BAKED VEGAN CHURRO DONUTS
Try these delicious Baked Vegan Churro Donuts! So soft, flavorful, and easy to make with simple ingredients. Ideal for a delightful vegan dessert.
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
Serving: 1 donut | Calories: 222 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 3 g | Sodium: 39 mg | Potassium: 29 mg | Fiber: 1 g | Sugar: 19 g
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