pour the wet ingredients into the dry ingredients.
Whisk the wet and dry ingredients into a nice funnel cake batter.
The batter will be a little thicker than a pancake batter.
Heat your oil in either a cast-iron skillet or a Dutch oven.
You want the oil to reach a temperature of 350ยบ F.
You can test the oil by putting a tiny drop of batter into the oil.
Pour the batter into a squeeze bottle.
If you don't have a squeeze bottle, you can use a piping pastry bag or put some batter into a plastic zip bag.
Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter.
Make the funnel cakes any size you like from large to small.
Take the funnel cakes out of the hot oil and place them on a cookie sheet lined with paper towels.
Dust the top of the funnel cakes with powdered sugar.
