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My vegan churros are baked, not fried, for a healthier option with the same delicious flavor. With a crunchy cinnamon sugar outer crust and doughy center, you get a treat for your taste buds with every bite! This is the perfect gluten-free dessert for anyone craving something comforting and sweet.
Cinnamon and sugar is one of my favorite combos, which I’m sure you’ve noticed with some of my other vegan desserts – like in my vegan apple crisp. So I knew I needed another recipe that I could drool over daily! I decided on the most classic of all cinnamon sugar desserts – churros!
A churro is a popular Spanish treat consisting of fried dough covered in a mixture of ground cinnamon and white granulated sugar, and they are soooo delicious!
To me, the slightly crisp outside, fluffy inside, and sweet coating is what a churro is all about. My recipe lightens things up for a fun treat that can be enjoyed by nearly everyone regardless of dietary needs!
Usually churros contain eggs and butter, but I was able to create a vegan version with the classic cinnamon and sugar taste, and I even locked down the perfect combination of gluten-free flours to achieve great texture without any gluten!
If you love cozy vegan desserts, be sure to check out my healthy cinnamon rolls and fully satisfy that sweet tooth along with my list of 50 vegan gluten-free dessert recipes!
I’ve always loved churros, but I don’t usually enjoy them that often, because they’re more of an indulgence than an everyday treat. But with my baked vegan gluten free churros I can finally indulge in as many as I’d like! Regardless of my friends and family’s dietary needs I know I can whip up a batch of these churros as a tasty treat for everyone.
While of course there is sugar in this recipe, I love that the churros remain pretty healthy overall! I use whole ingredients, avoiding oil and overly-processed ingredients.
Not only are they a feel-good dessert choice, the recipe also is so fast and easy! I am able to have a full batch of these eggless churros ready in 30 minutes.
My entire family adores these, and they can’t even tell that they are vegan or gluten-free! Some gluten-free desserts have a more dense texture, but not these! My kids say they are like mini donuts – just a bit more crispy on the outside.
While I prefer baked vegan churros, I have also included a frying method so that everyone can make these to their liking! It is such a versatile recipe that turns out amazing no matter how they are cooked.
🥘 Ingredients
I keep things super simple for these vegan gluten free churros, with minimal ingredients that can easily be found at any grocery store! Here is what I use:
Flours: I use a mixture of tapioca starch, brown rice flour, and almond flour to achieve the perfect texture for the gluten-free dough!
Sugar, Salt & Cinnamon: In this vegan churros recipe I use a combination of sugar and cinnamon for that classic flavor, all enhanced with a touch of sea salt. Cane sugar or coconut sugar will both work.
Apple Sauce: To keep these vegan, I use applesauce instead of an egg! This provides moisture and serves as a binding ingredient.
Milk Or Water: I have tried non-dairy milk and water – both work great! You can also use regular milk if you do not need these to be vegan or dairy-free.
Coating: I combine cinnamon, sugar, and vegan butter to roll the churros in for the ultimate final touch!
👩🏽🍳 How To Make Vegan Churros
Making my gluten free dairy free churros is surprisingly easy! Here are my step by step instructions for both baking and frying methods:
Baking Method
Preheat Oven & Combine Dry Ingredients: First, I preheat my oven to 350 degrees Farenheit / 120 degrees Celsius. I add the flours, starch, sugar, salt and cinnamon in a bowl, whisking to mix and break up any clumps.
Add Wet Ingredients: Then, I make a little well in the middle and add in the apple sauce and water/milk. I mix again to combine and get a smooth batter.
Chill: I allow the dough to chill in the fridge for at least 10 minutes. The longer it sets the more firm your dough will be so the round like shape will keep better when baked.
Fill Pastry Bag: Now, I fill a pastry bag with a large tip (or a plastic bag with the edge cut off). You want at least a 1 inch hole, but any size will work as long as you remember you will get less or more depending on the size.
Form Churros: Next, I squeeze out pieces of churro dough onto a baking sheet lined with parchment paper. I made mine about 3 inches long. Use a knife to cut off the batter in between pieces.
Bake: Then, I bake for 15 minutes, until golden. To keep them from getting one flat edge, I start flipping them on each side starting at about 5-6 minutes when they have baked enough to turn without falling apart. You can turn on all the sides by turning every few minutes until you get to 15 or they are golden on each side.
Prepare Coating: Meanwhile, I melt the butter in a bowl. Then, I mix the cinnamon and sugar in another bowl.
Let Cool: Once baked, I allow the churro pieces to cool. This will help them set more.
Roll & Enjoy: One by one, I dip the churros in the butter then roll in the sugar mixture. My family enjoys these as is or with a chocolate dipping sauce!
Frying Method
Follow the same instructions provided above, stopping once you have filled your pastry bag with the chilled dough! Then proceed with my directions below for fried gluten free vegan churros:
Heat Oil: Heat a few inches of oil in a deep pot over medium-high heat until the oil reaches 350 degrees Fahrenheit. I recommend using a candy thermometer to monitor the temperature.
Fry Churros: To fry the churros, I suggest piping the dough directly into the hot oil. Cook for about 5 minutes or until they are golden brown. Remove with a slotted spoon and allow to cool on a paper towel to absorb any excess oil, before rolling in the cinnamon sugar mix.
My #1 Secret Tip for this recipe is to allow the churros to cool down before rolling in the sugar mixture.
To get that perfect dusting of cinnamon sugar, I find it best to let the churros cool after taking them out of the oven. When they are done baking they will be very hot. Cooling allows the churros to finish setting, and also prevents the sugar mix from melting. The sugar granules are key to that classic churro look!
Other Tips To Keep In Mind:
- Piping Options: A pastry bag with a metal tip will give you those classic outer ridges and texture, but I have also used a plastic bag with the edge cut off!
