Vegan Baked Churros

About this recipe

Baked vegan churros are the proof that you don't need deep frying to achieve that crispy-outside-tender-inside texture that makes churros so addictive. Piping hot dough directly onto parchment and baking creates churros with excellent crunch and an airy, pillowy interior. This is the easy version of a beloved Spanish-Mexican sweet that sidesteps the oil-splatter mess of frying while delivering authentic texture and taste. The dough itself is minimal: plant milk, vegan butter or oil, sugar, salt, and flour cooked together into a thick paste, then piped. The simplicity means every ingredient matters. Vegan butter creates more richness than oil alone, but both work. The sugar in the dough provides baseline sweetness, but the cinnamon-sugar coating applied while the churros are still hot is where the real indulgence happens—the hot surface causes the sugar to adhere and slightly caramelize, creating a crackling crust. Baking at 200C for 18 minutes creates the perfect balance: the edges crisp while the inside stays tender. Watch carefully near the end—oven temperatures vary, so you may need 15-20 minutes depending on your appliance. The churros should be golden and crispy at the edges while still slightly soft in the middle. Apply the cinnamon-sugar coating immediately while they're hot; the residual warmth helps it stick and caramelize slightly. Serve with vegan chocolate sauce for dipping, or eat plain with coffee. These are best fresh the day they're made, though they keep in an airtight container for two days and can be briefly reheated. They're naturally vegan, quick to make, and lower in fat than fried versions—comfort food that doesn't require a deep fryer.