Vegan Churros

Crunchy churros fried to gold brown perfection with a bittersweet chocolate sauce, these churros are so easy to make and they’re vegan too!

Why make vegan churros?

I’m not usually a vegan baker, and I think that’s pretty evident through my blog. I mean it’s full of dessert with cream, butter, eggs, and milk. I think they are baking staples, but this is an exception.

Churros are traditionally made by frying choux pastry, which is a batter made of eggs, milk, and butter. While these are delicious I found that they just aren’t the same as those Spanish churros that I get. After some research, I found that street vendors in Spain typically don’t use eggs, so I got testing on this egg-free recipe!

Traditional churros made from eggs and butter are a lot softer in texture, and it causes them to lose that super crunchy exterior. On the other hand, vegan churros that are made just with flour, water, and some oil have a shatteringly crisp exterior, while still having that soft and fluffy inside. Plus the simple ingredients make them even easier to make.

To make these fully vegan just switch up the chocolate and milk in the sauce to vegan options.

At-a-Glance – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
4 servings	15 minutes	30 minutes	Easy	Best eaten fresh; store piped dough frozen for later frying

Ingredients

Churro Dough

• Water: Regular water works fine here, we will bring it to a boil with the sugar and oil.
• Granulated sugar: The sugar adds a little sweetness to the churros, as we are rolling the churros in sugar later they don’t need much.

• Vegetable oil: Make sure you use a neutral-flavored oil so that it doesn’t add flavor to the batter. This keeps the inside of the churros soft.
• All-purpose flour: Regular flour is perfect here!
• Salt: A quarter teaspoon salt will help balance out the flavor.

Cinnamon Sugar Coating

• Granulated sugar: I like to use regular sugar for this as the sugar crystals are big enough for a little crunch
• Cinnamon: This makes it cinnamon sugar! You can add more or less according to your flavor preferences.

Chocolate Dipping Sauce

• Semi-sweet chocolate: I recommend using semi-sweet chocolate as the churros themselves are quite sweet. If you want to make these fully vegan make sure you use a plant-based chocolate bar!
• Milk: You can use dairy free or regular milk, both work for a super delicious chocolate sauce. Coconut milk or even coconut cream will work for a rich sauce.

Optional – My Favourite Extras That Add a Little Magic

• Matcha powder for a soft earthy note
• Cocoa powder for a richer coating
• Ground ginger for gentle warmth
• Vegan custard, caramel, or jam for fillings
• Vegan parmesan and garlic powder for a savoury twist

Tip: Start small when adding powders like matcha or cocoa. A little goes a long way and keeps the coating light.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

These are the swaps I’ve tried when the pantry’s looking empty but I still want something warm and crisp.

• Swap plain flour for a 1:1 gluten-free blend
• Use plant-based milk in the chocolate sauce
• Coconut sugar works in place of white sugar for a slightly deeper flavour

Tip: Gluten-free doughs can feel softer. Let them rest slightly longer so they’re easier to pipe.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	What’s Happening	Quick Fix
Churros are soft	Oil too cool or dough too wet	Heat oil to 190°C and check consistency before piping
Churros burst in oil	Steam trapped inside from thick dough	Pipe thinner shapes or fry a touch longer
Oil splatters	Dough too wet or dropped from too high	Pipe close to the oil and avoid adding extra water
Coating won’t stick	Churros cooled too much	Toss them in sugar while they’re still warm
Dough feels stiff	Flour absorbed too much liquid	Add 1–2 tsp warm water and mix again

Comparison – How This Recipe Stacks Up Against Other Desserts.

Dessert	Texture & Experience	When I Make It
Vegan Churros (this recipe)	Crisp edges, soft centre, warm cinnamon sugar	When I want something simple but comforting
Fried Doughnuts	Soft, fluffy, richer and more doughy	When I’ve got extra time to proof dough
Beignets	Light, airy, slightly chewy	When I want something café-style and a bit fancy

Tips for Perfect Vegan Churros

Use the Right Equipment

A piping bag with a large star-shaped nozzle is essential for creating the traditional churro texture. Ensure the nozzle is sturdy enough to handle the dough.

If you love fun piping projects, try my ultra-light French Crullers

Monitor Oil Temperature

Maintain the frying oil at 190°C (375°F) using a candy thermometer. Overheating can burn the churros, while cooler oil leads to greasy results.

Preheat and Test Oil

Before frying the churros, drop a small piece of dough into the oil. If it sizzles and floats to the surface within a few seconds, the oil is ready.

Avoid Overcrowding the Pan

Fry only a few churros at a time to maintain consistent oil temperature and ensure even cooking.

Experiment with Coatings

Mix the cinnamon sugar with a touch of cocoa powder or ground ginger for a unique flavor twist.

Craving more fried treats? My soft, pillowy fluffy yeast donuts are a reader favorite.

Variations of Vegan Churros

Matcha Churros

Add 1-2 teaspoons of matcha powder to the cinnamon-sugar coating for a vibrant and earthy flavor.

Filled Churros

Once the churros cool slightly, use a piping bag to fill them with vegan custard, jam, or caramel.

Savory Churros

Omit the cinnamon-sugar coating and sprinkle churros with vegan Parmesan and garlic powder for a savory snack.

Mini Churros

Pipe shorter lengths for bite-sized churros, ideal for dipping or as a topping for vegan ice cream.

More plant-based sweets? Don’t miss my tender vegan donut holes.

Serving Suggestions for Vegan Churros

Churro Sundaes

Serve churros with a scoop of vegan ice cream, topped with chocolate sauce and crushed nuts.

With Espresso Shots

Pair churros with small cups of vegan espresso for a sophisticated dessert experience.

Dipped in Peanut Butter Sauce

Make a quick sauce by blending peanut butter with a touch of maple syrup and plant-based milk.

Cinnamon Churro Nachos

Slice churros into smaller pieces, layer them on a plate, and drizzle with chocolate and caramel sauces. Add whipped coconut cream for a decadent shareable treat.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Adding Too Much Water

A wetter dough seems easier to pipe, but it only makes the churros soften and steam from the inside. Keep the dough firm so it fries into that crisp shell.

Frying in Oil That’s Too Cool

Cool oil gives the churros a heavy, greasy feel. Let the temperature come back to 190°C before every batch — something I learned during a late-night shop test when nothing crisped properly.

Overcrowding the Pot

Too many churros at once drop the oil temperature fast. Fry in small batches for even colour and crunch.

Coating Them After They Cool

Cinnamon sugar clings best when the churros are still warm. Toss them straight after draining.

Piping Uneven Shapes

Thicker sections take longer to fry and sometimes split. Pipe with steady pressure so everything cooks evenly.

Skipping the Dough Rest

Warm dough pipes messy and sinks in the oil. A short rest helps it firm up and behave.

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