Baked Snowflake Funnel Cake
The softest and fluffiest baked funnel cake. It tastes like maple and a little like a pancake.
- 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
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.