Baked Vegan Churros With Chocolate Sauce (Gluten-Free!)

No ratings yet

Baked Vegan Churros With Chocolate Sauce (Gluten-Free!)

These vegan churros have all the familiar flavors and characteristics of the original, but with no gluten and only plant-based ingredients. I use almond flour, brown rice flour, and applesauce for a lightly crisp treat that takes just 30 minutes to make and satisfies every sweet craving.

Prep Time5

Cook Time15

Set in fridge10

Total Time30

Course: 30 Minutes or Less, Dessert

Cuisine: Mexican, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 202kcal

Author: Anjali Shah

Equipment

Ingredients

For The Churros

1 cup fine grain almond flour
¼ cup brown rice flour
2 tablespoons tapioca starch
½ cup cane sugar
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ cup water or dairy-free milk see note
2 tablespoons apple sauce

For The Topping

½ cup dairy-free butter see note
½ cup cane sugar
2 tablespoons cinnamon

Optional Dips

US Customary - Metric

Instructions

Preheat oven to 350 degrees 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.

Notes

My #1 Secret Tip for this vegan churros recipe is to always let the baked churros cool for a few minutes before coating them. If they are too hot, the sugar begins dissolving into the butter instead of forming that classic crystallized coating.
Measure carefully: Gluten-free baking is less forgiving than traditional baking, which is why I measure ingredients carefully for consistent results.
Use fresh cinnamon: The cinnamon is the key flavor ingredient here, so I make sure to use fresh cinnamon with a stronger aroma instead of an older jar that has been sitting in the pantry for a while.
Space properly: I leave space between each churro to help the hot air circulate as they bake.
Flip while baking: Baking churros can result in one flat side, which is why I flip them after 5 minutes to make sure the underside has a bit more shape.
Churro size: I prefer to use at least a 1-inch tip or hole when piping the churros, and pipe them 3 inches long for the best results.

Nutrition