Vegan Churro Cups

Super delicious & addictive: these edible Vegan Churro Cups take your ice cream game to the next level!

Vegan Churro Cups

The best way to enjoy your ice cream! These vegan churro cups are such a delicious way to serve up a creamy serving of your favourite vegan ice cream. In fact: you’ll be excited to finish your ice cream, so you can get around to fully enjoying the churro cup ๐Ÿ˜‰

These ice cream cups are purely delightful – on this occasion I’ve served them with a delicious side of dairy-free salted caramel ice cream, sprinkled with puffed quinoa and fresh fruit and drizzled with cinnamon syrup. Such a treat! And definitely more delicious than serving your dessert in paper cups ๐Ÿ˜‰

So easy to re-create, as I have only used simple ingredients in this recipe (See the full list below!). These cups are also baked, so you do not require a deep fryer or anything of that kind in order to re-create these churro cups.

Equipment you’ll need:

  • 6 whole muffin tin
  • piping bag with star nozzle
  • large mixing bowl

Vegan Churro Cups

Ingredients for these vegan churro cups

For the churro bowls

  • 250ml water


  • vegan margarine: adding the fats into the churros, which will result in a wonderful texture. and ensure your churros don’t come out tasting dry. Make sure to use unsalted vegan margarine!


  • 1 Tbsp light brown sugar


  • granulated sugar: I use the granulated sugar (or a granulated sugar alternative) in the actually churro batter as well as for the coating. Repeating the type of sugar that I use in the recipe makes the coating match perfectly with the flavour of the churro batter.


  • vanilla bean powder: creating a wonderful vanilla flavour to your churro cups! You can also replace the vanilla bean powder with extract – however add it to the wet ingredients rather than the dry mix.


  • all purpose flour: I use all purpose flour for this churros recipe, it creates the perfect fluffy churro cups! I have not tested this recipe in a gluten free version yet, so I can’t make any recommendations on the perfect flour to use


  • flax eggs: a flax egg is created with a 1:1 mix of milled flaxseeds and water. Setting this mix aside for 10 minutes will create a gooey texture that is perfect to replace eggs in vegan baking. In this recipe the flax eggs have the purpose to hold the rest of the ingredients perfectly together to create the wonderfully fluffy churro texture.


  • Rapeseed oil spray: I like to use rapeseed oil for greasing the tins, as it’s flavourless and keeps the churro cups from sticking to the muffin tin without altering their flavour. If you don’t mind the flavour addition of coconut, you can also use coconut oil for greasing.

For the topping

There are numerous options for the topping of your vegan churro cups. I love to filling them with delicious vegan ice cream – like this creamy vegan salted caramel, yum! – and topping it with vegan syrups, fresh fruit and a good crunch, such as puffed quinoa or crushed nuts. And how about a drizzle of nut butter, mi amigos? ;P


This recipe is:

  • 100% vegan
  • exciting
  • much easier to make than you might think
  • deliciously crunchy on the outside
  • fluffy & soft on the inside
  • delicious & addictive
  • perfect to serve your ice cream in!
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Vegan Churro Cups

Vegan Churro Cups

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Snacks
  • Method: Churro
  • Cuisine: Vegan


These wonderful edible ice cream cups are made from delicious, homemade churros! Less complicated than you may think – and oh-so-yummy!



For the churro bowls

  • 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)

For the topping

  • Vegan Ice Cream
  • Vegan syrup
  • Raspberries
  • Puffed quinoa or nuts


  1. Preheat your oven to 190C, flip a muffin tray upside down and grease every other cavity of your muffin tray.
  2. Prepare your flax eggs and set them aside for 10 minutes prior to use.
  3. In a large bowl, combine the flour and vanilla powder (if youโ€™re using vanilla extract instead, then add it in step 4).
  4. 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.ย 
  5. 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.
  6. Starting at the bottom, pipe the dough around every other muffin cups. Be sure to pipe them right onto the row below, slightly pressing into the lower row to avoid any cracks in your churro bowls. Spray the piped cups with a little rapeseed oil, then bake in the oven for around 20 minutes or until golden.
  7. Remove them from the oven and let them cool down for 20 minutes before removing them from the muffin tray.ย 
  8. Combine the remaining granulated sugar and cinnamon in a bowl and toss your churro cups in the mixture, then plate them and add a scoop of ice cream alongside raspberries, nuts and syrup. Enjoy!

Keywords: vegan churros, vegan churro cups, churro cups, edible ice cream cups, vegan ice cream cups, vegan churro ice cream cups

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