Vegan Rosemary Funnel Cakes
Prep time
Cook time
Total time
Serves: 4-5 funnel cakes
  • 1-1/4 cups flour
  • 3 tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/4 cups So Delicious Dairy Free Vanilla Almond Plus Protein AlmondMilk
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • ½-1 teaspoon dried rosemary (depending on how strong you want the flavor)
  • Pinch of cinnamon
  • Oil for frying
  • Confectioners’ sugar
  1. Blend all the ingredients (but the oil and confectioners’ sugar) until you have a thick but pourable batter.
  2. Fill a pan with oil (should be at least 2 fingers height) and heat on medium-high.
  3. Test a little of the batter. It should fall to the bottom then float up. If not, add a little flour.
  4. Pour some batter into a funnel, covering the hole with your finger. Slowly guide the funnel over the pan.
  5. Let cook until golden brown on each side.
  6. Remove from pan to a plate covered with a paper towel, and sprinkle with confectioners sugar. Enjoy!
Recipe by Go Dairy Free at