I've never met a person that doesn't love a good churro and these vegan churros are going to be your new favorite as they are so crispy on the outside and fluffy on the inside.
One of the great things about these easy snacks is that they take less than 30 minutes to make. The fact that they don't take long at all, means that I get to make these quite often which is so convenient for me, as churros are one of my beloved treats.
Coated in cinnamon sugar, these fried treats are one of my favourite comfort foods. I love to dip them into melted chocolate. Some people may prefer vegan caramel or vegan dulce de leche. Either way, I can assure you that you will love these churros no matter how you choose to serve them, as they are deliciously sweet, golden brown and so satisfying.
If fried desserts are what you love the most, I have other goodies on the blog which I know you'll enjoy. These include my vegan raspberry filled donuts, vegan peanut butter jelly French toast & vegan nutella chocolate oat milk crepes.
What Are Churros?
Churros are crispy, sweet snacks originating in Spain and they have made their way all around the Spanish-speaking world.
They're easy to spot as they are long, golden brown, deep-fried and covered with deep ridges. These ridges come from the star-shaped nozzle which the batter is piped from or a Churrera, which is a special piping tool.
Why You Will Love This Recipe
- Visually Appealing - These churros are golden brown and they gave deep ridges making them look just as delicious as they taste.
- Coating & Dips - The warm churros taste even better when they're rolled in cinnamon sugar, then dipped into melted chocolate. The chocolate dip is quite similar in texture to the one that I pour over my vegan double chocolate chip pancakes.
- Amazing Texture - The outsides are crispy and the insides are light and fluffy. When they are first fried, the texture is quite similar to my vegan krispy kreme style glazed donuts.
- Allergy Friendly & Plant Based - These muffins are fully vegan and dairy free.
- Vegetable oil - I like to use this as it's a neutral tasting oil. You will also need some for the churro batter.
- Ground cinnamon - For authentic churros, you need cinnamon. Stir the ground cinnamon into the granulated sugar to create 'cinnamon sugar'. This is a game changer and makes the churros even better. I also used cinnamon sugar for my vegan cinnamon sugar banana muffins and my vegan chocolate cinnamon French toast rolls too.
- Vegan dark baking chocolate - Baking-specific chocolate melts far better than an average chocolate bar or chocolate chips.
- Vegan double cream - This adds a nice creaminess to the chocolate dip.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you can't have ordinary flours for allergy reasons you can make the churros gluten free by simply swapping out your all-purpose flour for a gluten free all-purpose flour blend and you'll have gluten free churros to munch on!
- You can choose an alternative dip if chocolate isn't your thing. Caramel is a great option and is very popular. Try the one from my vegan salted caramel cheesecake.
How To Make Spanish-Style Churros
For the full method, please refer to the recipe card at the bottom of this post.
1: Combine the wet churro batter ingredients.
2: Bring the liquid mixture to a boil.
3: Add the dry ingredients to create the churro batter.
4: Attach a large star tip to a piping bag.
5: Spoon the churro batter into the piping bag.
6: Make the cinnamon sugar.
7: Bring oil to the boil inside a large pot.
8: Fry the churros until golden brown.
9: Make the chocolate dip using the double boiling method.
Fry at the correct temperature - I recommend that you fry the churros at 190 Celsius (375F) for best results. If the oil happens to be slightly over or slightly under, this is usually okay. Use a thermometer so that you can have an accurate reading of the temperature.
Fry in batches - Don't fry more than 3 churros at once. Any more and the oil temperature will drop. I've found that frying 2 churros at once is the optimal amount.
Work quickly - As soon as your churros have been fried, make sure that you coat them in the cinnamon sugar soon after. If they become too cool, the cinnamon sugar won't stick.
Making the chocolate sauce - Making my vegan chocolate dip is incredibly simple. All you need to do is add the chocolate to a large heatproof bowl, place the bowl over some boiling water and place over heat. Stir the chocolate until it is fully melted, then pour in the cream to make it extra creamy.
Serving the churros - I love to coat my warm churros in cinnamon sugar then dip them into my chocolate sauce but if chocolate sauce isn't your thing, you can make some other dips. Maybe you can try a caramel topping or perhaps, you'd rather melt some smooth peanut butter. The possibilities are well and truly endless.