- Churro Size: I prefer to use at least a 1 inch tip or hole, but any size will work as long as you remember you will get less or more depending on the size.
- Even Size: I use a knife to cut off the batter in between pieces. I made my churros about 3 inches long, but you can make them longer if you want.
- Chill The Dough: I always chill my churro dough since it helps them stay more round in shape.
- Flip While Baking: Baking the churros can result in one flat side. I recommend flipping the churros after about 5 minutes, or slightly rotating every few minutes.
- For Classic Churro Aesthetic: Vegan oven baked churros won’t look exactly like the fried variety. The shape is simply aesthetic, they’ll taste great no matter what! But, if you really want that perfect round shape, I suggest following my frying method.
- When Frying: Keep an eye on the oil temperature! If it is too hot the outside will burn while the inside won’t cook, and if it is too cool the churros will absorb the oil.
📖 Variations
My dairy-free churros can be customized in so many fun ways! Here are a few of my favorites:
Pumpkin Spice Churros: Swap the cinnamon for pumpkin spice seasoning in the coating mixture! I love this for Fall!
Cardamon Churros: For a more earthy, sophisticated churro, I love to add a touch of cardamom to the cinnamon sugar coating.
Chocolate Drizzle: When I make these churros for parties I love to place out an array of regular churros and chocolate coated ones. Either dunk half of the churro into melted chocolate or drizzle over top of cooled churros.
🍽 Serving Suggestions
I like to serve these tasty baked churros either on their own, with a dipping sauce, or alongside other treats!
Dips: My family loves to dunk our churros into a variety of tasty sauces like vegan nutella, chocolate syrup, caramel sauce, or even chocolate orange frosting!
More Desserts: For an elevated dessert I love to chop the churros into bite sized portions and add over the top of ice cream! My favorite ice cream flavors to pair with churros is caramel nice cream or chocolate tofu ice cream.
🧊 Storing And ♨️ Reheating
Room Temperature: My vegan churros are best enjoyed fresh, but they will keep for 2-3 days if stored in an airtight container.
Freezing: To freeze the churros, I recommend placing them in an airtight freezer safe container. They can be frozen for up to three months. Defrost before reheating.
Reheating: Reheat the churros in your oven or air fryer for the crispiest results. If you freeze, I suggest rolling in butter and sugar once you are ready to eat them.
❓Recipe FAQs
These churros should have a nice and light inner dough when baked or fried. If your churros come out dense, it is likely that you over-mixed the dough. I recommend mixing just until the batter is combined and smooth.
If your dough is too runny: Gradually add more almond flour or brown rice flour, about 1 tablespoon at a time, and mix well. This will help thicken the dough and make it easier to pipe. Be careful not to add too much at once, as this could make the dough too dry.
If your dough is too thick: Add a little more liquid (either water or dairy-free milk), about 1 teaspoon at a time, and stir until the dough becomes smoother and easier to pipe. You want the dough to be thick enough to hold its shape but still soft enough to squeeze through a piping bag.
For making churros, it’s best to use a star-shaped piping tip with a wide opening, ideally at least 1/2 to 1 inch in diameter. This helps create the traditional ridged texture on the outside of the churros, which not only makes them look authentic but also helps them bake evenly, resulting in that crispy exterior and soft inside.
If you don’t have a star tip, you can still use a round tip of similar size, but the texture might not have the same ridges. The wide tip size is key to getting churros that are thick enough to hold their shape during baking.
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📋 Recipe Card
Baked Vegan Churros With Chocolate Sauce (Gluten-Free!)
My vegan churros are baked, not fried, for a healthier option with the same delicious flavor. With a crunchy cinnamon sugar outer crust and doughy center, you get a treat for your taste buds with every bite! This is the perfect gluten-free dessert for anyone craving something comforting and sweet.
Servings: 12
Calories: 202kcal
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Preheat oven to 350 degrees F / 120 C.
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Add flours, starch, sugar, salt and cinnamon in a bowl. Whisk to mix and break up any clumps.
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Make a little well in the middle and add in the apple sauce and water/milk. Mix again to combine and get a smooth batter.
-
Allow to set in the fridge for at least 10 minutes. The longer it sets the more firm your dough so the round like shape will keep better when baked.
-
Fill a pastry bag with a large tip, or a plastic bag with the edge cut off. You want at least a 1 inch hole, but any size will work as long as you remember you will get less or more depending on the size.
-
Squeeze out pieces onto a parchment lined baking sheet. I made mine about 3 inches long. Use a knife to cut off the batter in between pieces.
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Bake for 15 minutes, until golden. To keep them from getting one flat edge, start flipping them on each side starting at about 5-6 minutes when they have baked enough to turn without falling apart. You can turn on all the sides by turning every few minutes until you get to 15 or they are golden on each side.
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Meanwhile, melt the butter in a bowl. Then mix the cinnamon and sugar in another bowl.
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Once baked, allow the churro pieces to cool. This will help them set more.
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One by one, dip them in the butter then roll in the sugar mixture.
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Enjoy as is or dip in melted chocolate or caramel.
- I tried these with both water and milk. Either worked. The water had a little better of a texture in my opinion.
- If you do not want to use any oil/butter in this recipe you can simply brush the baked churro pieces with lite coconut milk (or other milk of choice) and then roll in the sugar and cinnamon mixture. Keep in mind this will give less of a “fried” feel to the final product.
- You don’t use all the butter or sugar in the topping so the nutrition facts posted are a little higher than they actually are.
- This makes 12 small churro pieces about 3 inches in length.
Calories: 202kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 102mg | Potassium: 20mg | Fiber: 2g | Sugar: 17g
