Golden, crispy and delicious, this gluten-free funnel cake is sprinkled with powdered sugar and drizzled in maple syrup for the perfect carnival dessert! Learn how easy it is to make your own homemade funnel cake, so you can enjoy it at home, anytime you wish! Dairy-free too.
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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:
Traditional funnel cake is made with wheat flour (which contains gluten), and hence most funnel cakes sold at fun fairs and carnivals are not safe for Celiacs or those with gluten-intolerances, unless they are specified gluten-free.
Using a funnel to pour the batter may be quite a messy feat, so I suggest pouring the batter into a piping bag or squeeze bottle, and then piping the funnel cake dough into hot oil.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Funnel Cake (Dairy-Free)
- Total Time: 25 minutes
- Yield: 4 funnel cakes 1x
- Diet: Gluten Free
Description
Golden, crispy and delicious, this gluten-free funnel cake is sprinkled with powdered sugar and drizzled in maple syrup for the perfect carnival dessert! Learn how easy it is to make your own homemade funnel cake, so you can enjoy it at home, anytime you wish! Dairy-free too.
Ingredients
- 1 cup gluten-free measure for measure flour
- 1/4 teaspoon xanthan gum (omit if you gluten-free flour blend already has it)
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 tablespoon vanilla extract
- 1 1/2 cups dairy-free buttermilk
- 1/2 cup maple syrup + more for drizzling
- Vegetable oil, for frying
- 2 tablespoons powdered sugar, for sprinkling
- 4 slices of bacon, cooked (optional)
Instructions
- Whisk Dry Ingredients: In a bowl, combine gluten-free measure for measure flour, xanthan gum (if using), cornstarch, baking powder, and salt. Whisk well.
- Whip Egg Whites and Vanilla: In a separate bowl whip the egg whites and vanilla extract until soft peaks form.
- Add Buttermilk and Maple Syrup to Flour Mixture: To the bowl of dry ingredients add the buttermilk and maple syrup. Whisk together until smooth.
- Fold in Whipped Egg Whites: Then fold in the whipped egg white mixture into the maple funnel cake batter.
- Heat Up Oil: Start heating up the vegetable oil in a medium frying pan on medium heat.
- If Using Bacon: If you plan to add bacon, 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.
- Transfer Batter to Piping Bag: Transfer the gluten-free funnel cake batter into a piping bag or squeeze bottle.
- 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.
- 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.
- Remove From Oil and Set Aside: Once crispy and golden brown, remove the cooked funnel cake from the oil and place on a plate. Use up the remaining batter to cook a few more funnel cakes.
- Sift Powdered Sugar Over: Sift on lots of powdered sugar and sprinkle with the last piece of bacon, by crumbling on top.
- Drizzle Maple Syrup and Enjoy: Drizzle on some extra maple syrup to finish this delicious dish. Enjoy while warm!
Notes
Gluten-Free Measure for Measure 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 until the oil is at least 3 inches deep.
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.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Grace Lim says
Hi Felicia,
This is an interesting way of cooking the cake – fairly similar to the way you tiao is cooked in SG (dough is placed into a kuali of very heated oil and then fried until golden brown and crispy outside.
Interesting name for the cake too!
With lots of love,
Mum
Felicia Lim says
Ohhh, yes, sort of like you tiao, or maybe even the India fried pancake that daddy likes with prawns!