These vegan and gluten-free churros are unreal. They are healthier because they are oven baked, but they are just as decadent and delicious!
Cinnamon and sugar is one of my favorite sweet combos. I love eating it in churros but the fried nature always leaves my stomach hurting. So I came up with an equally amazing baked recipe!
The perfect crunchy outer crust, soft doughy center, and a decadent cinnamon and sugar coating, what more could you ask for from a churro? Oh, completely plant based and gluten free? Even better!
For the base of these vegan churros you’ll need:
- Tapioca starch
- Brown rice flour
- Almond Flour
- Sea salt
- Apple sauce
- Milk or water (I tried both and each worked well)
You’ll also need a few items for the coating:
How To Make Vegan Churros
- Mix dry ingredients.
- Stir in the wet ingredients. Then chill the dough.
- Fill a pastry bag with a large tip and squeeze pieces onto a parchment lined baking sheet.
- Bake until golden.
- Once cooled, roll in butter then in cinnamon and sugar mix.
Tips for shaping churros
- A pastry bag with a metal tip will give you that classic outer texture, but a plastic bag with the edge cut off works as well.
- You want 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.
- Use a knife to cut off the batter in between pieces.
- I made my churros about 3 inches long, you can make them longer if you want.
- Chill the dough, this will help them to stay round.
- Baking the churros can result in one flat side, to try to avoid this you can flip them while baking.
- The shape is simply aesthetic, they’ll taste great no matter what! But, if you really want that perfect round shape, frying them is your best option.
Serve these tasty churros on their own, or include a dipping sauce:
Tips and tricks
- Almond flour is what brings fat into the recipe, and makes the inside soft just like traditional churros, definitely don’t sub this ingredient out!
- If you do not want to use any oil or butter 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.
- Make the dough in advance and store in the refrigerator until you’re ready to bake to save some time.
- These vegan churros are best enjoyed fresh, but they will keep for 2-3 days if stored in an airtight container.
- You can also freeze the churros in an airtight freezer safe container for up to three months, just make sure you defrost before 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.
Usually no, as they contain eggs and butter. Luckily enough I was able to create a vegan version with the classic cinnamon and sugar taste!
A churro is a classic Spanish treat comprised of fried dough covered in cinnamon and sugar, and they are soooo delicious! To me, the crunchy outside, doughy inside, and cinnamon and sugar coating is what makes a churro a churro. I was able to achieve those flavors without eggs, dairy, or frying!
Most churro dough includes a mix of flour, eggs, sugar, water, butter, and salt. This version includes tapioca starch, brown rice and almond flour, sugar, cinnamon, salt, apple sauce, and milk/water.
More Vegan Dessert Recipes
Continue to satisfy your sweet tooth with any of these plant based recipes:
- Healthy Vegan Peanut Butter Cups
- Carrot Cake
- Gluten Free Snickerdoodles
- Chocolate Lava Cake
- Easy Vegan Chocolate Truffles
Oven Baked Vegan Gluten-Free Churros
- ½ cup dairy free butter , see note
- ½ cup cane sugar
- 2 tablespoons cinnamon
- Melted chocolate
- Vegan Caramel
- Preheat oven to 350 F/ 120 C.
- Add flours, starch, sugar, salt and cinnamon in a bowl. Whisk to mix and break up any clumps.
- 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.
- 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.
- Meanwhile, melt the butter in a bowl. Then mix the cinnamon and sugar in another bowl.
- Once baked, allow the churro pieces to cool. This will help them set more.
- One by one, dip them in the butter then roll in the sugar mixture.
- 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.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.