Gluten-Free Funnel Cake (Dairy-Free)

What is Funnel Cake?

For those who haven’t heard of funnel cake before (it has a funny name to be honest), it’s a popular sweet snack in North America, and can always found at amusement parks.

As much a part of carnival sweet snacks as cotton candy and candied apples, funnel cake is ubiquitous with fairs and theme parks. I mean, fair season just wouldn’t be complete without it!

Leavened by baking powder, the pancake-like batter is traditionally poured through a funnel into hot oil in a deep fryer in a circular pattern, hence the word ‘funnel‘ in its name.

Textured from the overlapping layers of deep-fried batter, funnel cakes are often served simply with a generous dusting of powdered sugar (a glorious combination if you ask me).

But, if you like it even more decadent or just slightly more elaborate, other toppings such as jams, cinnamon sugar, chocolate, fruit, a scoop of ice cream or sometimes even bacon are also just as good.

Is Funnel Cake Gluten-Free?

Traditionally, the batter for funnel cake is made with wheat flour (which contains gluten), and hence most funnel cakes that are sold at amusement parks are not gluten-free, and not safe for those with Celiac disease or gluten intolerance.

However, today I’m sharing a gluten-free and dairy-free version… so let’s dig in!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this homemade funnel cake recipe are easily accessible at the local grocery store (nothing fancy required)!
• Easy to Make: This carnival dessert may look difficult to make, but it’s actually less complicated than it looks! Learn to make it at home so you can enjoy it whenever the craving for funnel cake arises!
• Totally Gluten-Free and Dairy-Free: The best part is that this easy funnel cake recipe is 100% gluten-free and dairy-free, so even those with Celiac disease of gluten and lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free funnel cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Gluten-Free Flour: This recipe is meant to be made with gluten-free measure for measure flour (which refers to a gluten-free 1:1 flour blend that is a 1:1 substitute for normal wheat flour). If you are not Celiac or gluten-intolerant, go ahead and use normal flour in the same quantities instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Cornstarch: If you don’t have cornstarch, you can also use tapioca starch or arrowroot starch.
• Baking Powder: Since baking powder is the only leavening agent in this recipe, make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Egg Whites: The egg whites are beaten and then folded into the batter to add airiness and fluffiness. I have not tried this recipe without egg whites, but if you are allergic to eggs, you could try using acquafaba instead of egg whites. (If you do make this without eggs,  please let me know how it went in the comments below, I’d love to know!)
• Vanilla Extract: I like adding a bit of vanilla extract for flavor, and I recommend you do so too.
• Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free (to make your own buttermilk, simply add 1 tablespoon of lemon juice for each 1 cup of dairy-free milk. Mix and then let sit for a few minutes before using). However, if you are not lactose intolerant, feel free to use normal buttermilk instead.
• Maple Syrup: I like using maple syrup for sweetening (both in the batter as well as drizzling over the funnel cakes). Alternatively, you may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I recommend using monkfruit maple-flavored syrup (a low-glycemic index substitute for maple syrup that will not raise your blood sugar that much).
• Vegetable Oil: The amount of oil used will depend on how big your frying pan is. I suggest pouring enough oil to get at least 3 inches of oil.
• Powdered Sugar: I like sprinkling some powdered sugar (also known as icing sugar or confectioner’s sugar) for additional sweetness and because the funnel cake looks phenomenal like that. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Bacon: Using bacon is optional, so if you don’t plan to use it, feel free to skip it. Or, swap it out for turkey bacon or vegan bacon if you prefer. If using bacon, add about a tablespoon oil created from frying the bacon to the batter to add an extra bit of bacon flavor.
• Storing: To store, place the cooled funnel cakes (without powdered sugar or maple syrup) in an airtight container and store in the refrigerator for up to 3 days. Reheat the funnel cakes in an oven at 350F for a few minutes until warm and crispy before sprinkling with powdered sugar and drizzling with maple syrup.

How to Make Gluten-Free Funnel Cake (Step by Step):

1. Whisk Dry Ingredients

In a large mixing bowl, whisk combine gluten-free flour, xanthan gum (if using) cornstarch, baking powder, and salt. Whisk well to combine.

2. Whip Egg Whites and Vanilla

In a separate medium size bowl, whip the egg whites and vanilla extract until soft peaks form.

3. Add Buttermilk and Maple Syrup to Flour Mixture

To the bowl of dry ingredients, add the dairy-free buttermilk and maple syrup. Whisk together until smooth.

4. Fold in Whipped Egg Whites

Then fold in the whipped egg white mixture well to get the maple funnel cake batter. (The texture will be like pancake batter).

5. Heat Up Oil

Start heating up the vegetable oil in a medium frying pan on medium heat.

6. If Using Bacon, Cut and Add Bacon to Batter

Cut three of the four slices of bacon into very small bits and add to the batter. Fold the bacon bits into the batter until evenly distributed. If not using bacon, skip this step directly.

7. Pour Batter into Piping Bag

Transfer the gluten-free funnel cake batter into a pastry bag, piping bag or squeeze bottle.

8. Pipe Batter in Zig-Zag Pattern into Oil

Once the oil has heated up, cut the tip of the bag or take the top off the squeeze bottle and create zig-zag-like patterns in the oil in the shape of a circle.

(TIP: Don’t worry if the batter looks very messy. That’s the way it should look.)

9. Cook Until Golden and Crispy

Cook on one side until golden brown, about 2 minutes, then flip and cook for another two minutes until done. You want the funnel cake to be crispy, not soggy.

10. Remove From Oil and Set Aside

Once crispy and golden brown, remove the cooked funnel cake from the oil and place on a plate or a wire rack. Use up the remaining batter to cook a few more funnel cakes.

(TIP: You can also place the cooked funnel cakes on top of a paper towel to so any excess oil gets absorbed.)

11. Sift Powdered Sugar Over

Sift on lots of powdered sugar and sprinkle with the last piece of bacon (if using), by crumbling on top.

12. Drizzle Maple Syrup and Enjoy

Drizzle on some extra maple syrup over these gluten-free funnel cakes. Enjoy while warm!

Dish by Dish Tips/Tricks:

• Bacon: Using bacon is optional, so if you don’t plan to use it, feel free to skip it. Or, if you want to make maple bacon funnel cake, you can also swap normal bacon out for turkey bacon or vegan bacon if you prefer. If using bacon, add about a tablespoon oil created from frying the bacon to the batter to add an extra bit of bacon flavor.
• Storing: To store, place the cooled funnel cakes (without powdered sugar or maple syrup) in an airtight container and store in the refrigerator for up to 3 days. Reheat the funnel cakes in an oven at 350F for a few minutes until warm and crispy before sprinkling these delicious treats with powdered sugar and drizzling with maple syrup.
• Make Large or Small Funnel Cakes: This recipe makes 4 large funnel cakes, but you can also make 8 small funnel cakes if you prefer.

Recipe FAQs:

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