Vegan Oven Baked Churros

Posted by in 4th of July, Cinco De Mayo, Cooking, Super Bowl Sunday, Sweets | 33 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I may have forgotten in the midst of social distancing, but today is Cinco De Mayo!! In the wake of my favorite holiday, I decided to whip up one of the most coveted recipes on eds, the vegan oven baked Churros! While churros are typically fried, you can make a fab churro just by baking. If you’re not familiar with churros, don’t be alarmed. I fell into the category as “I’ve never had one”, until I went to Disney World 5 years ago lol. I honestly only saw churros on menus at Mexican restaurants and I typically never order desserts. Needless to say I had never tried them, but boy was I missing out!

 

 

 

 

 

 

 


 

What I love about this recipe is that it’s quick, easy, cheap, involves a handful of accessible ingredients, features not even a vegan egg, pairs perfectly with these sauces, it’s nostalgic for many, baked not fried, can easily be made in bulk, perf for entertaining, perf for Cinco de Mayo, and non vegan approved!

 


 

 

If you’re looking for a quick and easy concept that will make you look like an iron chef, you have to try my recipe for vegan Oven Baked Churros!

 

 

Love me some vegan Oven Baked Churros! http://eatdrinkshrink.com/4th-of-july/vegan-churros Click To Tweet

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

Quick

Easy

Affordable 

Nostalgic

Baked not fried

Amazing sauces!

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Recipe Tutorial 

 

 

 

Yields 8 large, 12 small

Vegan Oven Baked Churros

10 minPrep Time

25 minCook Time

35 minTotal Time

Save RecipeSave Recipe

4.7 based on 3 review(s)

Ingredients

    Churros:
  • 1 cup water
  • 3 tablespoons coconut oil
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon vanilla extract (optional)
  • Coating:
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 2 tbsp vegan butter 
  • Ganache: 
  • 1/2 cup Lily's Sweet stevia sweetened dark chocolate chips
  • 1/2 tbsp coconut oil 
  • Coconut Caramel:
  • 1 can full fat coconut milk
  • 2/3 cup brown sugar
  • 6 tbsp vegan butter

Instructions

  1. Preheat oven to 400 degrees.
  2. In a pan add water, coconut oil, sugar and salt. Mix together until coconut oil melts and water boils.
  3. Turn off heat when water boils and add flour. Mix until you get a dough. Set aside to cool for 10 minutes. 
  4. Combine the cinnamon and sugar in a loaf pan. 
  5. Add the cooled dough to a pastry bag. Create 7inch long churros. Cut the ends off with a knife.
  6. Bake for 25-35 minutes turning midway for an even bake. If you feel they are still not cooked thru. Turn off the oven and allow them to further dry out by sitting in the oven for 10 minutes.
  7. Once baked allow to cool, brush with melted vegan butter and dip into the pant with the cinnamon and sugar to coat. 
  8. To make the ganache combine the chips and coconut oil and microwave for 1 minute stirring every 15 seconds to prevent the chocolate from burning. 
  9. To make the caramel sauce add all the ingredients to a pan and bring to a boil. Reduce to a simmer. Cook over medium heat for 10 minutes until reduced slightly by half and golden. Will thicken even more once removed from heat.
7.8.1.2
1109
http://eatdrinkshrink.com/4th-of-july/vegan-churros

 

 

 

 

 

 

 

 

 

 

 

 

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33 Comments

  1. In #5, do you mean TURNING midway for an even bake?
  2. is the 375 degree for this recipe Fahrenheit or Celsius?? Can’t wait to try this! X
    • Probably Fahrenheit, as most ovens can heat up to 200 Celsius.
  3. I can't believe those beautiful churros were made in an oven! I can't wait to try this.
    • Yay! Let me know how they turn out!
      • Omg these are incredible. Made them 2 nights in a row!
        • Hi Jess! I love hearing that! Thanks for sharing! Happy Baking!
        • I made this just now and used the smaller piping tip because it is the only one I have. Cooked for 20 minutes and the inside is still soft but the edges are already brown. Any recommendation?
          • You want to use a larger pipe as the batter is very thick. I tested the recipe again the other month and all cooked thru!
  4. I cooked them for 20 minutes and the inside was gooey but we ate them anyway because they tasted good. I pulverized sucanat and added cardamom instead of using white sugar and cinnamon
    • Hi Gloria! Sorry I missed this! Mine cooked all the way thru and came out really good! Let me know if you get to try them again!
  5. Is it possible to substitute all purpose flour for wheat flour?
    • Hi Daisie, You can use wheat flour with any recipe just be sure to review the equivalents and understand the texture will be more dense.
  6. Hi, Can the coconut oil be replaced by butter (even though it won’t be vegan anymore)? Thanks!
    • Hi Jessie! I believe so! Let me know how they turn out!
  7. As much as I wanted these to work I was super disappointed... they turned out gooey and mushy... they didn’t cook all the way through and I left them in the oven for like 30 mins and they still didn’t cook and brown like they should have...
    • Hi Erika! Thanks for sharing your experience. I've yet to have anyone have issues with it, but may revisit this concept for a Valentine's Day concept. My churros were small and thin, and all cooked through.
  8. Thank you! Will these be good to eat the next day? Thinking to make these for a bake sale.
    • Hi Carolina! My apologies for the delay. They should hold up for the following day.
  9. Can I substitute coconut oil with olive oil? will it change the consistency or the taste? thanks, Vanshika
    • You can, but typically they recommend a more neutral oil for dessert recipes.
  10. can you use a gluten free flour blend? These churros look delicous!
    • Hi Tessa! You absolutely can. Like most recipes that feature GF flours I believe the texture may just be a lil more dense. Please let me know how they come out!
  11. Awe, no! I'm going to remake these asap and tweak the recipe if warranted. I was able to bake mine for additional time and they came out great. Stay tuned!
  12. Tried these and the dough is so super thick it took A LOT of effort to pipe them! Tried after 10mins, then for the next 30mins I was constantly piping. Used a plastic piping bag and stainless steel nozzle (medium sized). Is it meant to be this difficult or is there a trick to it?
    • I do feel as though you have to press fairly firm as the batter is on the thicker side. However, be sure that you added the right amount of wet ingredients to achieve the desired thickness. Happy Baking!!
  13. wow! I've made it! I've used a GF flour and 4 tbsp of coconut sugar, the problem was mixing the flour properly in the pan, so then I've transferred the batter in my robot and it turns out perfect, cooked for 30 mins, absolutely tasting!!! thank you!!!
  14. This was absolutely incredible and delectable!! The recipe was perfect and we air fried them for 12 minutes at 400 degrees Fahrenheit. Perfectly crispy on the outside yet soft and dough on the inside. Thanks for the recipe! :)
  15. Hi’! I was wondering do you think they would come out more crispy if I fried them instead ?
    • Hi Lina! They absolutely would be crispier! Let me know how they turn out. I've always wanted to try the traditional method!
  16. hi, I was wondering if I can fry the churros instead of baking.
    • Hi Valeria! You absolutely can. Let me know how they turn out.

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