Funnel Cake

Funnel Cake


For the funnel cake batter:

  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 2 tablespoons sugar (or a sugar substitute)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk (or any other low-fat milk)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For frying:

  • Cooking spray

For dusting (optional):

  • Confectioners’ sugar (use sparingly)


  1. Prepare the Batter:
    • In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar (or sugar substitute), baking powder, and salt.
    • In a separate bowl, whisk together the almond milk, eggs, and vanilla extract.
    • Gradually pour the wet ingredients into the dry ingredients and mix until you have a smooth batter. Let it rest for about 10-15 minutes.
  2. Fry the Funnel Cake:
    • Preheat a non-stick skillet or a griddle over medium heat.
    • Lightly spray the skillet or griddle with cooking spray to prevent sticking.
    • Pour a portion of the funnel cake batter into a squeeze bottle or a plastic bag with a small hole cut in one corner. This will help you control the flow of the batter.
    • Squeeze the batter in a spiral pattern onto the skillet or griddle. Make sure to create a lacy, circular shape.
    • Cook for 2-3 minutes on each side or until golden brown.
  3. Serve:
    • Once the funnel cake is cooked, remove it from the skillet or griddle.
    • If desired, dust the funnel cake with a small amount of confectioners’ sugar or a sugar substitute.
    • Serve the funnel cake warm and enjoy!