Looking for a delicious and easy vegan treat? These Baked Vegan Churro Donuts are perfect for you! Soft, flavorful, and covered in a sweet cinnamon-sugar coating, they are sure to be a hit with everyone.
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Why you’ll love this recipe
- Vegan-Friendly: Completely plant-based and dairy-free.
- Quick and Easy: Ready in just 30 minutes, perfect for a quick treat.
- Simple Ingredients: Uses pantry staples you probably already have.
- Baked, Not Fried: Healthier alternative to traditional donut and churros.
Tools
- Donut Pan: Essential for shaping the donuts. If you don’t have one, a muffin pan can work in a pinch, but the texture will be slightly different.
- Piping Bag: Useful for filling the donut pan neatly. You can also use a plastic bag with a corner cut off.
- Mixing Bowls: For combining ingredients.
- Whisk and Spatula: For mixing the batter and folding ingredients together.
- Brush: For coating the donuts with melted vegan butter or margarine.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
BATTER
- Oil — Adds moisture and richness.
- Flour — The base of our donuts, providing structure.
- Cornstarch — Helps create a lighter, fluffier texture.
- Sugar — Adds sweetness to the batter.
- Baking Powder — Leavening agent that makes the donuts rise.
- Cinnamon Powder — Adds a warm flavor.
- Salt — Enhances the flavors.
- Dairy-Free Milk — Keeps the batter moist and binds ingredients.
- Oil — Adds moisture and richness.
- Vanilla Extract — Enhances the overall flavor.
CHURRO COATING
- Sugar: Creates a sweet, crunchy exterior.
- Cinnamon Powder: Adds a classic churro flavor.
- Vegan Butter or Margarine: Helps the coating stick to the donuts.
How to make these Baked Vegan Churro Donuts
Preheat the Oven: Preheat your oven to 350°F (176°C).
Prepare the Batter: In a mixing bowl, combine the flour, cornstarch, sugar, baking powder, cinnamon powder, and salt. Mix well. Add the dairy-free milk, oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined.
Fill the Donut Pan: Grease a donut pan lightly. Fill each cavity of the donut pan to ¾ of its capacity with the batter. Using a piping bag is pretty useful for this step.
Bake: Bake in the preheated oven for 10 minutes, or until a toothpick inserted into a donut comes out clean.
Prepare the Churro Coating: While the donuts are baking, mix together the sugar and cinnamon powder in a small bowl. Melt the vegan butter or margarine and set aside.
Coat the Donuts: Once the donuts are baked, remove them from the oven and let them cool slightly. Brush each donut with the melted vegan butter or margarine. Roll the brushed donuts in the cinnamon-sugar mixture until fully coated.
Substitutions & Variations
- Flour: You can use whole wheat flour for a slightly denser texture, oat flour or gluten-free flour for a gluten-free version.
- Sugar: Substitute with coconut sugar or another sweetener for a different flavor profile.
- Oil: Use coconut oil or another neutral oil if preferred.
- Milk: Any plant-based milk works well, such as almond, soy, coconut, oat milk, etc.
- Flavor Variations: Add a pinch of nutmeg or cardamom for a spiced twist, or mix in some cocoa powder for a chocolatey version.
Storage & Freezing
To keep your donuts fresh, store them in an airtight container at room temperature for up to three days.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They will keep for up to three months.
To enjoy, thaw at room temperature or warm in the oven.
Tips for success
- Use a Piping Bag: Makes filling the donut pan easier and less messy.
- Don’t Overmix: Overmixing can lead to dense donuts. Therefore, stir until just combined.
- Proper Greasing: Ensure your donut pan is well-greased to prevent sticking.
- Even Coating: Brush the donuts with melted butter or margarine while they are still slightly warm for the best coating adherence.
Frequently Asked Questions
Yes, use a gluten-free flour blend or oat flour to make these donuts gluten-free.
Yes, you can use coconut sugar or another preferred sweetener.
A muffin pan can be used, but the texture will be slightly different.
This recipe is designed for baking. For frying, a different batter consistency is needed.
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
Yes, you can make them ahead and store them as mentioned above.
Try dipping in melted chocolate or drizzling with a glaze for variation.
More Vegan Dessert recipes to try
Recipe
BAKED VEGAN CHURRO DONUTS
INGREDIENTS
Batter
- 120 g all-purpose flour, (1 cup)
- ½ tablespoon cornstarch
- 68 g sugar, (⅓ cup)
- 1 teaspoon baking powder
- ¾ teaspoon cinnamon powder
- ¼ teaspoon salt
- 115 g dairy-free milk, (½ cup)
- 2 tablespoon oil*, (23 g)
- 1 teaspoon vanilla extract
Churro Coating
- 68 g sugar, (⅓ cup)
- 1 ½ teaspoon cinnamon powder
- 2 tablespoon melted vegan butter or margarine
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (176°C).
- Prepare the Batter: In a mixing bowl, combine the flour, cornstarch, sugar, baking powder, cinnamon powder, and salt. Mix well. Add the dairy-free milk, oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and well combined.
- Fill the Donut Pan: Grease a donut pan lightly. Fill each cavity of the donut pan to ¾ of its capacity with the batter. Using a piping bag is pretty useful for this step.
- Bake: Bake in the preheated oven for 10 minutes, or until a toothpick inserted into a donut comes out clean.
- Prepare the Churro Coating: While the donuts are baking, mix together the sugar and cinnamon powder in a small bowl. Melt the vegan butter or margarine and set aside.
- Coat the Donuts: Once the donuts are baked, remove them from the oven and let them cool slightly. Brush each donut with the melted vegan butter or margarine. Roll the brushed donuts in the cinnamon-sugar mixture until fully coated.
NOTES
- Any type of oil works just fine. My recommendations are: canola, olive or coconut.
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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