Drop what you're doing and make these homemade vegan churros immediately! They're easy to make, crispy on the outside, and chewy on the inside with a generous dusting of cinnamon coconut sugar goodness. They're gluten-free and baked in the oven making them a "healthier" version of the classic.
A good vegan churro can be hard to come by. The best churro I've ever had was in a small bakery in Spain. Disney World is also supposed to have some BOMB churros. But sometimes I want a fresh baked pastry (like these vanilla glazed donuts) in the comfort of my own home - am I right?
Well, look no further because these vegan churros are next level amazing! Plus, they're made paleo-friendly, vegan, and gluten-free which I bet you never thought was possible with a churro 😉
To make these baked vegan churros, you need just a couple gluten-free pantry staples:
- Coconut oil - this is what provides the moisture. It also ensures a crispy, golden brown outside when brushed on top of the dough.
- Coconut sugar - for sweetness. The dough itself has a touch of sweetness from the coconut sugar and we use this for the cinnamon coating on the outside.
- Almond flour + Tapioca flour - this is the base of our vegan churros. The combination of almond and tapioca flour makes a fluffy yet structured texture perfect for baked churros!
- Cinnamon - used in our coconut sugar coating.
Step by step directions
This vegan churro recipe is so simple and easy you'll want to put 'bake churros' on your weekend to-do list pronto.
Step 1 : Bring the water to a simmer
First, add the water, coconut sugar, and coconut oil to a small pot or sauce pan. Heat on the stove over medium-high heat. Stir well until it reaches a simmer.
Remove the skillet from the element and turn the stove off.
Step 2 : Add dry ingredients
Add the almond flour and tapioca flour to the skillet and stir until a sticky dough forms. This is best done with a rubber spatula. The dough will be sticky which is what we want. It will firm up a little as it cools down.
Step 3 : Pipe onto baking sheet
After the dough has cooled for a couple minutes, fill a pipping bag fit with a large star-shaped tip (like this one). Pipe long lines onto a baking sheet. You can get creative with the shape - I did a traditional straight and long churro. Brush each with a little melted coconut oil and bake in the oven until golden.
Step 4 : Roll in cinnamon coating
Mix together the cinnamon and coconut sugar in a deep dish pan or plate.
Once the churros are baked, quickly roll each vegan churro in the mixture. The churros will be hot to the touch but it's important to do this step while the churros are still warm. The heat will allow the cinnamon mixture to stick. If needed, you can pick up the churros with a fork and roll them in the mixture as well.
The best way to serve
- Warm, fresh out of the oven. These vegan churros are best served warm. I recommend baking these right before you are wanting to enjoy them. See below section for how to make them ahead of time.
- Coated in a sweet sugar mixture. A churro isn't a churro if it's not covered in sugar. We use a combination of sweet cinnamon and coconut sugar to achieve a subtly sweet coating for our vegan churros.
- With chocolate. Like many things, churros are made even better dipped in hot melted chocolate. I recommend melting your favorite dark chocolate and dunking in your fresh churros (you can double-dip, we won't tell).
Frequently asked questions
The classic churro recipe usually calls for butter, eggs, and sometimes heavy cream. However, this recipe uses a few simple swaps to make these churros vegan friendly!
These vegan churros are best served fresh out of the oven. However, you can prep the dough ahead of time if serving these at a gathering or party. Simply make the dough as instructed below and store in a zip-lock bag at room temperature. When ready to bake, transfer the dough to a pipping bag and pipe onto a baking sheet to bake.
The tapioca flour simple assists in "cutting" the density from the almond flour. Arrowroot starch or corn starch will also work as an alternative.
Although I have not tried this, I would recommend substituting gluten-free 1:1 baking flour in place of the almond flour if needed. This recipe will not work the same with oat flour so I don't recommend it.
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