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Funnel Cake

Servings: 8-10 depending on size
Prep time: 5 min
Cooking time: 5 min

vegan Funnel Cake made from almond pulp


  • 1 ¼ cup gluten-free flour blend (or substitute with regular flour)
  • 1/2 cup almond pulp*
  • ¼ cup powdered sugar (monk fruit sweetened or regular sugar)
  • 1 cup non dairy milk (Cashew, Coconut, Oat etc.)
  • 1 tsp baking powder
  • ¼ tsp salt
  • Avocado Oil (substitute with Canola oil)
  • Sugar for dusting


Heat oil in a pot until it reaches about 350 degrees.

In the meantime combine all ingredients into a large bowl and mix until smooth. Add more milk if batter appears to be too thick.

Using either a funnel or a piping bag slowly pour the batter into the hot oil forming layered circles. Fry the batter for about 1-2 minutes on each side. Use a metal strainer to transfer funnel cakes onto paper towels. Wait for about 5-10 minutes, then dust cakes with some extra powdered sugar and enjoy. Store funnel cakes in airtight containers.

*squeeze out any excess liquid.

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