The ultimate vegan snack-attack: Baked Vegan Churros! This recipe is simple to follow, no fancy equipment or ingredients required.
If you’ve ever craved churros after going vegan, then these baked vegan churros are for you!
I’ve honestly loved churros for the longest time. I’m trying to remember when I’ve first come across them, and I am pretty certain that it was int he 90s or early 00s in a German theme park called Phantasialand. Growing up in Germany, churros weren’t widely available, so a trip to the theme park first introduced me to these delicious snacks.
How regular churros are made
Churros are usually covered in a mixture of granulated sugar & cinnamon and often served alongside a chocolate sauce (though there are plenty of other combinations!). Regular churros often contain eggs, however it is possible to find vegan ones at certain street food stalls (the ones at Thorpe Park are vegan!)
Churros are most often deep fried, the dough is mixed and then put through a churro ‘machine’ that dropped the churros straight into a deep fryer, creating a crunchy outside and a soft and fluffy inside layer.
For these vegan baked churros however you don’t need any fancy equipment. The only things you need are:
- a mixing bowl
- an oven
- a piping bag
The technique to make Baked Vegan Churros
To get the dough for these churros right, there is a specific technique to combining your ingredients. In the first part you combine water, vegan butter (or oil) and sugar in a saucepan and bring them to a boil. Let the butter melt completely and stir to dissolve the sugar.
In a separate bowl you combine the flour and vanilla bean powder.
Prepare 3 flax eggs by combining 3 tablespoons of milled flaxseeds with 3 tablespoons of water, stirring and setting them aside for at least 10 minutes. Within this time the mixture will thicken and become gooey. These flax eggs will help hold the churros together and also add some healthy fats & protein.
Once your wet ingredients have come to a boil, take the saucepan off the heat and instantly stir in the flax eggs, then quickly blend with the flour/vanilla mix. Transfer the batter into a piping bag with a large star shaped tip and pipe your churros onto a lined non stick baking tray. Mine are usually around 10cm in length. If you’re making shorter or longer ones, please be aware that the cooking time may vary, so best keep a close eye on them. As the churros are not expanding in the oven you can pipe them closely onto the baking tray.
Bake your churros in the oven at 180C for about 20 minutes or until golden. Let them cool down completely after the baking time elapses, before removing them from the tray.
Toss them in a mix of granulated sugar and cinnamon and serve them directly – or alternatively keep them in an airtight container (again, it’s very important that they’re cold before placing them into any container, as they could otherwise get soggy).
Serve alongside vegan chocolate sauce – I made some from 2 Tbsp dairy-free chocolate spread, melted with the addition of 2 Tbsp water.
This recipe is:
- 100% vegan
- easy to follow
- not requiring fancy equipment
- lower in fat than fried churros
- the perfect snack
- simply delicious!
For the churros:
- 250ml water
- 110g vegan margarine (unsalted)
- 1 Tbsp light brown sugar
- 2 Tbsp granulated sugar
- 1 tsp vanilla bean powder (or extract)
- 200g all purpose flour
- 3 flax eggs (3 Tbsp milled flax seeds + 3 Tbsp water)
- Rapeseed oil spray for greasing
For the coating
- 2 tsp ground cinnamon
- 70g granulated sugar (or alternative)
- Preheat your oven to 190C.
- Prepare your flax eggs and set them aside for 10 minutes prior to use.
- In a large bowl, combine the flour and vanilla powder (if you’re using vanilla extract instead, then add it in step 3).
- In a saucepan, heat the water, vegan margarine, brown sugar, granulated sugar, and salt and stir until the margarine is fully melted and sugar dissolved. Bring to a boil, then add it to the vanilla/flour mixture immediately.
- Stir with a spatula and add in your flax eggs. Mix until everything is fully incorporated, then transfer the dough into a large piping bag with a star shaped nozzle.
- Grease & line a baking tray, then pipe the churro dough in short or long lines. Spray the churro lines with a little rapeseed oil, then bake in the oven for around 20 minutes or until golden.
- Remove them from the oven and let them cool down for 20 minutes before removing them from the . baking tray.
- Toss in the remaining sugar & cinnamon for the coating and enjoy hot or cold!
Looking for more vegan snacks? Check out this section on my blog!