When I first encountered churros, it was during a family trip to a quaint little town in Spain. We stumbled upon a street vendor selling these delightful treats, and it was love at first bite. The crispy exterior paired with the soft, doughy center, all coated in cinnamon sugar, was an experience I knew I had to recreate at home. Over the years, I’ve experimented with various churro recipes, and this vegan, gluten-free version has become a household favorite. It’s perfect for accommodating dietary restrictions without sacrificing any of the deliciousness.
What I love about this recipe is its simplicity and the way it brings people together. Whether it’s for a family gathering, a cozy night in with friends, or even just a treat-yourself moment, these churros are always a hit. The warm, spiced aroma fills the kitchen, drawing everyone in before they’ve even had a taste. Plus, making them is half the fun! Watching the dough transform into golden, crispy churros in the bubbling oil is truly satisfying.
One tweak I find particularly appealing is adding a bit of orange zest to the dough. It introduces a subtle citrusy note that complements the cinnamon sugar perfectly. Another variation is experimenting with different coatings. While cinnamon sugar is classic, you can try rolling your churros in cocoa powder or even finely chopped nuts for a unique twist.
And let’s not forget the dipping sauce! The rich, velvety chocolate sauce made with coconut cream is simply divine. It’s the perfect companion to these churros, adding an extra layer of indulgence. I’ve also tried serving them with caramel or fruit preserves, which are equally delightful.
So, if you’re looking to recreate a bit of Spanish magic at home, give this recipe a try. It’s a guaranteed crowd-pleaser that’ll transport your taste buds straight to the bustling streets of Spain.
How to Make Vegan Churros
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Ingredients
- 1 cup water plus 2 cups
- 1/4 cup canola oil or vegetable oil
- 2 cups gluten-free all purpose flour
- 1 tablespoon ground cinnamon
- 1 cup chopped chocolate
- 1/2 cup coconut cream
- 1 cup sugar plus 3 tablespoons (divided, see notes)
Directions
- In a small saucepan, mix together 1 cup of water, oil, and 3 tablespoons of sugar. Bring to a boil, then remove from heat and stir in flour until it forms a dough ball.
- Combine remaining sugar and cinnamon in a small bowl for coating.
- Heat 3-4 inches of oil in a deep pot over high heat until it reaches 375°F or a piece of dough sizzles and rises to the surface.
- Place dough into a piping bag with a large star tip. Pipe 4-5 inch lengths of dough into the hot oil. Fry 2-3 churros at a time until golden brown.
- Move cooked churros to a paper towel for 1-2 minutes, then roll in the cinnamon-sugar mixture. Repeat with remaining dough.
- To make the chocolate sauce: Warm coconut cream in a small saucepan or microwave-safe bowl. Add chopped chocolate and let sit for 2 minutes. Whisk until thick and smooth.
FAQs:
Can I use a different type of oil for this churro recipe?
Yes, you can use other types of oil such as olive oil or avocado oil. However, vegetable or canola oil is recommended for frying because they have higher smoke points, which is ideal for this recipe.
Is it necessary to use a piping bag with a star tip?
While a piping bag with a star tip gives churros their traditional ridged shape, you can use a regular piping bag or even a plastic bag with the corner snipped off in a pinch. The ridges help the churros cook evenly, so a star tip is preferred.
How can I make sure the oil is at the right temperature for frying?
To ensure the oil is at the correct temperature, use a kitchen thermometer to check that it reaches 375°F. Alternatively, you can test by dropping a small piece of dough into the oil; if it sizzles and rises to the top quickly, the oil is ready.
What can I use as a substitute for coconut cream in the chocolate sauce?
If you don’t have coconut cream, you can use full-fat coconut milk, heavy cream, or a dairy-free alternative like almond or soy milk. Keep in mind that the consistency and flavor may vary slightly with different substitutes.
How do I store leftover churros and reheat them?
Leftover churros can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in an oven preheated to 350°F for about 5-10 minutes until they are warm and crispy again. Avoid microwaving as it can make them soggy.
Can I prepare the dough in advance and fry the churros later?
It’s best to fry the churros immediately after preparing the dough for the best texture. If you need to prepare the dough in advance, store it in the refrigerator for up to a few hours, but let it come to room temperature before frying to ensure even cooking.
Vegan Churros (Gluten Free)
Ingredients
- 1/4 cup oil vegetable or canola oil
- 1 cup + 3 tablespoons sugar divided * See notes
- 2 cups water
- 2 cups all purpose flour gluten free, if needed
- 1 tablespoon cinnamon
- 1/2 cup coconut cream
- 1 cup chocolate chopped
Instructions
- In a small saucepan, combine the oil, water, and 3 tablespoons of sugar. Bring it to a boil. Remove from heat and stir in the flour until it forms a ball of dough.
- In a small bowl, mix the remaining sugar and cinnamon for the coating.
- In a deep pot, heat 3-4 inches of oil on high until it reaches 375F or until a piece of dough sizzles and rises to the top.
- Transfer the dough into a piping bag fitted with a large star tip. Pipe 4-5 inch lengths of dough over the pot of oil. Fry 2-3 churros at a time until golden brown.
- Transfer the cooked churros onto a paper towel for 1-2 minutes, then roll them in the cinnamon/sugar mixture. Repeat until all the dough is used up. Serve with warm chocolate sauce.
- For the chocolate sauce:
- In a small saucepan or microwave-safe bowl, heat the coconut cream until warm. Once warm, add the chopped chocolate and let sit for 2 minutes. Whisk until you have a thick chocolate sauce.
