Baked Snowflake Funnel Cake
The softest and fluffiest baked funnel cake. It tastes like maple and a little like a pancake.
Ingredients
- 2 cups Cake Flour
- 1/4 cup Cane Sugar
- 1 tsp Baking Powder
- 1 tsp Sugar
- 2 cups Oat Milk
- 1/4 cup Coconut Oil
- 1 tsp Vanilla Extract
- 2 Egg Replacers From Bob's Red Mill
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Cinnamon
- 1/4 cup Confectioners' Sugar, for dusting
Instructions
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Preheat your oven to 375 degrees F. Spray your snowflake pan with Baker's Spray and set aside.
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Start by preparing your egg replacer. Set aside.
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To a large bowl sift together the cake flour, cane sugar, baking powder, and ground cinnamon. Set aside.
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To a medium bowl, add one cup of the oat milk, coconut oil, vanilla extract, and egg replacers. Whisk and set aside.
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Add the liquid mixture into the dry mixture and combine until a mix forms. Now, this step is up to you. You can stop here if you want it to be exactly like funnel cake. The risk is that there's a possibility the funnel cake won't take the snowflake shape. I decided to add more milk here. So, if you're following my recipe exactly, add more milk here and mix until you receive a somewhat lumpy mix.
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Pour the mix into the snowflake pan. Tap the pan on the counter a few times to make sure there are no lumps.
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Place into the oven and bake for 25 minutes. After 25 minutes, test with a cake tester (or toothpick like me!) and make sure it is done. Allow to cool for at least an hour or two before placing onto a plate.
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Top with confectioners' sugar if desired.