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Homemade Eggless and Dairy Free Mini Funnel Cakes

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Ahhh, aren’t funnel cakes true love? A hot, fresh funnel cake covered in sugar and cinnamon is such an amazing treat, in part because it’s usually such a rare occurrence associated with fun fairs and festivals. I’ve managed to miss attending the fair for several years and was recently struck by an urge to eat funnel cake. I’d tried making some of my own a few years ago, but they’d been really, really eggy and not that appetizing, so this time around I decided to eliminate the eggs and steal a trick from pancake batter. The result was amazingly delicious, beautifully puffy, perfect for topping funnel cakes that are both egg and dairy free. I made them miniature and heart shaped for Valentine’s Day, but you can make them any shape and size you’d like!

Homemade Eggless Funnel CakesMaking funnel cakes does not require a funnel. In fact, I think working with a funnel is pretty annoying. You can use a squirt bottle, like the type of bottle people use for dispensing pancake batter, a ziplock bag with the corner cut off, or just a well washed repurposed container. I really throughly washed an old mustard bottle and it worked just fine! The cut off bag is kind of a last resort option, in my opinion, because it’s very difficult to stem the flow of batter.

This recipe makes about two dozen mini funnel cakes, but the exact amount of funnel cakes you’ll get depends on your cookie cutter size (or if you’re using one, at all!). If that’s too many to contemplate eating at once, the bater keeps for 2-3 days in the fridge when stored in an airtight container. The funnel cakes I made on day 3 were just as tasty as the ones from the first day!

homemade mini funnel cake (no eggs!)

My experience was trying to freestyle make funnel cake hearts was not very successful, but you don’t have to use cookie cutters to enjoy this recipe! It makes perfectly good funnel cakes of all sizes and shapes, so don’t let a lack of cookie cutters stop you. I simply liked the shape for Valentine’s Day and enjoy the smaller version of the funnel cake because it doesn’t leave me feeling like I have to run 10 miles after coming out of a food coma! I got my metal heart cookie cutters on Amazon because I couldn’t find any that were all metal and large enough in my local stores.

5.0 from 3 reviews
Homemade Mini Funnel Cakes
Prep time: 
Total time: 
  • 1½ cups of flour
  • 1 tablespoon of baking powder
  • ¼ cup of powdered sugar
  • 1 teaspoon of cinnamon
  • 1½ cups of almond milk
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  1. Combine the flour, baking powder, sugar, and cinnamon in a medium bowl and whisk to combine.
  2. Whisk the milk, lemon juice, and vanilla together in a separate bowl.
  3. Add the wet ingredients to the dry ingredients and whisk to combine, making sure to leave tiny lumps, just like with pancake batter. Allow the batter to rest for about 10 minutes.
  4. While the batter is resting, pour about 1 inch of oil into a large, heavy bottom skillet. Place your metal cookie cutter in the oil and make sure you have enough oil to mostly fill the cutter without completely immersing it.
  5. Heat the skillet, with the cookie cutter inside, over medium-high until it is shimmering and hot. You can test it by dropping a small amount of batter into the oil. It should sizzle slightly and float quickly.
  6. Pour the batter in the cookie cutter in a zig-zagging pattern. Make sure you don't completely fill the cookie cutter with batter! I like to zig-zag in one direction all the way across the heart and then do a couple of strips back across the other way to hold the funnel cake together.
  7. Allow the funnel cake to cook for about 1 minute and then carefully remove the cookie cutter with tongs. The funnel cake should have popped bubbles on the upper surface, like a pancake, and be able to hold together without spreading once you remove the cookie cutter. Reposition the cutter in the oil in the oil and pour a new funnel cake.
  8. Once the under side of the first funnel cake is golden brown, about 60-90 additional seconds, flip it and cook until the second side is golden brown, about one minute more.
  9. Place finished funnel cakes on paper towels to drain.
  10. Continue making small funnel cakes - my pan can hold up to four at a time - until you've cooked enough!
  11. Top with cinnamon and powdered sugar, if desired, and enjoy hot.


eggless funnel cakes

You don’t have to top these funnel cakes with anything, and the batter isn’t too sweet by itself. They are, of course, delicious with powdered sugar and cinnamon, though – and with a side of espresso!

