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

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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.

There is something so nostalgic about churros, and even my vegan churros remind me of street vendors, fairgrounds, and even trips to Disney. Nothing can compare to that crackly cinnamon sugar coating against the soft interior. If you have a soft spot for cinnamon-flavored sweet treats, be sure to try my healthy cinnamon rolls, too.

Years ago, I started experimenting with recreating classic desserts into vegan and gluten-free versions, like my vegan millionaire shortbread. But for some reason, churros always intimidated me a bit. Not only does it depend heavily on eggs and dairy for its signature texture, but it is also deep-fried to achieve that classic finish. Then I remembered how well my baked donuts turned out and figured I would give it a try. Not only did the churros turn out amazing, but it came together so much quicker than I expected. Which is a blessing and a curse since my boys ask if I can “whip up a quick batch” at least once a week. Ha!

A plate of warm vegan churros never lasts long in my house. As a health coach, I love that this recipe uses simple and wholesome ingredients instead of heavily processed shortcuts, and baking keeps them lighter than traditional fried churros. The combination of almond flour, brown rice flour, and tapioca starch creates the perfect texture while also keeping this version completely gluten-free.

The thing that makes these vegan churros work so well is the balance between the ingredients and method. I whisk the dry ingredients together, stir in the wet ingredients, then chill the dough. After piping the churros onto a lined baking sheet, I bake and rotate them until golden brown, then allow them to cool. Finally, I coat each piece in melted vegan butter before covering it in the cinnamon sugar mixture, which takes the churros from 0 to 100. Once you try them, I think you will be pleasantly surprised by how close they are to the traditional version.

A few months ago, I brought a warm plate of these vegan churros to a school meeting, knowing several parents have dietary restrictions. At first, I noticed a lot of parents passed right by them. Then I asked my friend why she had not taken one. She did not know that I had made them, or that they were gluten-free and vegan.

I forgot to label them, and apparently, a lot of the parents thought they were standard churros. I was about to go tell the other parents, but my friends asked me to wait so that she could grab a few more for herself. Ha! These churros are so delicious, I highly recommend making them if you ever have to cater to a crowd with mixed dietary requirements.

🥘 Ingredients

This is everything I need to create vegan churros with the perfect balance of structure, tenderness, and sweetness:

Tapioca starch: I use tapioca starch to add elasticity and help mimic the texture traditionally created by gluten.

Brown rice flour: This flour provides structure without making the churros heavy.

Almond flour: I add almond flour for moisture and a mild nutty flavor that pairs really well with cinnamon.

Sugar: A little sugar sweetens the dough and helps develop a lightly golden exterior.

Ground cinnamon: This is essential for that signature churro flavor and aroma.

Applesauce: I use unsweetened applesauce as an egg replacement. It helps bind the dough while keeping the inside soft.

Water or dairy-free milk: Either of these works well for bringing the dough together into a pipeable consistency.

Vegan butter: Melted vegan butter helps the cinnamon sugar coating stick to every bite.

Cinnamon sugar: I combine additional cinnamon and sugar to create the classic outer coating churros are known for.

🔪 How To Make

The process for making these vegan churros is a lot easier than most people expect. This is how I do it:

Preheat and mix dry ingredients: First, I preheat the oven to 350F, then whisk together the tapioca starch, brown rice flour, almond flour, sugar, cinnamon, and salt until everything is well distributed.

Glass bowl with flour being mixed with a whisk

Add wet ingredients: Next, I add the applesauce and water or dairy-free milk to the dry ingredients, stirring until a smooth dough forms without any dry pockets.

Wooden spoon mixing batter in a glass bowl

Chill the dough: I place the dough in the refrigerator for at least 10 minutes so it firms up.

Fill pastry bag: Once chilled, I transfer the dough into a pastry bag fitted with a large-tipped nozzle. I like using a star nozzle for the classic churro shape.

Pipe churros: I pipe short lengths of dough onto a parchment-lined baking sheet and cut between each piece with a knife.

Pastry bag squeezing out batter pieces on a parchment lined baking sheet

Bake until golden: Then I bake the churros for 15 minutes until lightly golden.

Prepare coating: While the churros bake, I melt the vegan butter and mix the cinnamon sugar coating in a separate bowl.

Baked pieces of churros on a parchment lined baking sheet

Cool and coat: After a brief cooling period, I dip each churro in melted butter and roll it in the cinnamon sugar mixture until fully coated.

Serve: I serve them immediately while the exterior is lightly crisp and the center remains soft. I like serving the churros with healthy vegan chocolate sauce for dipping.

Churro pieces being dipped in a bowl of butter and then rolled in a bowl of cinnamon and sugar

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.

Other Tips To Keep In Mind:

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.

📖 Variations

While the original version is delicious, there are many ways to change up these vegan churros. Here are 3 variations my family loves:

Pumpkin spice: I replace the coating with 2 teaspoons pumpkin pie spice and 1/4 cup sugar for a warm autumn flavor. My husband loves this version so much that he starts asking for it as soon as the leaves change color.

Chocolate dipped: I dip half of each cooled churro into 1/2 cup melted dairy-free chocolate and let it set before serving. When I make this for parties, I like using white and milk chocolate for a marbled look.

Orange cinnamon: If I want my churros to have a brighter flavor, I mix 1 teaspoon orange zest into the cinnamon sugar coating. My kids love this version with a warm mug of hot chocolate, especially around the holidays.

Hand dipping a churro piece in a bowl of melted chocolate

🍽 Serving Suggestions

Classic churros are served with a chocolate dipping sauce, but if you want to really take them to the next level, I suggest pairing them with some vegan caramel sauce or vegan whipped cream for a change of pace. And if you want something to drink along with it, vegan horchata has a similar spice profile, which suits the flavors in the churros very nicely.

Last year, my best friend wanted to have a fairground-themed birthday party complete with all the trademark snacks. Since she follows a plant-based diet, I told her I would happily contribute to the catering. I made vegan churros with chocolate sauce, set up movie-style boxes of vegan caramel popcorn, along with cups of homemade Disney Dole Whip. There was even a tray with baked vegan corn dogs!

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover churros in an airtight container in the refrigerator for up to 4 days. The coating may soften a little over time.

Freezing: Once completely cooled, I place the churros in a freezer safe container and freeze them for up to 3 months.

Reheating: I warm refrigerated or thawed churros in a 350F oven or air fryer for a few minutes until the exterior becomes lightly crisp again. If needed, I add a fresh sprinkle of cinnamon sugar before serving.

Vegan churros wrapped in a parchment cone next to a bowl of chocolate.

❓Recipe FAQs

Why did my churros spread too much while baking?

When churro dough spreads excessively, it is usually too warm or contains slightly too much liquid. I make sure the dough chills long enough before piping, which helps it maintain its shape in the oven. If the dough still seems loose, adding a small amount of brown rice flour can help firm it up.

What should the churro dough look like before piping?

I look for a dough that is thick enough to hold its shape, but soft enough to squeeze through a piping bag without excessive force. If it looks runny, the churros may flatten, and if it feels stiff, it will be difficult to pipe and may bake up densely. To loosen a stiff mixture, I add a small splash of liquid to get it back to the right consistency.

How can I get more browning on baked churros?

For extra color, I rotate the churros throughout baking and make sure they are not crowded on the tray. A few additional minutes in the oven can also help, but I watch them carefully so the interior stays tender.

Bitten churro piece being held up by a hand so you can see the center

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