This baked snowflake funnel cake is perhaps one of the oddest desserts I’ve posted to date. And, I made a green cake with chia seeds. Haha. Honestly, I consider this cake more of a breakfast rather than a dessert. So, I had an idea to make a funnel cake with my Nordic Ware snowflake pan. My green cake with chia seeds oddly taste just like a funnel cake, so I was curious to know if it was possible to make something similar using my snowflake pan. Although, looking back I wish I had used that recipe. They’re similar, but they don’t have the same ingredients. First off, the taste between these two recipes are totally different. I think I prefer the green cake over this baked snowflake funnel cake. And here’s why…
This baked snowflake funnel cake is softer than the green cake. And this is due to the fact I used a creamier oat milk rather than a thinner one. This cake tastes like there’s maple syrup in it. Although, I didn’t use any maple syrup. I’m guessing it got it’s taste from the cinnamon and vanilla extract. It’s so hard to explain, but I really like the way that it tastes. It’s soft and so buttery. It reminds me of breakfast. This is certainly the type of cake you eat for breakfast with a cup of coffee. It takes me back to those times my mother would bake or bring home a coffee cake. This cake gave me serious déjà vu because I swear I’ve tasted something like this before, but I can’t quite put my finger on it.
How to make a baked snowflake funnel cake:
First off, you’re going to need to have a snowflake pan! There are so many snowflake pans on the market. I love to use Nordic Ware’s pans because they’re really good quality. If you do not have one, then just make traditional funnel cake with this recipe.
It’s important for me to mention that the texture of this cake is very soft. It is not crispy like a funnel cake. If you want that texture, perhaps you could test out baking the cake and then frying it?
I’m calling this a funnel cake because I used the same ingredients (well not exactly the same, but an alternative version). The texture of this cake tastes similarly to a pancake. It’s light and fluffy like a pancake and the taste is like a soft funnel cake. That’s the best way that I can describe this concoction that I came up with. I love the way that this cake tastes and because I’m curious to see if it’s possible to make a real “snowflake” shaped funnel cake. I’m going to experiment a little more with using dough in the pan.
Most noteworthy: If you want an authentic funnel cake type taste, make the green cake in the snowflake pan without the green food coloring. Bake it the same length of time as well.
Want more recipes?
- Salted Caramel Linzer Cookies
- Honey Date Snowball Cookies
- Vanilla Pine Forest Cake
- Chocolate Cream Gingerbread Cake
- Preheat your oven to 375 degrees F. Spray your snowflake pan with Baker’s Spray and set aside.
- Start by preparing your egg replacer. Set aside.
- To a large bowl sift together the cake flour, cane sugar, baking powder, and ground cinnamon. Set aside.
- To a medium bowl, add one cup of the oat milk, coconut oil, vanilla extract, and egg replacers. Whisk and set aside.
- 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.
- Pour the mix into the snowflake pan. Tap the pan on the counter a few times to make sure there are no lumps.
- 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.
- Top with confectioners’ sugar if desired.
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