What ‘fair foods’ do you enjoy making at home?


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{ 24 comments… add one }
  • Jenn @TheRebelChick January 21, 2014, 11:48

    These little funnel cakes look so good! I love that they’re egg and dairy free too, less fat! Yay!

    • natashalh January 23, 2014, 17:59

      Yes, less fat and better for folks with allergies! And they taste just as good or better.

  • Pamela @ Brooklyn Farm Girl January 23, 2014, 17:32

    Totally in love with these! Thanks for posting this at the Saturday Night Fever link party. Hope to see you back on Saturday!

    • natashalh January 23, 2014, 17:59

      Thanks so much and I plan to be there! =)

  • Cara January 27, 2014, 05:27

    I love funnel cakes and these look amazing! Thanks for sharing it on Tasty Tuesday! I will be featuring it tomorrow on Craft Dictator (http://www.craftdictator.com)! Come over and check it out when this weeks Tasty Tuesday goes live!

    • natashalh January 27, 2014, 08:24

      Thank you so much for the planned feature and for letting me know! Mmmm, I can’t wait for Tasty Tuesday. =)

  • Aruna January 27, 2014, 14:41

    How much sugar should be mixed into the batter? The batter sugar is in the instructions, but only the icing sugar is listed in the ingredients.


    • natashalh January 27, 2014, 14:45

      Sorry if the instructions are unclear – the powdered sugar in the ingredients is for the batter. I found it dissolved better and gave the batter a nicer texture than granulated sugar. Any additional topping sugar is up to you!

      • Aruna January 28, 2014, 09:51

        Thank you. 🙂 I’m glad that it’s not so much sugar. These look great.

  • Karly January 27, 2014, 21:12

    Hi Natasha!

    I am featuring your recipe in this week’s Tasty Tuesdays! Woo!
    I hope you stop by and linkup again this week.



    • natashalh January 28, 2014, 08:31

      That’s awesome! Thank you for letting me know and for making my morning brighter. =)

  • Lana November 3, 2014, 09:23

    Yummy…. and looks so sweet! Looking forward to try…. especially good for my diet 🙂

    • natashalh November 3, 2014, 12:21

      They’re tasty, but I ate so many of them! I ended up making a couple batches to get the recipe right, but I couldn’t just throw them away…

  • Grace February 17, 2015, 06:16

    Can we use normal people milk

    • Natashalh February 17, 2015, 07:03

      I would have to jokingly reply that non-dairy milk should be considered “normal people milk” because adult mammals of all varieties aren’t intended to drink milk. =)

      I don’t see why dairy milk wouldn’t work in this recipe, I just personally haven’t used it much in over a decade. It should act the exact same way in the recipe!

  • Andee April 17, 2016, 06:08

    This actually came out really good! I added a dash of nutmeg and it was soooo good.

    • Natashalh April 17, 2016, 08:40

      Yay! I’m happy to hear that. =) Nutmeg sounds like a tasty addition.

  • Justin Prince April 28, 2017, 19:01

    I used regular milk and brown sugar instead of powered. It came out PERFECT! This is the fourth recipe I’ve tried and it’s the best…

    • Natashalh April 28, 2017, 19:06

      I’m so glad you enjoyed! Brown sugar sounds delicious. =)

  • Brendan January 22, 2018, 12:29

    Hi, I have an egg and a nut allergy, do you know if I could substitute the almond milk with 2% or whole milk?

    • Natasha January 22, 2018, 12:43

      I’m sure that would work out just fine! I just personally don’t use dairy milk, but you should be able to make the swap with the milk of your choice.

  • Abbie March 20, 2018, 13:50

    Do i have to use lemon juice

    • Natasha March 20, 2018, 14:01

      There certainly isn’t a lemon juice police that will come get you if you don’t 😉 Like buttermilk, “soured” milk with lemon juice will make the batter slightly fluffier, but it isn’t absolutely necessary.

      • Abbie March 20, 2018, 14:31

        Great thank you

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