You can use a churrera which is a special tool, specifically made for piping churros or you can also use a large plastic bag by cutting the corner off. Unfortunately, the latter method means that you won't have the classic ridges.
I don't advise this as they will become dry. The cinnamon sugar also won't stick very well. As these are vegan, they don't contain eggs or milk which would keep them crispier when baked.
They will be firm, crispy and very golden brown on the outside.
Churros aren't traditionally vegan, as they typically contain milk, eggs and butter. However, my recipe has completely veganized this classic.They still have the soft interior and the crispy exterior so I think you'll love them.
I recommend that you store these vegan churros at room temperature (inside a paper towel lined airtight container) for up to 24 hours after you make them. Don't store inside the fridge as they will become soggy.
When you're ready to reheat them, place onto a baking tray and cook inside the oven at 190 Celsius for 10 minutes.
Check Out Some More Vegan Cinnamon Treats
If you tried this Vegan Spanish Fried Cinnamon Sugar Churros Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Spanish Fried Cinnamon Sugar Churros (Vegan + Gluten Free Option)
For the churros:
- 475 ml water
- 60 ml vegetable oil
- 1 teaspoon salt
- 50 g granulated sugar
- 240 g all-purpose flour or gluten free all-purpose flour
- 1 L vegetable oil for frying
For the cinnamon sugar:
- 120 g granulated sugar
- 1 Tablespoon ground cinnamon
For the chocolate dip:
- 75 g vegan dark baking chocolate chopped
- 100 ml vegan double cream
Make the churro dough:
- To a medium-sized saucepan, add the water, oil, salt and sugar. Bring it all to a boil.
- Remove the liquid mixture from the heat and pour it into a large mixing bowl. Fold in the flour until a dough ball forms. The dough should be soft and fluffy like mashed potato.
- Pour, 1 Litre of oil into a large, heatproof pot. This is for frying. Set aside.
Make the cinnamon sugar:
- While the dough cools fully, mix together the granulated sugar and ground cinnamon inside a small bowl to make your cinnamon sugar.
Fry the churros:
- Heat the oil inside the pot over a high heat until the temperature reaches 190 Celsius (375F). If you don’t have a thermometer, you can test this by placing a small piece of dough into the oil. If sizzles and rises to the top, everything is good. DO NOT allow the temperature to go below 190. 200 is okay.
- Transfer the churro dough to a piping bag with a large star top attachment.
- Pipe the dough into the oil so that each churro is about 4-5 inches long. I like to cut them off with a pair of scissors. You can fry 2 churros at a time if you’re focused. Any more than this and the temperature will drop.
- Fry the churros until they are golden brown on both sides. This should take roughly 3 minutes. Remove the churros with a slotted spoon and place them onto kitchen paper towels for 30 seconds to drain.
- Roll them in then cinnamon sugar while they’re still warm.
Make the chocolate dip:
- Melt the chocolate using the double-boiling method (bain-marie). When it is fully melted and smooth, mix in the vegan double cream.
- Dip the churros into it and enjoy.
- I recommend that you fry the churros at 190 Celsius (375F) for best results. If the oil happens to be slightly over or slightly under, this is usually okay. Use a thermometer so that you can have an accurate reading of the temperature.
- Don't fry more than 3 churros at once. Any more and the oil temperature will drop. I've found that frying 2 churros at once is the optimal amount.
- As soon as your churros have been fried, make sure that you coat them in the cinnamon sugar soon after. If they become too cool, the cinnamon sugar won't stick.
- Making my vegan chocolate dip is incredibly simple. All you need to do is add the chocolate to a large heatproof bowl, place the bowl over some boiling water and place over heat. Stir the chocolate until it is fully melted, then pour in the cream to make it extra creamy.
- I love to coat my warm churros in cinnamon sugar then dip them into my chocolate sauce but if chocolate sauce isn't your thing, you can make some other dips. Maybe you can try a caramel topping or perhaps, you'd rather melt some smooth peanut butter. The possibilities are well and truly endless.