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Baked Snowflake Funnel Cake

Shayla Greveni
The softest and fluffiest baked funnel cake. It tastes like maple and a little like a pancake.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 254 kcal


  • 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. 
Keyword Funnel Cake, Snowflake Pan